Servings: 12 slices
Calories: 350kcal
Equipment
- 9-inch springform pan
- food processor
- Electric mixer
- roasting pan
- aluminum foil
Ingredients
For the Crust
- 25-30 cookies Red velvet sandwich cookies crushed finely
- 1/2 cup Unsalted butter melted
For the Cheesecake Filling
- 4 packages Cream cheese 8-ounce packages, softened
- 1 1/2 cups Granulated sugar
- 4 large Eggs at room temperature
- 2 tablespoons Unsweetened cocoa powder
- 1-2 teaspoons Pure vanilla extract
- 1/2 cup Sour cream or buttermilk
- 1-2 tablespoons Gel red food coloring for vibrant hue
- 1 teaspoon White vinegar or lemon juice
For the Cream Cheese Frosting
- 1 package Cream cheese 8-ounce package, softened
- 1/2 cup Unsalted butter blended in
- 3-4 cups Powdered sugar sifted
- 1 teaspoon Non-alcoholic vanilla extract
- 1-2 tablespoons Heavy cream or milk if needed
Optional Garnishes
- Fresh cranberries for decoration
- Sprigs of fresh mint for a refreshing touch
- White chocolate shavings for elegance
- Powdered sugar for dusting
Instructions
How to Make Christmas Red Velvet Cheesecake
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- Crush the red velvet sandwich cookies in a food processor until they’re fine crumbs.
- Melt the unsalted butter and combine it in a medium bowl with the cookie crumbs.
- Press the crumb mixture firmly into the bottom of your prepared springform pan.
- Bake the crust for 8-10 minutes, then remove it from the oven and set aside to cool.
- Lower the oven’s temperature to 325°F (160°C) for the cheesecake filling.
- Beat the softened cream cheese in a large mixing bowl until completely smooth.
- Add the granulated sugar gradually to the cream cheese, beating until combined.
- Whisk together cocoa powder and red food coloring in a separate bowl until a thick paste forms.
- Mix this paste along with vanilla extract, sour cream (or buttermilk), and white vinegar into the cream cheese mixture.
- Incorporate the eggs one at a time, mixing on low speed just until combined.
- Wrap the outside of your springform pan tightly with aluminum foil.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan.
- Transfer the roasting pan with the cheesecake to the oven and let it bake for 60-75 minutes.
- Cool by turning off the oven and propping the door open slightly. Let the cheesecake sit for 1 hour.
- Remove the cheesecake from the water bath and allow it to cool completely on a wire rack.
- Refrigerate the cooled cheesecake loosely covered with plastic wrap for at least 6-8 hours.
- Prepare the cream cheese frosting by beating together the softened cream cheese and butter.
- Gradually add the sifted powdered sugar to the cream cheese mixture, mixing until fluffy.
- Run a thin knife around the edge of the springform pan to release the sides gently.
- Spread the cream cheese frosting evenly over the top of your chilled cheesecake.
- Decorate your cheesecake with fresh cranberries, mint, or powdered sugar before serving.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth filling. Avoid overmixing batter after adding eggs to prevent density. Always use a water bath to keep the cheesecake moist.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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