Christmas Red Velvet Cheesecake (Rich, Creamy & Festive)

ByFoodarshia

If you’re trying to win Christmas this year (or at least outshine Karen’s sugar cookies), this Christmas Red Velvet Cheesecake is your secret weapon. It’s bold, it’s dramatic, it’s creamy, and it basically screams “I bake once a year, but I bake iconically.” Plus, it looks like a holiday showstopper without requiring bakery-level skills. Lazy-but-festive bakers, rise.

Why This Recipe is Awesome

Let’s start with the obvious: it’s cheesecake AND red velvet in one dessert, which is basically the culinary equivalent of wearing a sparkly dress and fuzzy slippers at the same time — comfort and glam, baby.
It’s also surprisingly foolproof. It’s idiot-proof, even I didn’t mess it up, and trust me, if a recipe survives my multitasking tendencies, we’re good.
And the real selling point? This cheesecake slices like a dream and looks like a holiday card in dessert form.

Course: Dessert
Cuisine: American
Difficulty: Medium
Servings: 10–12
Prep Time: 20 minutes
Cooking Time: 1 hour
Calories: ~420 per slice
Total Time: 6–8 hours (including chill time — the hardest part)

Ingredients You’ll Need

For the crust:

  • 1 ½ cups crushed Oreos
  • 5 tbsp melted butter
  • 1 tbsp sugar

For the cheesecake filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • ⅓ cup sour cream
  • ⅓ cup heavy cream
  • 2 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 1–2 tsp red food coloring (go big or go home)
  • 3 large eggs

For the topping (optional but festive):

  • Whipped cream
  • White chocolate curls
  • Crushed peppermint or holiday sprinkles

Step-by-Step Instructions

  1. Preheat your oven to 325°F (160°C). Line a springform pan with parchment and double-wrap the outside with foil to prevent water-bath disasters.
  2. Mix crushed Oreos, melted butter, and sugar. Press into the bottom of your pan like you’re smoothing out your life choices.
  3. Bake the crust for 8 minutes. Let it cool while you tackle the star of the show.
  4. In a large bowl, beat the cream cheese until smooth — no lumps, no chaos.
  5. Add sugar, sour cream, heavy cream, cocoa powder, and vanilla. Blend until combined and silky.
  6. Add red food coloring until it’s festive enough to be seen from space.
  7. Beat in the eggs one at a time, mixing gently so you don’t whip in air bubbles (cheesecake’s mortal enemy).
  8. Pour the batter over the cooled crust. Tap the pan a few times to release any sneaky air pockets.
  9. Bake in a water bath for about 55–65 minutes until the center wobbles slightly like holiday Jell-O.
  10. Turn off the oven, crack the door, and let the cheesecake cool slowly to avoid cracks. Patience, my friend.
  11. Chill for at least 4 hours — overnight if you want the cleanest slices.
  12. Top with whipped cream, sprinkles, chocolate curls, or whatever says “festive icon” to you.

Common Mistakes to Avoid

  • Skipping the water bath: Don’t do it unless you enjoy cracked cheesecake.
  • Overmixing after adding eggs: Whipped eggs = puffed cheesecake = sad deflation later.
  • Impatience during cooling: If you rush it, cracks will appear faster than family drama at Christmas dinner.
  • Using cold cream cheese: Lumps are not the holiday texture we’re going for.

Alternatives & Substitutions

  • Swap Oreos for graham crackers if you want a more classic flavor.
  • Use gel coloring instead of liquid — deeper color, less mess.
  • Add peppermint extract to make a peppermint-red velvet version (10/10 recommend).
  • Use Greek yogurt instead of sour cream for a lighter feel (but why?).
  • Skip toppings entirely if you want that smooth “bakery window” finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Cheesecake tastes even better the next day, so prep away.

Do I really need a water bath?
If you want a smooth, crack-free cheesecake… yes. Sorry.

My cheesecake cracked — now what?
Cover it with whipped cream and pretend that was the plan all along. Works every time.

Can I freeze it?
Absolutely. Freeze slices individually for emergency dessert moments.

Do I have to use red food coloring?
No, but then it won’t be red velvet — just brown cheesecake in denial.

Can I use low-fat cream cheese?
Technically yes, but also… no. Full fat = full joy.

Can I turn this into mini cheesecakes?
Yes! Bake in muffin tins for 16–20 minutes, but watch them closely.

Final Thoughts

This Christmas Red Velvet Cheesecake is festive, gorgeous, creamy, and guaranteed to make you look like the baking hero of the holiday season. It’s rich, decadent, and surprisingly doable — even if you’re usually more of a cookie-mix-from-a-box person.
Now go slice into this beauty and impress someone (or everyone). You’ve earned your holiday baking crown.

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