Christmas Red Velvet Cheesecake (Print Version)
Celebrate with a velvety cream cheese dessert, Oreo crumb crust, and vibrant holiday sprinkles.
# Ingredients:
→ Crust
01 -
24 Oreo cookies, crushed
02 -
1/3 cup unsalted butter, melted
03 -
2 tablespoons white sugar
→ Filling
04 -
32 ounces cream cheese, softened to room temperature
05 -
1/2 cup white sugar
06 -
1 teaspoon vanilla extract
07 -
2 tablespoons unsweetened cocoa powder
08 -
Red food coloring, as needed
09 -
1 cup heavy whipping cream
10 -
1/4 cup Christmas sprinkles
→ Toppings
11 -
Whipped cream
12 -
Mini Oreo cookies
13 -
Extra Christmas sprinkles
# Steps:
01 -
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water leakage.
02 -
Finely crush Oreo cookies. In a mixing bowl, combine cookie crumbs with melted butter and white sugar. Press the mixture tightly onto the bottom of the prepared pan. Bake for 8 to 10 minutes. Transfer to a wire rack and cool completely.
03 -
In a stand mixer, beat cream cheese until smooth. Add white sugar slowly, mixing just until combined. Mix in vanilla extract, cocoa powder, and enough red food coloring to achieve a vibrant red color.
04 -
In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture. Fold in Christmas sprinkles. Pour filling evenly over cooled crust.
05 -
Lower oven temperature to 325°F (160°C). Place the foil-wrapped pan into a larger roasting pan and fill roasting pan with hot water to reach halfway up the sides. Bake for 60 to 75 minutes, until edges are set and center jiggles slightly.
06 -
Turn off oven and leave cheesecake inside with the oven door ajar for 1 hour. Remove pan from water bath and cool on a wire rack for 2 to 3 hours. Run a knife along the edge to loosen.
07 -
Cover loosely and refrigerate for at least 6 to 8 hours, preferably overnight, until fully set.
08 -
Remove the springform pan ring. Adorn the cheesecake with whipped cream, mini Oreos, and Christmas sprinkles. For precise slices, use a sharp knife heated with hot water and cleaned between cuts. Store any remaining cheesecake in the refrigerator.
# Notes:
01 -
For a seamless release, ensure the springform pan is tightly wrapped to avoid water ingress during baking.
02 -
Using room temperature cream cheese ensures a perfectly smooth filling texture.