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Christmas Red Velvet Cheesecake

Indulge in the Creamy Christmas Red Velvet Cheesecake Delight

This Christmas Red Velvet Cheesecake dazzles with its rich flavors and festive appearance, making it the ultimate holiday dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies or any chocolate cookie
  • 1/2 cup Butter melted; margarine for dairy-free
For the Cheesecake Filling
  • 16 oz Cream Cheese softened; Neufchâtel for lighter option
  • 1 cup White Sugar can reduce for less sweetness
  • 1 cup Heavy Whipping Cream or whipped coconut cream for dairy-free
  • 1 tsp Vanilla Extract or almond extract for variation
  • 1/4 cup Cocoa Powder Dutch-processed for richer flavor
  • 1 tbsp Red Food Coloring natural beet juice can be used
For the Toppings
  • 1 cup Christmas Sprinkles or any edible holiday-themed sprinkles
  • 2 cups Whipped Cream use less sweet cream
  • 1 cup Mini Oreos optional; other garnishes can be used

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Food processor
  • Roasting pan
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan in aluminum foil.
  2. Crush Oreo cookies until fine and mix with melted butter and sugar; press into the bottom of the pan and bake for 8-10 minutes.
  3. Cool the crust completely before adding the filling.
Cheesecake Filling
  1. Beat the cream cheese until smooth; gradually add sugar, vanilla, cocoa powder, and red food coloring.
  2. Fold in whipped cream and sprinkles gently.
Baking
  1. Reduce oven temperature to 325°F (160°C) and pour filling over the cooled crust.
  2. Place the springform pan in a larger roasting pan filled with water and bake for 1 hour to 1 hour 15 minutes.
Cooling and Serving
  1. Turn off the oven and let cheesecake cool inside for 1 hour.
  2. Transfer to a wire rack, cover with plastic wrap, and refrigerate for at least 6-8 hours.
  3. Remove from pan, top with whipped cream and sprinkles, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 36gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 260mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure to cool the cheesecake gradually to avoid cracks; use warm knife for clean slices.

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