Description
This Christmas Red Velvet Oreo Cheesecake is a festive and indulgent dessert featuring a rich, creamy red velvet cheesecake filling on a chocolate Oreo cookie crust. Perfectly baked in a water bath for a smooth texture, it’s topped with whipped cream for a delightful holiday treat.
Ingredients
Scale
Crust
- 1 cup chocolate sandwich cookie crumbs, such as Oreo
- 2 tablespoons unsalted butter, melted
Cheesecake 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 (amount as desired)
Instructions
- Prepare the Pan: Preheat oven to 325F. Wrap the outside of a 6x2 or 6x3 springform pan with foil to prevent water leakage. Lightly grease the inside of the pan.
- Make the Crust: In a large bowl, mix together the Oreo crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven.
- Mix the Cheesecake Batter: In a large mixing bowl with a stand mixer fitted with a paddle attachment, beat the cream cheese, granulated sugar, and sour cream on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl as needed for even mixing.
- Add Eggs: Beat in the eggs one at a time, mixing each for about 1 minute until smooth. Avoid overbeating to prevent cracking.
- Incorporate Flavorings: Scrape down the bowl again, then beat in the unsweetened cocoa powder, liquid red food coloring, and vanilla extract until fully combined and uniform in color.
- Assemble for Baking: Pour the cheesecake batter over the baked crust in the springform pan, filling it to the top if using a 6x2 pan. Place this pan inside a larger 8x8 or bigger baking pan for a water bath.
- Set Up Water Bath and Bake: Carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan, ensuring no water seeps inside the foil. Bake the cheesecake for 75 minutes or until the edges are set and brown, the center is mostly set with slight wobble, and the internal temperature reaches 150F.
- Cool in Water Bath: Remove the cheesecake from the oven and gently run a knife around the edges to loosen. Let it cool for 15 minutes in the water bath.
- Cool at Room Temperature: Remove the springform pan from the water bath and allow the cheesecake to cool completely at room temperature for 1 hour.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight for best results before adding whipped cream or frosting topping.
- Serve and Store: Top with cream cheese whipped cream or your preferred small batch whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Notes
- For a 9-inch cheesecake, follow a different recipe: omit chocolate crust, then add 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring to the batter.
- Other small cheesecake options include 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, and Peanut Butter Cheesecake.
- For more red velvet treats, try Small Red Velvet Cake, Red Velvet Cupcakes, Red Velvet Sugar Cookies, and Red Velvet Bars.
- Ensure all dairy ingredients are at room temperature to avoid lumps and cracking.
- Using a water bath helps prevent cracks and achieves a smooth cheesecake texture.
- Use full-fat cream cheese and sour cream for the best creaminess and structure; avoid sub fat-free or whipped versions.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg
