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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 3 large eggs, at room temperature - ½ cup sour cream - ½ teaspoon vanilla extract - ¾ cup red velvet cake mix (dry, uncooked) - 1 tablespoon cocoa powder - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar - 1 teaspoon vanilla extract - Festive red and green sprinkles for decoration To make this cheesecake, gather all these ingredients first. The crust holds the cheesecake together, giving it a rich chocolate flavor. The filling is creamy and smooth, with the red velvet cake mix adding a nice touch. Finally, the cream cheese frosting adds sweetness and a festive look. Each part plays a key role in creating a delicious dessert that everyone will enjoy. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. In a medium bowl, mix 1 ½ cups of chocolate cookie crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. 3. Stir until it looks like wet sand. 4. Press this mixture firmly into the bottom of a 9-inch springform pan. 5. Bake the crust for 10 minutes. 6. Remove from the oven and let it cool while you make the filling. 1. In a large bowl, beat 16 oz of softened cream cheese until smooth and creamy. 2. Gradually add 1 cup of granulated sugar, mixing until fluffy. 3. Add 3 large eggs, one at a time. Mix well after each egg. 4. Then, add ½ cup of sour cream and ½ teaspoon of vanilla extract. Mix until combined. 5. Gently fold in ¾ cup of dry red velvet cake mix and 1 tablespoon of cocoa powder. Mix carefully to avoid overmixing. 1. Pour the cheesecake filling over the cooled crust in the springform pan. 2. Smooth the top with a spatula. 3. Bake for 55-60 minutes. The center should be set but slightly jiggly. 4. Turn off the oven and crack the door. Let the cheesecake cool in the oven for about 1 hour. 1. After cooling, transfer the cheesecake to the refrigerator. 2. Chill for at least 4 hours, or overnight if you can wait. This helps it set completely. 1. In a clean bowl, beat 8 oz of softened cream cheese and ½ cup of softened butter until light and fluffy. 2. Gradually add 3 cups of powdered sugar, mixing on low speed. 3. Once combined, increase speed and add 1 teaspoon of vanilla extract. Beat until whipped and fluffy. 4. Once chilled, unlock and remove the sides of the springform pan. 5. Spread the cream cheese frosting evenly over the top with a spatula. 1. Finish by adding festive red and green sprinkles on top of the frosting. 2. For a beautiful presentation, serve slices on decorative plates. 3. You can also drizzle with chocolate syrup or raspberry coulis for extra flair. Add a sprig of mint or seasonal berries for a pop of color! To make the best Christmas red velvet cheesecake, avoid cracks during baking. Here are some key steps: - Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature. This helps create a smooth batter. - Don’t overmix: Once you add the dry ingredients, fold gently. Overmixing can add air and cause cracks. - Water bath: Use a water bath while baking. Place your springform pan in a larger pan filled with hot water. This keeps the heat even and helps the cheesecake bake gently. For even baking: - Preheat your oven: Always preheat. This helps your cheesecake cook evenly from the start. - Check doneness: The center should be set but still jiggle slightly. This means it will firm up as it cools. A smooth frosting makes your cheesecake shine. To achieve the right consistency: - Softened cream cheese: Beat cream cheese and butter well. This ensures no lumps. - Gradual sugar addition: Add powdered sugar slowly. This prevents clumps and helps keep the frosting smooth. Use these application techniques for a smooth finish: - Spatula technique: Use an offset spatula to spread the frosting evenly. This helps create a nice layer. - Chill before frosting: Let the cheesecake chill fully. A cold surface helps the frosting set better. Timing is key for a perfect cheesecake: - Chill overnight: For best results, chill your cheesecake overnight. This allows the flavors to meld and the texture to firm up. - Prepare ahead: You can bake the cheesecake a day or two before your event. Just make sure it’s well-wrapped in the fridge. By following these tips, you can create a stunning and delicious Christmas red velvet cheesecake that will impress your guests! Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps to create a smooth and creamy cheesecake filling without lumps. Don’t Overmix: When incorporating the dry ingredients, mix just until combined. Overmixing can lead to a dense cheesecake instead of a light and fluffy one. Cool Gradually: After baking, allow the cheesecake to cool in the oven with the door slightly ajar. This gradual cooling prevents cracks from forming on the surface. Chill Overnight: For the best texture and flavor, chill the cheesecake overnight. This allows the flavors to meld and the cheesecake to fully set. {{image_4}} You can add fun flavors to your cheesecake. Here’s how: - Adding chocolate or other extracts: Mix in some melted chocolate for a richer taste. You can also try vanilla, almond, or peppermint extracts. Just a teaspoon will do. These flavors will make your cheesecake even more festive and delicious. - Incorporating fruit flavors: You can add fruit for a fresh twist. Try mixing in pureed strawberries or raspberries. This gives a nice contrast to the rich cheesecake. You can also top it with fresh fruit before serving. If you have dietary needs, you can still enjoy this cheesecake. Here are some options: - Gluten-free crust options: Use gluten-free chocolate cookies or ground nuts for the crust. This way, you can keep the same great taste without gluten. - Dairy-free cheesecake adaptations: For a dairy-free version, use vegan cream cheese and dairy-free butter. Make sure to check the labels for these products to ensure they suit your needs. Serving your cheesecake can be fun and creative. Here are some ideas: - Different toppings and garnishes ideas: Try drizzling chocolate syrup or caramel on top. You can also add whipped cream or a sprinkle of cocoa powder for extra flair. Fresh mint or seasonal berries can add color and taste, too. These variations can make your Christmas Red Velvet Cheesecake stand out and cater to different tastes! Store leftover cheesecake in the fridge. Use an airtight container for best results. You can also cover the cheesecake with plastic wrap. This keeps it fresh and prevents drying out. To freeze your cheesecake, let it cool completely first. Here are the steps: 1. Wrap it Up: Use plastic wrap to cover the cheesecake tightly. 2. Add Foil: Wrap it again with aluminum foil for extra protection. 3. Label: Write the date on the foil. This helps you remember when you froze it. To defrost, move the cheesecake from the freezer to the fridge. Let it sit overnight. This keeps it from getting too soggy. In the fridge, your cheesecake stays fresh for about 5 to 7 days. If you freeze it, it can last up to 3 months. Just remember to check for changes in texture before you eat it. Red Velvet Cheesecake lasts about 5 to 7 days in the fridge. To keep it fresh: - Store it in an airtight container. - Place it on a flat surface to avoid damage. - Wrap it tightly if you don’t have a container. Yes, you can make it ahead of time! Here are some tips: - Prepare the cheesecake and chill it a day before serving. - Make the frosting ahead and store it in the fridge. - Frost the cheesecake just before serving for the best look. If you want alternatives to cream cheese, try: - Mascarpone cheese for a rich flavor. - Greek yogurt for a lighter option. - Silken tofu for a dairy-free choice. Each will give a different taste and texture. Absolutely! You can use homemade red velvet cake. Here’s how: - Make sure the cake is fully cooled before crumbling. - Measure out ¾ cup of the crumbled cake for the cheesecake filling. - Adjust the cocoa powder to balance the flavors. Yes, this cheesecake can be frozen. Follow these steps: - Wrap it tightly in plastic wrap. - Place it in a freezer-safe container or bag. - It can last up to 3 months in the freezer. To thaw, move it to the fridge overnight before serving. This blog post covered how to make Red Velvet Cheesecake with step-by-step details. You learned about the crust, filling, and frosting ingredients. I shared tips for great texture and smooth frosting. We also explored fun variations and how to store leftover cheesecake. In the end, this cheesecake is a tasty treat for any occasion. With a bit of planning, you can impress your friends and family. Enjoy your baking, and don’t forget to have fun!

