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Easy Christmas Red Velvet Cheesecake

Easy Christmas Red Velvet Cheesecake
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This Easy Christmas Red Velvet Cheesecake is a festive and creamy dessert that combines the rich flavor of classic red velvet cake with smooth cheesecake. Perfect for holiday celebrations, it features vibrant red layers, a crunchy graham cracker or chocolate cookie crust, and a luscious cream cheese filling. Easy to prepare and customizable, this cheesecake is sure to be a crowd-pleaser and a beautiful addition to your holiday dessert table.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs or chocolate cookie crumbs
  • 6 tablespoons melted butter
  • Optional: ¼ cup crushed pecans or walnuts for a nutty twist

For the Cheesecake Filling

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 to 2 teaspoons vanilla extract
  • 2 teaspoons red food coloring (gel-based recommended)
  • ½ cup sour cream or heavy cream
  • Optional: 2 tablespoons buttermilk for classic red velvet tang

For Garnishes (Optional)

  • Whipped cream
  • Fresh cranberries or raspberries
  • Red velvet cake crumbs
  • Dusting of cocoa powder
  • White chocolate ganache or edible glitter

Instructions

  1. Prepare the Crust: Crush your chosen graham crackers or chocolate cookies and mix them with melted butter until the mixture resembles wet sand. Press this mixture evenly into the base of a springform pan. Chill in the refrigerator to set while you prepare the filling.
  2. Make the Cheesecake Filling: Using a stand or hand mixer, beat the softened cream cheese with granulated sugar until smooth and lump-free. Add eggs one at a time, mixing well after each addition. Then add cocoa powder, vanilla extract, red food coloring, and sour cream or heavy cream. Mix until fully combined and the filling has a vibrant red color. If using, add buttermilk and mix gently.
  3. Assemble and Bake: Pour the cheesecake filling over the chilled crust and smooth the surface with a spatula. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes. The center should still jiggle slightly when you gently shake the pan, indicating a creamy, perfect texture.
  4. Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the texture set firmly.
  5. Add Toppings and Serve: Before serving, decorate the cheesecake with whipped cream swirls, fresh cranberries or raspberries, red velvet crumbs, or a dusting of cocoa powder for a festive finish. Optionally, drizzle with white chocolate ganache or sprinkle edible glitter for a special touch.

Notes

  • Ensure cream cheese and eggs are at room temperature for smooth mixing and to avoid lumps.
  • Do not overmix the batter to prevent cracks during baking.
  • Consider using a water bath to help the cheesecake bake evenly and reduce cracks.
  • Cool the cheesecake slowly to avoid cracks caused by drastic temperature changes.
  • Use gel-based red food coloring for vibrant color without affecting texture.
  • You can substitute crusts for gluten-free or vegan options as needed.
  • The cheesecake is best made a day ahead to improve flavor and texture.
  • Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to one month.
  • Serve chilled; avoid reheating but allow to soften slightly at room temperature before serving if desired.

Nutrition

Keywords: christmas cheesecake, red velvet cheesecake, holiday dessert, festive dessert, creamy cheesecake, easy cheesecake, red velvet cake, holiday baking, christmas dessert

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