Print

Christmas Red Velvet Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Celebrate the holidays with this luscious Christmas Red Velvet Cheesecake, featuring a crunchy Oreo crust and a vibrant red velvet cream cheese filling speckled with festive sprinkles. Topped with whipped cream, mini Oreos, and extra sprinkles, this cheesecake combines classic flavors and colorful presentation perfect for any holiday dessert table.

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 cup for filling, 1 cup for topping)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • Red food coloring, as needed for desired shade
  • ¼ cup Christmas sprinkles (for the filling)

Topping and Garnish

  • Whipped cream (for topping, made from remaining 1 cup heavy whipping cream)
  • Mini Oreos (for garnish)
  • Extra Christmas sprinkles (for garnish)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during baking. Crush Oreo cookies finely and mix with melted butter and 2 tablespoons of white sugar. Press this mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let cool completely on a wire rack.
  2. Make the filling base: Using a mixer, beat the softened cream cheese until it’s smooth and creamy. Gradually add ½ cup white sugar and mix until just combined to create a sweetened cream cheese base.
  3. Add flavor and color: Stir in vanilla extract, cocoa powder, and red food coloring until the mixture has a smooth and vibrant red velvet color. 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 for a light, airy texture. Finally, fold in ¼ cup Christmas sprinkles to add a festive look and a bit of crunch.
  4. Assemble and bake: Pour the filling over the cooled crust in the springform pan. Lower the oven temperature to 325°F (160°C). Place the springform pan wrapped in foil into a larger roasting pan, then carefully pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan to create a water bath. Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still jiggles slightly.
  5. Cool in the oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove the cheesecake from the water bath and allow it to 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 fully chilled and firm.
  6. Garnish and serve: Remove the sides of the springform pan. Prepare whipped cream from the remaining 1 cup of heavy cream and dollop or pipe it over the cheesecake. Garnish with mini Oreos and extra Christmas sprinkles for a festive finish. For clean slices, use a sharp, hot knife wiped clean between each cut. Store any leftovers refrigerated.

Notes

  • Wrapping the springform pan tightly with foil is essential to prevent water from the bain-marie (water bath) from leaking into the cheesecake.
  • Using a water bath helps the cheesecake bake evenly and reduces cracking.
  • Letting the cheesecake cool gradually in the oven after baking helps prevent cracks.
  • Refrigerate the cheesecake overnight for the best flavor and texture.
  • For vivid red color, use a good quality gel or liquid red food coloring and add gradually for desired shade.
  • Remove the cheesecake sides carefully to maintain shape before garnishing.
  • Use a hot, clean knife for slicing to achieve neat slices.

Keywords: Red Velvet Cheesecake, Christmas Dessert, Oreo Crust Cheesecake, Holiday Cheesecake, Festive Dessert, Cheesecake Recipe

Find it online: https://cookcrisis.com/christmas-red-velvet-cheesecake-recipe/