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Close-up slice of Christmas Red Velvet Cheesecake topped with Oreos, whipped cream, and festive red and green sprinkles.

Christmas Red Velvet Cheesecake

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  • Author: Aneta
  • Total Time: 1 hour 45 minutes
  • Yield: 12 slices 1x

Description

This Christmas Red Velvet Cheesecake is the ultimate holiday showstopper—creamy, vibrant, and packed with festive flavor. With a red velvet cookie crust, silky cheesecake filling, Oreo pieces, and whipped cream swirls, it’s a magical centerpiece perfect for any Christmas celebration.

Ingredients

Scale

For the Red Velvet Crust

  • 2 ½ cups red velvet sandwich cookie crumbs

  • ½ cup unsalted butter, melted

  • 2 tbsp granulated sugar

For the Cheesecake Filling

  • 3 (8 oz) packages full-fat cream cheese, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs, room temperature

  • 1 cup full-fat sour cream, room temperature

  • 2 tbsp unsweetened cocoa powder

  • 2 tsp pure vanilla extract

  • 1 ½–2 tbsp red food coloring (or less if using gel)

  • ¼ tsp salt

For the Cream Cheese Frosting

  • 1 (8 oz) package cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3–4 cups powdered sugar, sifted

  • 1 tsp pure vanilla extract

  • 1–3 tbsp heavy cream or milk

Optional Garnish

  • White chocolate curls

  • Fresh or sugared cranberries

  • Fresh rosemary

  • Extra cookie crumbs

  • Sprinkles

  • Oreo cookies

Instructions

  1. Preheat Oven & Prep Pan
    Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside tightly with heavy-duty foil.

  2. Make the Crust
    Combine cookie crumbs, sugar, and melted butter. Press firmly into the pan. Bake for 8–10 minutes, then cool completely.

  3. Beat Cream Cheese
    Lower oven to 325°F (160°C). Beat cream cheese until smooth and fluffy.

  4. Add Sugar & Flavorings
    Mix in sugar, cocoa powder, vanilla, and salt. Add food coloring until you reach the desired red velvet shade.

  5. Add Sour Cream & Eggs
    Mix in sour cream. Add eggs one at a time on low, mixing just until combined.

  6. Fill Pan
    Pour batter over the cooled crust. Tap the pan gently to remove air bubbles.

  7. Bake in Water Bath
    Place the springform inside a large roasting pan. Add hot water halfway up the sides. Bake 60–75 minutes, until the center jiggles slightly.

  8. Cool Slowly
    Turn off oven; cool cheesecake inside for 1 hour with the door cracked. Remove from bath and cool at room temp 2–3 hours.

  9. Chill Overnight
    Refrigerate at least 6–8 hours for best texture.

  10. Prepare Frosting
    Beat cream cheese and butter until smooth. Add vanilla. Slowly mix in powdered sugar; adjust consistency with cream or milk.

  11. Decorate & Serve
    Frost the top or pipe swirls, then garnish with Oreos, sprinkles, cranberries, rosemary, or white chocolate.

Notes

Room temperature ingredients make the cheesecake ultra smooth.
Don’t skip the water bath—it prevents cracks and keeps the texture luxurious.
For perfect slices, warm your knife in hot water and wipe between cuts.
Cheesecake keeps 3–4 days refrigerated or can be frozen (without garnishes) for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 620 kcal
  • Sugar: 48 g
  • Sodium: 390 mg
  • Fat: 38 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 165 mg

Find it online: https://chickenmagicrecipes.com/christmas-red-velvet-cheesecake/