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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake to Delight Your Guests

This Christmas Red Velvet Cheesecake is a vibrant and delightful dessert that is sure to impress your guests this holiday season.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 8 hours
Total Time 9 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo cookies Substitute with graham crackers for a traditional flavor.
  • 5 tablespoons Butter Use unsalted butter for better control over sweetness.
For the Cheesecake Filling
  • 16 ounces Cream cheese Ensure it's at room temperature for easy mixing.
  • 1 cup White sugar Consider coconut sugar for a caramel note.
  • 1 cup Heavy whipping cream Can substitute with full-fat coconut cream for a dairy-free version.
  • 1 teaspoon Vanilla extract A drop of almond extract can enhance the complexity.
  • 1 tablespoon Cocoa powder Use Dutch-processed cocoa for a richer taste.
  • 1 tablespoon Red food coloring Gel food coloring is recommended for vibrant color.
For the Topping
  • 1 cup Whipped cream Freshly whipped cream enhances flavor and texture.
  • 1 cup Christmas sprinkles Use colored sugar or edible glitter for decorative purposes.
  • 12 pieces Mini Oreos Alternative toppings like chocolate shavings or crushed candy canes can be used.

Equipment

  • 9-inch springform pan
  • Mixer
  • large baking dish

Method
 

Step-by-Step Instructions for Christmas Red Velvet Cheesecake
  1. Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan tightly in aluminum foil to create a waterproof barrier.
  2. Finely crush Oreo cookies and combine with melted unsalted butter. Press into the bottom of the pan and bake for 8-10 minutes.
  3. Beat softened cream cheese until smooth, then add sugar, vanilla extract, cocoa powder, and red food coloring. Fold in whipped cream gently.
  4. Lower the oven to 325°F (160°C) and bake in a water bath for 1 to 1.25 hours until edges are set.
  5. Turn off the oven and let the cheesecake cool inside for 1 hour before transferring to room temperature and refrigerating for 6-8 hours or overnight.
  6. Release the springform pan, top with whipped cream and festive decorations, and slice with a hot knife.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature before mixing. Use a water bath for baking to prevent cracks, and chill overnight for the best texture.

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