Description
A stunning two-layer Christmas dessert featuring a tender red velvet cake base topped with silky smooth cheesecake. This show-stopping holiday treat combines the nostalgic appeal of red velvet with luxurious cream cheese filling, creating a festive masterpiece that’s surprisingly easy to make. Perfect for Christmas dinner or holiday gatherings!
Ingredients
1½ cups all-purpose flour
2 tablespoons natural unsweetened cocoa powder
¾ cup granulated sugar
2 large eggs, room temperature
½ cup (1 stick) unsalted butter, softened
1–2 tablespoons red gel food coloring
2 teaspoons pure vanilla extract
½ teaspoon salt
1 teaspoon baking powder
24 oz (3 packages) full-fat cream cheese, room temperature
1 cup granulated sugar (for cheesecake layer)
3 large eggs, room temperature (for cheesecake layer)
1 teaspoon vanilla extract (for cheesecake layer)
⅓ cup sour cream, room temperature
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat softened butter and ¾ cup sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add 2 eggs one at a time to the butter mixture, beating well after each addition. Mix in 1 teaspoon vanilla extract and red food coloring until fully combined.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Let batter rest for 10 minutes.
6. Pour red velvet batter into prepared springform pan and spread evenly. Bake at 350°F for 15 minutes. Remove from oven and reduce temperature to 325°F (160°C).
7. While red velvet layer bakes, prepare cheesecake filling. Beat cream cheese in a large bowl on medium speed for 2-3 minutes until completely smooth and no lumps remain.
8. Add 1 cup sugar to cream cheese and beat until well combined. Add sour cream and 1 teaspoon vanilla, mixing until smooth.
9. Add 3 eggs to cheesecake mixture one at a time, mixing on low speed just until incorporated after each addition. Do not overmix to avoid air bubbles.
10. Gently pour cheesecake batter over the baked red velvet layer, spreading to the edges with an offset spatula.
11. Bake at 325°F (160°C) for 45-50 minutes. The center should jiggle slightly when gently shaken, and edges should be set and slightly puffed.
12. Turn off oven and crack the door open about 4 inches. Let cheesecake cool in the oven for 1 hour to prevent cracking.
13. Remove from oven and let cool to room temperature, about 1 hour. Cover loosely with plastic wrap.
14. Refrigerate for at least 6 hours or overnight before removing springform pan sides and slicing.
15. For clean slices, wipe knife with a warm, damp cloth between each cut. Garnish with powdered sugar, whipped cream, or fresh berries before serving.
Notes
Room temperature ingredients are crucial for smooth, lump-free cheesecake. Set cream cheese, butter, eggs, and sour cream out 2-3 hours before baking.
Use gel or paste food coloring instead of liquid for vibrant red color without thinning the batter.
The red velvet layer will look slightly underdone after 15 minutes—this is correct. It continues cooking when the cheesecake layer is added.
Optional water bath: Place foil-wrapped springform pan in a larger roasting pan and add hot water halfway up the sides for extra insurance against cracking.
Store covered in refrigerator for up to 5 days. The cheesecake tastes even better on day 2-3 as flavors develop.
To freeze: Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in refrigerator.
Troubleshooting cracks: Cover with whipped cream, cream cheese frosting, or fresh berries—no one will know!
For peppermint variation: Add ½ teaspoon peppermint extract to cheesecake layer and top with crushed candy canes.
- Prep Time: 30
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: Christmas Red Velvet Cheesecake, red velvet cheesecake, holiday dessert, Christmas dessert, layered cheesecake, festive dessert, red velvet cake