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This festive red velvet cheesecake stands out as the ultimate holiday centerpiece - a smooth, tangy cheesecake sandwiched between soft red velvet cake layers and topped with fluffy cream cheese frosting. It's the dessert my family counts down for each December, and what I whip up when I want everyone sitting around the table to feel truly special.
I first baked this when my children asked for something red and fancy many years back. Now Christmas doesn't feel complete without it, and even folks next door come asking for a piece.
Collect Your Ingredients
- All purpose flour: creates foundation and softness in the red velvet portions. Pick a quality brand for extra tenderness
- Unsweetened cocoa powder: adds gentle chocolate undertones. Try Dutch process for richer flavor
- Baking powder and baking soda: create airy texture and proper rise
- Salt: boosts overall flavor profile with just a small amount
- Granulated sugar: sweetens both cake and filling. Superfine works best for smooth mixing
- Vegetable oil: keeps everything moist and prevents dryness
- Buttermilk: delivers signature tanginess and softness. You can mix milk with lemon juice as a substitute
- Large eggs: hold everything together in both cake and cheesecake. New eggs make texture noticeably better
- Red food coloring: delivers that bright Christmas color. Gel versions work better for deep color without thinning the mix
- Vanilla extract: balances cake and frosting flavors. Real vanilla brings natural warmth
- White vinegar: works with cocoa and soda for deeper color and lighter texture
- Cream cheese: stars in both cheesecake and frosting. Stick with full-fat blocks for best results
- Sour cream: makes cheesecake filling smooth and tangy. Full-fat works best
- Unsalted butter: creates rich, smooth frosting. Let it get completely soft first
- Powdered sugar: blends into silky frosting. Run it through a sifter for extra smoothness
How to Make It
- Make the Cheesecake Layer:
- Put parchment in your springform pan and mix cream cheese, sugar, sour cream, eggs and vanilla until completely smooth. Pour this into the pan and bake at 325 degrees for around 40-45 minutes until the middle barely jiggles. Let it cool, then put it in the fridge for at least two hours or leave it overnight for the best results
- Prepare the Red Velvet Cake:
- Mix flour, cocoa, baking powder, baking soda and salt in one bowl. In another bigger bowl, combine sugar, oil, buttermilk, eggs, red food coloring, vanilla and vinegar. Add dry stuff to wet stuff and mix just until smooth. Split the batter between two cake pans. Bake at 350 degrees for about 25-30 minutes. Check with a toothpick to make sure they're done. Let cakes cool fully on racks before you put everything together
- Cream Cheese Frosting:
- Beat cream cheese, butter and vanilla in a big bowl until perfectly smooth. Slowly add sifted powdered sugar, mixing on medium speed until it gets light and easy to spread. Taste it and add more sugar if needed
- Assemble the Cake:
- Put one red velvet cake on your serving plate. Carefully place the cold cheesecake on top and take off the parchment. Add the second cake layer on top. Cover the whole thing with lots of cream cheese frosting. You can make it smooth or create pretty peaks. Chill for at least an hour before cutting so everything stays firm
The cream cheese from nearby farms is my favorite part. It turns so silky when baked and takes me back to my childhood kitchen where I first started making Christmas treats. Bringing this cake to our holiday meals always gets everyone sharing stories about baking as a family.
Flavor Boosters
Add sugar-coated cranberries for extra shine. Sprinkle white chocolate shavings or chopped pistachios on top. Show it off on a colored platter and dust with edible sparkles for maximum Christmas magic.
Serving Suggestions
Store any extra cake wrapped tight in the fridge for up to five days. The flavors actually get better on the second day. Try to keep cut portions covered so they don't dry out. For cleaner slices, let it chill overnight and cut with a knife that's been dipped in hot water.
Creative Twists
During December, try swapping vanilla for peppermint or orange zest. Top with sugar-dusted rosemary for a wintry forest look. Mix in crushed ginger cookies between layers for added crunch.
Let your finished cake chill at least an hour so the frosting firms up and makes cutting simpler. For clean-looking slices, grab a serrated knife and wipe it off between cuts.
Common Questions About This Recipe
- → Can I make this cheesecake ahead of time?
Absolutely. Making it a day early works great. Let it stay in the fridge overnight and you'll get better texture and flavors when you serve it.
- → Why use buttermilk in the red velvet layers?
Buttermilk works with the baking soda to make the cake super soft and adds a slight tang that cuts through the sweetness.
- → How do I avoid cracks in the cheesecake layer?
Don't mix too much, keep your oven temperature on the lower side, and let the cake cool down slowly after baking.
- → What's the purpose of red food coloring?
The red color makes your cake look amazing and festive. You can use more or less depending on how bright you want it.
- → How should leftovers be stored?
Just put any extra cheesecake in the fridge with a cover and eat it within 3 days. If you want to keep it longer, wrap single slices and pop them in the freezer.