Description
Celebrate the holidays with a stunning Christmas Cheesecake that features a vibrant red velvet swirl. This festive dessert combines creamy cheesecake with the indulgent flavors of red velvet cake, making it a showstopper for any holiday gathering.
Ingredients
Scale
- 32 oz of softened cream cheese
- 1 cup of granulated sugar
- 1 cup of sour cream
- 1 tablespoon of vanilla extract
- 4 large eggs
- 1 ½ cups of crushed graham crackers
- ½ cup of melted butter
- ¼ cup of sugar
- Red Velvet Cake Mix (or homemade using 1 ½ cups of flour, 1 cup of sugar, 1 tablespoon of cocoa powder, and red food coloring)
- Red food coloring (if desired)
- Unsalted butter (for crust, or coconut oil as a substitute)
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix 1 ½ cups of crushed graham crackers with ½ cup of melted butter and ¼ cup of sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
- In a large mixing bowl, beat 32 oz of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, mixing well. Beat in 1 cup of sour cream and 1 tablespoon of vanilla extract until everything is combined.
- Incorporate 4 large eggs one at a time, mixing on low speed just until blended. Do not overmix to keep the cheesecake light and airy.
- In a separate bowl, prepare the red velvet cake mix according to the package instructions, adding red food coloring if desired. You can also make a homemade version by mixing 1 ½ cups of flour, 1 cup of sugar, 1 tablespoon of cocoa powder, and a few drops of red food coloring until you achieve the desired color.
- Pour half of the cheesecake batter into the cooled crust. Then, dollop spoonfuls of the red velvet mixture on top of the cheesecake. Use a knife or skewer to swirl it gently, creating a marbled effect. Pour the remaining cheesecake batter on top and add more dollops of red velvet for an extra swirl.
- Place the springform pan in the oven and bake for about 1 hour, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool at room temperature for an additional hour. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. For a smoother cheesecake, consider using a water bath during baking.