New Year Red Velvet Cheesecake offers a stunning and utterly delicious way to celebrate. This recipe is perfect for ringing in the new year with a showstopping dessert that combines the decadent flavors of red velvet cake with the creamy richness of cheesecake.
Key Ingredients for New Year Red Velvet Cheesecake
For the Crust:
* 2 cups chocolate cookie crumbs (Oreos work wonderfully, processed until fine)
* 1/4 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, melted
For the Red Velvet Cheesecake Filling:
* 3 (8-ounce) packages cream cheese, softened to room temperature
* 1 1/4 cups granulated sugar
* 3 large eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup buttermilk, at room temperature
* 2 tablespoons unsweetened cocoa powder
* 2 tablespoons red food coloring (gel is recommended for vibrant color)
* 1 teaspoon white vinegar
For the Cream Cheese Frosting (Optional but highly recommended):
* 8 ounces cream cheese, softened
* 1/2 cup (1 stick) unsalted butter, softened
* 3 cups powdered sugar, sifted
* 1 teaspoon pure vanilla extract
* 2-4 tablespoons milk (as needed for consistency)
For Garnish (Optional):
* White chocolate shavings
* Fresh berries (raspberries or strawberries)
* Crushed red velvet cake crumbs
How to Make New Year Red Velvet Cheesecake
This New Year Red Velvet Cheesecake is surprisingly straightforward to create, promising a delightful fusion of moist red velvet cake and luxuriously smooth cheesecake. Its prep time is approximately 30 minutes, with a baking time of about 60-75 minutes, plus chilling. The vibrant, festive colors and rich, velvety texture make it an unforgettable centerpiece for any celebration.
Step-by-Step Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. You can also wrap the outside of the springform pan with heavy-duty aluminum foil if you plan to use a water bath (highly recommended for even baking and preventing cracks).
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or a measuring cup to get a compact layer. Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- Prepare the Red Velvet Coloring: In a small bowl, whisk together the buttermilk, red food coloring, unsweetened cocoa powder, and white vinegar until well combined. The vinegar will react with the cocoa and coloring to enhance the red hue. Set aside.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until light and fluffy, scraping down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix once the eggs are added, as this can lead to cracking. Stir in the vanilla extract.
- Incorporate Red Velvet Mixture: With the mixer on low speed, or by hand with a spatula, gradually add the prepared red velvet mixture to the cream cheese batter. Mix until just combined and a uniform red color is evident throughout the batter. Scrape down the sides of the bowl to ensure everything is incorporated.
- Pour Filling into Crust: Pour the red velvet cheesecake filling evenly over the prepared cookie crust.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Carefully place the baking sheet into the preheated oven. If using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour about 1 inch of hot water into the roasting pan, making sure the water does not come over the top edge of the springform pan. Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly.
- Cool the Cheesecake: Once baked, turn off the oven and leave the oven door slightly ajar (prop it open with the handle of a wooden spoon). Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracks.
- Chill the Cheesecake: After the oven cooling period, remove the cheesecake from the oven 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. Chilling is crucial for the cheesecake to set properly and develop its rich flavor.
- Prepare the Cream Cheese Frosting (Optional): In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract. Add milk, 1 tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Frost and Garnish: Once the cheesecake is thoroughly chilled and set, remove the sides of the springform pan. If using the frosting, spread it evenly over the top of the cheesecake. Decorate with white chocolate shavings, fresh berries, or crushed red velvet cake crumbs for an extra festive touch.
Why You’ll Love This New Year Red Velvet Cheesecake
You’ll absolutely fall in love with this **New Year Red Velvet Cheesecake** for its show-stopping visual appeal and its incredibly decadent flavor profile. It masterfully merges the beloved, moist texture of red velvet cake with the impossibly smooth, creamy richness of classic cheesecake, creating a dessert that’s both familiar and excitingly new. Unlike store-bought options, making this at home allows you to control the quality of ingredients, ensuring a truly gourmet experience without the premium price tag. The vibrant red hue makes it a stunning centerpiece, while the optional luscious cream cheese frosting and festive garnishes elevate it to pure indulgence.
This cheesecake is the perfect way to impress your guests and add a touch of elegance to your New Year’s Eve festivities without spending hours in the kitchen. It’s a delightful alternative to traditional New Year’s pies or cakes, offering a sophisticated twist that’s sure to be a crowd-pleaser. So, why not bring this breathtaking New Year Red Velvet Cheesecake into your celebration and create sweet memories that last well into the new year?
Storing and Reheating Tips
Storing Leftovers: This **New Year Red Velvet Cheesecake** should be stored in an airtight container or well-wrapped in plastic wrap in the refrigerator. It will keep well for up to 3-4 days.
Freezing: For longer storage, you can freeze the cheesecake. It’s best to freeze it before adding any frosting. Wrap the chilled cheesecake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 1-2 months.
Reheating: Cheesecake is best served chilled or at room temperature. If you’ve frozen it, transfer it from the freezer to the refrigerator for at least 24 hours to thaw completely. Avoid reheating in a microwave, as this can compromise the texture. If you prefer it slightly warmer, you can let it sit out at room temperature for about 30-60 minutes before serving.
Final Thoughts
This **New Year Red Velvet Cheesecake** is truly a spectacular dessert that embodies the festive spirit of the new year. Its beautiful colors and decadent flavor are sure to delight everyone, so gather your ingredients and bring this showstopper to your table to usher in the new year with sweetness!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
New Year Red Velvet Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. You can also wrap the outside of the springform pan with heavy-duty aluminum foil if you plan to use a water bath (highly recommended for even baking and preventing cracks).
- In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or a measuring cup to get a compact layer. Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.2 cups chocolate cookie crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- In a small bowl, whisk together the buttermilk, red food coloring, unsweetened cocoa powder, and white vinegar until well combined. The vinegar will react with the cocoa and coloring to enhance the red hue. Set aside.1/2 cup buttermilk, 2 tablespoons red food coloring, 2 tablespoons unsweetened cocoa powder, 1 teaspoon white vinegar
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until light and fluffy, scraping down the sides of the bowl as needed.3 (8-ounce) packages cream cheese, 1 1/4 cups granulated sugar
- Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix once the eggs are added, as this can lead to cracking. Stir in the vanilla extract.3 large eggs, 1 teaspoon pure vanilla extract
- With the mixer on low speed, or by hand with a spatula, gradually add the prepared red velvet mixture to the cream cheese batter. Mix until just combined and a uniform red color is evident throughout the batter. Scrape down the sides of the bowl to ensure everything is incorporated.
- Pour the red velvet cheesecake filling evenly over the prepared cookie crust.
- Place the springform pan on a baking sheet. Carefully place the baking sheet into the preheated oven. If using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour about 1 inch of hot water into the roasting pan, making sure the water does not come over the top edge of the springform pan. Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly.
- Once baked, turn off the oven and leave the oven door slightly ajar (prop it open with the handle of a wooden spoon). Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracks.
- After the oven cooling period, remove the cheesecake from the oven 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. Chilling is crucial for the cheesecake to set properly and develop its rich flavor.
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract. Add milk, 1 tablespoon at a time, until the frosting reaches your desired spreading consistency.8 ounces cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1 teaspoon pure vanilla extract, 2-4 tablespoons milk
- Once the cheesecake is thoroughly chilled and set, remove the sides of the springform pan. If using the frosting, spread it evenly over the top of the cheesecake. Decorate with white chocolate shavings, fresh berries, or crushed red velvet cake crumbs for an extra festive touch.white chocolate shavings, fresh berries, crushed red velvet cake crumbs