Christmas Red Velvet Cheesecake

Every year when the holiday baking season rolls around I reach for this dazzling Christmas red velvet cheesecake It offers up all the festive color and creamy decadence you want on a holiday table with a beautifully velvety texture and the warming chocolatey tang that makes red velvet so special This showstopper takes a bit of patience but the layers of crunchy Oreo crust rich red velvet filling and fluffy whipped cream finish are worth every minute

I first tested this for a Christmas Eve potluck and it was gone within twenty minutes My grandmother even asked for the recipe which is how I know it is a holiday winner

Gather Your Ingredients

• Oreo cookies: create a crisp chocolate base look for cookies with deep color and avoid stale packs
• Butter: binds the crust together use a high quality brand for best flavor
• Cream cheese: makes the filling rich and creamy always use full fat and be sure it is at room temperature
• White sugar: brings sweetness and a smooth finish
• Heavy whipping cream: lightens the filling and creates the whipped topping select cream with no added stabilizers
• Vanilla extract: adds warmth and enhances the chocolate flavor go for pure vanilla if possible
• Cocoa powder: deepens the authentic red velvet flavor Dutch process gives the best color and taste
• Red food coloring: delivers that signature color choose gel if you want the brightest hue
• Christmas sprinkles: add a festive flair look for bold colors and crunchy texture for the topping
• Mini Oreos: for garnish offer extra crunch and a playful bite

How to Make It

Prepare Pan and Oven:

Preheat your oven to 350 degrees Fahrenheit Wrap a nine inch springform pan tightly with heavy duty foil so no water seeps in during the water bath

Make the Red Velvet Crust:

Finely crush the Oreo cookies to form uniform crumbs Mix with the melted butter and a touch of sugar making sure every crumb is well coated Press the mixture evenly into your prepared pan and bake for about ten minutes Cool it completely on a wire rack for the crispest base

Prepare Cheesecake Filling:

In a mixer beat the softened cream cheese until it is silky smooth Gradually mix in the sugar scraping down the sides for even texture Blend in the vanilla extract cocoa powder and enough red food coloring to get the hue you love In a separate bowl whip one cup of the heavy cream until soft peaks form Gently fold this whipped cream into the cream cheese mixture to keep the filling fluffy Fold in festive Christmas sprinkles for color Pour the luscious filling over the cooled crust

Bake the Cheesecake:

Lower your oven temp to 325 degrees Place the foil wrapped springform pan inside a roasting pan Carefully add hot water until it reaches halfway up the sides This creates gentle even baking Bake for one hour to one hour fifteen minutes until the edges are set but the center still jiggles when nudged

Cool and Chill:

Once baked turn off the oven and leave the cheesecake inside with the door propped open for an hour Bring it to room temperature on a wire rack then loosely cover and refrigerate for six to eight hours ideally overnight Run a thin knife around the edge before chilling to prevent cracks

Decorate and Serve:

Remove the springform sides once chilled Top generously with whipped cream and garnish with mini Oreo cookies and a shower of Christmas sprinkles For clean sharp slices dip your knife in hot water and wipe between cuts Store leftovers in the refrigerator and they will taste even better the next day

I adore how the Oreo crust anchors this whole dessert with a deep chocolate crackle that plays perfectly off the tangy red velvet top My kids love dusting on the extra sprinkles just before slicing which always turns dessert into an event

Flavor Boosters

Keep this cheesecake covered in the refrigerator and it will stay fresh for up to five days If you need to store it longer wrap individual slices tightly and freeze for up to two months Thaw in the refrigerator overnight for the best texture

Serving Suggestions

This cheesecake makes a showstopping centerpiece for any holiday table Serve with hot coffee mulled wine or even a scoop of vanilla ice cream For extra sparkle try a drizzle of white chocolate over the top

Creative Twists

Red velvet cake has Southern roots with its bright vibrant color and subtle chocolate flavor By turning it into a cheesecake you get a mash up of two classic celebration desserts making it perfect for Christmas traditions old and new

After just one bite of this stunning cheesecake your holidays will feel extra special The crowd will be dazzled by the color and flavor and you will have a new favorite tradition

Common Questions About This Recipe

→ Can I use a different crust instead of Oreo cookies?

Yes, you can substitute graham cracker crumbs or chocolate wafer cookies for the Oreo crust to suit your taste.

→ How do I prevent my cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool slowly in the oven with the door ajar helps prevent cracks.

→ Do I need to use gel or liquid food coloring for the red velvet layer?

Either type works, but gel coloring typically yields a more vibrant red shade without thinning the batter.

→ How long should the cheesecake chill before serving?

For best texture and flavor, chill the cheesecake for at least 6-8 hours or overnight in the refrigerator.

→ Can I decorate with toppings other than sprinkles?

Absolutely! Consider using fresh berries, chocolate shavings, or a dusting of cocoa powder in place of sprinkles.