Description
Christmas Red Velvet Cheesecake combines tangy cream cheese filling with red velvet cake mix and a chocolate graham cracker crust, all topped with fluffy cream cheese frosting. This festive dessert is perfect for holiday gatherings and easier to make than you think! With a water bath method for crack-free results and make-ahead options, it’s the showstopping dessert your Christmas table needs.
Ingredients
For the Crust:
- 1 cup crushed graham crackers
- 2 tablespoons cocoa powder
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened (room temperature is KEY!)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 box (15.25 oz) red velvet cake mix
For the Cream Cheese Frosting:
- 1 cup heavy cream, well chilled
- 1 cup powdered sugar
Instructions
Preheat your oven to 325°F and generously grease a 9-inch springform pan with non-stick spray. Make sure you get the sides too! This simple step ensures your beautiful cheesecake releases perfectly later.
In a medium bowl, combine the melted butter with crushed graham crackers and cocoa powder. Mix it together with a fork until it looks like wet sand—that’s the perfect texture! Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down. This creates a sturdy base that won’t crumble when you slice it.
In a large bowl, beat together the softened cream cheese and granulated sugar with your electric mixer on medium speed for about 2-3 minutes. You want it SMOOTH and creamy with no lumps. Scrape down the sides of the bowl as needed—this is important!
Add the sour cream and vanilla extract to your cream cheese mixture. Beat on low speed just until everything is well combined and silky smooth. The sour cream makes the texture absolutely dreamy!
Here’s where patience pays off! Add the eggs ONE at a time, mixing on low speed after each addition until just incorporated. Don’t overmix once the eggs go in—this can cause cracks later. Mix each egg just until you can’t see it anymore, then stop.
Gradually fold in the red velvet cake mix using a rubber spatula or mixing on the lowest speed. Watch as your batter transforms into the most gorgeous red color! The mixture should be thick yet silky and completely smooth.
Pour the filling over your prepared crust. For the BEST results, wrap the outside of your springform pan with aluminum foil (this prevents water from seeping in), place it in a large roasting pan, and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Once your timer goes off, turn OFF the oven but leave the cheesecake inside. Crack the oven door open about 4 inches and let it cool gradually for one hour. I know it’s tempting to take it out, but this step is SO important for preventing those sad cracks on top!
After the oven cooling time, transfer your cheesecake to the refrigerator. Let it chill for at least 4 hours, but honestly, overnight is BEST. This allows all the flavors to meld together and the texture to become absolutely perfect.
When you’re ready to serve (and not before—timing matters here!), pour your well-chilled heavy cream into a cold mixing bowl. Add the powdered sugar and beat with your mixer on medium-high speed until soft peaks form. This takes about 3-4 minutes. The frosting should be fluffy and hold its shape beautifully.
Carefully remove your cheesecake from the springform pan and place it on your serving plate. Spread or pipe the cream cheese frosting generously over the top. I love using a piping bag with a star tip to create pretty swirls! Slice with a hot, clean knife (dip it in hot water and wipe between cuts) and serve chilled.
Notes
- Check for doneness by giving the pan a gentle shake. The edges should be firm, but the center should jiggle slightly like jello. It will continue setting as it cools!
- Common mistake to avoid: Opening the oven door repeatedly. This causes temperature fluctuations that lead to cracks. Just peek through the window!
- Smart shortcut: Use a food processor to crush your graham crackers in seconds instead of doing it by hand.
- The jiggle test: When you gently shake the pan, the center should move like a wave, not liquid. If it looks too liquidy, give it 5 more minutes.
- Prevent water bath mishaps: Double-wrap your pan with heavy-duty foil or use a slow cooker liner for 100% leak protection.
- Prep Time: 20 minutes + Cook Time: 60 minutes
- Cook Time: 1 hour + Chilling Time: 4 hours (overnight preferred)
- Category: Main Dish
- Method: Baking
- Cuisine: American