christmas red velvet cheesecake

This Christmas red velvet cheesecake is the ultimate holiday showstopper creamy tangy cheesecake tucked between plush red velvet cake and crowned with a billowy layer of cream cheese frosting It is the dessert my family waits for every December and the one I make when I really want everyone at the table to feel special

I first made this when my kids begged for something red and fancy years ago Now it is not Christmas without it and even the neighbors ask for a slice

Gather Your Ingredients

• All purpose flour: gives structure and softness for the red velvet layers Choose a good quality brand for tenderness
• Unsweetened cocoa powder: brings subtle chocolate notes Use Dutch process if you can for depth
• Baking powder and baking soda: provide lift and a fluffy crumb
• Salt: enhances all flavors just a little goes a long way
• Granulated sugar: sweetens both cake and filling Choose superfine for best blending
• Vegetable oil: adds moisture and keeps the cake soft and tender
• Buttermilk: gives a signature tang and fluff To mimic use milk with lemon juice if needed
• Large eggs: bind everything for both cake and cheesecake Fresh eggs make a big difference in texture
• Red food coloring: creates that vibrant Christmas shade Gel coloring works best for boldness without thinning the batter
• Vanilla extract: rounds out both cake and frosting Use pure vanilla for warmth
• White vinegar: reacts with cocoa and soda for deep color and light crumb
• Cream cheese: is the key for both cheesecake and frosting Always use brick style full fat for creamiest results
• Sour cream: brings tang and silkiness to the cheesecake filling Choose full fat for the best texture
• Unsalted butter: makes frosting creamy and rich Soften fully before mixing
• Powdered sugar: blends smoothly into frosting Sift for a cloudlike texture

How to Make It

Make the Cheesecake Layer:

Line a springform pan with parchment and beat cream cheese sugar sour cream eggs and vanilla with a mixer until totally smooth and creamy Pour into the pan and bake at 325 degrees for about 40 to 45 minutes until just set at the center Let cool then chill completely for at least two hours or overnight for the best sliceable layers

Prepare the Red Velvet Cake:

Sift flour cocoa baking powder baking soda and salt into a bowl In another large mixer bowl whisk together sugar oil buttermilk eggs red food coloring vanilla and vinegar Stir the dry ingredients into the wet just until mixed and smooth Divide batter between two round cake pans Bake at 350 degrees for about 25 to 30 minutes Test with a toothpick for doneness Cool the cakes fully on racks before assembling

Cream Cheese Frosting:

In a large mixing bowl beat cream cheese butter and vanilla until super smooth Gradually add sifted powdered sugar beating on medium until fluffy and spreadable Taste and tweak sweetness as needed

Assemble the Cake:

Place one red velvet cake layer on a serving plate Set the chilled cheesecake layer over it gently and remove the parchment Top with the second cake layer Spread the entire cake generously all over with cream cheese frosting Go for smooth swirls or festive peaks Chill for at least an hour before serving so everything stays set

The cream cheese from a local dairy is my favorite ingredient It melts to silky perfection and reminds me of my childhood kitchen where I first learned to bake Christmas treats Bringing this cake to our holiday table always sparks stories about baking together as a family

Flavor Boosters

Pile on sugared cranberries for sparkle Add a drift of white chocolate curls or chopped pistachios Dress it up on a red or green platter and sprinkle edible glitter for ultimate Christmas cheer

Serving Suggestions

Refrigerate any leftovers tightly wrapped in the fridge for up to five days The flavors meld even tastier by day two Try to keep slices covered so the cake layers do not dry out If you like firmer cake chill overnight and slice with a hot sharp knife for clean lines

Creative Twists

In December swap vanilla for peppermint or orange zest Top with sugared rosemary for a snowy evergreen vibe Layer in crushed ginger cookies for extra crunch

Let the assembled cake chill at least an hour so the frosting sets and slicing is easier If you want crisp stripes use a serrated knife and wipe between cuts

Common Questions About This Recipe

→ Can I make this cheesecake ahead of time?

Yes, you can prepare it a day in advance. Chill overnight for the best texture and flavor blend before serving.

→ Why use buttermilk in the red velvet layers?

Buttermilk reacts with baking soda to produce a tender crumb and helps balance the cake's sweetness with mild tanginess.

→ How do I avoid cracks in the cheesecake layer?

To minimize cracks, avoid overmixing, bake at a lower temperature, and cool gradually after baking.

→ What’s the purpose of red food coloring?

Red food coloring enhances visual appeal, giving the cake its signature festive hue. You may adjust the amount for deeper color.

→ How should leftovers be stored?

Keep leftover cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped well.