Christmas Red Velvet Cheesecake is a show-stopping dessert that blends the festive spirit of the holidays with the decadent appeal of classic red velvet. This recipe is your perfect guide to creating a stunning, delicious treat that will impress guests and become a holiday tradition.
Key Ingredients for Christmas Red Velvet Cheesecake
For the Crust:
- 2 ½ cups graham cracker crumbs (about 15 full sheets)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Red Velvet Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons red food coloring (gel or liquid)
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
For the Cream Cheese Frosting (Optional Topping):
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
How to Make Christmas Red Velvet Cheesecake
This Christmas Red Velvet Cheesecake recipe is surprisingly simple to whip up, delivering a creamy, rich, and visually stunning dessert that tastes like pure holiday magic. The vibrant red hue, paired with the classic cheesecake tang and the comforting crust, makes it incredibly satisfying. With a preparation time of about 30 minutes and a baking and chilling time of several hours, it’s a rewarding project for any baker.
Step-by-Step Instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a measuring cup to help pack it down. Place the pan on a baking sheet and bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely while you prepare the filling.
Make the Red Velvet Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Gradually add 1 ¼ cups granulated sugar and beat until well combined and no lumps remain. Beat in the flour until just incorporated.
Incorporate Red Velvet Flavor: In a small bowl, whisk together the vanilla extract, cocoa powder, and red food coloring until you achieve a vibrant red paste. Add this red mixture to the cream cheese mixture and beat on low speed until evenly colored. Don’t overmix.
Add Eggs and Sour Cream: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overbeat once the eggs are added, as this can lead to cracks. In a separate small bowl, stir the sour cream until smooth. Gently fold the sour cream into the cheesecake batter until just combined.
Bake the Cheesecake: Pour the red velvet filling over the cooled crust in the springform pan, spreading it evenly. To prevent cracks during baking (and for a truly professional finish), you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with a couple of layers of heavy-duty aluminum foil to prevent any water from seeping in. Place the foil-wrapped pan inside a larger baking pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
Bake and Cool: Bake for 50-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the water bath (if used) and let it cool completely on a wire rack. Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set and the flavors to meld.
Prepare the Cream Cheese Frosting (Optional): While the cheesecake chills, you can make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches your desired spreading consistency.
Decorate and Serve: Once the cheesecake is fully chilled and set, carefully run a knife around the edge of the springform pan before releasing the sides. If using, spread the cream cheese frosting evenly over the top of the cheesecake. You can pipe decorative swirls for an extra festive touch. If you prefer, you can also top with fresh berries, chocolate shavings, or a dusting of cocoa powder. Slice and serve cold.
Why You’ll Love This Christmas Red Velvet Cheesecake
You’ll absolutely fall in love with this Christmas Red Velvet Cheesecake from the very first bite. Its striking, vibrant red color makes it an instant centerpiece, while the luxuriously creamy texture and perfectly balanced sweet-tart flavor are simply irresistible. Unlike store-bought cheesecakes, this homemade version offers incredible value, allowing you to create a show-stopping dessert without breaking the bank, with every ingredient chosen to create a truly special holiday experience.
This festive twist on a classic cheesecake is worlds away from a plain cheesecake, offering a delightful hint of cocoa and a gorgeous visual appeal that screams holiday cheer. It’s a treat that’s as fun to make as it is to devour, making it the perfect addition to your Christmas celebrations. Don’t wait – gather your ingredients and bake your own slice of Christmas magic today!
Storing and Reheating Tips
Leftover Christmas Red Velvet Cheesecake can be stored in the refrigerator for up to 4-5 days. Ensure it is covered tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods. If you won’t be able to finish it within a few days, freezing is an excellent option for enjoying it later.
To freeze, first ensure the cheesecake is completely cooled and has set in the refrigerator. You can freeze the whole cheesecake or individual slices. Wrap the cheesecake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Place the wrapped cheesecake in an airtight container or freezer bag. It can be kept frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving. Reheating is generally not recommended for cheesecake, as it can alter its texture, but if you prefer a slightly softer slice, you can warm it very gently in a low oven (around 200°F or 95°C) for a few minutes.
Final Thoughts
This Christmas Red Velvet Cheesecake is more than just a dessert; it’s a festive indulgence that brings joy and cheer to any holiday gathering. We encourage you to try this recipe at home and spread the holiday spirit one delicious slice at a time. Happy baking!
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- Our Pinterest
Christmas Red Velvet Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a measuring cup to help pack it down. Place the pan on a baking sheet and bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely while you prepare the filling.0.25 cup granulated sugar, 0.33 cup unsalted butter, melted, 2.5 cups graham cracker crumbs
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Gradually add 1 ¼ cups granulated sugar and beat until well combined and no lumps remain. Beat in the flour until just incorporated.3 (8-ounce) packages cream cheese, softened to room temperature, 1.25 cups granulated sugar, 2 tablespoons all-purpose flour
- In a small bowl, whisk together the vanilla extract, cocoa powder, and red food coloring until you achieve a vibrant red paste. Add this red mixture to the cream cheese mixture and beat on low speed until evenly colored. Don’t overmix.1 teaspoon vanilla extract, 1 teaspoon unsweetened cocoa powder, 2 tablespoons red food coloring (gel or liquid), 3 (8-ounce) packages cream cheese, softened to room temperature
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overbeat once the eggs are added, as this can lead to cracks. In a separate small bowl, stir the sour cream until smooth. Gently fold the sour cream into the cheesecake batter until just combined.3 large eggs, at room temperature, 0.5 cup sour cream, at room temperature, 3 (8-ounce) packages cream cheese, softened to room temperature
- Pour the red velvet filling over the cooled crust in the springform pan, spreading it evenly. To prevent cracks during baking (and for a truly professional finish), you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with a couple of layers of heavy-duty aluminum foil to prevent any water from seeping in. Place the foil-wrapped pan inside a larger baking pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.3 (8-ounce) packages cream cheese, softened to room temperature
- Bake for 50-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the water bath (if used) and let it cool completely on a wire rack. Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set and the flavors to meld.
- While the cheesecake chills, you can make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches your desired spreading consistency.4 ounces cream cheese, softened, 0.5 cup unsalted butter, softened, 2 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 1-2 tablespoons milk (if needed for consistency)
- Once the cheesecake is fully chilled and set, carefully run a knife around the edge of the springform pan before releasing the sides. If using, spread the cream cheese frosting evenly over the top of the cheesecake. You can pipe decorative swirls for an extra festive touch. If you prefer, you can also top with fresh berries, chocolate shavings, or a dusting of cocoa powder. Slice and serve cold.