The Ultimate Christmas Red Velvet Cheesecake Recipe

Introduction

Get ready to impress your holiday guests with this show-stopping Christmas Red Velvet Cheesecake! This festive dessert perfectly marries the deep, rich flavor of classic red velvet cake with the smooth, tangy creaminess of a perfect cheesecake. It’s an ideal treat for any festive gathering, offering both stunning visual appeal and decadent taste. Best of all, you can prepare this impressive cheesecake ahead of time, making your holiday entertaining a breeze.

Why You’ll Love This Christmas Red Velvet Cheesecake

This amazing Christmas Red Velvet Cheesecake is truly special for many reasons:

• It boasts a vibrant, festive color that instantly elevates your holiday table.
• You get the best of both worlds, combining the rich notes of red velvet cake with a luscious cheesecake.
• The easy Oreo cookie crust adds a delightful chocolatey crunch without extra fuss.
• It’s an impressive, crowd-pleasing dessert that will earn you rave reviews from everyone.
• A dreamy, tangy cream cheese frosting crowns this decadent creation, tying all the flavors together.

Ingredients

Here are the simple ingredients you’ll need to create your delicious Christmas Red Velvet Cheesecake:

For the Crust:

• 17 chocolate cream Oreo cookies, crushed
• 1/4 cup butter, melted
• 1 tablespoon sugar

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1 cup sour cream
• 1/2 cup buttermilk
• 3 tablespoons baking cocoa
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 bottle (1 ounce) red food coloring

For the Cream Cheese Frosting:

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Notes & Substitutions

Always use room temperature cream cheese and eggs for a smooth, lump-free cheesecake batter. Buttermilk and cocoa are essential for the classic red velvet tang and subtle chocolate flavor. For a different base, you can substitute the Oreo crust with crushed graham crackers or Nilla wafers. Adjust the quantity of red food coloring to achieve your desired vibrant red hue; a full 1-ounce bottle ensures a deep, festive color for your red velvet dessert.

Equipment

Gather these essential kitchen tools before you begin baking your Christmas Red Velvet Cheesecake:

• 9-inch springform pan
• Large baking pan (for water bath)
• Stand mixer or electric hand mixer
• Large mixing bowls
• Small mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Wire rack
• Heavy-duty aluminum foil

Instructions

Creating this delightful Red Velvet Cheesecake is simpler than you think when you follow these easy steps:

• Prepare the Pan: Preheat your oven to 325°F. Grease a 9-inch springform pan thoroughly. Place the greased springform pan on a double thickness of heavy-duty foil, ensuring the foil is about 18 inches square. Securely wrap the foil around the pan’s base and sides, creating a waterproof barrier for the water bath. This is crucial for your perfect cheesecake.

• Make the Crust: In a small bowl, combine the crushed Oreo cookie crumbs, melted butter, and sugar. Mix these ingredients until they are well blended and moist. Press this mixture firmly and evenly onto the bottom of your prepared springform pan. Use the bottom of a glass or your fingers to create a compact crust.

• Prepare Cheesecake Filling: In a large mixing bowl, use a stand mixer or electric hand mixer to beat the softened cream cheese and sugar until the mixture is completely smooth and creamy. Next, beat in the sour cream, buttermilk, cocoa powder, and vanilla extract until the batter is well combined and silky smooth. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

• Incorporate Eggs & Color: Gently beat in the lightly beaten room temperature eggs on low speed, mixing just until they are blended into the cheesecake batter. Overmixing at this stage can introduce too much air, leading to cracks. Finally, stir in the entire 1-ounce bottle of red food coloring until the vibrant, festive red hue is evenly distributed throughout the batter. This step gives the Christmas Red Velvet Cheesecake its signature look.

• Assemble & Water Bath: Carefully pour the beautifully colored cheesecake filling over the prepared Oreo cookie crust in the springform pan. Place the foil-wrapped springform pan into a larger baking pan. Then, carefully add about 1 inch of hot water to the larger baking pan, creating a water bath around the springform. This water bath ensures even, gentle baking.

• Bake Cheesecake: Transfer the baking pan with the water bath to your preheated oven. Bake the cheesecake for 60 to 70 minutes. The cheesecake is done when its center is just set and the top appears dull. A slight jiggle in the very center is normal, but the edges should be firm.

• Cool & Chill: Remove the springform pan from the water bath immediately and place it on a wire rack to cool for 10 minutes. While it’s still warm, carefully run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides. This prevents cracking as it cools. Cool the cheesecake for 1 hour longer on the wire rack. Once completely cooled, cover the cheesecake with plastic wrap or foil and refrigerate it overnight, or for at least 6-8 hours. This chilling time is essential for the cheesecake to fully set and for the flavors to meld perfectly.

• Make Frosting: For the luscious cream cheese frosting, in a small bowl, beat the softened cream cheese and softened butter together until they are light and fluffy. Gradually add the confectioners’ sugar, beating until smooth and creamy. Finally, beat in the vanilla extract until the frosting is well combined and has a spreadable consistency. According to baking experts, using room temperature cream cheese and butter is crucial for achieving the perfect smooth and lump-free frosting texture.

