Christmas Red Velvet Cheesecake (Print-Friendly Version)

Make your December special with a tasty Christmas red velvet cheesecake that's got a crunchy chocolate Oreo bottom, velvety middle and pretty festive sprinkles. It's a rich sweet that's perfect for winter parties and dessert spreads. Click & save.

# Ingredients You’ll Need:

→ Crust

01 - 24 Oreo cookies, ground into fine crumbs (about 2 cups)
02 - 1/3 cup melted unsalted butter
03 - 2 tablespoons white sugar

→ Filling

04 - 32 ounces softened cream cheese (left out until room temp)
05 - 1/2 cup white sugar
06 - 1 teaspoon pure vanilla extract
07 - 2 tablespoons cocoa powder (unsweetened)
08 - Red food coloring, amount varies for desired shade

→ Topping and Decoration

09 - 2 cups cold heavy cream for whipping
10 - 1/4 cup festive Christmas sprinkles plus extra for decorating
11 - Mini Oreos for topping

# How to Make It:

01 - Get your oven going at 350°F (175°C). Take a 9-inch springform pan and wrap the outside completely with thick aluminum foil so water can't sneak in during the bath later.
02 - Mix your Oreo crumbs with the melted butter and 2 tablespoons of sugar in a bowl until everything looks wet. Push this mixture down firmly on the pan bottom. Pop it in the oven for 8-10 minutes. Once done, pull it out and let it cool completely on a wire rack.
03 - Using a stand mixer, whip the cream cheese until it's nice and smooth. Add in the 1/2 cup sugar and mix just until it's combined. Stir in the vanilla, cocoa powder, and enough red food coloring to get a bright color you like. In another bowl, whip 1 cup of the heavy cream until soft peaks form. Carefully fold this whipped cream into your cream cheese mix. Then gently mix in the 1/4 cup Christmas sprinkles. Pour everything over your cooled crust and smooth the top.
04 - Turn your oven down to 325°F (160°C). Put your foil-wrapped pan inside a bigger roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of your springform. Bake for 60-75 minutes until the edges seem set but the middle still wobbles slightly.
05 - Shut off the oven but leave the cheesecake inside with the door cracked open for an hour. Take it out of the water bath and let it cool on a wire rack for another 2-3 hours. Gently run a knife around the edge to loosen it up. Cover it loosely and stick it in the fridge for at least 6-8 hours or better yet, overnight.
06 - Pop off the springform ring. Top your cheesecake with the rest of the whipped cream and add mini Oreos and extra sprinkles on top. For clean slices, use a knife dipped in hot water and wiped clean between cuts. Keep any leftovers in the fridge.

# Extra Suggestions:

01 - For consistent color throughout, make sure you mix the red food coloring really well into your filling. Want it to look extra fancy? Try using a piping bag for the whipped cream before adding your toppings.

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