Description
This Christmas Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with festive red velvet flavors and a chocolate Oreo crust. Perfect for holiday celebrations, this decadent dessert is topped with whipped cream and features a moist, vibrant red batter baked to perfection in a water bath to ensure a smooth, crack-free finish.
Ingredients
Scale
Crust
- 1 cup chocolate sandwich cookie crumbs, such as Oreo
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons full-fat sour cream, room temperature
- 2 eggs, room temperature
- 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
- Prepare the Oven and Pan: Preheat the oven to 325 degrees Fahrenheit. Wrap the outside of a 6x2 or 6x3 inch springform pan with foil to prevent water from seeping in during the water bath. Lightly grease the inside of the pan. This recipe also works in a 7-inch springform pan without adjustments.
- Make the Crust: In a large bowl, combine the chocolate sandwich cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust in the preheated oven for 10 minutes to set.
- Mix the Cheesecake Batter: In a large mixing bowl fitted with the paddle attachment of a stand mixer, beat the cream cheese, granulated sugar, and sour cream on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes. Scrape down the bowl as necessary.
- Add Eggs: Beat in the eggs one at a time, mixing each egg for about 1 minute until fully incorporated and the batter is smooth. Avoid overbeating to prevent excess air in the batter.
- Add Flavorings: Scrape down the bowl again, then beat in the cocoa powder, red food coloring, and vanilla extract until evenly combined and the batter has a rich red velvet color.
- Assemble for Baking: Pour the cheesecake batter onto the pre-baked crust. If using a 6x2 pan, the batter will fill to the top. Place the springform pan inside a larger 8x8-inch or bigger pan to prepare for a water bath.
- Prepare the Water Bath and Bake: Carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan, avoiding water contact with the foil wrapping or inside the pan. Bake the cheesecake for 75 minutes or until the edges are set and brown, the center mostly set but slightly wobbly, and the internal temperature reaches 150 degrees Fahrenheit.
- Cool the Cheesecake in Water Bath: Remove the cheesecake from the oven and run a knife carefully along the edges to loosen it from the pan. Let the cheesecake cool in the water bath for 15 minutes.
- Cool at Room Temperature: Remove the springform pan from the water bath and allow it to cool at room temperature for 1 hour, allowing the cheesecake to set more fully.
- Chill Before Serving: Cover the cheesecake and refrigerate for at least 4 hours or overnight to fully chill and develop flavors. Before serving, top with cream cheese whipped cream or your preferred frosting. Store leftovers in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- For a 9-inch cheesecake, use a different recipe by omitting the chocolate in the crust, then adding 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring to the filling.
- Try other small cheesecake recipes such as 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, and Peanut Butter Cheesecake for variety.
- For additional red velvet treats, consider Small Red Velvet Cake, Red Velvet Cupcakes, Red Velvet Sugar Cookies, and Red Velvet Bars.
- Make sure all dairy ingredients and eggs are at room temperature for a smooth batter and even baking.
- Using a water bath during baking helps prevent cracks and ensures even cooking.
- If you do not have liquid red food coloring, gel food coloring can be substituted in the same quantity.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cheesecake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg
