Is there anything more festive than the vibrant crimson of a Christmas Red Velvet Cheesecake sitting proudly at the center of your holiday table? This stunning dessert combines two beloved classics—the Southern charm of red velvet cake with the rich decadence of New York cheesecake—creating a dessert that’s guaranteed to draw gasps when you bring it out after Christmas dinner.
I still remember the first time I made this for my family gathering. As I sliced into those perfect red and white layers, the room fell silent before erupting into a chorus of “wow!” That moment alone makes this recipe worth mastering.
Why This Recipe is Awesome
What makes this Christmas Red Velvet Cheesecake extraordinary is its perfect balance of flavors and textures. The slight cocoa undertones of the red velvet layers complement the tangy smoothness of the cheesecake in a marriage made in dessert heaven.
Unlike many showstopper desserts that look better than they taste, every component here delivers on flavor. The cream cheese frosting adds just the right amount of sweetness without overwhelming, while the red velvet cake stays remarkably moist against the creamy cheesecake layer.
Plus, this dessert is actually simpler to execute than it appears. The dramatic presentation belies a straightforward process that can be spread across two days if needed—perfect for holiday preparation when time is precious.
Equipment needed: 9-inch springform pan, stand mixer or hand mixer, parchment paper, mixing bowls, spatula, cooling rack, offset spatula
Christmas Red Velvet Cheesecake
Ingredients
For the Red Velvet Cake Layers
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tablespoons red food coloring or 1 tablespoon gel food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 24 oz cream cheese 3 packages, softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
For the Cream Cheese Frosting
- 16 oz cream cheese 2 packages, softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- White chocolate shavings or festive sprinkles for garnish optional
Instructions
- Prepare your pans. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans, line with parchment paper, then grease the paper. Also prepare a 9-inch springform pan by lining the bottom with parchment and greasing the sides.
- Make the red velvet batter. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Gradually mix the dry ingredients into the wet until just combined—do not overmix.
- Bake the red velvet layers. Divide batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the cheesecake filling. Reduce oven temperature to 325°F (165°C). Beat cream cheese and sugar until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, and flour until just combined.
- Bake the cheesecake layer. Pour the cheesecake batter into the prepared springform pan. Bake for 45-50 minutes until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the cream cheese frosting. Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then vanilla and salt, beating until light and creamy. If too thick, add 1-2 tablespoons of milk; if too thin, add more powdered sugar.
- Assemble the cake. Place one red velvet layer on your serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the first cake layer. Top with the second red velvet layer.
- Frost and decorate. Apply a thin crumb coat of frosting over the entire cake and chill for 20 minutes. Then apply the final coating of frosting, creating decorative swirls with an offset spatula. Garnish with white chocolate shavings or festive sprinkles if desired.
- Chill before serving. Refrigerate the assembled cake for at least 2 hours before serving to allow the layers to set and flavors to meld. For best results, let the cake sit at room temperature for 20-30 minutes before slicing.
Notes
- For a more intense red color, use gel food coloring rather than liquid—it provides more vibrant color with less liquid added to the batter.
- The cheesecake layer can be made 1-2 days in advance and kept refrigerated until assembly.
- A water bath isn’t necessary for the cheesecake layer, but placing a pan of water on the lower rack while baking helps prevent cracking.
- For clean slices, wipe your knife with warm water between cuts.
- Store leftover cake in the refrigerator for up to 5 days.
Calories & Nutritional Info
- Calories per serving: Approximately 650-700 calories per slice (based on 12 servings)
- Fat: 45g (primarily from cream cheese and vegetable oil)
- Carbohydrates: 60g (mainly from sugar and flour)
- Protein: 8g
- Contains: Dairy, eggs, gluten
- Not suitable for vegan or dairy-free diets without significant modifications
Common Mistakes to Avoid
- Using cold ingredients for the cheesecake. Room temperature cream cheese, eggs, and sour cream are crucial for a smooth, lump-free batter.
- Overmixing the red velvet batter. This develops too much gluten and results in a tough, dry cake.
- Overbaking the cheesecake. A perfectly baked cheesecake should still have a slight jiggle in the center—it will firm up as it cools.
- Rushing the cooling process. Proper cooling prevents the dreaded cheesecake crack and allows flavors to develop.
- Frosting a warm cake. This causes the frosting to melt and slide off. Patience is key!
Alternatives & Substitutions
- Dietary modifications: For a gluten-free version, substitute cup-for-cup gluten-free flour blend in both the cake and cheesecake layers.
- Reduced sugar option: Cut sugar by up to 25% in each component without significantly affecting texture.
- Natural coloring alternative: Replace artificial red food coloring with 2 tablespoons of beet powder mixed with 1 tablespoon water (note: color will be less vibrant).
- No buttermilk? Make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Flavor variations: Add 1 teaspoon of peppermint extract to the frosting for a festive Christmas twist, or incorporate orange zest into the cheesecake layer for a subtle citrus note.
FAQs
Can I make this cake ahead of time?
Absolutely! This cake actually benefits from being made a day ahead. The cheesecake layer can be made up to 2 days in advance, and the fully assembled cake keeps beautifully in the refrigerator for 1-2 days before serving.
Why did my cheesecake crack?
Cheesecakes typically crack from sudden temperature changes or overbaking. Try cooling it gradually in the turned-off oven with the door cracked, and remember that it’s better to slightly underbake than overbake. The good news: even if it cracks, it will be hidden between cake layers!
How do I get that perfect red color without using tons of food coloring?
Use gel food coloring instead of liquid—it’s more concentrated. Also, the cocoa powder in the recipe helps deepen the red shade. For a natural approach, beet powder works, though the color will be more burgundy than bright red.
Can I freeze this cheesecake?
Yes! The fully assembled cake freezes well for up to 1 month. Thaw overnight in the refrigerator before serving. You can also freeze individual slices wrapped well in plastic wrap and foil.
What’s the best way to transport this cake to a holiday party?
Chill the cake thoroughly before transport. Use a cake carrier with a locking lid, and place it in the coolest part of your vehicle. If traveling far, consider bringing the final decorative touches to add at your destination.
Final Thoughts
This Christmas Red Velvet Cheesecake isn’t just a dessert—it’s a celebration on a plate. While it might seem ambitious, the steps are manageable, especially spread over a couple of days. The look on your guests’ faces when you present this stunning red and white creation will be worth every minute spent in the kitchen. Remember, the most memorable holiday traditions often start with a single spectacular recipe. This might just become yours.
