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Christmas Red Velvet Cheesecake

A stunning red velvet cheesecake with a creamy center and chocolate cookie crust, perfect for holiday gatherings.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups chocolate cookie crumbs
  • 5 tbsp melted unsalted butter
  • pinch salt
For the cheesecake filling
  • 24 oz cream cheese (brick style) room temp
  • 1 cup granulated sugar
  • 3 large eggs room temp
  • 3/4 cup sour cream room temp
  • 1/3 cup buttermilk room temp
  • 2 tsp pure vanilla extract
  • 1.5 tbsp natural cocoa powder not Dutch processed
  • 1.5 to 2 tbsp red gel food color
  • 1 tsp white vinegar or lemon juice helps with color and tenderness
Optional toppings
  • lightly sweetened whipped cream
  • white chocolate curls
  • crushed candy cane

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. Boil a full kettle of water for the water bath.
  3. Wrap the outside of the springform pan with two layers of heavy foil.
Make the crust
  1. Stir cookie crumbs, melted butter, and salt together until it feels like damp sand.
  2. Press the mixture firmly into the bottom of the pan.
  3. Bake for 8 minutes, then allow to cool while preparing the filling.
Prepare the cheesecake filling
  1. Mix cream cheese and sugar on medium speed until completely smooth, scraping the bowl to eliminate lumps.
  2. Add the sour cream and buttermilk, then beat on low until combined.
  3. Add vanilla, cocoa, and vinegar. Mix just until smooth.
  4. Incorporate the red gel food color gradually until a deep red is reached.
  5. Add eggs one at a time on low speed, mixing until combined without overmixing.
Bake
  1. Pour filling into the crust and place the springform pan in the roasting pan.
  2. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan.
  3. Bake for 50 to 65 minutes, until the edges are set but the center wobbles slightly.
  4. Turn off the oven, crack the door, and let it sit for 45 minutes.
Cool and finish
  1. Lift the cheesecake out of the water bath and remove the foil. Let it cool on a rack.
  2. Chill for at least 6 hours, preferably overnight, before releasing the ring.
  3. Top with whipped cream, chocolate curls, or crushed candy cane before serving.
  4. Slice with a warm, thin knife for clean edges.

Notes

Use room temperature ingredients for smooth blending. Avoid overmixing once the eggs are added to prevent cracks. Ensure even cooling to maintain the cheesecake's texture.