Christmas Red Velvet Cheesecake Recipe: A Festive Twist on a Classic Dessert - Blend of Bites (2024)

Christmas is a time for indulgence and celebration, and what better way to spread holiday cheer than with a decadent dessert? This Christmas Red Velvet Cheesecake recipe combines the rich flavors of red velvet cake with the creamy goodness of cheesecake, resulting in a show-stopping dessert that will impress your family and friends.

I first discovered this recipe during a holiday gathering with friends, and it has since become a staple in my Christmas dessert repertoire. The combination of the moist red velvet cake layers and the velvety smooth cheesecake filling is simply irresistible. Plus, the vibrant red color adds a festive touch to any dessert table.

Ingredients

Red Velvet Cake

• All-purpose flour — 2 ½ cups
• Granulated sugar — 2 cups
• Unsweetened cocoa powder — 2 tablespoons
• Baking soda — 1 teaspoon
• Salt — 1 teaspoon
• Unsalted butter — 1 cup, softened
• Vegetable oil — 1 cup
• Buttermilk — 1 cup
• Large eggs — 4
• Red food coloring — 2 tablespoons
• Vanilla extract — 1 teaspoon

Cheesecake Filling

• Cream cheese — 24 ounces, softened
• Granulated sugar — 1 cup
• Sour cream — 1 cup
• Vanilla extract — 1 teaspoon
• Large eggs — 3

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

3. In another bowl, beat together the softened butter, vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

5. Pour the red velvet cake batter into the prepared springform pan and spread it evenly.

6. In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy.

7. Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.

8. Add the eggs, one at a time, beating well after each addition.

9. Pour the cheesecake filling over the red velvet cake batter in the springform pan.

10. Using a knife or a skewer, gently swirl the red velvet cake batter and the cheesecake filling together to create a marbled effect.

11. Bake in the preheated oven for 1 hour and 30 minutes, or until the center is set and the top is lightly golden.

12. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

13. Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.

14. Allow the cheesecake to cool completely on a wire rack before refrigerating for at least 4 hours, or overnight, to set.

15. Once chilled, remove the cheesecake from the refrigerator and let it sit at room temperature for about 30 minutes before serving.

16. Slice and serve the Christmas Red Velvet Cheesecake, garnishing with festive sprinkles or a dusting of powdered sugar, if desired.

Dietary Restrictions

• Gluten-free — To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, such as the cocoa powder and food coloring, are also gluten-free.

• Vegetarian — This recipe is vegetarian-friendly as it does not contain any meat or animal by-products.

• Contains dairy and eggs — Please note that this recipe contains cream cheese, sour cream, and eggs, which may not be suitable for individuals with dairy or egg allergies or those following a vegan diet.

Substitutions

• Red food coloring — If you prefer to avoid artificial food coloring, you can use natural alternatives such as beet juice or a natural red food coloring made from plant-based sources.

• Sour cream — If you don't have sour cream on hand, you can substitute it with an equal amount of Greek yogurt for a tangy flavor.

• Vegetable oil — If you prefer a different oil, such as canola or coconut oil, you can use it as a substitute for vegetable oil.

Variations

• Peppermint twist — For a festive twist, add a teaspoon of peppermint extract to the cheesecake filling and garnish with crushed candy canes.

• White chocolate drizzle — Melt white chocolate and drizzle it over the cooled cheesecake for an elegant touch.

• Cream cheese frosting — If you're a fan of cream cheese frosting, spread a thin layer on top of the cooled cheesecake before serving.

Equipment

• 9-inch springform pan

• Mixing bowls

• Electric mixer

• Whisk

• Knife or skewer

• Wire rack

Storage

• Store any leftover Christmas Red Velvet Cheesecake in an airtight container in the refrigerator for up to 4 days.

• To serve, remove the cheesecake from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly.

• If desired, garnish with additional festive sprinkles or a dusting of powdered sugar before serving.

Pro Tips

• Room temperature ingredients — To ensure a smooth and creamy cheesecake filling, make sure all the ingredients, including the cream cheese and eggs, are at room temperature before mixing.

• Marbling technique — When swirling the red velvet cake batter and cheesecake filling together, use a gentle hand and avoid overmixing to achieve a beautiful marbled effect.

• Water bath — To prevent the cheesecake from cracking, you can place the springform pan in a larger baking dish and pour hot water into the larger dish, creating a water bath. This helps to regulate the temperature and create a more even baking environment.

• Chill overnight — For the best texture and flavor, refrigerate the cheesecake overnight to allow it to set and develop its flavors fully.

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