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Christmas Red Velvet Cheesecake

Irresistibly Creamy Christmas Red Velvet Cheesecake Delight

This Christmas Red Velvet Cheesecake is a creamy, rich dessert that combines festive flavors and stunning visuals, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Substitute with crushed graham crackers for a lighter flavor.
  • 1/2 cup Butter Use unsalted butter for precise seasoning.
For the Filling
  • 16 oz Cream Cheese Ensure it is softened for easy mixing.
  • 1 cup White Sugar Consider using a sugar substitute for a lower-calorie option.
  • 1 cup Heavy Whipping Cream Can be substituted with light cream for a less rich cheesecake.
  • 1 tbsp Vanilla Extract Pure vanilla extract is preferred for a more aromatic profile.
  • 1/4 cup Cocoa Powder Look for Dutch-processed cocoa for a richer taste.
  • 1 tbsp Red Food Coloring Natural beet juice can be used for a more wholesome approach.
  • 1/4 cup Christmas Sprinkles Replace with colored sugar for a similar look.
For the Toppings
  • 1 cup Whipped Cream Use store-bought or homemade for freshness.
  • 12 cookies Mini Oreos Crushed nuts or chocolate curls are alternative toppings.
  • 1/4 cup Extra Christmas Sprinkles Edible glitter offers a sparkly option.

Equipment

  • 9-inch springform pan
  • Aluminum foil
  • Food Processor
  • Mixing bowl
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Wrap the exterior of a 9-inch springform pan with aluminum foil to prevent leaks.
  2. In a food processor, crush Oreo cookies until they resemble fine crumbs. Mix together with melted butter. Press into the bottom of the pan and bake for 8-10 minutes. Let cool.
  3. Beat softened cream cheese and white sugar until smooth. Add vanilla, cocoa powder, and red food coloring, mixing until uniform. Fold in heavy cream and sprinkles.
  4. Lower the oven to 325°F (160°C). Place the springform pan in a water bath and bake for 1 to 1.5 hours, until edges are set and center jiggles slightly.
  5. Turn off the oven, leaving the cheesecake inside with the door ajar for 1 hour. Let it cool on a wire rack, then cover and refrigerate for at least 6-8 hours.
  6. Release the cheesecake from the pan and top with whipped cream, mini Oreos, and extra sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 800IUCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients, especially cream cheese, are at room temperature for a smooth filling. Use a hot knife for perfect slices, and feel free to customize toppings as desired.

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