why make this recipe
Christmas Red Velvet Cheesecake is a festive treat that combines the rich flavor of red velvet cake with creamy cheesecake. It’s visually stunning, making it perfect for holiday gatherings. The vibrant color and delicious taste bring joy to any dessert table. Plus, the combination of Oreo crust, creamy filling, and festive decorations makes it a delightful choice for the holiday season.
how to make Christmas Red Velvet Cheesecake
Ingredients:
- 24 Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed for desired shade
- ¼ cup Christmas sprinkles (for the filling)
- Whipped cream (for topping)
- Mini Oreos (for garnish)
- Extra Christmas sprinkles (for garnish)
Directions:
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Prepare Pan & Oven: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
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Make the Red Velvet Crust: Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Cool completely on a wire rack.
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Prepare Cheesecake Filling: In a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant. In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in ¼ cup Christmas sprinkles. Pour filling over the cooled crust.
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Bake the Cheesecake: Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching halfway up the springform pan’s sides. Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
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Cool & Chill: Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Remove from oven and water bath; cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
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Decorate & Serve: Remove springform pan sides. Top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts. Store leftovers in the refrigerator.
how to serve Christmas Red Velvet Cheesecake
Serve slices of this cheesecake chilled, topped with whipped cream, and garnished with mini Oreos and colorful Christmas sprinkles. This dessert is perfect for holiday parties and will impress your guests.
how to store Christmas Red Velvet Cheesecake
Store any leftovers in the refrigerator, tightly covered, for up to 5 days. If you want to keep it longer, you can freeze the cheesecake for about a month. Just remember to let it thaw in the fridge before serving.
tips to make Christmas Red Velvet Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Use fresh ingredients, especially cream and eggs, for the best flavor.
- Experiment with the amount of red food coloring to achieve your desired shade of red.
- For extra flavor, add a teaspoon of almond extract to the cheesecake filling.
variation
You can create a chocolate drizzle on top of the cheesecake for added sweetness and decoration. Alternatively, you can use crushed peppermint candies for a minty holiday twist.
FAQs
Q: Can I use a different type of cookie for the crust?
A: Yes, you can use other chocolate cookies or graham crackers if you prefer.
Q: How can I tell when the cheesecake is done?
A: The edges should be firm, but the center should still jiggle slightly. It will set more as it cools.
Q: Is it necessary to refrigerate the cheesecake overnight?
A: Yes, refrigerating overnight helps the cheesecake firm up and enhances the flavor.
Christmas Red Velvet Cheesecake
Ingredients
For the crust
- 24 cookies Oreo cookies About 2 cups crumbs
- ⅓ cup butter, melted
For the cheesecake filling
- 4 blocks (8-ounce) cream cheese Softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream
- 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
- as needed whipped cream For topping
- as needed mini Oreos For garnish
- as needed extra Christmas sprinkles For garnish
Instructions
Preparation
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
- Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar. Press the mixture firmly into the bottom of the prepared springform pan.
- Bake for 8-10 minutes. Cool completely on a wire rack.
Cheesecake filling
- In a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until just combined.
- Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant.
- In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Fold in ¼ cup Christmas sprinkles. Pour filling over the cooled crust.
Bake
- Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching halfway up the springform pan's sides.
- Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
Cool & Chill
- Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour.
- Remove from oven and water bath; cool completely on a wire rack for 2-3 hours.
- Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
Decorate & Serve
- Remove springform pan sides. Top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles.
- For clean slices, use a sharp, hot knife wiped clean between cuts.
- Store leftovers in the refrigerator.
