Christmas Red Velvet Cheesecake Recipe

Red Velvet Cheesecake (Christmas Edition)

This Christmas red velvet cheesecake recipe brings together the richness of classic cheesecake with the festive beauty of holiday red velvet. A smooth cream cheese filling, a buttery cocoa-infused crust, and a striking red color make this dessert a holiday showstopper.

Prep Time: 25 minutes

Cook Time: 1 hour

Chill Time: 6 hours

Total Time: 7 hours 25 minutes

Ingredients

For the Red Velvet Crust

• 1 3/4 cups finely crushed chocolate graham crackers
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder

For the Cheesecake Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs, room temperature
• 1/3 cup buttermilk
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 teaspoon red gel food coloring
• 1 tablespoon cornstarch

For the Topping

• 1 1/4 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: red velvet crumbs for garnish

Step-by-Step Instructions

1. Prepare the crust

Combine crushed chocolate graham crackers, melted butter, sugar, and cocoa powder in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes, then allow to cool.

2. Make the red velvet cheesecake batter

Beat the cream cheese until smooth. Add sugar and continue beating until combined. Mix in sour cream, eggs, buttermilk, cocoa powder, vanilla, vinegar, gel food coloring, and cornstarch until smooth. Do not overmix to avoid incorporating air bubbles.

3. Set up the water bath

Wrap the springform pan tightly in aluminum foil. Place the pan into a larger roasting pan and pour hot water halfway up the sides of the cheesecake pan.

4. Bake

Bake at 300°F for 60–70 minutes. The cheesecake should have a slight jiggle in the center. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

5. Chill

Remove from the oven and refrigerate for at least 6 hours, preferably overnight, for optimal texture.

6. Prepare the whipped cream topping

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over the chilled cheesecake.

7. Garnish and serve

Top with red velvet crumbs, shaved chocolate, or holiday sprinkles. Slice with a hot knife for clean cuts.

PRO TIPS

• Use gel food coloring for rich red color without thinning the batter.
• Always bake cheesecake slowly at low temperature for a smooth texture.
• Chilling overnight produces the firmest, creamiest results.
• Prevent cracking by avoiding over-mixing and using a water bath

Serving Suggestions & Pairings

• Serve slices with warm chocolate sauce for added richness.
• Pair with hot cocoa, peppermint coffee, or mulled wine for holiday gatherings.
• Add fresh berries to brighten flavor and color.
• Include this cheesecake on a Christmas dessert table next to gingerbread cookies, chocolate truffles, or shortbread bars.

Nutrition Information Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	465	8g	38g	30g	1g	32g

Disclaimer:
Nutrition facts are estimated using online calculators and may vary. Consult a nutritionist for precise dietary needs.

FAQs

Print