Christmas Red Velvet Cheesecake Recipe Festive And Delicious

Christmas Red Velvet Cheesecake

This Christmas red velvet cheesecake recipe festive delicious and spectacular is everything you want in a holiday dessert. Rich, creamy, vibrant red with snowy white swirls, it looks like Christmas on a plate and tastes like pure indulgence.

Prep Time

45 minutes

Cook Time

25 minutes

Total Time

13 hours (includes cooling and overnight chilling)

Servings

12 servings

Ingredients

For the Red Velvet Cookie Crust

• 2 ½ cups red velvet sandwich cookie crumbs (about 25 to 30 cookies, finely crushed)
• 2 tablespoons granulated sugar
• ½ cup unsalted butter, melted

For the Christmas Red Velvet Cheesecake Filling

• 3 packages cream cheese (8 ounces each), full fat, softened to room temperature
• 1 ½ cups granulated sugar
• 2 tablespoons unsweetened cocoa powder (natural, not Dutch processed)
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 1 cup full fat sour cream, at room temperature
• 4 large eggs, at room temperature
• 1 ½ to 2 tablespoons liquid red food coloring
  • If using gel, start with 1 to 2 teaspoons and adjust until you reach a deep festive red

For the Cream Cheese Frosting (Decoration)

• 1 package cream cheese (8 ounces), full fat, softened
• ½ cup unsalted butter, softened
• 3 to 4 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 to 3 tablespoons heavy cream or milk, as needed for consistency

For Garnish

• White chocolate curls or shavings
• Fresh cranberries or sugared cranberries
• Fresh rosemary sprigs
• Extra red velvet cookie crumbs

Equipment You Will Need

• 9 inch springform pan
• Heavy duty aluminum foil
• Large roasting pan (for water bath)
• Electric mixer (stand mixer with paddle attachment or hand mixer)
• Food processor or sturdy plastic bag and rolling pin (for crushing cookies)
• Several mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Fine mesh sieve (for powdered sugar)
• Parchment paper (optional, for bottom of pan)
• Cooling rack
• Offset spatula or butter knife (for loosening cheesecake from pan)
• Piping bag with decorative tips (optional, for frosting)

Step by Step Instructions

Step 1: Prepare the Pan and Make the Red Velvet Crust

1. Preheat your oven to 350°F (175°C).
2. Prepare the springform pan. Lightly grease the bottom and, if you like, line it with a round of parchment paper for easier slicing and serving.
3. Wrap the outside of the springform pan in several tight layers of heavy duty aluminum foil, bringing the foil up the sides of the pan. This creates a waterproof barrier for the water bath later.
4. Crush the red velvet sandwich cookies to fine crumbs. You can pulse them in a food processor or place them in a sturdy plastic bag and crush with a rolling pin until they are sandy with no large chunks.
5. In a mixing bowl, combine the cookie crumbs and 2 tablespoons of granulated sugar. Stir to distribute the sugar evenly.
6. Pour in the melted butter and mix until all crumbs are moistened and resemble wet sand.
7. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a flat glass or measuring cup to pack it tightly so it holds together when sliced.
8. Bake the crust for 8 to 10 minutes. Remove from the oven and place on a cooling rack. Let it cool completely while you prepare the filling. For faster cooling, you can place it in the freezer for 10 to 15 minutes.

Step 3: Assemble and Bake in a Water Bath

1. Reduce the oven temperature to 325°F (160°C).
2. Pour the red velvet cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
3. Place the foil wrapped springform pan inside a large roasting pan.
4. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Be careful not to splash water into the cheesecake.
5. Transfer the roasting pan to the center rack of the oven.
6. Bake for about 1 hour to 1 hour and 15 minutes. The edges should be set while the center 2 to 3 inches still jiggle slightly when you gently nudge the pan.
7. Once it reaches this stage, turn off the oven and crack the door open. Leave the cheesecake inside for 1 more hour so it can cool gradually. This slow cooling helps prevent cracks.

Step 4: Cool and Chill the Cheesecake

1. After the hour of gentle cooling in the oven, carefully remove the roasting pan. Lift the springform pan out of the water bath and place it on a cooling rack.
2. Remove the foil from the outside of the springform pan. If any water slipped into the foil, wipe it away.
3. Allow the cheesecake to cool completely at room temperature for 2 to 3 hours. Do not rush this step.
4. Once cooled, run a thin knife or offset spatula around the inside edge of the pan to loosen the cheesecake from the sides.
5. Cover the pan loosely with plastic wrap and place it in the refrigerator.
6. Chill for at least 6 to 8 hours, but ideally overnight, until the cheesecake is fully set and sliceable. This long chill time is what gives you that dense, creamy, bakery style texture that makes this Christmas red velvet cheesecake recipe festive delicious and unforgettable.

