Christmas Red Velvet Cheesecake is the ultimate festive dessert that combines the rich flavors of classic red velvet with the creamy texture of cheesecake. This incredible recipe is perfect for holiday gatherings and will surely impress your guests. Imagine slicing into a beautiful red and white dessert that not only looks stunning but also tastes divine. With layers of velvety cake and creamy cheesecake, it’s a delightful way to celebrate the season!

Why You’ll Love This Christmas Red Velvet Cheesecake

There are countless reasons to adore this Red Velvet Cheesecake. First, it’s visually striking, making it a centerpiece at any holiday gathering. Second, the combination of textures—a moist cake layer topped with creamy cheesecake—creates a mouthwatering experience. Third, the festive red color is perfect for Christmas celebrations. Additionally, this dessert is versatile; you can add toppings like chocolate ganache or whipped cream for extra flair. Finally, it’s a unique twist on traditional holiday desserts, making it a memorable choice. With an easy Christmas cheesecake recipe, you’ll impress everyone!

Ingredients for Christmas Red Velvet Cheesecake

Gather these items:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Red velvet cake crumbs (for decoration)

How to Make Christmas Red Velvet Cheesecake Step-by-Step

Step 1: Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Step 2: Prepare the Red Velvet Cake Batter: In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
Step 3: Bake the Red Velvet Layer: Pour half of the red velvet batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
Step 4: Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, mixing on low speed after each addition. Ensure not to overmix. Finally, fold in the sour cream until the mixture is smooth.
Step 5: Assemble the Cheesecake: Once the red velvet layer is completely cool, pour the cheesecake batter over the top of the red velvet cake in the springform pan. Bake for an additional 30-35 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
Step 6: Chill the Cheesecake: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Step 7: Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Step 8: Frost the Cheesecake: Carefully remove the cheesecake from the springform pan. Spread the whipped cream frosting evenly over the top of the cheesecake. Sprinkle red velvet cake crumbs on top for decoration.

Pro Tips for the Best Christmas Red Velvet Cheesecake

Keep these in mind:

Ensure all ingredients are at room temperature for a smoother batter.
Don’t overmix the cheesecake batter to avoid cracks.
Use a water bath to prevent the cheesecake from cracking.
For an impressive presentation, top with fresh berries or festive sprinkles.

Best Ways to Serve Christmas Red Velvet Cheesecake

Enhance your dessert experience by serving this Holiday Red Velvet Dessert with a drizzle of chocolate ganache or a side of berries. Pair it with a dollop of whipped cream for extra richness. Consider offering a variety of toppings to let guests customize their slices, showcasing the Red Velvet Cheesecake with Cream Cheese Frosting as the star!

Christmas Red Velvet Cheesecake: 7 Irresistible Layers - Christmas Red Velvet Cheesecake - main visual representation

How to Store and Reheat Christmas Red Velvet Cheesecake

To keep your Delicious Red Velvet Cheesecake for the holidays fresh, store it in the refrigerator, covered, for up to 5 days. If you need to reheat, gently warm individual slices in the microwave for about 10-15 seconds. This cheesecake is best served chilled, making it an excellent make-ahead dessert.

Frequently Asked Questions About Christmas Red Velvet Cheesecake

What’s the secret to perfect Christmas Red Velvet Cheesecake?

The secret lies in using room temperature ingredients, which create a smooth batter. Be careful not to overmix after adding eggs to keep the cheesecake light and airy.

Can I make Christmas Red Velvet Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance. Just make sure to chill it overnight for the best flavor and texture.

How do I avoid common mistakes with Christmas Red Velvet Cheesecake?

To avoid cracks, don’t overbake your cheesecake. It should be slightly jiggly in the center when you take it out. Also, allow it to cool slowly in the oven.

Variations of Christmas Red Velvet Cheesecake You Can Try

For a twist, consider making a No-bake Red Velvet Cheesecake recipe for a lighter option. You can also experiment with flavors by adding peppermint extract for a seasonal touch or using a chocolate crust instead of traditional graham cracker. These Classic Red Velvet dessert variations will delight your holiday guests!

Christmas Red Velvet Cheesecake: 7 Irresistible Layers - Christmas Red Velvet Cheesecake - additional detail

For more delicious recipes, check out our desserts category or try making easy cinnamon rolls for a delightful breakfast treat. You can also explore pistachio pavlova meringue cakes for a unique dessert option!

Christmas Red Velvet Cheesecake: 7 Irresistible Layers

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Christmas Red Velvet Cheesecake: An Incredible Ultimate Recipe

Author: Lisa
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Red velvet cake crumbs (for decoration)

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Instructions

Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Prepare the Red Velvet Cake Batter: In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
Bake the Red Velvet Layer: Pour half of the red velvet batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, mixing on low speed after each addition. Ensure not to overmix. Finally, fold in the sour cream until the mixture is smooth.
Assemble the Cheesecake: Once the red velvet layer is completely cool, pour the cheesecake batter over the top of the red velvet cake in the springform pan. Bake for an additional 30-35 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
Chill the Cheesecake: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Frost the Cheesecake: Carefully remove the cheesecake from the springform pan. Spread the whipped cream frosting evenly over the top of the cheesecake. Sprinkle red velvet cake crumbs on top for decoration.