Christmas Red Velvet Cheesecake Recipe – Festive & Delicious Recipe
This Christmas Red Velvet Cheesecake combines the classic flavors of red velvet with a creamy cheesecake filling and a crunchy Oreo cookie crust, making it a festive and delicious dessert perfect for the holiday season. Topped with whipped cream, mini Oreos, and colorful Christmas sprinkles, this cheesecake is sure to be a show-stopping centerpiece at any celebration.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 10 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 24 Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
- 2 tablespoons white sugar
Filling
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed for desired shade
- ¼ cup Christmas sprinkles
Topping & Garnish
- Whipped cream
- Mini Oreos
- Extra Christmas sprinkles
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent any water from seeping in during baking.
- Make the Crust: Finely crush the Oreo cookies. In a mixing bowl, combine the cookie crumbs with melted butter and 2 tablespoons of white sugar. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then allow it to cool completely on a wire rack.
- Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add ½ cup of white sugar, mixing until just combined. Stir in the vanilla extract, cocoa powder, and red food coloring until the mixture is evenly colored and vibrant. In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form, then gently fold this whipped cream into the cream cheese mixture. Fold in the ¼ cup Christmas sprinkles carefully. Pour the filling over the cooled crust.
- Bake the Cheesecake: Reduce the oven temperature to 325°F (160°C). Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove the cheesecake from the oven and water bath, transferring it to a wire rack to cool completely for 2-3 hours. Run a knife around the edges to loosen the cheesecake, then cover loosely and refrigerate for at least 6-8 hours or preferably overnight until set and firm.
- Decorate and Serve: Remove the sides of the springform pan carefully. Top the cheesecake with whipped cream, garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife and wipe it clean between cuts. Store any leftovers refrigerated.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be careful while wrapping the springform pan to avoid any water seeping in during the water bath baking.
- Use a water bath to prevent cracking and to ensure even baking of the cheesecake.
- Refrigerating overnight helps the cheesecake set firmly and improves flavor.
- For best slices, warm the knife under hot water and wipe after each cut.
- You can adjust the amount of red food coloring according to your desired color intensity.
Keywords: Red velvet cheesecake, Christmas dessert, Oreo crust cheesecake, festive cheesecake, holiday cheesecake
