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Christmas Red Velvet Cheesecake with Oreo Crust

Christmas Red Velvet Cheesecake with Oreo Crust

This Christmas Red Velvet Cheesecake is rich, velvety, and beautifully festive with its deep red color and creamy texture. Paired with a crunchy Oreo crust and topped with whipped cream or holiday sprinkles, it’s the showstopper dessert your Christmas table deserves.
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Prep Time 20 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust:
  • 24 Oreo cookies with filling
  • 5 tbsp unsalted butter melted
  • For the Red Velvet Cheesecake:
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 3 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1 to 1 1/2 tbsp red food coloring
  • Pinch of salt
Optional Toppings:
  • Whipped cream
  • Holiday sprinkles
  • White chocolate shavings

Equipment

  • Springform pan
  • Hand or stand mixer
  • Mixing bowls
  • Spatula
  • Cooling rack

Method
 

Prep the Crust
  1. Preheat oven to 325°F (163°C). Crush Oreos finely, mix with melted butter, and press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside.
Make the Cheesecake Batter
  1. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, heavy cream, cocoa powder, vanilla, food coloring, and salt. Mix until fully combined. Add eggs one at a time, mixing just until blended.
Bake
  1. Pour batter over the crust. Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly.
Cool Gradually
  1. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Then remove and cool to room temperature.
Chill
  1. Refrigerate for at least 3 to 4 hours, preferably overnight.
Serve
  1. Top with whipped cream, sprinkles, or white chocolate curls before slicing.

Notes

• Avoid overmixing to prevent cracks.
• For extra richness, add 1 tbsp of melted white chocolate into the batter.
• Use gel coloring for the deepest red color.
• Store covered in the fridge up to 5 days or freeze slices up to 2 months.