Description
This Christmas Red Velvet Oreo Cheesecake is a festive, creamy dessert featuring a rich Oreo cookie crust and a smooth red velvet cheesecake filling. Perfect for holiday gatherings, it combines the classic flavors of red velvet cake with the indulgence of cheesecake, topped with a luscious cream cheese whipped cream or frosting.
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
- 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 as desired
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F. Wrap the outside of a 6x2 or 6x3 springform pan with foil to prevent water leakage. Lightly grease the inside of the springform pan to prevent sticking.
- Make the Crust: In a large bowl, combine the chocolate sandwich cookie crumbs with melted butter and mix until evenly moist. Press the mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove from the oven.
- Make the Cheesecake Batter: Using a stand mixer fitted with the paddle attachment on medium-high speed, beat the cream cheese, sugar, and sour cream until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs to Batter: Beat in the eggs one at a time, mixing each egg for about 1 minute until fully incorporated, ensuring a smooth batter without overbeating.
- Add Flavorings: Scrape down the bowl again and beat in the unsweetened cocoa powder, liquid red food coloring, and vanilla extract until combined and evenly colored.
- Assemble Cheesecake: Pour the 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 to create a water bath.
- Prepare Water Bath and Bake: Pour hot water into the larger pan until it reaches halfway up the side of the springform pan. Take care not to let water seep inside the foil-wrapped pan. Bake the cheesecake for 75 minutes or until the edges are set and lightly browned and the center is mostly set with some gentle wobbling. The internal temperature should reach 150°F.
- Cool Cheesecake in Water Bath: Remove the pan from the oven and carefully run a knife around the edges to loosen the cheesecake. Let it cool in the water bath for 15 minutes.
- Cool at Room Temperature: Remove the springform pan from the water bath and allow the cheesecake to cool completely at room temperature for 1 hour.
- Chill Cheesecake: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to fully set before adding the whipped cream or frosting topping.
- Serve and Store: Top with cream cheese whipped cream or frosting as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- For a larger 9-inch cheesecake, omit the chocolate crust and adjust ingredients by adding 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring to the batter.
- Prevent water seepage by securely wrapping the springform pan in multiple layers of heavy-duty foil before placing in the water bath.
- Use full-fat cream cheese and sour cream at room temperature for the smoothest batter without lumps.
- Do not overbeat the eggs to avoid adding excess air, which can cause cracks during baking.
- Allow the cheesecake to cool gradually to prevent cracking and ensure a creamy texture.
- Check the cheesecake’s doneness by looking for set edges with a gently wiggling center and using an instant-read thermometer to confirm 150°F internal temperature.
- Experiment with different types of whipped cream toppings, like flavored or lightly sweetened versions, to complement the rich red velvet flavor.
Nutrition
- Serving Size: 1 slice (1/6 of cheesecake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
