Introduction
There’s nothing quite like a festive dessert to bring warmth and cheer to your holiday gatherings, and this Christmas Red Velvet Cheesecake with Oreo Crust is lovingly crafted to do just that. Imagine cutting into a slice of this glorious cheesecake; a rich and creamy red velvet filling sits atop a crunchy chocolate Oreo crust. Topped with fluffy whipped cream and festive sprinkles, it’s not just a treat for the taste buds but a visual feast as well. Let’s dive into the details of making this stunning dessert that will have your friends and family celebrating the season in delicious style!
Ingredients
- For the crust:
- 24 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup red velvet cake batter (prepared from your favorite recipe or from a box mix)
- 1 tbsp all-purpose flour
- For the topping:
- 1 cup whipped cream
- Red and green sprinkles (for garnish)
- Chocolate shavings (optional)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed Oreo cookies and melted butter until they are well mixed. Press this delightful mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, gently stir in the sour cream and vanilla extract, allowing the flavors to meld beautifully.
- Slowly fold in the red velvet cake batter and all-purpose flour until just combined. You want to keep the mixture light and airy!
- Carefully pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula for a beautiful finish.
- Bake in your preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly—this will ensure a lovely, creamy texture.
- After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually—this helps to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set perfectly.
- Before serving, top the cheesecake with whipped cream and garnish with vibrant red and green sprinkles and optional chocolate shavings for that festive touch!
Notes or Tips
- For an added depth of flavor, consider using a splash of almond extract along with the vanilla.
- Be sure to let your cream cheese soften at room temperature; this helps create a smoother filling.
- If you’re short on time, using a box mix for the red velvet cake batter works beautifully.
Cooking Techniques
This recipe utilizes a straightforward baking technique, allowing the cheesecake to bake gently so that it remains creamy and luscious. The gradual cooling process is essential to preventing cracks on the surface, ensuring that your cheesecake will look just as fabulous as it tastes!
FAQ
- Can I make this cheesecake ahead of time? Absolutely! This cheesecake is perfect for making a day or two in advance.
- How should I store leftovers? Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Can I freeze this cheesecake? Yes, you can freeze the cheesecake for up to 2 months. Just be sure to wrap it tightly!
Conclusion
Indulging in a slice of this Christmas Red Velvet Cheesecake with Oreo Crust is truly a wonderful way to celebrate the holiday season. With its striking color and delightful flavors, it’s sure to become a cherished tradition in your home. Share this festive dessert with loved ones, and watch their faces light up with joy. Happy baking, and may your holiday season be filled with sweetness and cheer!