Name: Christmas Red Velvet Cheesecake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups chocolate cookie crumbs (Oreo style, about 18 cookies, filling removed) OR graham cracker crumbs; 5 tbsp unsalted butter, melted; 2 tbsp granulated sugar (omit if using sweet cookie crumbs); 32 oz (900 g) full-fat cream cheese, room temperature (cut into cubes); 1 cup granulated sugar; 1/2 cup sour cream, room temperature; 1/2 cup heavy cream; 3 tbsp unsweetened natural cocoa powder (not Dutch-processed); 2 tsp pure vanilla extract; 2 tbsp distilled white vinegar or 1 tbsp lemon juice; 3 large eggs + 1 large egg yolk, room temperature; 2–3 tbsp red gel food coloring OR 2 tsp beet powder dissolved in 1 tbsp warm water; 1 tbsp cornstarch or 2 tbsp all‑purpose flour (optional)

Description

Make a stunning Christmas Red Velvet Cheesecake with a tender red crumb or chocolate crust, silky cream cheese filling, and pro tips for a crack-free finish.

Ingredients

Scale

1 3/4 cups chocolate cookie crumbs (Oreo style, about 18 cookies, filling removed) OR graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp granulated sugar (omit if using sweet cookie crumbs)
32 oz (900 g) full-fat cream cheese, room temperature (cut into cubes)
1 cup granulated sugar
1/2 cup sour cream, room temperature
1/2 cup heavy cream
3 tbsp unsweetened natural cocoa powder (not Dutch-processed)
2 tsp pure vanilla extract
2 tbsp distilled white vinegar or 1 tbsp lemon juice
3 large eggs + 1 large egg yolk, room temperature
2–3 tbsp red gel food coloring OR 2 tsp beet powder dissolved in 1 tbsp warm water
1 tbsp cornstarch or 2 tbsp all‑purpose flour (optional)

Instructions

Preheat oven to 350°F (175°C). Mix cookie crumbs with melted butter and sugar.
Press into the bottom of a 9‑inch springform pan. Bake for 8 minutes.
Bring cream cheese to room temperature and beat until smooth. Add sugar gradually and beat until glossy.
Stir in sour cream and heavy cream on low speed until integrated.
Add cocoa powder and vanilla; mix until uniform.
Add red gel food coloring or dissolved beet powder.
Blend cornstarch if using. Add eggs one at a time, mixing on low speed just until blended.
Reduce oven temperature to 325°F (160°C). Pour filling onto chilled crust and smooth the top.
Bake 60–75 minutes. Check for doneness by gently shaking the pan.
Turn off the oven and crack the door open. Let sit in the oven for 45–60 minutes to cool gradually.
Cool to room temperature, then chill in the fridge for at least 8 hours.
Top with whipped cream and additional toppings if desired before serving.

Notes

Make ahead for best texture; cheesecake benefits from overnight chilling. Store tightly wrapped in the fridge for up to 5 days.

Prep Time: 35 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 34g
Sodium: 400mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg

Keywords: red velvet cheesecake, Christmas dessert, holiday cheesecake