Christmas Red Velvet Cheesecake
This vibrant Christmas Red Velvet Cheesecake with an Oreo crust is a rich and indulgent dessert perfect for holiday gatherings, combining creamy cheesecake with a crunchy base.
Ingredients
For the crust
- 2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Bring to room temperature for best results.
- 1 cup granulated sugar
- 3 large eggs At room temperature.
- 1 cup sour cream
- 1/4 cup red food coloring
- 1 teaspoon vanilla extract
For the topping
- 1 cup heavy cream
- to taste powdered sugar For whipping the cream.
- Festive decorations (e.g., sprinkles, chocolate pieces)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the Oreo cookie crumbs with melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Making the filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, red food coloring, and vanilla extract until fully combined.
- Pour the cheesecake mixture over the Oreo crust evenly.
Baking
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Chilling and Serving
- Refrigerate for at least 4 hours or overnight for best results.
- Before serving, whip the heavy cream and mix in powdered sugar to taste. Spread or pipe this over the cheesecake and decorate with festive toppings.
Notes
Always store the cheesecake in the fridge covered tightly or in an airtight container. You can freeze it for up to 2 months, thaw in the fridge before serving.