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Christmas Red Velvet Cheesecake Recipe

Decadent Christmas Red Velvet Cheesecake Recipe You Must Try

This Christmas Red Velvet Cheesecake Recipe blends creamy cheesecake with rich red velvet, making it a festive showstopper.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo cookies Substitute with Graham cracker crumbs if desired.
  • ⅓ cup Butter Melted.
For the Cheesecake Filling
  • 4 blocks Cream cheese 8 oz each, softened.
  • ½ cup White sugar Can substitute with granulated or coconut sugar.
  • 2 cups Heavy whipping cream Low-fat cream can be used.
  • 1 tsp Vanilla extract Use pure vanilla for best results.
  • 2 tbsp Cocoa powder Dark cocoa can intensify chocolate flavor.
  • Red food coloring Gel food coloring recommended.
  • ¼ cup Christmas sprinkles Optional for festive touch.
For Topping and Garnish
  • Whipped cream Dairy-free option: whipped coconut cream.
  • Mini Oreos For garnish, alternative options available.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • roasting pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and wrap the bottom of a 9-inch springform pan with aluminum foil.
  2. Crush the 24 Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of the pan.
  3. Bake the crust for 8-10 minutes and let it cool completely.
  4. Beat the softened cream cheese until smooth. Gradually mix in sugar, vanilla extract, cocoa powder, and red food coloring.
  5. Whip 1 cup of heavy cream to soft peaks and fold into the cream cheese mixture.
  6. Lower the oven temperature to 325°F (160°C), place the filled springform pan into a roasting pan, and add hot water.
  7. Bake for 1 hour to 1 hour 15 minutes, until the edges are set but the center jiggles slightly.
  8. Turn off the oven, leave the door ajar for 1 hour, then let the cheesecake cool at room temperature for 2-3 hours.
  9. Refrigerate for at least 6-8 hours or overnight.
  10. Remove the sides of the springform pan and top with whipped cream, mini Oreos, and sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Use a water bath to prevent cracks in the cheesecake. Store leftovers in an airtight container in the fridge for up to 3-4 days.

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