Christmas Red Velvet Cheesecake
This festive red velvet cheesecake features a rich, creamy filling paired with a crunchy Oreo crust, making it a delightful centerpiece for your holiday gatherings.
Ingredients
For the crust
- 24 pieces Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
For the cheesecake filling
- 4 8-ounce blocks cream cheese, softened to room temperature
- ½ cup white sugar divided
- 2 cups heavy whipping cream divided
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- as needed red food coloring for desired shade
- ¼ cup Christmas sprinkles for the filling
For decoration
- to taste whipped cream for topping
- to taste mini Oreos for garnish
- to taste extra Christmas sprinkles for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to stop any water from getting in.
Make the Red Velvet Crust
- Crush the Oreo cookies into fine crumbs.
- Mix them with melted butter and 2 tablespoons of white sugar. Press this mixture into the bottom of the springform pan.
- Bake for 8-10 minutes, then let it cool completely on a wire rack.
Prepare Cheesecake Filling
- Beat the softened cream cheese in a mixer until smooth.
- Gradually add in ½ cup white sugar, mixing until just combined.
- Stir in the vanilla extract, cocoa powder, and red food coloring until you have an even shade.
- In another bowl, whip 1 cup of the heavy whipping cream to soft peaks.
- Gently fold this into the cream cheese mix, then add ¼ cup Christmas sprinkles.
- Pour the filling over the cooled crust.
Bake the Cheesecake
- Lower the oven temperature to 325°F (160°C).
- Place your springform pan, wrapped in foil, in a larger roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
- Bake for 1 hour to 1 hour and 15 minutes. The edges should be set, but the center will still be slightly jiggly.
Cool & Chill
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove it from the oven and water bath, then let it cool completely on a wire rack for 2-3 hours.
- Run a knife around the edge to loosen it, cover lightly, and refrigerate for at least 6-8 hours, or preferably overnight.
Decorate & Serve
- Once chilled, remove the sides of the springform pan.
- Top with whipped cream and garnish with mini Oreos and extra Christmas sprinkles.
- For clean slices, use a sharp knife heated with hot water between cuts.
- Store any leftovers in the refrigerator.
Notes
Use room temperature cream cheese for a smooth filling. Don’t rush the chilling process; it helps the flavor develop.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 320mgFiber: 1gSugar: 22g
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