Name: Christmas Red Velvet Cheesecake
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs; ¼ cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 ¼ cups granulated sugar; 1 cup sour cream; 3 large eggs; 2 tablespoon unsweetened cocoa powder; 1 oz red food coloring; 2 teaspoon vanilla extract; ¼ cup buttermilk

Hey y'all! Ready to elevate your holiday dessert game? This Christmas Red Velvet Cheesecake is the festive show-stopper your table needs—with luscious layers of rich, velvety cocoa cake and a creamy cheesecake swirl, it's decadent enough for Christmas but perfect all year round. Whether you're hosting a big family dinner or craving something special for a quiet night in, this dessert is guaranteed to put big smiles on little (and big!) faces. Let’s get cooking!

Why You’ll Love This Christmas Red Velvet Cheesecake

Creamy and rich with a perfect balance of tangy and sweet flavors.
The gorgeous red color and snowy cheesecake layer look incredible on any holiday table.
Make-ahead friendly—great for busy festive schedules.
The combination of moist red velvet cake and smooth cheesecake is pure magic.
Sure to impress guests at parties, potlucks, or Christmas dinner!

Ingredients for Christmas Red Velvet Cheesecake

For the Crust:
- 1 ¾ cups chocolate cookie crumbs (like Oreos, cream removed)
- 5 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of salt
For the Red Velvet Layer:
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- ⅓ cup buttermilk, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Additional:
- Whipped cream and festive sprinkles, for decorating

How to Make Christmas Red Velvet Cheesecake

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Coat a 9-inch springform pan with nonstick spray.
Mix chocolate cookie crumbs, sugar, salt, and melted butter until well combined. Press mixture firmly into the bottom of the pan. Bake for 10 minutes; set aside to cool.

Step 2: Make the Red Velvet Layer

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add eggs one at a time, beating well after each. Stir in sour cream, buttermilk, red food coloring, vanilla, and vinegar.
Gradually add dry ingredients to wet, mixing until just combined. Set aside.

Step 3: Whip Up the Cheesecake Layer

In a clean bowl, beat softened cream cheese until smooth and creamy (about 2 minutes).
Add sugar and salt; mix until just combined.
Mix in eggs, one at a time, scraping down the bowl as needed. Add sour cream and vanilla, blending until smooth.

Step 4: Layer and Bake

Spread half the red velvet batter over the crust.
Carefully spoon all cheesecake batter over the red velvet layer and smooth the top.
Dollop the remaining red velvet batter, then swirl with a knife or skewer for a marbled effect.
Tightly wrap the pan in foil and set it inside a larger roasting pan. Fill roasting pan with hot water halfway up the sides (water bath).
Bake for 55-65 minutes or until the center is just set but still slightly wobbly. Turn off oven and let cheesecake cool in the oven with door ajar for 1 hour.
Remove from oven, cool to room temperature, then refrigerate at least 6 hours or overnight.

Notes for the Best Christmas Red Velvet Cheesecake

Always use room temperature dairy for the creamiest cheesecake texture.
A water bath helps prevent cracks—learn more about water baths.
For neat slices, warm your knife in hot water and wipe clean between cuts.