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Christmas Red Velvet Cheesecake with Oreo Crust – Festive & Creamy Dessert

Christmas Red Velvet Cheesecake with Oreo Crust – Festive & Creamy Dessert

  • Author: Sarah
  • Total Time: 5 hours 30 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (use gluten-free Oreo-style cookies)

Description

Indulge in the festive magic of this Christmas Red Velvet Cheesecake with Oreo Crust, blending the rich, velvety texture of classic red velvet cake with a luscious cream cheese filling atop a crunchy chocolate Oreo crust. Perfectly balanced in sweetness and decadence, this creamy dessert is an ultimate holiday treat, ideal for Christmas parties, family gatherings, or gift-giving.

Ingredients

Scale

Oreo Crust

  • 24 Oreo cookies (approximately 1 1/2 cups crushed)
  • 6 tablespoons unsalted butter, melted

Cream Cheese Filling

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 2 teaspoons red food coloring (preferably gel-based)

Instructions

  1. Prepare the Oreo Crust: Finely crush Oreo cookies until coarse crumbs form. Combine these crumbs with melted butter and mix well. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator while preparing the filling.
  2. Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing until fully incorporated. Blend in sour cream and vanilla extract to form a rich base.
  3. Add Eggs and Red Velvet Flavor: Beat in eggs one at a time, ensuring each is fully mixed before the next. Sift in cocoa powder and gently fold in red food coloring until the filling is evenly colored and smooth.
  4. Bake the Cheesecake: Pour the filling over the chilled Oreo crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 60 to 70 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, leave the door ajar, and allow the cheesecake to cool inside for 1 hour.
  5. Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and enhance texture. Before serving, run a knife around the edges and release the springform pan. Garnish as desired and enjoy.

Notes

  • Use cream cheese and eggs at room temperature to ensure a smooth, lump-free filling.
  • Gently fold ingredients to avoid incorporating excess air, which can cause cracks.
  • Consider using a water bath during baking to keep the cheesecake moist and prevent cracking.
  • Press the Oreo crust firmly for a solid base that won’t crumble when sliced.
  • Gel-based red food coloring gives a richer, more intense hue without thinning the batter.
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of cheesecake)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 280 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 120 mg

Keywords: Christmas cheesecake, Red velvet cheesecake, Oreo crust dessert, Holiday dessert, Festive cheesecake

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Find it online: https://paradisedishes.com/christmas-red-velvet-cheesecake-with-oreo-crust-festive-creamy-dessert/