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Delicious Red Velvet Swirl Holiday Cheesecake flatlay view

Divine Red Velvet Swirl Holiday Cheesecake

A festive and rich red velvet cheesecake featuring a moist cake base, a creamy vanilla filling, and a beautiful cream cheese frosting swirl, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 11 hours 45 minutes
Servings 10 slices
Calories 550 kcal

Equipment

  • springform pan
  • medium bowl
  • large bowl
  • wire rack
  • heavy-duty aluminum foil
  • roasting pan
  • knife or skewer

Ingredients
  

For the Red Velvet Cake Base

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup buttermilk
  • 0.25 cup vegetable oil
  • 1 large egg
  • 2 teaspoons red food coloring gel works best
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Filling

  • 24 ounces cream cheese full-fat, softened
  • 1 cup granulated sugar
  • 3 large egg
  • 0.5 cup sour cream full-fat
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch optional

For the Cream Cheese Frosting Swirl

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream if needed

Instructions
 

Prepare the Red Velvet Cake Base

  • Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan. Whisk together dry and wet ingredients separately, then combine and stir in vinegar.
  • Pour batter into the prepared pan, bake for 15-20 minutes until a toothpick comes out with moist crumbs, and cool completely. Carefully remove the cake and clean the springform pan.

Prepare for Water Bath

  • Tightly wrap the outside of the clean springform pan with heavy-duty aluminum foil for a water bath.

Craft the Cream Cheese Filling

  • In a large bowl, beat softened cream cheese with granulated sugar until smooth. Beat in eggs one at a time, then stir in sour cream, vanilla extract, and optional cornstarch until smooth.

Assemble the Cheesecake

  • Place the cooled red velvet cake base back into the foil-wrapped springform pan. Pour the cream cheese filling evenly over the red velvet base.

Create the Iconic Swirl Effect

  • Prepare the cream cheese frosting by beating softened cream cheese, butter, powdered sugar, and vanilla until smooth, adding milk if needed.
  • Drop small amounts of the frosting onto the cheesecake filling and gently swirl with a knife or skewer to create a marbled pattern.

Bake the Cheesecake

  • Place the springform pan in a larger roasting pan with hot water, then bake for 60-75 minutes until edges are set but the center still jiggles slightly.
  • Turn off the oven, leave the cheesecake in the water bath with the oven door slightly open for 1 hour. Remove, cool completely on a wire rack, cover, and refrigerate for at least 6-8 hours or overnight.

Notes

Ensure all ingredients, especially cream cheese and butter, are at room temperature for a smooth consistency. Do not overmix the cream cheese filling after adding eggs to prevent cracking. The water bath is crucial for even baking and a creamy texture.