Description

A festive and indulgent dessert, this Christmas Red Velvet Cheesecake combines vibrant red velvet cake layers with a rich, creamy cheesecake center and smooth cream cheese frosting — a true holiday showstopper.

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 (room temperature)

2 large eggs

1–2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

16 oz cream cheese, softened (for cheesecake layer)

1/2 cup granulated sugar (for cheesecake layer)

1/2 cup sour cream

2 large eggs (for cheesecake layer)

1 tsp vanilla extract (for cheesecake layer)

8 oz cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract (for frosting)

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Instructions

Preheat the oven to 325°F (165°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
Beat the cream cheese and sugar until smooth, then mix in sour cream and vanilla extract.
Add eggs one at a time, mixing on low speed. Pour the batter into the pan and bake for 40–45 minutes until the center is slightly jiggly.
Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar and oil, then add eggs, vanilla, red food coloring, and vinegar.
Alternately add the dry ingredients and buttermilk to the wet ingredients until just combined.
Divide the batter evenly between the pans and bake for 25–30 minutes. Let cool completely.
For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and beat until smooth. Mix in vanilla extract.
To assemble, place one red velvet layer on a serving plate, spread a thin layer of frosting, and add the chilled cheesecake layer on top.
Add another thin layer of frosting and place the second red velvet cake layer on top. Frost the top and sides of the cake completely.
Chill the assembled cake for at least 1 hour before serving.

Notes

Make the cheesecake layer a day in advance for easier assembly.

Use gel food coloring for a more vibrant red hue.

Store the cake in the refrigerator for up to 5 days.

Let the cake sit at room temperature for 20–30 minutes before slicing for best texture.

Individual slices can be frozen for up to 1 month.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 38g
Sodium: 320mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg