Go Back
–+ servings
Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake That Steals the Show

This Christmas Red Velvet Cheesecake is a visually stunning dessert combining rich layers of red velvet and creamy cheesecake, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 4 hours
Total Time 5 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 cup Unsweetened Cocoa Powder Use Dutch-processed for deeper taste.
  • 1 teaspoon Baking Powder Essential for leavening.
  • 1 teaspoon Baking Soda Works with vinegar for texture.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Granulated Sugar Brown sugar can enhance flavor.
  • 1 cup Vegetable Oil Can replace with melted butter.
  • 1 cup Buttermilk Substitute with milk and vinegar if needed.
  • 2 large Eggs Use flax eggs for an egg-free version.
  • 2 tablespoons Red Food Coloring Gel food color is best for intensity.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor.
  • 1 tablespoon White Vinegar Use lemon juice if needed.
For the Cheesecake Layer
  • 16 ounces Cream Cheese Always use full-fat.
  • 1 cup Sour Cream Best in full-fat variety.
  • 1 cup Granulated Sugar Adjust to taste.
  • 3 large Eggs Can substitute with flax eggs.
For the Frosting
  • 2 cups Powdered Sugar Can reduce for less sweetness.
  • 1 cup Unsalted Butter Margarine is a dairy-free alternative.

Equipment

  • Oven
  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Springform Pan
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the wet ingredients: sugar, oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet, mixing on low speed until smooth.
  5. Divide the batter between the prepared pans, and bake for 25 to 30 minutes. Check doneness with a toothpick.
  6. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Prepare the cheesecake layer by blending cream cheese, sour cream, sugar, and eggs until smooth. Bake at 325°F (160°C) for 45 to 50 minutes.
  8. Once cooled, assemble by placing one layer of cake on a plate, adding the cheesecake layer, and topping it with the second cake layer.
  9. Frost the top and sides with cream cheese frosting, and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 60gProtein: 8gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 350mgPotassium: 210mgFiber: 2gSugar: 38gVitamin A: 800IUCalcium: 90mgIron: 2mg

Notes

Keep ingredients at room temperature for best results, and allow ample chilling time for the best texture.

Tried this recipe?

Let us know how it was!