Christmas Red Velvet Cheesecake
A stunning dessert that combines the rich flavors of red velvet cake with a creamy cheesecake layer, perfect for holiday gatherings.
Ingredients
For the Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tablespoons red food coloring Adjust for desired color
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling
- 16 oz cream cheese Softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter Room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Cheesecake Layer
- Preheat your oven to 325°F (165°C).
- Bake the cheesecake for 40–45 minutes or until set in the center.
- Allow it to cool completely before chilling in the refrigerator.
Prepare the Red Velvet Cake Layers
- Preheat your oven to 350°F (175°C).
- Bake the red velvet cake layers for 25–30 minutes.
- Allow them to cool completely on wire racks.
Make the Cream Cheese Frosting
- Beat the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract together until smooth and fluffy.
Assemble the Cake
- Layer the red velvet cakes, the chilled cheesecake layer, and generous amounts of frosting in between.
- Cover the entire cake with frosting.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Garnish with fresh berries or festive sprinkles. Pairs beautifully with cocoa or cocktails. Slice generously for all to enjoy.