Description
This Christmas Red Velvet Cheesecake combines the rich flavors of red velvet cake and creamy cheesecake into a stunning dessert. Perfect for holiday gatherings, it’s a vibrant celebration on a plate that will impress your guests.
Ingredients
- Red Velvet Sandwich Cookies: About 25-30 cookies, crushed finely
- Unsalted Butter: About 1/2 cup, melted
- Cream Cheese: About four 8-ounce packages, softened to room temperature
- Granulated Sugar: About 1 1/2 cups
- Large Eggs: Four, at room temperature
- Unsweetened Cocoa Powder: A couple of tablespoons
- Vanilla Extract: About 1-2 teaspoons, pure
- Sour Cream or Buttermilk: About 1/2 cup, at room temperature
- Red Food Coloring: About 1-2 tablespoons, gel food coloring
- White Vinegar or Lemon Juice: 1 teaspoon
- Cream Cheese: About one 8-ounce package, softened to room temperature
- Unsalted Butter: About 1/2 cup, softened
- Powdered Sugar: About 3-4 cups, sifted
- Vanilla Extract: 1 teaspoon, non-alcoholic
- Heavy Cream or Milk: 1-2 tablespoons, if needed
- Fresh cranberries: Optional for garnish
- Sprigs of fresh mint: Optional for garnish
- White chocolate shavings: Optional for garnish
- Powdered sugar: Optional for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a food processor, finely crush your red velvet sandwich cookies until they resemble fine crumbs.
- Melt the unsalted butter. In a medium bowl, combine the cookie crumbs and melted butter, stirring until thoroughly moistened. If using plain chocolate cookies, add a few drops of red food coloring here.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and lump-free.
- Gradually add the granulated sugar to the cream cheese, beating until well combined and fluffy, scraping down the sides of the bowl as needed.
- In a separate small bowl, whisk together the cocoa powder and red food coloring until a thick paste forms. Add this paste, along with the vanilla extract, sour cream (or buttermilk), and white vinegar, to the cream cheese mixture. Beat on low speed until just combined.
- Add the eggs one at a time, beating on low speed just until each egg is incorporated.
- Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil.
- Pour the red velvet cheesecake filling over the cooled crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring the water comes about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven.
- Bake for 60-75 minutes, or until the edges are set, but the center still has a slight wobble when gently shaken.
- Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the water bath inside the oven for at least 1 hour.
- Remove the cheesecake from the water bath and carefully unwrap the foil. Let it cool completely on a wire rack at room temperature.
- Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight.
- Once the cheesecake is chilled, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium and beat until light and fluffy. Stir in the vanilla extract.
- Carefully run a thin knife around the edge of the springform pan before releasing the sides.
- Spread the cream cheese frosting evenly over the top of the chilled cheesecake.
- Decorate your Christmas Red Velvet Cheesecake with fresh cranberries, sprigs of mint, or a dusting of powdered sugar for that extra festive touch. Slice and serve cold!
Notes
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg