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- 16 oz cream cheese - 1 cup granulated sugar - 3 large eggs - 1 cup sour cream - 1 tablespoon pure vanilla extract - 2 tablespoons red food coloring The cream cheese is the star of this cheesecake. It gives a rich and creamy texture. Granulated sugar adds sweetness. Eggs help bind everything and give the cheesecake structure. Sour cream adds a slight tang that balances the sweetness. Vanilla extract gives a warm flavor, while red food coloring makes it festive. - 1 ½ cups crushed graham crackers - ⅓ cup unsweetened cocoa powder - ½ cup unsalted butter The crust is simple but important. Crushed graham crackers provide a crunchy base. Cocoa powder adds a chocolatey flavor, enhancing the richness. Unsalted butter binds the crumbs and cocoa together. This mix creates a delicious crust for your cheesecake. - 1 cup heavy whipping cream - ½ cup powdered sugar - Red and green sprinkles Toppings make your dessert pop! Heavy whipping cream turns into fluffy whipped cream. Powdered sugar adds sweetness to the cream. Red and green sprinkles add a festive touch. These toppings make the cheesecake visually appealing and delicious. {{ingredient_image_2}} - Preheat the oven: Start by setting your oven to 325°F (160°C). This helps the cheesecake bake evenly. - Prepare the graham cracker crust: In a bowl, mix 1 ½ cups of crushed graham crackers, ⅓ cup of cocoa powder, and ⅓ cup of granulated sugar. Add ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan to form a solid crust. - Bake and cool the crust: Place the crust in your preheated oven and bake for about 10 minutes. Once done, take it out and let it cool while you make the cheesecake filling. - Beat cream cheese and sugar: In a large bowl, use an electric mixer to blend 16 oz of softened cream cheese with 1 cup of granulated sugar. Beat until it is smooth and free of lumps. - Incorporate eggs and remaining ingredients: Add 3 large eggs one at a time. Mix well after each egg. Then, add 1 cup of sour cream, 1 tablespoon of pure vanilla extract, 2 tablespoons of red food coloring, and 1 teaspoon of white vinegar. Blend until everything is well combined and the mixture is bright red. - Pour filling into crust: Carefully pour the creamy cheesecake batter over your cooled crust. Make sure it spreads evenly. - Bake the cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes. The edges should be set, but the center should still jiggle slightly. - Cooling techniques to prevent cracking: After baking, turn off the oven. Crack the door open a bit to let steam escape. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks on the surface. - Refrigeration for flavor enhancement: Once cooled, cover the cheesecake and put it in the fridge for at least 4 hours, or overnight for the best taste and texture. To get a smooth, creamy cheesecake, start with room temperature ingredients. This means your cream cheese, eggs, and sour cream should all be warm. They blend better and create a rich texture. When mixing, use a steady speed. Beat the cream cheese and sugar until there are no lumps. Then, add eggs one at a time. This keeps your batter light. Cracking can happen if your cheesecake cools too fast. To avoid this, let it cool in the oven. After baking, turn off the oven and leave the door slightly open. This helps steam escape slowly. If your cheesecake still cracks, cover it with foil during baking. This protects the top from direct heat. A beautiful cheesecake needs a lovely topping. Whipped cream can be your best friend here. Use a piping bag to create swirls on top. It looks fancy and tastes great. For a festive touch, add red and green sprinkles. They brighten up the dessert and make it perfect for the holidays. Pro Tips Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps to achieve a smoother batter and prevents lumps in your cheesecake. Avoid Overmixing: When incorporating the eggs into the batter, mix just until combined. Overmixing can introduce air bubbles that may cause the cheesecake to crack while baking. Cooling Strategy: After baking, let the cheesecake cool gradually in the oven with the door slightly ajar. This helps prevent sudden temperature changes that can lead to cracks on the surface. Chill Overnight: For the best texture and flavor, refrigerate the cheesecake overnight before serving. This allows the flavors to meld and the cheesecake to firm up perfectly. {{image_4}} You can change the flavor of your cheesecake easily. Adding chocolate makes it rich and sweet. Just mix in cocoa powder or melted chocolate into