Christmas Red Velvet Cheesecake Recipe
A festive and indulgent Christmas Red Velvet Cheesecake featuring a crushed Oreo crust, rich cream cheese and cocoa filling with a vibrant red hue, studded with Christmas sprinkles, baked in a water bath for a creamy, velvety texture, and topped with whipped cream, mini Oreos, and more sprinkles for a beautiful holiday dessert.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 9 hours 40 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 and 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 during baking.
- Make the Red Velvet Crust: Crush Oreo cookies finely into crumbs. In a bowl, 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 8-10 minutes until set. Cool completely on a wire rack.
- Prepare Cheesecake Filling: Using a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until combined. Stir in vanilla extract, cocoa powder, and enough red food coloring to achieve a vibrant red color. In a separate bowl, whip 1 cup of 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 the 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 to reach halfway up the sides of the springform pan, creating a water bath. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
- Cool & Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove the pan from the oven and water bath, then cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen the cheesecake, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
- Decorate & Serve: Remove the sides of the springform pan. Top the cheesecake with whipped cream, garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp hot knife wiped clean between each cut. Store any leftovers in the refrigerator.
Notes
- Wrapping the springform pan with foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Use red food coloring gradually to achieve the desired vibrant red without affecting the flavor.
- A water bath helps the cheesecake bake evenly and prevents cracking.
- Allow the cheesecake to chill overnight for best texture and flavor.
- For neat slices, wipe the knife clean and warm it slightly between cuts.
- Store any leftover cheesecake covered in the refrigerator and consume within 3-4 days.
Keywords: Christmas cheesecake, Red velvet cheesecake, holiday dessert, Oreo crust cheesecake, festive cheesecake, cream cheese dessert
