Christmas Red Velvet Cheesecake Recipe

introduction

This Christmas red velvet cheesecake mixes red cake and a soft cheese layer. It looks bright and tastes rich. You can make it for a small party or a big meal. Try a small red cake like these cherry red velvet cupcakes to practice the steps first.

why make this recipe

This cake looks like a gift. It feels soft in the mouth and has a mild cream taste. You can make it ahead and chill it. The mix of cake and cheese makes it feel like a treat. If you like soft red cake, you may also like fluffy red velvet cupcakes that use a similar cream cheese beat.

how to make Christmas Red Velvet Cheesecake

Work in steps. First make the cheesecake layer and bake it. Then make the red cake layers and bake them. Make the frosting last and beat it smooth. Put a cake layer, then the cheesecake, then the top cake layer. Spread the frosting on top and sides. Chill the full cake so it sets.

You can add fruit or small sweets on top. You can also serve one slice with a small sweet like chocolate covered strawberries on the side.

Ingredients :

• 2 1/2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups granulated sugar
• 3/4 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1–2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 16 oz cream cheese
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1 tsp vanilla extract

You can use the same cream cheese mix for small treats or tests like a few cupcake ideas.

Directions :

• Bake the cheesecake layer at 325°F for 40–45 minutes. Chill.
• Prepare red velvet cake layers at 350°F for 25–30 minutes. Cool completely.
• Make cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
• Assemble the cake by layering red velvet, cheesecake, and frosting. Cover with frosting.
• Chill for 1 hour before serving.
  
  

how to serve Christmas Red Velvet Cheesecake

Cut the cake with a sharp knife. Serve each slice on a small plate. Add a small spoon of cream or a few berries if you like. For a warm contrast, serve with warm rolls or buns such as red velvet cinnamon rolls on the side.

how to store Christmas Red Velvet Cheesecake

Cover the cake with a lid or wrap it in foil. Keep it in the fridge for up to 4 days. For longer store, cut slices and freeze them in a tight box for up to 1 month. Thaw in the fridge before you eat.

tips to make Christmas Red Velvet Cheesecake

• Use room temp cream cheese to avoid lumps.
• Do not over mix the batter. Mix until smooth and no dry flour shows.
• Cool the cake well before you add the frosting.
• Use a hot knife to make clean slices. Heat the knife under hot water and wipe it dry.

variation (if any)

• Add a thin chocolate crust under the cheesecake.
• Use white chocolate chips in the batter for a mild sweet bite.
• Make mini cakes in small pans for single serve treats.

FAQs (minimum three FAQ)

Q: Can I use a store mix for the red cake?
A: Yes. Use the mix as the box says and add red food color and vinegar for the best red velvet look.

Q: Can I skip the sour cream in the cheesecake?
A: You can, but sour cream adds a soft tang. You may use plain yogurt as a swap.

Q: Can I bake all parts in one pan?
A: No. Bake the cheesecake and cake layers in their own pans so each part bakes right.

Q: Do I have to chill the cake?
A: Yes. Chilling helps the cake set and makes clean cuts.

Conclusion

This recipe gives you a bright, soft cake that many will love. For a different crust idea, see this well-made Red Velvet Cheesecake (with Oreo Crust) – Live Well Bake Often recipe for more tips and a fun twist.

Christmas Red Velvet Cheesecake

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• Author: olivia
• Total Time: 105 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A festive treat combining fluffy red velvet cake and a rich cheesecake layer, perfect for holiday celebrations.

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Ingredients

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• 2 1/2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups granulated sugar
• 3/4 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1–2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 16 oz cream cheese
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Bake the cheesecake layer at 325°F for 40–45 minutes. Chill.
2. Prepare red velvet cake layers at 350°F for 25–30 minutes. Cool completely.
3. Make cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
4. Assemble the cake by layering red velvet, cheesecake, and frosting. Cover with frosting.
5. Chill for 1 hour before serving.

Notes

Use room temp cream cheese to avoid lumps and do not over mix the batter for the best results.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 50g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 80mg