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Christmas Red Velvet Cheesecake

Indulge in Christmas Red Velvet Cheesecake Bliss

Experience the joy of Christmas with this Red Velvet Cheesecake, a delightful dessert that combines rich flavors and festive appeal.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 10 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo cookies or substitute with graham crackers or ginger snaps
  • 6 tablespoons butter melted
For the Cheesecake Filling
  • 24 ounces cream cheese softened to room temperature
  • 1 cup white sugar or sugar alternatives
  • 1 cup heavy whipping cream or coconut cream for dairy-free
  • 1 teaspoon vanilla extract use pure for best flavor
  • 2 tablespoons unsweetened cocoa powder for subtle chocolate flavor
  • 1 bottle red food coloring or natural food coloring
  • 1 cup Christmas sprinkles for festive decoration
For the Topping
  • 1 cup whipped cream or homemade for extra special touch
  • 12 cookies mini Oreos for garnish
  • 1 cup extra Christmas sprinkles for garnish

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing Bowl
  • electric mixer
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by wrapping the bottom and sides with heavy-duty aluminum foil.
  2. Crush 24 Oreo cookies in a food processor, then combine with melted butter and press into the bottom of the springform pan. Bake for 8-10 minutes and let cool.
  3. In a mixing bowl, beat together 24 ounces of cream cheese and 1 cup of sugar until smooth. Add 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and red food coloring. Fold in 1 cup of whipped cream and sprinkles.
  4. Pour the cheesecake filling onto the cooled crust and bake at 325°F (160°C) in a water bath for 1 to 1.25 hours until edges are set and center is jiggly.
  5. Turn off the oven, leave the cheesecake inside for 1 hour, then cool on a wire rack for 2-3 hours before refrigerating for at least 6-8 hours.
  6. Remove the cheesecake from the springform pan, top with whipped cream, mini Oreos, and extra sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use a water bath to prevent cracks and ensure even baking. Store leftovers in an airtight container for up to 3-4 days.

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