Festive Red Velvet Swirl Holiday Cheesecake
A festive Red Velvet Swirl Holiday Cheesecake featuring a graham cracker crust, a creamy cheesecake filling, and a vibrant red velvet swirl. Perfect for holiday gatherings, this decadent dessert requires chilling overnight for the best texture and flavor.
Equipment
- Oven
- Medium bowl
- 9-inch springform pan
- Wire rack
- Large bowl
- Electric mixer
- Small bowl
- Very small dish
- Knife
- Skewer
- Heavy-duty aluminum foil
- Roasting pan
- Plastic wrap
- Airtight container
Ingredients
For the Crust
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup Melted Unsalted Butter
- 2 tbsp Granulated Sugar
For the Cheesecake Filling
- 32 oz Cream Cheese (Full-Fat, Softened)
- 1 cup Granulated Sugar
- 4 Large Eggs
- ½ cup Sour Cream (Full-Fat)
- 1 tsp Vanilla Extract
- 2 tbsp All-Purpose Flour
For the Red Velvet Swirl
- ½ cup All-Purpose Flour
- 1 tbsp Unsweetened Cocoa Powder (Natural, not Dutch-processed)
- ¼ cup Granulated Sugar
- ¼ cup Buttermilk
- 2 tbsp Vegetable Oil
- 1 tbsp Red Food Coloring (Gel)
- ½ tsp White Vinegar
- ¼ tsp Baking Soda
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan.
- Bake for 8-10 minutes until lightly golden. Cool completely on a wire rack, then reduce oven temperature to 325°F (160°C).
Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth, scraping the bowl as needed.
- Add eggs one at a time, beating on low speed until just incorporated, then gently fold in sour cream, vanilla extract, and flour.
Prepare the Red Velvet Batter
- Whisk together flour, cocoa powder, and sugar in a small bowl. In another bowl, combine buttermilk, vegetable oil, and red food coloring.
- Add the wet ingredients to the dry, mixing until just combined. Separately, combine white vinegar and baking soda until fizzy, then quickly stir into the red velvet batter.
Assemble and Bake the Red Velvet Swirl Holiday Cheesecake
- Pour two-thirds of the plain cheesecake filling over the cooled crust. Dollop spoonfuls of red velvet batter randomly over it, then carefully pour the remaining plain filling around and on top of the dollops.
- Dollop the remaining red velvet batter on top and gently swirl with a knife or skewer to create a pattern, avoiding over-swirling.
- Prepare a water bath by wrapping the springform pan with foil, placing it in a larger roasting pan, and pouring hot water halfway up the sides.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven and bake for 60-75 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the water bath, unwrap, and cool completely on a wire rack at room temperature.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
How to Serve
- Serve the cheesecake chilled. For optimal results, allow it to sit at room temperature for 15-20 minutes before slicing.
- Use a warm, sharp knife, wiping it clean between each cut for perfect slices.
Serving Ideas
- Enhance your cheesecake with classic whipped cream, fresh raspberries or cranberries, dark or white chocolate shavings, or a zigzag drizzle of chocolate sauce.
Storage
- Store the cheesecake in an airtight container in the refrigerator for up to 5-7 days.
Notes
Gradual cooling of the cheesecake helps prevent cracks. Ensure the cheesecake is chilled for at least 6 hours, or preferably overnight, for the best texture and ease of slicing.