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Delicious Christmas Red Velvet Cheesecake Recipe

Irresistibly Delicious Christmas Red Velvet Cheesecake Recipe

This Delicious Christmas Red Velvet Cheesecake Recipe is a creamy, festive centerpiece for your holiday gatherings, striking a perfect balance between indulgence and celebration.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 1 cup Cream Cheese must be softened for that creamy texture essential to a perfect cheesecake.
  • 1 cup Powdered Sugar sweetens and achieves that smooth consistency every cheesecake craves.
  • 1/2 cup Heavy Cream adds luxurious richness and stability to the filling.
  • 1 tsp Vanilla Extract enhances the flavor; feel free to switch it up with other flavored extracts.
  • 1/2 cup Sour Cream contributes to the creaminess and tang; Greek yogurt makes a great substitute!
Red Velvet Base
  • 1 package Red Velvet Cake Mix the primary flavor base that brings festive cheer; any flavored cake mix can also work.
  • 1/2 cup Unsalted Butter softened, it adds richness and moisture to the batter.
  • 1/4 cup Cocoa Powder for that hint of chocolatey goodness; unsweetened is preferred.
  • 1/4 cup Milk ensures the batter has that perfect texture—whole milk is best here!
Optional Add-Ins
  • 1/2 cup Chocolate Chips optional, for that extra burst of chocolate flavor and delightful texture.
  • Red Sprinkles for decoration, they add a festive touch; you can skip them if you'd like a simpler look.

Equipment

  • Springform pan
  • electric mixer
  • mixing bowls
  • spatula

Method
 

Steps
  1. Preheat your oven to 325°F (160°C) and grease a springform pan.
  2. Mix softened cream cheese with powdered sugar until smooth and creamy using an electric mixer.
  3. Gradually add heavy cream, vanilla extract, and sour cream, mixing on low speed until well combined.
  4. In a separate bowl, combine red velvet cake mix, unsalted butter, cocoa powder, and milk; mix until smooth.
  5. Gently fold the cheesecake filling into the red velvet mixture until just combined.
  6. Pour the batter into the greased springform pan, spreading it evenly.
  7. Bake for approximately 50 minutes, until the center is slightly jiggly but set.
  8. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool.
  9. Transfer cheesecake to the refrigerator for at least 4 hours, or overnight for best results.
  10. Before serving, decorate with red sprinkles and serve with berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Store leftovers in an airtight container for up to 5 days.

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