• Decorate & Serve: Once your Christmas Red Velvet Cheesecake is thoroughly chilled and set, remove the side of the springform pan. Generously frost the top of the cheesecake with your homemade cream cheese frosting. Keep the frosted cheesecake refrigerated until you are ready to serve. Enjoy this delightful holiday treat!

Pro Tips & Troubleshooting

Achieving a perfect Red Velvet Cheesecake is easy with these simple tips. To prevent cracks, avoid overmixing the batter, especially after adding the eggs; gentle mixing is key. Ensure even baking by always using a water bath, which provides a moist, consistent heat, and by using room temperature ingredients for a smooth batter. Check for doneness with the “wobble test“: gently shake the pan; the edges should be set, but the center might have a slight jiggle, and the top should appear dull.

To avoid a soggy crust, you can pre-bake the crust for 8-10 minutes before adding the filling, or simply remove the cream filling from the Oreos before crushing them. If you are concerned about batter volume, consider using a slightly larger 9.5-inch springform pan to prevent any overflow.

Serving, Storage & Variations

Serving Suggestions

Elevate your Christmas Red Velvet Cheesecake presentation with beautiful garnishes. Sprinkle the top with festive chocolate shavings, a dusting of extra Oreo cookie crumbs, or vibrant fresh berries like raspberries or cranberries for a pop of color. You can also pipe decorative frosting designs around the edges or create festive patterns using a star tip.

Storage Instructions

Store any leftover Red Velvet Cheesecake tightly covered with plastic wrap in the refrigerator for up to 4 days. To freeze the entire cheesecake, ensure it’s fully chilled and uncovered. Freeze until solid, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. For individual slices, wrap each slice the same way. Frozen cheesecake can last for up to 1 month. Thaw frozen cheesecake in the refrigerator overnight before serving.

Flavor Variations

Get creative with your Christmas Red Velvet Cheesecake by trying different crusts, such as a classic graham cracker crust or a sweet vanilla wafer crust. For alternative toppings, consider a drizzle of melted white chocolate, a dollop of fresh whipped cream, or a luxurious chocolate ganache. You can also fold in some white chocolate chips into the batter before baking for extra texture and sweetness, or swirl in a raspberry coulis for a fruity twist.

Nutrition Information

This rich and decadent Christmas Red Velvet Cheesecake offers a delightful treat, perfect for special occasions. Below is a breakdown of the nutritional content per serving:

Frequently Asked Questions (FAQ)

Conclusion

This Christmas Red Velvet Cheesecake is more than just a dessert; it’s a festive centerpiece that brings joy and deliciousness to your holiday table. Its decadent blend of rich red velvet and creamy cheesecake, topped with a tangy cream cheese frosting, creates an unforgettable experience. Get ready to bake this show-stopping dessert and share the magic with your loved ones this season.

We can’t wait to hear about your delightful holiday baking experiences!

The Ultimate Christmas Red Velvet Cheesecake Recipe

A festive and rich red velvet cheesecake with an Oreo crust and creamy frosting, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 12 slices

Calories 500 kcal

Equipment

• 9-inch springform pan
• Heavy-duty foil
• Small bowl
• Large bowl
• wire rack
• knife
• Baking Pan
• Electric mixer

Ingredients

  

Crust

• 17 chocolate cream Oreo cookies crushed
• 1/4 cup butter melted
• 1 tablespoon sugar

Filling

• 3 packages (8 ounces each) cream cheese softened
• 1-1/2 cups sugar
• 1 cup sour cream
• 1/2 cup buttermilk
• 3 tablespoons baking cocoa
• 2 teaspoons vanilla extract
• 4 large eggs room temperature, lightly beaten
• 1 bottle (1 ounce) red food coloring

Frosting

• 3 ounces cream cheese softened
• 1/4 cup butter softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat oven to 325°F. Prepare a 9-inch springform pan by greasing and securely wrapping it with heavy-duty foil.

Crust

• Combine crushed cookies, melted butter, and sugar in a small bowl, then press mixture onto the bottom of the prepared pan for the crust.

Filling

• In a large bowl, beat softened cream cheese and sugar until smooth. Incorporate sour cream, buttermilk, cocoa, and vanilla, then gently beat in eggs and stir in red food coloring before pouring the filling over the crust. Place the springform pan in a larger baking pan with hot water.

Baking and Cooling

• Bake for 60-70 minutes until the center is just set. Remove from water, cool on a wire rack for 10 minutes, then loosen edges with a knife and cool for another hour before refrigerating overnight, covered when completely cooled.

Frosting

• For the frosting, beat softened cream cheese and butter until fluffy in a small bowl. Add confectioners’ sugar and vanilla, beating until smooth, then frost the chilled cheesecake and refrigerate until serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing to prevent lumps. Chilling overnight is crucial for the cheesecake to set properly.