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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake
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Christmas Red Velvet Cheesecake is a festive and indulgent dessert combining the creamy richness of cheesecake with the vibrant flavor and color of red velvet cake. Perfect for holiday celebrations and cozy gatherings, this visually stunning dessert offers a silky smooth texture and melt-in-your-mouth experience, making it a memorable addition to any holiday menu.

Ingredients

Scale

Cheesecake Filling

  • 16 oz Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 2 Eggs, room temperature
  • 1/2 cup Sour Cream
  • 1 tsp Vanilla Extract

Red Velvet Cake Batter

  • 1 1/4 cups All-Purpose Flour
  • 1 tbsp Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 2 Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 2 tbsp Red Food Coloring (gel recommended)
  • 1/2 cup Buttermilk
  • 1 tsp White Vinegar

Crust

  • 1 1/2 cups Graham Cracker Crumbs
  • 6 tbsp Butter, melted
  • 2 tbsp Granulated Sugar

Instructions

  1. Prepare the Crust: Crush the graham crackers finely and mix with melted butter and sugar. Press this mixture firmly into the bottom of a springform pan to create a sturdy, buttery base.
  2. Make the Red Velvet Cake Batter: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, combine sugar, oil, eggs, vanilla extract, red food coloring, buttermilk, and white vinegar. Gradually add the dry ingredients to the wet ingredients and mix until smooth and vibrantly red.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract until smooth and creamy.
  4. Layer the Batter: Pour half of the red velvet batter over the crust. Spoon half of the cheesecake filling on top and spread gently. Repeat with the remaining red velvet batter and cheesecake filling. Swirl the top lightly with a knife to create a marbled effect.
  5. Bake the Cheesecake: Bake at 325°F (160°C) for about 1 hour, or until the center is almost set but still slightly jiggly. To prevent cracks, bake in a water bath if possible.
  6. Chill and Serve: Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly open. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

  • Use room temperature cream cheese and eggs for a smooth and evenly mixed filling.
  • Mix just until combined to avoid a dense batter and ensure tenderness.
  • Baking in a water bath helps prevent cracks and keeps the cheesecake moist.
  • Cool cheesecake gradually in the oven to reduce cracking.
  • Use gel food coloring for a vibrant deep red without affecting batter consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze cheesecake in an airtight container for longer storage, thaw overnight in the fridge before serving.
  • Avoid reheating; serve chilled or let sit at room temperature for 20 minutes for softer slices.

Nutrition

Keywords: Christmas dessert, red velvet cheesecake, holiday cheesecake, festive dessert, red velvet cake, creamy cheesecake

Find it online: https://eazyum.com/christmas-red-velvet-cheesecake/