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Benjamin

Christmas Red Velvet Cheesecake with Oreo Crust

A luxurious holiday dessert combining rich red velvet cheesecake filling with a chocolatey Oreo crust. This show-stopping cheesecake is perfect for Christmas, Thanksgiving, or Valentine's Day with its vibrant red color, creamy texture, and foolproof water bath method for a crack-free finish.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 11 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 2 1/2 cups Oreo cookies whole cookies with filling, pulsed into crumbs
  • 6 tablespoons unsalted butter melted
  • 1/4 teaspoon sea salt optional, enhances flavor
Red Velvet Cheesecake Filling
  • 32 oz cream cheese 4 blocks (8 oz each), softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream full-fat recommended
  • 4 large eggs room temperature
  • 2 tablespoons unsweetened cocoa powder Dutch-process preferred
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar activates red velvet flavor
  • 1–2 tablespoons red food coloring gel preferred for vibrant color
  • 1 tablespoon all-purpose flour
  • sea salt pinch
Optional Frosting & Garnish
  • cream cheese frosting for topping
  • whipped cream for topping
  • crushed Oreos for garnish

Equipment

  • 9-inch springform pan,
  • food processor
  • Stand Mixer or Hand Mixer
  • Roasting Pan (for water bath)
  • Aluminum Foil (heavy-duty)

Method
 

  1. Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to create a water bath barrier.
  2. Make the Oreo crust: Pulse 2 1/2 cups Oreo cookies in a food processor until finely ground. Mix with melted butter and salt until resembling wet sand.
  3. Press the Oreo mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 8–10 minutes, then cool. Reduce oven temperature to 325°F (160°C).
  4. In a large bowl, beat softened cream cheese on medium-low speed until smooth and lump-free (about 3 minutes). Add sugar and mix well.
  5. In a small bowl, whisk together cocoa powder, flour, and salt. Add to cream cheese mixture and beat until just combined.
  6. Add sour cream, vanilla extract, and white vinegar to the batter. Mix until smooth. Stir in red food coloring until achieving a bright, uniform red color.
  7. Add eggs one at a time on very low speed, mixing just until incorporated. Do not overmix to prevent cracking.
  8. Pour the red velvet batter over the cooled Oreo crust. Place the foil-wrapped pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the springform pan.
  9. Bake at 325°F (160°C) for 60–75 minutes. The center should have a slight jiggle when gently tapped, but edges should be set.
  10. Turn off oven and crack the door open with a wooden spoon. Let cheesecake cool inside for 1 hour to prevent cracking.
  11. Remove from water bath and foil. Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
  12. Run a sharp knife under hot water, wipe dry, and slice cleanly. Serve with optional cream cheese frosting, whipped cream, or crushed Oreos.

Notes

This cheesecake can be made 2–3 days ahead or frozen for up to 2 months. Always use room temperature ingredients and a proper water bath to prevent cracks. For best color, use gel food coloring. Pair with raspberry coulis, fresh berries, or a warm beverage like spiced hot chocolate.
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