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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake
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This Christmas Red Velvet Cheesecake combines the rich, moist texture of classic red velvet cake with the creamy decadence of cheesecake. Featuring a vibrant red hue and smooth cream cheese topping, this festive dessert is perfect for holiday celebrations, offering a unique flavor fusion that is sure to impress guests and brighten any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers or digestive biscuits
  • 1/4 cup melted butter
  • 1 tablespoon granulated sugar

Red Velvet Cake Layer

  • 1 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons red food coloring (preferably gel-based)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened (or dairy-free cream cheese for vegan)
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature (or egg replacers for vegan)
  • 1/2 cup sour cream (or dairy-free sour cream for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Mix crushed graham crackers or digestive biscuits with melted butter and sugar until crumbly. Press the mixture evenly into the base of a springform pan. Chill in the refrigerator to set while you prepare the filling.
  2. Make the Red Velvet Cake Layer: In a large bowl, whisk together flour (or gluten-free blend), cocoa powder, baking soda, and salt. In another bowl, beat sugar, eggs, softened butter, red food coloring, vanilla extract, and vinegar until combined. Gently fold wet ingredients into dry until smooth. Pour the red velvet batter over the chilled crust, spreading it evenly.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined. Pour the cheesecake filling gently over the red velvet cake layer, spreading evenly.
  4. Bake the Cheesecake: Preheat the oven to 325°F (160°C). Bake the assembled cheesecake in a water bath or on the middle rack for 50-60 minutes, until the edges are set but the center has a slight jiggle.
  5. Cool and Chill: Remove from oven and allow to cool at room temperature for about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to let the cheesecake fully set and the flavors meld.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth filling without lumps.
  • Use a water bath to prevent cracks and promote even baking.
  • Mix ingredients just until combined to avoid a dense texture or cracking.
  • Choose gel-based red food coloring for vibrant color without affecting batter consistency.
  • Cool cheesecake gradually to reduce risk of cracks or sinking edges.
  • For gluten-free option, substitute all-purpose flour with a gluten-free blend.
  • Optional toppings: chocolate drizzle, fresh berries, toasted nuts, edible gold flakes, or whipped cream.
  • Store leftovers tightly covered in the refrigerator up to 4 days; freeze wrapped for longer storage.
  • Serve chilled or at room temperature; avoid microwaving to keep texture.

Nutrition

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

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