the batter. Mint is another fun twist. Use mint extract to bring a fresh taste. You can also swap colors for special days. For Valentine’s Day, use pink food coloring instead of red. For Halloween, try orange food coloring. The cheesecake remains festive and fun! The crust is key to a great cheesecake. Instead of graham crackers, you can use Oreo cookies. Crush them into fine crumbs and mix with butter. This gives a chocolatey base that pairs well with the filling. If you need a gluten-free option, almond flour works well. Combine almond flour with sugar and butter for a tasty crust. Each option adds its own unique touch. When serving, think about what pairs well with this cheesecake. Fresh raspberries are a great choice. They add a tartness that balances the sweetness. You can also drizzle chocolate sauce on top for extra flavor. For smaller gatherings, consider individual serving sizes. Use small cups or jars for a fun presentation. Each guest gets their own little treat, making it special! After baking your cheesecake, it is key to refrigerate it. Place the cheesecake in the fridge as soon as it cools. This keeps it fresh and safe to eat. Use plastic wrap to cover it gently. Make sure the wrap does not touch the surface of the cheesecake. This way, the top stays smooth and neat. If you want to save some for later, freezing is a great option. First, chill the cheesecake in the fridge for at least four hours. Then, wrap it tightly in plastic wrap and foil. This keeps out air and prevents freezer burn. For thawing, move it to the fridge overnight. This helps keep the texture soft and creamy. Avoid thawing at room temperature, as it can lead to a watery cheesecake. In the fridge, your cheesecake lasts for about 5-7 days. To check for freshness, look for changes in color or smell. If it feels sticky or has an odd odor, it is best to throw it out. Always trust your senses when it comes to food safety! Yes, you can make this cheesecake ahead. It’s best to prepare it one day before serving. This allows the flavors to meld together nicely. After you bake it, cool it for one hour in the oven. Then, refrigerate it for at least four hours. For the best taste, let it chill overnight. This helps create a smooth texture and rich flavor. If you need a substitute for sour cream, use Greek yogurt. It has a similar tangy taste and creamy texture. You can also use buttermilk, if you have it. Just remember to use the same amount as the recipe calls for. Look for a few signs to know if your cheesecake is done. The edges should be set, but the center might still jiggle a bit. This jiggle is okay! Once it cools, it will firm up. A toothpick inserted into the center should come out mostly clean, not wet. These tips help ensure a perfectly baked cheesecake. You now know how to make a delicious cheesecake from scratch. We covered the key ingredients, from cream cheese to graham crackers. You learned the steps for prepping, baking, and cooling. Tips for a perfect texture and avoiding cracks can help make your cheesecake shine. Plus, variations and storage tips are handy for your creations. With all this info, you can impress anyone with your cheesecake skills! Enjoy your baking journey and share your tasty results with friends and family.

Red Velvet Christmas Cheesecake

A festive and creamy red velvet cheesecake topped with whipped cream and sprinkles, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups crushed graham crackers
  • 0.33 cup unsweetened cocoa powder
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)
  • to taste red and green sprinkles for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a large mixing bowl, combine crushed graham crackers, cocoa powder, granulated sugar, and melted unsalted butter. Stir until it resembles wet sand and press into the bottom of a 9-inch springform pan.
  • Bake the crust for about 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in sour cream, vanilla extract, red food coloring, and white vinegar until well incorporated.
  • Pour the cheesecake batter over the cooled crust in the springform pan.
  • Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  • Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. Then refrigerate for at least 4 hours or overnight.
  • In a mixing bowl, beat heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
  • Remove the cheesecake from the springform pan, top with whipped cream, and sprinkle with festive sprinkles before serving.

Notes

For best flavor and texture, refrigerate overnight.
Keyword cheesecake, holiday dessert, red velvet