Step 5: Make the Cream Cheese Frosting

You can prepare the cream cheese frosting while the cheesecake cools, or just before you plan to decorate it.

1. In a clean mixing bowl, beat the softened cream cheese and softened butter together on medium speed for 2 to 3 minutes, until the mixture is completely smooth and fluffy.
2. Add the vanilla extract and mix until just combined.
3. With the mixer on low speed, gradually add 3 cups of sifted powdered sugar, about 1 cup at a time. Mix until each addition is incorporated before adding more.
4. Check the consistency. If you want a thicker, pipeable frosting, add the remaining cup of powdered sugar. If the frosting is too thick, add 1 tablespoon of heavy cream or milk at a time until it is smooth and spreadable but still holds its shape.
5. Increase the mixer speed to medium high and beat for 1 to 2 minutes until light and fluffy.
6. If not using right away, cover the bowl and refrigerate. When ready to decorate, let it soften slightly at room temperature and beat briefly to restore the smooth texture.

Step 6: Decorate and Serve

1. When the cheesecake is fully chilled and firm, release the latch of the springform pan and carefully remove the sides. If you used parchment on the bottom, you can gently slide the cheesecake onto a serving platter.
2. Decide how you want to apply the frosting.
   • For a simple look, spread a layer of cream cheese frosting over the top of the cheesecake with an offset spatula, creating soft swirls.
   • For a more elegant finish, transfer the frosting to a piping bag fitted with a star or round tip and pipe rosettes, swirls, or a decorative border around the edge.
3. Garnish the top with white chocolate curls or shavings.
4. Add fresh or sugared cranberries for a bright pop of holiday color and a hint of tartness.
5. Add small sprigs of fresh rosemary to mimic mini evergreen branches for a charming winter look.
6. Press extra red velvet cookie crumbs around the bottom edge of the cheesecake if you like, for both flavor and contrast.
7. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
8. Serve chilled. Store leftovers covered in the refrigerator for 3 to 4 days.

Pro Tips For The Perfect Christmas Red Velvet Cheesecake

1. Room temperature ingredients are non negotiable
   Cold cream cheese or eggs create lumps in the batter and can lead to uneven baking. Take everything out of the refrigerator several hours in advance.
2. Do not overmix once the eggs go in
   Mixing on low speed and stopping as soon as each egg is incorporated keeps excess air out of the batter. Less air means fewer cracks and a dense, creamy texture.
3. Foil wrapping and water bath are worth the effort
   A proper water bath surrounds the cheesecake with gentle, moist heat. Combined with the foil barrier, it prevents dry edges, sinking centers, and waterlogged crusts.
4. Color gradually
   Red food coloring is strong. Start with a smaller amount and adjust until you reach that classic red velvet tone. The batter should look slightly more intense than you want the final cheesecake to appear.
5. Chill overnight whenever possible
   The flavor and texture improve dramatically after a full night in the refrigerator. It is the best make ahead dessert for busy holiday schedules.

More Helpful Tips

• Plan ahead
  This is an excellent dessert to make one day before your Christmas gathering. On the day of serving, you only need to decorate and slice.
• Freezing option
  You can freeze the undecorated cheesecake. Wrap the completely chilled cheesecake tightly in plastic, then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before frosting and garnishing.
• Adjusting sweetness
  If you prefer a slightly less sweet dessert, you can reduce the sugar in the frosting by ½ to 1 cup. The cheesecake itself still tastes rich and balanced.

Serving Suggestions And Pairings

This Christmas red velvet cheesecake is the kind of centerpiece dessert that deserves a little ceremony.

• Classic presentation
  Serve slices on white plates to let the red and white contrast stand out. Add a few cranberries and a tiny rosemary sprig on each plate for a restaurant style finish.
• Sauce pairings
  • A drizzle of white chocolate ganache over each slice complements the cocoa notes in the red velvet layer.
  • A spoonful of homemade cranberry sauce or cranberry compote adds tart contrast and a beautiful jewel tone.
• Drink pairings
  • Strong coffee or espresso balances the richness of this cheesecake.
  • A mug of hot chocolate turns dessert into a cozy Christmas moment.
  • For an adult pairing, consider a sweet dessert wine or a sip of Irish cream on the rocks.
• Serving for a party
  Cut slightly smaller slices if you are feeding a crowd, since the cheesecake is rich. Arrange the slices slightly fanned out on a large platter for a stunning buffet presentation.
• Mini version idea
  If you want individual servings, you can adapt this Christmas red velvet cheesecake recipe to mini springform pans or muffin tins with liners. Check them early, since smaller cheesecakes bake faster.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice (1/12 of cheesecake)	420	8 g	40 g	24 g	2 g	30 g

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your actual ingredients and preparation. Please consult a nutritionist or medical professional for precise dietary advice.

FAQs

Print