Description
This Christmas Red Velvet Oreo Cheesecake is a festive and indulgent dessert featuring a rich, creamy red velvet cheesecake filling atop a crunchy Oreo cookie crust. Perfectly moist with a vibrant color and topped with whipped cream, this cheesecake makes a stunning holiday centerpiece that serves 4-6 people.
Ingredients
Scale
Crust
- 1 cup chocolate sandwich cookie crumbs, such as Oreo
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free or whipped)
- 1/2 cup granulated sugar
- 2 tablespoons full-fat sour cream, room temperature and not cold to the touch
- 2 eggs, room temperature and not cold to the touch
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons liquid red food coloring (McCormick brand or similar)
- 1 teaspoon vanilla extract
Topping
- Cream Cheese Whipped Cream or Small Batch Whipped Cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 6x2 or 6x3 springform pan with foil to prevent water from seeping in during the water bath. Lightly grease the inside of the pan. Alternatively, you can use a 7 inch springform pan without adjusting the recipe.
- Make the Crust: In a large bowl, combine the chocolate sandwich cookie crumbs and the melted unsalted butter. Mix well, then press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and set aside.
- Prepare Cheesecake Batter: In a large mixing bowl using a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the room temperature cream cheese, sugar, and sour cream on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Beat in the eggs one at a time, mixing about 1 minute after each addition until the batter is smooth. Be careful not to overblend to avoid excess air incorporation.
- Incorporate Flavorings: Scrape down the bowl again. Beat in the unsweetened cocoa powder, liquid red food coloring, and vanilla extract until fully combined and the batter has a consistent red velvet color.
- Assemble and Prepare Water Bath: Pour the cheesecake batter over the baked crust in the springform pan, filling it to the top if using a 6x2 pan. Place the springform pan inside a larger 8x8 or bigger pan. Carefully pour hot water into the outer pan until the water reaches halfway up the sides of the springform pan. Take care to avoid getting water inside the foil wrap.
- Bake Cheesecake: Bake at 325 degrees Fahrenheit for 75 minutes or until the edges are set and slightly browned, the center is mostly set but still wobbly, and the internal temperature reaches 150 degrees Fahrenheit.
- Cool in Water Bath: Remove the cheesecake from the oven and carefully run a knife along the entire edge of the pan to loosen the cake. Let it cool in the water bath for 15 minutes.
- Cool at Room Temperature: Remove the springform pan from the water bath and let the cheesecake cool completely at room temperature for 1 hour.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Top the cheesecake with cream cheese whipped cream or small batch whipped cream before serving. Store any leftovers in an airtight container in the refrigerator for 5 to 7 days.
Notes
- For a 9 inch cheesecake, use the 9 Inch Chocolate Cheesecake recipe but omit the chocolate, then add 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring to achieve a red velvet flavor.
- Try other small cheesecake recipes like 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, and Peanut Butter Cheesecake for variety.
- For more red velvet treats, explore recipes for Small Red Velvet Cake, Red Velvet Cupcakes, Red Velvet Sugar Cookies, and Red Velvet Bars.
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter and to achieve a smooth texture.
- Use a water bath during baking to prevent cracking and to ensure even cooking of the cheesecake.
- If you don’t have liquid red food coloring, gel food coloring can be used as a substitute.
Nutrition
- Serving Size: 1 slice (1/6 of cheesecake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
