Description
A rich and creamy Christmas Red Velvet Oreo Cheesecake featuring a chocolate sandwich cookie crust, velvety red velvet cheesecake filling, and a perfect balance of cocoa and vanilla flavors. This festive dessert is baked in a water bath for a smooth texture and topped with whipped cream for an elegant finish.
Ingredients
Scale
Crust
- 1 cup chocolate sandwich cookie crumbs, such as Oreo
- 2 tablespoons unsalted butter, melted
Filling
- 16 ounces (2 blocks or 16 tablespoons) 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, as desired
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 leakage. Lightly grease the inside of the pan to prepare for the crust.
- Make the Crust: In a large bowl, combine the chocolate sandwich cookie crumbs with melted butter and mix thoroughly. Press the mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside.
- Beat Cream Cheese Mixture: In a large mixing bowl fitted with a paddle attachment, beat the room temperature cream cheese, granulated sugar, and sour cream on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Add Eggs: Beat in the eggs one at a time, mixing for 1 minute after each addition until smooth. Avoid overbeating to maintain a creamy consistency.
- Incorporate Flavorings: Scrape down the bowl again, then mix in the unsweetened cocoa powder, liquid red food coloring, and vanilla extract until evenly combined.
- Assemble Cheesecake: Pour the cheesecake batter over the baked crust in the springform pan, filling it to the top if using a 6x2 pan. Place this pan inside a larger 8x8 or bigger pan.
- Create Water Bath: Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Be cautious to prevent water from getting inside the foil-wrapped pan.
- Bake the Cheesecake: Bake in the preheated oven for 75 minutes, or until the edges are set and browned, the center jiggles slightly but is mostly set, 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 edge to loosen it from the pan. Allow it to cool in the water bath for 15 minutes.
- Finish Cooling: Remove the cheesecake from the water bath and let it cool to room temperature for 1 hour.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set fully.
- Serve: Before serving, top with cream cheese whipped cream or your preferred small batch whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Notes
- For a 9 inch cheesecake, use the 9 Inch Chocolate Cheesecake recipe and add 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring while omitting the chocolate.
- This recipe works equally well in a 7 inch springform pan without any adjustments.
- To enhance the festive theme, decorate with red velvet crumbs or extra crushed Oreos on top of the whipped cream.
- To avoid cracks in the cheesecake, do not overbeat the batter and ensure the water bath is at the proper level to maintain even baking.
- Use room temperature ingredients for a smoother batter and better texture.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cheesecake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
