Description
Delight in this festive Christmas Red Velvet Oreo Cheesecake featuring a rich chocolate cookie crust and a creamy, luscious red velvet filling topped with whipped cream. Perfect for holiday celebrations and small gatherings, this cheesecake combines classic flavors with a vibrant holiday touch.
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 and not cold to the touch
- 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 325 degrees Fahrenheit. Wrap the outside of a 6x2 or 6x3 springform pan with foil to prevent water from leaking in. Lightly grease the inside of the pan to ensure the crust and cheesecake release easily.
- Make the Crust: In a large bowl, combine the chocolate sandwich cookie crumbs and melted butter. Mix until evenly combined and press the mixture firmly into the bottom of the springform pan to form the crust. Bake the crust for 10 minutes to set it.
- Beat Cream Cheese Mixture: Using a stand mixer fitted with a paddle attachment or a hand mixer on medium-high speed, beat the cream cheese, granulated sugar, and sour cream together until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl as needed to ensure even mixing.
- Add Eggs: Beat in the eggs one at a time, each for about 1 minute, until the mixture is smooth. Be careful not to overbeat to avoid incorporating too much air.
- Incorporate Flavorings: Scrape the bowl down again, then beat in the unsweetened cocoa powder, liquid red food coloring, and vanilla extract until fully blended into the batter, creating a rich red velvet color.
- Prepare Water Bath: Pour the cheesecake batter over the baked crust in the springform pan. Place this pan inside a larger 8x8 or bigger pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan, taking care not to let any water seep inside the foil wrap.
- Bake Cheesecake: Bake the cheesecake in the water bath for 65 to 75 minutes. The cheesecake is done when the edges are set and browned, the center mostly set with a slight jiggle, and the internal temperature reaches 150 degrees Fahrenheit.
- Cool Cheesecake: Carefully remove the cheesecake from the oven and run a knife along the edges to loosen it from the pan. Let it cool for 15 minutes in the water bath, then remove from the water and cool uncovered at room temperature for 1 hour.
- Chill Thoroughly: Cover the cheesecake and refrigerate it for at least 4 hours or preferably overnight to let it fully set and develop flavor.
- Serve: Before serving, top the cheesecake with cream cheese whipped cream or small batch whipped cream. Store leftovers in an airtight container in the refrigerator for 5 to 7 days.
Notes
- For a larger 9-inch cheesecake, use the 9 Inch Chocolate Cheesecake recipe but omit the chocolate, then add 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring to achieve the red velvet flavor.
- To explore more small cheesecake recipes, consider trying the 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, or Peanut Butter Cheesecake variations.
- If you love red velvet, also try related recipes such as Small Red Velvet Cake, Red Velvet Cupcakes, Red Velvet Sugar Cookies, and Red Velvet Bars for more festive treats.
- Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature to prevent lumps and achieve a smooth batter.
- Use full-fat cream cheese and sour cream for the best rich and creamy texture; avoid fat-free or whipped alternatives which can affect consistency.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
