Description
A festive and indulgent Christmas Red Velvet Oreo Cheesecake featuring a rich chocolate cookie crust and a creamy, vibrant red velvet cream cheese filling, baked in a water bath for perfect texture and topped with whipped cream.
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
- 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, 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, then lightly grease the inside to prevent sticking.
- Make Crust: In a large bowl, combine the chocolate sandwich cookie crumbs with the melted butter. Press this mixture firmly into the bottom of your springform pan. Bake the crust for 10 minutes to set.
- Beat Cream Cheese Mixture: In a large mixing bowl using a stand mixer with paddle attachment or manual mixer, beat the cream cheese, sugar, and sour cream together on medium-high speed for about 2-3 minutes until light and fluffy. Scrape down the sides as needed to ensure even mixing.
- Add Eggs: Beat in the eggs one at a time, mixing each for 1 minute until smooth. Avoid overbeating to preserve the creamy texture.
- Incorporate Flavorings: Scrape down the bowl again, then mix in the unsweetened cocoa powder, red food coloring, and vanilla extract until fully blended into the batter.
- Prepare Water Bath: Pour the cheesecake batter over the baked crust in the springform pan. Place this pan inside an 8x8 or larger pan, then carefully pour hot water into the outer pan halfway up the sides of the springform pan, avoiding any water getting inside the foil wrap.
- Bake Cheesecake: Bake for 65 to 75 minutes or until the edges are set and slightly browned, the center jiggles slightly, and the internal temperature reads 150 degrees Fahrenheit.
- Cool in Water Bath: Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan. Allow to cool in the water bath for 15 minutes.
- Cool at Room Temperature: Carefully remove the cheesecake from the water bath and cool at room temperature for 1 hour to prevent cracking.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours or overnight to develop flavors and set fully.
- Serve: Top with cream cheese whipped cream or small batch whipped cream before serving. Store leftovers in an airtight container refrigerated for 5-7 days.
Notes
- For a larger 9-inch cheesecake, adjust by omitting the chocolate crust, adding 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring to the batter.
- Try other small cheesecake recipes such as 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, or Peanut Butter Cheesecake for variety.
- For more red velvet-themed treats, check out Small Red Velvet Cake, Red Velvet Cupcakes, Red Velvet Sugar Cookies, and Red Velvet Bars.
- Ensure all dairy ingredients are at room temperature for a smooth and creamy batter.
- Use a water bath to prevent cracking and promote an even bake.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of cheesecake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
