This festive Christmas Red Velvet Cheesecake combines a rich Oreo cookie crust with a smooth, creamy red velvet filling, adorned with colorful Christmas sprinkles and topped with whipped cream and mini Oreos, perfect for holiday celebrations.
Total Time:10 hours 30 minutes
Yield:12 servings
Ingredients
Crust
24 Oreo cookies (about 2 cups crumbs)
1/3 cup butter, melted
2 tablespoons white sugar
Filling
4 (8-ounce) blocks 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
Topping and Garnish
Whipped cream (for topping)
Mini Oreos (for garnish)
Extra Christmas sprinkles (for garnish)
Instructions
Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during baking.
Make Crust: Crush Oreo cookies finely and combine the crumbs with melted butter and 2 tablespoons white sugar. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Cool completely on a wire rack.
Prepare Filling: In a mixer, beat softened cream cheese until smooth, then gradually add 1/2 cup white sugar mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until uniformly vibrant. In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form. Gently fold the whipped cream and Christmas sprinkles into the cream cheese mixture. Pour filling over the cooled crust.
Bake 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 sides of the springform pan. Bake for 1 hour and 15 minutes or until edges are set but center still jiggles slightly.
Cool Gradually: Turn off oven, leave cheesecake inside with oven door ajar for 1 hour. Remove from oven and water bath; cool completely on wire rack for 3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 8 hours or overnight until firm.
Decorate and Serve: Remove springform pan sides. Top cheesecake with whipped cream, garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp knife heated and wiped clean between cuts. Store leftovers refrigerated.
Notes
Softening cream cheese to room temperature ensures a smooth filling without lumps.
Use heavy-duty foil to prevent water from leaking into the springform pan during the water bath.
Adjust red food coloring gradually to achieve your preferred shade of red velvet.
Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
Chilling overnight improves the texture and flavor of the cheesecake.
Heating the knife between slices helps achieve clean cuts without sticking.
