Christmas Red Velvet Cheesecake
A festive treat combining the rich flavor of red velvet cake with creamy cheesecake, perfect for holiday gatherings.
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.
Notes
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.