Description
This Christmas Red Velvet Oreo Cheesecake is a festive and indulgent dessert featuring a rich red velvet cream cheese filling atop a chocolate Oreo crumb crust. Baked in a water bath for perfect texture, it is creamy, moist, and topped ideally with whipped cream, making it a perfect holiday treat for 4-6 servings.
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 and not cold to the touch (do not sub fat free or whipped)
- 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
Instructions
- Preheat and prepare pan: Preheat the oven to 325F. Wrap the outside of a 6x2 or 6x3 springform pan with foil to prevent water leakage, then lightly grease the inside of the pan. This recipe also works for a 7-inch springform pan without adjustments.
- Make crust: In a large bowl, combine the cookie crumbs and melted butter. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes to set.
- Beat filling ingredients: In a large mixing bowl, beat the cream cheese, sugar, and sour cream on medium-high speed using a paddle attachment (or hand mixer) until light and fluffy, about 2 to 3 minutes, scraping down the bowl as needed.
- Add eggs: Beat in the eggs one at a time, mixing each for about 1 minute or until smooth. Avoid overbeating to prevent cracking.
- Add flavorings: Scrape down the bowl, then beat in the cocoa powder, red food coloring, and vanilla extract until fully combined and the batter is smooth.
- Assemble and set up water bath: Pour the batter over the baked crust in the springform pan. Place the pan inside an 8x8 or larger baking pan. Pour hot water into the outer pan until the springform pan is halfway submerged, ensuring no water seeps inside the foil wrapping.
- Bake cheesecake: Bake for 75 minutes or until the edges are set and slightly browned, the center mostly set but still slightly wiggly, and the internal temperature reaches 150F.
- Cool partially in water bath: Remove from oven and carefully run a knife around the edges to loosen. Allow it to cool in the water bath for 15 minutes.
- Complete cooling: Remove the cheesecake from the water bath and let it cool at room temperature for 1 hour.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours or overnight to set fully before decorating with whipped cream or frosting.
- Store leftovers: Keep leftovers in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- For a 9-inch cheesecake, follow the 9 Inch Chocolate Cheesecake recipe but omit the chocolate, adding instead 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring.
- Ensure all ingredients are at room temperature to avoid cracking and ensure smooth batter.
- Use full-fat cream cheese and sour cream for best texture and flavor; do not substitute with low-fat or whipped varieties.
- Carefully wrap the springform pan with foil to prevent water from leaking during the water bath bake.
- Letting the cheesecake chill overnight enhances flavor and texture before serving.
- Try topping with cream cheese whipped cream or your favorite small batch whipped cream for a festive finish.
- Explore more small cheesecake or red velvet recipes to complement this dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
