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–+ servings

Christmas Red Velvet Cheesecake

An elegant and comforting cheesecake that combines classic red velvet cake flavors with smooth cream cheese, topped with whipped cream and festive garnishes.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American, Holiday
Servings 12 slices
Calories 450 kcal

Ingredients
  

For the Crust

  • 24 cookies Oreo cookies Use finely crushed.
  • 1/3 cup butter, melted Use real butter for best flavor.
  • 2 tablespoons white sugar Optional for sweetness; adjust to taste.

For the Filling

  • 4 blocks cream cheese, softened Let sit at room temperature until very soft.
  • 1/2 cup white sugar Add gradually while mixing.
  • 2 cups heavy whipping cream For folding into the mixture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 tablespoons cocoa powder Use high-quality cocoa for flavor.
  • as needed red food coloring Adjust for desired shade.
  • 1/4 cup Christmas sprinkles For mixing into the filling.

For Garnish

  • 1 Whipped cream For topping.
  • as needed Mini Oreos For garnish.
  • as needed 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.
  • Place the rack in the lower third of your oven.

Make the Red Velvet Crust

  • Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar.
  • Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Cool completely on a wire rack.

Prepare Cheesecake Filling

  • In a mixer, beat softened cream cheese until smooth. Gradually add 1/2 cup white sugar, mixing until just combined.
  • Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant.
  • In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  • Fold in 1/4 cup Christmas sprinkles. Pour 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, reaching halfway up the springform pan's sides.
  • Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.

Cool & Chill

  • Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour.
  • Remove from oven and water bath; cool completely on a wire rack for 2-3 hours.
  • Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.

Decorate & Serve

  • Remove springform pan sides. Top cheesecake with whipped cream.
  • Garnish with mini Oreos and extra Christmas sprinkles.

Notes

For a lighter version, substitute half of the heavy cream with Greek yogurt for a tangier filling. Store leftover cheesecake in an airtight container for up to 5 days.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 33gProtein: 8gFat: 36gSaturated Fat: 20gSodium: 290mgFiber: 1gSugar: 22g
Keyword cream cheese, festive cheesecake, holiday dessert, Oreo Crust, Red Velvet Cheesecake
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