Go Back
–+ servings
Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake: Your Festive Showstopper!

Experience the festive delight of Christmas Red Velvet Cheesecake, a stunning dessert that blends rich flavors with vibrant presentation.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Use gluten-free flour for a delightful alternative.
  • 1 tablespoon Unsweetened Cocoa Powder Opt for high-quality cocoa for the best results.
  • 1 teaspoon Baking Powder Essential leavener; do not substitute.
  • 1 teaspoon Baking Soda Essential leavener; do not substitute.
  • ½ teaspoon Salt Enhances flavor and balances sweetness.
  • 2 cups Granulated Sugar Substitute some with brown sugar for a richer taste.
  • 1 cup Vegetable Oil Melted coconut oil or applesauce can be used instead.
  • 1 cup Buttermilk Make homemade buttermilk with milk mixed with vinegar or lemon juice.
  • 3 large Eggs For a vegan version, consider using egg substitutes.
  • 2 tablespoons Red Food Coloring Gel food coloring is recommended.
  • 2 teaspoons Vanilla Extract Adds depth of flavor; no substitutes needed.
  • 1 teaspoon White Vinegar Reacts with baking soda for better leavening.
For the Cheesecake Filling
  • 16 oz Cream Cheese Main ingredient for a rich and creamy texture.
  • 1 cup Sour Cream Greek yogurt makes for a lighter substitute.
For the Frosting
  • ½ cup Unsalted Butter Used for creaminess in frosting.
  • 4 cups Powdered Sugar No substitutes necessary.

Equipment

  • Mixing Bowls
  • spatula
  • 9-inch round cake pans
  • whisk
  • Oven
  • refrigerator

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the wet ingredients: granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. While the cakes cool, prepare the cheesecake filling by beating cream cheese and sugar until smooth, then add sour cream and eggs.
  7. Once the cake layers are cool, layer one on a baking sheet, pour the cheesecake filling on top, and place the second layer on top.
  8. Bake at 325°F (160°C) for 45–50 minutes until the cheesecake is set and edges are lightly golden.
  9. Whip together cream cheese and butter for frosting, then gradually add powdered sugar and vanilla extract until smooth.
  10. Generously spread the frosting over the cooled cheesecake and chill for at least 2 hours before serving.
  11. Slice and serve, decorating with cranberries or mint leaves as desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Allow sufficient chilling time for flavors to meld.

Tried this recipe?

Let us know how it was!