Description
This festive Christmas Red Velvet Oreo Cheesecake combines the rich creaminess of classic cheesecake with the indulgent flavors of red velvet and crunchy Oreo crumbs. Perfect for holiday celebrations, this small-batch cheesecake features a luscious chocolate cookie crust, vibrant red food coloring, and a velvety texture that is complemented by a smooth whipped cream topping.
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 (quantity as desired)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 6x2 or 6x3 inch springform pan with foil to prevent water from leaking in during the water bath. Lightly grease the inside of the pan to ensure easy release.
- Make the Crust: In a large bowl, combine the chocolate sandwich cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes to set.
- Prepare Cheesecake Batter: Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the cream cheese, granulated sugar, and sour cream on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl to ensure even mixing.
- Add Eggs: Beat in the eggs one at a time, mixing each for 1 minute until fully incorporated and smooth. Be careful not to overbeat, which can cause cracking.
- Incorporate Flavorings: Scrape down the bowl again, then beat in the unsweetened cocoa powder, red food coloring, and vanilla extract until thoroughly combined and the batter is smooth and vibrant red.
- Assemble for Baking: Pour the batter over the warm crust in the springform pan. Place this pan inside a larger 8x8 inch or bigger baking pan. Pour hot water into the outer pan until it reaches halfway up the side of the springform pan, creating a water bath to ensure even baking and prevent cracking. Take care to avoid water entering the cheesecake pan.
- Bake the Cheesecake: Bake for 75 minutes or until the edges are set and slightly browned, the center jiggles gently, and an internal temperature of 150 degrees Fahrenheit is reached. This slow gentle bake ensures a creamy texture.
- Cool in Water Bath: Remove the cheesecake carefully 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 at Room Temperature: Remove the pan from the water bath and allow the cheesecake to cool completely at room temperature for 1 hour to prevent condensation forming.
- Chill the Cheesecake: Cover the cheesecake tightly and refrigerate for at least 4 hours or preferably overnight to fully set before adding the whipped cream or frosting topping.
- Serve and Store: Top with cream cheese whipped cream or small batch whipped cream just before serving. Store leftovers in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- For larger cheesecakes, use a 9-inch pan and adjust the recipe by omitting chocolate, then adding 1/4 cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring.
- To prevent cracks, avoid overmixing the batter and bake with a water bath.
- Room temperature ingredients ensure a smooth, creamy texture without lumps.
- Whipped cream topping can be substituted with your preferred frosting or served plain.
- Explore other small cheesecake recipes or red velvet desserts for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
