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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake to Wow Your Guests

This Christmas Red Velvet Cheesecake is a festive dessert that layers rich cheesecake with red velvet cake, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 12 hours
Total Time 13 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Can be swapped with graham crackers if preferred.
  • 1/2 cup Butter Use unsalted for better control over seasoning.
For the Cheesecake Filling
  • 16 oz Cream Cheese Make sure it's at room temperature for easy mixing.
  • 1 cup White Sugar Consider using a sugar substitute to lower calories.
  • 1 cup Heavy Whipping Cream Non-dairy options can be used with adjustments.
  • 1 tsp Vanilla Extract Almond extract can be used for a unique twist.
  • 2 tbsp Cocoa Powder Opt for unsweetened for best results.
  • 1 tbsp Red Food Coloring Gel food coloring is recommended for vibrant color.
  • 1/4 cup Christmas Sprinkles Adds a festive touch for decoration.
For the Topping
  • 1 cup Whipped Cream Alternatives include meringue for a different texture.
  • 10 cookies Mini Oreos Crushed candy canes or berries can be substitutes.

Equipment

  • 9-inch springform pan
  • Food Processor
  • mixing bowl
  • electric mixer
  • baking dish

Method
 

Step-by-Step Instructions for Christmas Red Velvet Cheesecake
  1. Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with aluminum foil.
  2. Crush Oreo cookies in a food processor, mix with melted butter, and press into the bottom of the pan. Bake for 8-10 minutes and let cool.
  3. In a mixing bowl, beat cream cheese and sugar until smooth. Blend in vanilla, cocoa powder, and food coloring. Whip heavy cream and fold into the mixture with sprinkles.
  4. Reduce oven to 325°F (160°C). Bake the cheesecake in a water bath for 1 hour to 1 hour and 15 minutes.
  5. Cool the cheesecake inside the oven for 1 hour. Then, cool on a wire rack for 2-3 hours and refrigerate overnight.
  6. Remove from the pan, top with whipped cream, and garnish with mini Oreos and sprinkles.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for smooth filling. Always use a water bath to prevent cracks. Chill overnight for best results.

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