Christmas Red Velvet Cheesecake (Recipe for Printing)
Celebrate December holidays with a luscious Christmas red velvet cheesecake featuring a chocolate Oreo crust, creamy filling and festive sprinkles. Enjoy a rich treat ideal for winter gatherings and dessert tables. Save & click.
# What You Need:
→ Crust
01 -
24 Oreo cookies, finely crushed (approximately 2 cups crumbs)
02 -
1/3 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
32 ounces cream cheese, softened to room temperature
05 -
1/2 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
2 tablespoons unsweetened cocoa powder
08 -
Red food coloring, as needed
→ Topping and Decoration
09 -
2 cups heavy whipping cream
10 -
1/4 cup Christmas sprinkles plus more for garnish
11 -
Mini Oreo cookies for garnish
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Wrap the exterior of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entering during the water bath.
02 -
Combine Oreo cookie crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened. Press the mixture firmly onto the bottom of the prepared pan. Bake for 8 to 10 minutes. Transfer to a wire rack and allow to cool completely.
03 -
With a stand mixer, beat softened cream cheese until smooth. Incorporate 1/2 cup sugar, blending until just combined. Mix in vanilla extract, cocoa powder, and sufficient red food coloring until a vibrant hue is achieved. In a separate bowl, whip 1 cup of the heavy whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture. Fold in 1/4 cup Christmas sprinkles. Pour the filling over the cooled crust, smoothing the surface.
04 -
Lower the oven temperature to 325°F (160°C). Place the foil-wrapped springform pan within a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes until the edges are set but the center remains slightly jiggly.
05 -
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove the cheesecake from the water bath and allow to cool on a wire rack for 2 to 3 hours. Carefully run a knife around the edge to loosen. Cover loosely and refrigerate for at least 6 to 8 hours, preferably overnight, until fully set.
06 -
Detach the springform ring. Top with remaining whipped cream and garnish with mini Oreos and extra Christmas sprinkles. For precise slices, use a hot, sharp knife cleaned between cuts. Store leftovers chilled.
# Extra Tips:
01 -
Achieving even color requires thoroughly incorporating the red food coloring into the filling. For heightened presentation, pipe whipped cream decoratively before garnishing.