Christmas Red Velvet Cheesecake
This creamy and festive cheesecake combines red velvet-flavored cream cheese with a crunchy Oreo crust, making it a perfect centerpiece for holiday gatherings.
Ingredients
For the Oreo Crust
- 24 pieces Oreo cookies (about 2 cups crumbs)
- 1/3 cup butter, melted
For the Cheesecake Filling
- 4 blocks (8-ounce) cream cheese, softened to room temperature
- 1/2 cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed for desired shade
- 1/4 cup Christmas sprinkles, for the filling
For Garnish
- Whipped cream for topping
- Mini Oreos for garnish
- Extra Christmas sprinkles for garnish
Instructions
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.
Make the Red Velvet Crust
- Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar.
- Press mixture firmly into the bottom of the prepared springform pan.
- Bake for 8–10 minutes. Cool completely on a wire rack.
Prepare Cheesecake Filling
- In a mixer, beat softened cream cheese until smooth.
- Gradually add 1/2 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 1/4 cup Christmas sprinkles. Pour filling over the cooled crust.
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.
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
Let the cream cheese come to room temperature to avoid lumps. Chill the cheesecake overnight for best texture and clean slices. Store leftovers in an airtight container.