Description
A festive twist on classic cheesecake, combining rich red velvet flavors with creamy cheesecake, perfect for holiday gatherings.
Ingredients
Scale
- 24 Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
- 4 (8-ounce) blocks cream cheese, softened
- ½ cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed
- ¼ cup Christmas sprinkles (for the filling)
- Whipped cream (for topping)
- Mini Oreos (for garnish)
- Extra Christmas sprinkles (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan in aluminum foil.
- In a food processor, crush the Oreo cookies to fine crumbs, then combine with melted butter and 2 tablespoons of sugar. Press this mixture into the bottom of the springform pan and bake for 8-10 minutes. Allow it to cool at room temperature.
- In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add in the ½ cup of sugar, vanilla, cocoa powder, and red food coloring, mixing until well combined.
- In another bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, along with the ¼ cup of Christmas sprinkles. Pour the filling over the cooled crust.
- Lower the oven temperature to 325°F (160°C). Bake the cheesecake in a water bath for 1 to 1.5 hours, until the edges are set but the center is slightly jiggly.
- Once baked, let it cool in the oven with the door ajar for about 1 hour. Cool on a wire rack for 2-3 hours, then chill in the refrigerator for at least 6 hours or overnight.
- Just before serving, top with whipped cream, mini Oreos, and additional sprinkles.
Notes
Chill overnight for best flavor. Can substitute with various crusts or make mini versions.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg