Introduction
Get ready to impress your family and friends this holiday season with a stunning Christmas Red Velvet Cheesecake! This dessert combines the rich, velvety texture of cheesecake with the festive flair of red velvet cake, all nestled in a decadent Oreo crust. Topped with fluffy whipped cream and a sprinkle of crushed peppermint candies, this cheesecake is not only a feast for the eyes but also a delightful treat for the taste buds. It’s perfect for holiday gatherings or cozy nights in by the fire.
Ingredients
- For the Oreo Crust:
- 24 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- For the Red Velvet Cheesecake:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Topping:
- Whipped cream
- Crushed peppermint candies (optional)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes (including chilling)
- Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the crushed Oreo cookies with the melted butter until everything is mixed well.
- Press this Oreo mixture firmly into the bottom of a 9-inch springform pan to create your crust. Bake for 10 minutes, then remove from the oven and allow it to cool.
- While the crust cools, in a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Gradually add the granulated sugar, mixing until well incorporated.
- Add in the sour cream, eggs, flour, cocoa powder, red food coloring, vanilla extract, and salt. Mix everything together until the batter is smooth and free of lumps.
- Pour the luscious red velvet cheesecake batter over the cooled Oreo crust, using a spatula to smooth the top.
- Bake in the oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Once baked, turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight to develop the flavors.
- Just before serving, garnish with fluffy whipped cream and a sprinkle of crushed peppermint candies if you desire a festive touch.
Notes or Tips
For a smoother batter, ensure all your ingredients are at room temperature before mixing. This helps to create a rich and creamy texture. Also, when baking, be careful not to overbake the cheesecake; it should still have a slight jiggle in the center when you take it out of the oven.
Cooking Techniques
This recipe involves a simple baking technique: creating a crust, mixing a batter, and baking in a springform pan. A springform pan is ideal for cheesecakes because it allows you to easily remove the cake without damage. Remember, the low and slow baking method will result in a beautifully textured cheesecake, so patience is key!
FAQ
Can I use a different type of cookie for the crust?
Absolutely! While Oreos provide a delicious chocolate flavor that pairs well with the red velvet, feel free to experiment with other cookies like graham crackers or chocolate wafer cookies.
How should I store leftovers?
Keep any leftovers tightly covered in the refrigerator for up to 5 days. This cheesecake also freezes well — just ensure it’s wrapped securely in plastic wrap and aluminum foil for up to two months.
Conclusion
This Christmas Red Velvet Cheesecake with Oreo Crust is bound to become a holiday favorite for years to come. Its luxurious layers and festive colors make it a standout dessert that’s as enjoyable to make as it is to eat. Whether you’re serving it at a holiday party or enjoying a slice at home, this cheesecake promises to bring joy and warmth to your celebrations. Happy baking!