Go Back
–+ servings

Christmas Red Velvet Cheesecake

A festive dessert featuring two tender red velvet cake layers encasing a creamy cheesecake layer, all topped with luscious cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Cake, Dessert
Cuisine American, Holiday
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the red velvet cake

  • 2.5 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.75 cups granulated sugar
  • 0.75 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1-2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the cheesecake filling

  • 16 oz cream cheese
  • 0.5 cups granulated sugar
  • 0.5 cups sour cream
  • 2 large eggs
  • 1 tsp vanilla extract

For the cream cheese frosting

  • 8 oz cream cheese
  • 0.5 cups unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Preparation

  • Preheat one oven to 325°F for the cheesecake layer and another to 350°F for the red velvet cake layers.
  • Let the cream cheese sit at room temperature while you prep the dry ingredients.

Make the Red Velvet Batter

  • Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, mix the sugar, oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
  • Combine wet and dry ingredients until just mixed, then pour into prepared pans.

Prepare the Cheesecake Filling

  • Beat the cream cheese until smooth, then add sugar, sour cream, eggs, and vanilla extract.
  • Whisk until the mixture is glossy and smooth with no lumps.

Bake the Cheesecake Layer

  • Bake the cheesecake layer at 325°F for 40-45 minutes, until the edges are set and the center has a slight jiggle.
  • Cool on a wire rack for an hour, then chill in the fridge to set.

Bake the Red Velvet Cake Layers

  • Bake the red velvet cake layers at 350°F for 25-30 minutes until a toothpick comes out clean.
  • Cool completely on a rack before handling.

Make the Cream Cheese Frosting

  • Beat the cream cheese with unsalted butter until smooth.
  • Add powdered sugar and vanilla extract, and beat until airy and spreadable.

Assemble the Cake

  • Layer the red velvet cake, cheesecake, and frosting, smoothing the frosting or swirling for a rustic look.
  • Chill for 1 hour before serving for neat slices.

Notes

Store the cake in the fridge for up to 4 days; flavors improve with time. Can freeze slices for up to 2 months. Serve with coffee, whipped cream, or berries for the perfect pairing.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 7gFat: 25gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 35g
Keyword Christmas dessert, Cream Cheese Frosting, festive cake, Holiday Baking, Red Velvet Cheesecake
Tried this recipe?Let us know how it was!