Description
This Christmas Red Velvet Cheesecake combines the rich, velvety flavor of classic red velvet cake with a creamy cheesecake layer, topped with a light and fluffy whipped cream frosting. Perfect for festive occasions, this dessert offers a beautiful presentation and a delightful blend of textures and flavors that will impress guests and satisfy holiday sweet cravings.
Ingredients
Scale
Red Velvet Layer
- 1 box Red Velvet Cake Mix plus ingredients called for on the box (typically eggs, oil, and water as per box instructions)
Cheesecake Layer
- 16 ounces Cream Cheese, softened
- 1 1/3 cups Sugar
- 4 large Eggs
- 2/3 cup Sour Cream
- 2 tablespoons Flour
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
Whipped Layer
- 2 cups Heavy Cream
- 4 tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
Instructions
- Prepare the Red Velvet Cake Layer: Follow the instructions on the red velvet cake mix box to prepare the cake batter using the indicated ingredients such as eggs, oil, and water. Once mixed, pour and evenly spread the batter as the base layer in your prepared springform pan or baking dish.
- Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, beating continuously. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream, flour, vanilla extract, and salt until the mixture is smooth and well combined.
- Assemble the Cake and Cheesecake Layers: Carefully pour the cheesecake mixture over the prepared red velvet cake layer in the pan, spreading it evenly to create a smooth top layer.
- Bake the Cake: Place the assembled pan in a preheated oven at 325°F (163°C). Bake for approximately 55-65 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Use a toothpick or knife inserted near the center to check doneness—it should come out mostly clean.
- Cool and Chill: Remove the cake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cake for at least 4 hours, preferably overnight, to let it set fully and enhance the flavors.
- Prepare the Whipped Cream Topping: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until stiff peaks form.
- Decorate the Cheesecake: Once the cheesecake is well chilled, spread or pipe the whipped cream evenly over the top as a luscious finishing layer.
- Serve: Slice the cheesecake carefully with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy this festive and indulgent dessert.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the cheesecake mixture.
- Use room temperature eggs to help the batter mix more smoothly.
- Baking times may vary depending on oven—start checking doneness at 55 minutes.
- For a more intense red color, you may enhance the cake layer with a small amount of red food coloring if desired.
- This cake is best served chilled and consumed within 3-4 days.
- You can decorate with red velvet crumbs or fresh berries for a festive touch if desired.
Keywords: Christmas dessert, Red velvet cheesecake, Holiday cake, Festive cheesecake, Cream cheese cake