This Christmas red velvet cheesecake has become my holiday centerpiece for years. I first put it together on a snowy December afternoon when I wanted something that combined the classic cocoa-tinged red velvet flavor with the lush creaminess of traditional cheesecake. The first bite—velvety, slightly tangy filling sitting on a buttery red cookie crust—was enough to convince me this was the holiday dessert I would bring to every gathering. It slices beautifully, holds its color through slicing, and the finishing touches of white chocolate curls and rosemary make it look like a dessert you might find in a bakery window.

What makes this dessert special is how it balances festive visual impact with approachable technique. I discovered early on that using room-temperature dairy, a gentle mixing method, and a low-and-slow bake keeps the texture satin-smooth without cracks. The recipe is forgiving: you can make the crust and filling a day ahead, chill overnight, and add the frosting and garnishes the morning of the party. Family and guests consistently comment on how decadent yet not overly sweet the filling is; the mild cocoa adds complexity while the sour cream gives a pleasant tang that cuts through the richness.

Ingredients

• For the Filling: Three 8-ounce packages of full-fat cream cheese, softened—I like Philadelphia for consistent texture. Full-fat cream cheese gives the smoothest mouthfeel; low-fat brands can make the filling loose.
• Sugar: 1 1/2 cups granulated sugar provides balanced sweetness without cloying the tartness from the sour cream.
• Eggs: Four large eggs at room temperature—bring them out 30 minutes before starting to ensure even incorporation and a stable emulsion.
• Sour cream: 1 cup full-fat sour cream adds tang and moisture; Greek-style sour cream works fine for thicker texture.
• Cocoa powder: Two tablespoons unsweetened natural cocoa (not Dutch-processed) to keep the classic red velvet chemistry intact; Dutch-processed alters acidity and color reaction.
• Vanilla: Two teaspoons pure vanilla extract for warmth and aroma.
• Red food coloring: 1 1/2 to 2 tablespoons liquid red or gel food coloring—gel gives the brightest hue with less liquid.
• Salt: 1/4 teaspoon to round flavors.
• For the Crust: 2 1/2 cups red velvet sandwich cookie crumbs (about 25–30 cookies), 1/2 cup (1 stick) unsalted butter melted, and 2 tablespoons granulated sugar for binding and a touch of extra crunch.
• For the Frosting: One 8-ounce package full-fat cream cheese, 1/2 cup (1 stick) unsalted butter softened, 3 to 4 cups sifted powdered sugar, 1 teaspoon vanilla, and 1 to 3 tablespoons heavy cream or milk to reach spreadable consistency.
• Garnish: White chocolate curls or shavings, fresh or sugared cranberries, fresh rosemary sprigs, and extra red velvet cookie crumbs for dusting.

Instructions

Step 1 — Prepare the Pan and Crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment. Combine 2 1/2 cups finely crushed red velvet sandwich cookie crumbs, 1/2 cup melted unsalted butter, and 2 tablespoons granulated sugar; press evenly into the bottom and about 1/4 inch up the sides. Bake 8–10 minutes until set; remove and cool while you make the filling. Step 2 — Bring Ingredients to Room Temperature: Ensure cream cheese, eggs and sour cream are at room temperature—this prevents lumps and overworking. Soften cream cheese on the counter 30–60 minutes and measure juice and liquids precisely before adding. Step 3 — Make the Filling: In a large bowl, beat the softened cream cheese on medium-low until creamy and smooth, 2–3 minutes. Add 1 1/2 cups granulated sugar and mix until combined. Add eggs one at a time, mixing gently after each addition. Stir in 1 cup sour cream, 2 tablespoons natural cocoa powder, 2 teaspoons vanilla, 1/4 teaspoon salt, and 1 1/2 tablespoons red food coloring (add up to 2 tbsp if you want more intense color). Scrape down the bowl frequently and avoid whipping too much air into the batter to minimize cracking. Step 4 — Bake in a Water Bath: Pour filling over the cooled crust. Place the springform pan inside a larger roasting pan; carefully add hot water to reach halfway up the sides of the springform for a gentle, even bake. Bake at 325°F for 55–70 minutes until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let the cake rest inside for 30 minutes to reduce thermal shock. Step 5 — Cool and Chill: Remove the springform from the water bath, run a thin knife around the edge to prevent sticking, and cool to room temperature on a rack. Chill uncovered in the refrigerator for at least 6 hours or overnight to fully set; this also improves sliceability. Step 6 — Make the Frosting: Beat one 8-ounce softened cream cheese and 1/2 cup softened butter until light. Gradually add sifted powdered sugar, 3 to 4 cups depending on desired sweetness, and 1 teaspoon vanilla. Add 1 to 3 tablespoons heavy cream or milk to adjust spreadability; chill briefly if it becomes too soft. Step 7 — Decorate: Unlatch the springform and spread a thin layer of frosting across the top. Refrigerate for 15 minutes to set slightly, then add white chocolate curls, sugared cranberries, rosemary sprigs and a sprinkle of red velvet crumbs for a festive finish.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to 4 days. For longer storage, wrap the whole cake in plastic wrap and foil and freeze for up to 3 months; thaw overnight in the refrigerator before serving. If you frost before freezing, freeze the cake on a flat tray first so the frosting sets, then wrap. Individually wrapped slices also thaw quickly and are ideal for single-serve portions.

Ingredient Substitutions

To make a slightly lighter filling, substitute half the full-fat sour cream with plain Greek yogurt—expect a tangier note and a firmer set. For a gluten-free version, use gluten-free red velvet cookies or make a crust from gluten-free chocolate wafer cookies. If you prefer a less red hue, reduce the food coloring to 1 tablespoon or swap to a natural beet-based coloring, though flavor and color intensity may change.

Serving Suggestions

Serve chilled with a small dollop of lightly whipped cream or a spoonful of bourbon-spiked berry compote. For an elegant table, garnish each slice with a white chocolate curl, a single sugared cranberry and a short sprig of rosemary. Pair with a robust coffee or a dessert wine such as late-harvest Riesling to balance the richness.

Cultural Background

Red velvet cakes trace back to early 20th-century American baking and became popular for their dramatic color and mild cocoa flavor. Combining this heritage with New York-style cream cheese led naturally to this hybrid. Across the U.S., red velvet is often associated with celebrations—its festive color is perfect for Christmas, Valentine’s Day and other holidays.

Seasonal Adaptations

In winter, use sugared cranberries and rosemary for a wintry look; in summer, swap rosemary for mint and add fresh raspberries. For Valentine's Day, top with chocolate-covered strawberries. The filling accepts seasonal flavors easily—try orange zest in the crust during citrus season for a bright twist.

Meal Prep Tips

Make the crust and filling a day ahead and chill overnight; this reduces day-of work and improves flavor melding. Keep the frosting separate until you’re ready to serve to maintain a fresh look. If transporting, freeze the assembled cake for 30–60 minutes so it firms and is less likely to shift in transit.

There’s a quiet joy in watching this cake move from oven to table: the color, the smell of cocoa and cream, and the little gasps when it’s revealed. Make it your own with garnishes and enjoy sharing it with family and friends this holiday season.