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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake for a Festive Sweet Treat

Indulge in a Christmas Red Velvet Cheesecake, a stunning dessert that combines rich red velvet flavors with creamy cheesecake, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Substitute with chocolate graham crackers for a different twist.
  • 1/2 cup Butter Use unsalted butter for controlled saltiness.
For the Cheesecake Filling
  • 16 oz Cream Cheese Must be softened to room temperature.
  • 1 cup White Sugar Can substitute with granulated sugar or natural sweeteners.
  • 1/2 cup Heavy Whipping Cream Coconut cream works as a great dairy-free alternative.
  • 2 tsp Vanilla Extract Opt for pure vanilla extract for best results.
  • 1/2 cup Unsweetened Cocoa Powder Avoid sweetened versions for balanced flavor.
  • 1 tbsp Red Food Coloring Adjust quantity for desired shade.
For the Decor
  • 1 cup Christmas Sprinkles Swap with other seasonal sprinkles for variety.
  • 1 cup Whipped Cream Homemade or store-bought for convenience.
  • 1/2 cup Mini Oreos Replace with crushed candy canes for a minty twist.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Whisk
  • Spatula
  • baking pan
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan with aluminum foil.
  2. In a medium bowl, crush about 24 Oreo cookies into fine crumbs. Mix with melted unsalted butter and press into the bottom of the pan. Bake for 8-10 minutes.
  3. In a large bowl, beat 16 oz of softened cream cheese and 1 cup of white sugar until smooth. Mix in 2 tsp of vanilla extract, 1/2 cup of cocoa powder, and desired red food coloring.
  4. Whip 1 cup of heavy whipping cream until soft peaks form. Fold into the cream cheese mixture with about 1/4 cup of Christmas sprinkles.
  5. Reduce oven to 325°F (160°C). Place the filled springform pan in a larger baking pan with hot water halfway up the sides. Bake for 1 to 1.5 hours.
  6. Once baked, turn off oven and let cool inside for about an hour. Transfer to a wire rack, then refrigerate for at least 6 hours or overnight.
  7. Remove sides of springform pan and top with whipped cream, mini Oreos, and extra sprinkles. Use a hot knife for clean slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

This cheesecake pairs wonderfully with holiday drinks, whether it's coffee or hot cocoa.

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