Description
This festive Christmas Red Velvet Oreo Cheesecake features a rich, creamy cream cheese filling with classic red velvet flavors and a crunchy Oreo cookie crust. Perfect for holiday celebrations, it’s baked in a water bath for a smooth and silky texture, then topped with whipped cream for an indulgent finish.
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 (do not sub fat free or whipped)
- 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, for topping
Instructions
- Preheat and prepare pan: Preheat oven to 325 degrees Fahrenheit. Wrap the outside of a 6x2 or 6x3 springform pan with foil to prevent water from leaking in. Lightly grease the inside of the pan.
- Make crust: In a large bowl, combine the chocolate sandwich cookie crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes to set the crust.
- Mix filling: In a large bowl with a stand mixer fitted with a paddle attachment or using a hand mixer on medium-high speed, beat cream cheese, granulated sugar, and sour cream until light and fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Add eggs: Beat in the eggs one at a time, about 1 minute each, blending well but avoiding overbeating to maintain a smooth texture.
- Add flavorings: Scrape down the bowl then add the unsweetened cocoa powder, red food coloring, and vanilla extract. Beat until just combined with a uniform red velvet color.
- Assemble cheesecake: Pour the batter over the baked crust in the springform pan. Place the springform pan inside a larger 8x8-inch or bigger baking pan.
- Water bath bake: Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, being careful not to let water seep inside the foil. Bake for 65 to 75 minutes or until the edges are set and lightly browned, the center is mostly set with a slight wiggle, and internal temperature reaches 150 degrees Fahrenheit.
- Cool slightly: Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan. Let it cool in the water bath for 15 minutes.
- Cool completely: Remove the springform pan from the water bath and let it cool to room temperature for 1 hour.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Before serving, top with cream cheese whipped cream or small batch whipped cream. Store leftover cheesecake covered in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- For a 9-inch cheesecake, follow the 9 Inch Chocolate Cheesecake recipe but omit the chocolate, adding 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring instead.
- Try other small cheesecake recipes such as 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, and Peanut Butter Cheesecake for variety.
- For more red velvet treats, check out Small Red Velvet Cake, Red Velvet Cupcakes, Red Velvet Sugar Cookies, and Red Velvet Bars recipes.
Nutrition
- Serving Size: 1 slice (1/6 of cheesecake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
