Description
An enchanting dessert that combines rich cheesecake with the iconic taste of red velvet cake, perfect for holiday celebrations.
Ingredients
- 24 Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed for desired shade
- ¼ cup Christmas sprinkles (for the filling)
- Whipped cream (for topping)
- Mini Oreos (for garnish)
- Extra Christmas sprinkles (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with aluminum foil.
- Crush the Oreo cookies and combine with melted butter and sugar. Press into the bottom of the pan and bake for 8-10 minutes.
- Beat cream cheese until smooth, then mix in sugar, vanilla, cocoa, and red food coloring. Whip 1 cup of cream and fold into the cheesecake mixture with sprinkles.
- Pour filling over cooled crust, lower the oven to 325°F (160°C), and bake in a water bath for 1 hour to 1 hour 15 minutes.
- Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 6-8 hours.
- Top with whipped cream, mini Oreos, and extra sprinkles before serving.
Notes
For best results, refrigerate overnight after baking and use a sharp knife dipped in hot water for clean slices. Store leftovers in the refrigerator.