Description
This festive Christmas Red Velvet Cheesecake combines the rich flavors of classic red velvet cake with a creamy cheesecake layer atop a crunchy Oreo crust, creating a delicious and visually stunning dessert perfect for holiday celebrations.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs
- 5 tablespoons melted butter
Cheesecake Layer
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs
Red Velvet Batter
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- Red food coloring (amount to achieve desired red color)
Toppings
- Whipped cream
- Sprinkles
- Oreo cookies
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). Mix the Oreo crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 8 minutes then remove and let it cool completely.
- Make cheesecake batter: Beat the softened cream cheese in a large bowl until smooth and creamy. Add the granulated sugar, sour cream, and vanilla extract, mixing until well incorporated. Add the eggs one at a time, mixing gently after each addition to avoid overmixing.
- Prepare red velvet batter: In a separate bowl, whisk together granulated sugar, vegetable oil, cocoa powder, buttermilk, white vinegar, vanilla extract, flour, baking soda, and red food coloring until smooth and fully combined.
- Layer batters: Pour half of the cheesecake batter over the cooled crust. Spoon the red velvet batter evenly on top of the cheesecake layer. Carefully add the remaining cheesecake batter over the red velvet batter. Use a knife to gently swirl the batters together to create a marbled effect.
- Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is slightly jiggly when gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Decorate and serve: Before serving, top the cheesecake with whipped cream, festive sprinkles, and whole or crushed Oreo cookies for an extra indulgent touch.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Use a springform pan for easy removal of the cheesecake after baking.
- Do not overmix the cheesecake batter once the eggs are added to prevent cracking during baking.
- The swirling of the batters creates a beautiful marbled appearance—do this gently to maintain distinct layers.
- Chilling overnight improves the texture and flavor of the cheesecake.
- Adjust the amount of red food coloring according to your preferred intensity of red velvet color.
