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Red Velvet Swirl Holiday Cheesecake slice on marble

Classic Red Velvet Swirl Holiday Cheesecake

A festive and decadent cheesecake featuring a creamy vanilla base swirled with vibrant red velvet batter, all atop a classic graham cracker crust. Perfect for holiday celebrations.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 55 minutes
Servings 12 slices
Calories 500 kcal

Equipment

  • Bowl
  • 9-inch springform pan
  • Wire rack
  • Knife or skewer
  • Roasting pan
  • Foil

Ingredients
  

For the Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

For the Creamy Cheesecake Filling

  • 24 ounces cream cheese full-fat, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream full-fat
  • 2 tablespoons all-purpose flour

For the Vibrant Red Velvet Swirl

  • 1 tablespoon unsweetened cocoa powder
  • 1½ teaspoons red food coloring gel recommended
  • 2 tablespoons buttermilk
  • 1 teaspoon white vinegar
  • ¼ teaspoon baking soda

Instructions
 

Preparing the Perfect Crust

  • Combine graham cracker crumbs, granulated sugar, and melted butter; press the mixture evenly into the bottom of a 9-inch springform pan.
  • Pre-bake the crust at 350°F (175°C) for 8-10 minutes, then cool completely on a wire rack.

Mixing the Silky Cheesecake Base

  • Beat softened cream cheese and granulated sugar until smooth and creamy; add eggs one at a time, mixing well after each addition but avoiding overmixing.
  • Stir in vanilla extract, sour cream, and all-purpose flour until just combined.

Creating the Iconic Red Velvet Swirl

  • Take 1 cup of the plain cheesecake batter and combine it with cocoa powder, red food coloring, buttermilk, white vinegar, and baking soda until lightly combined.

Swirling Your Way to Festivity

  • Pour the remaining plain cheesecake batter into the cooled crust, then dollop spoonfuls of the red velvet batter over the plain batter.
  • Use a knife or skewer to gently swirl the batters together, creating patterns.

The All-Important Bake & Chill

  • Prepare a water bath by wrapping the bottom of your springform pan with foil, placing it in a larger roasting pan, and pouring hot water halfway up the sides.
  • Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center jiggles slightly.
  • Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  • Remove the cheesecake from the water bath and cool completely on a wire rack at room temperature.
  • Refrigerate for at least 6 hours, or preferably overnight, to set perfectly.

Notes

To prevent cracks, ensure not to overmix the cheesecake batter once eggs are added. A water bath is crucial for even baking and a creamy texture. Chilling overnight is recommended for the best results and easiest slicing.