Christmas Red Velvet Cheesecake

A festive cheesecake with a red velvet twist, topped with cream cheese frosting and decorated with sprinkles.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 3 large eggs, at room temperature
  • 0.5 cups sour cream
  • 0.5 teaspoon vanilla extract
  • 0.75 cups red velvet cake mix (dry, uncooked)
  • 1 tablespoon cocoa powder
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • to taste festive red and green sprinkles for decoration

Instructions
 

  • Prepare the crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir well until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the cheesecake filling.
  • Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, continuing to mix until it is fully incorporated and the mixture is fluffy.
  • Add the eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then, add the sour cream and vanilla extract, mixing until fully blended.
  • Incorporate dry ingredients: Gently fold in the red velvet cake mix and cocoa powder using a spatula or wooden spoon. Mix just until combined, being careful not to overmix the batter.
  • Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Once baked, turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for about 1 hour.
  • Chill the cheesecake: After it has cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight if time allows, to ensure it sets completely.
  • Prepare the frosting: In a clean mixing bowl, beat the softened cream cheese and butter together on medium speed until light and fluffy, about 3 minutes. Gradually add the powdered sugar, mixing on low speed until combined, then increase to high speed and add the vanilla extract. Beat until the frosting is whipped and fluffy.
  • Frost the cheesecake: Once the cheesecake is fully chilled and set, carefully unlock and remove the sides of the springform pan. Spread the cream cheese frosting evenly over the top of the cheesecake with a spatula or a palette knife.
  • Decorate: Finish by sprinkling festive red and green sprinkles over the frosting for a holiday touch.

Notes

For an extra festive flair, drizzle with chocolate syrup or raspberry coulis, and add a sprig of mint or seasonal berries on the side.
Keyword cheesecake, holiday dessert, red velvet