🎉 Introduction

This Christmas Red Velvet Cheesecake is the ultimate festive dessert—rich, creamy, smooth, deeply chocolate-kissed, and wrapped in a crunchy Oreo crust. With its bold red color, luxurious texture, and Christmas sprinkle topping, it looks like a holiday showstopper and tastes even better. This baked cheesecake is sturdy, velvety, and full of iconic red velvet flavor. Perfect for Christmas dinner, winter parties, holiday gatherings, or gifting, this dessert brings color, flavor, and holiday magic to every slice.

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🧰 Equipment Needed

• 9-inch springform pan
• Food processor (or rolling pin)
• Mixing bowls
• Stand mixer or electric hand mixer
• Rubber spatula
• Measuring cups & spoons
• Aluminum foil (for water bath)
• Large roasting pan
• Cooling rack

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🛒 Ingredients (English Only)

For the Oreo Crust

• 24 Oreo cookies
• 1/3 cup Butter, melted

For the Red Velvet Cheesecake Filling

• 4 blocks (8 oz each) Cream cheese, softened
• 1/2 cup Granulated white sugar
• 2 tablespoons Cocoa powder
• 1 teaspoon Vanilla extract
• 3 Large eggs
• Red food coloring (gel recommended)

For the Whipped Topping & Decoration

• Whipped cream (for piping)
• Christmas sprinkles (red, green, white)
• Mini Oreos (optional)

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👩‍🍳 Directions (Form-Steps Style)

🔹 PART 1 — MAKE THE OREO CRUST

Step 1 — Prep the Pan

• Preheat oven to 325°F (163°C).
• Line the bottom of a springform pan with parchment.
• Wrap the outside with 2–3 layers of foil to prevent leaking (for water bath).

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Step 2 — Crush the Oreos

Option A – Food Processor:

• Add cookies.
• Pulse to fine crumbs.

Option B – Rolling Pin:

• Place Oreos in a bag.
• Crush until sandy.

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Step 3 — Add Melted Butter

• Mix butter with crushed Oreos.
• Stir until crumbs resemble wet sand.

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Step 4 — Press the Crust

• Pour mixture into the pan.
• Press firmly across the bottom and slightly up the sides.
• Use a measuring cup to flatten evenly.

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Step 5 — Bake the Crust

• Bake 10 minutes.
• Cool slightly while making filling.

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🔹 PART 2 — MAKE THE RED VELVET CHEESECAKE

Step 6 — Beat Cream Cheese

• Add softened cream cheese to a mixing bowl.
• Beat until smooth and lump-free.

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Step 7 — Add Sugar & Cocoa Powder

• Add granulated sugar.
• Add cocoa powder.
• Mix until creamy.

This adds the classic red velvet chocolate flavor.

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Step 8 — Add Vanilla & Food Coloring

• Add vanilla extract.
• Add red gel coloring (start with 1–2 teaspoons).
• Beat until color is deep and vibrant.

Add more coloring if needed.

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Step 9 — Add Eggs One at a Time

• Add one egg. Mix on LOW.
• Add second egg. Mix on LOW.
• Add third egg. Mix on LOW.

Do NOT overmix. Smooth batter = smooth cheesecake.

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Step 10 — Pour Into Crust

• Pour filling over baked crust.
• Tap gently to remove bubbles.

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🔹 PART 3 — WATER BATH & BAKING

Step 11 — Prepare the Water Bath

• Place springform pan into a large roasting pan.
• Pour hot water 1 inch up sides of pan.

Prevents cracks & ensures creamy texture.

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Step 12 — Bake

• Bake at 325°F (163°C) for 55–70 minutes.
• Center should be slightly wobbly but not liquid.

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Step 13 — Cool Gradually

• Turn off oven.
• Let cheesecake sit inside for 1 hour with door cracked.

Prevents cracking.

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Step 14 — Chill Completely

• Remove from water bath.
• Cover and refrigerate at least 6 hours or overnight.

Cheesecake must fully set before slicing.

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🔹 PART 4 — DECORATE

Step 15 — Add Whipped Cream

• Pipe whipped cream around the edges of the cheesecake.

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Step 16 — Add Christmas Sprinkles

• Sprinkle red, green, and white sprinkles on top.

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Step 17 — Add Mini Oreos (Optional)

• Place mini Oreos around the border for a festive look.

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Step 18 — Slice & Serve

• Use a warm knife for clean cuts.
• Wipe blade between slices.

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🍽️ Servings & Timing

• Servings: 12–14 slices
• Prep Time: 20 minutes
• Bake Time: 55–70 minutes
• Cooling + Chilling: 7 hours
• Total Time: ~8 hours

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🧊 Storage & Freezing

Refrigerator

• Store covered for 4–5 days.

Freezer

• Freeze cheesecake (without whipped cream) up to 2 months.
• Thaw overnight in refrigerator.

Room Temperature

• Keep out no longer than 1 hour when serving.

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🥄 Variations

1. White Chocolate Red Velvet Cheesecake

Stir 1/2 cup melted white chocolate into the batter.

2. Oreo Red Velvet Cheesecake

Fold in mini Oreo pieces into the filling.

3. Christmas Confetti Cheesecake

Mix red and green sprinkles into batter.

4. Chocolate Ganache Topper

Pour melted chocolate over the chilled cheesecake.

5. Peppermint Red Velvet Cheesecake

Add 1/4 teaspoon peppermint extract (alcohol-free).

6. Nut-Free & Kid-Friendly Version

As written — no nuts and perfect for families.

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❓ 10 FAQs

1. Why did my cheesecake crack?

Either overmixed batter or cooling too fast — always use a water bath.

2. Why is the center soft after baking?

A slight wobble is normal — cheesecake firms up as it cools.

3. Can I skip the cocoa powder?

No — cocoa creates real red velvet flavor.

4. Why is my cheesecake dense?

Cream cheese wasn’t fully softened — always soften beforehand.

5. Can I make this without a water bath?

Possible, but risk of cracking is higher.

6. How much food coloring should I use?

Enough to reach a deep Christmas red — gel coloring works best.

7. Can I use store-brand cookies?

Yes — any chocolate sandwich cookie works.

8. Why is the crust crumbly?

Not enough butter — add 1 extra tablespoon if needed.

9. Can I prepare the cheesecake a day ahead?

Yes — overnight chilling improves flavor.

10. Can kids eat this?

Absolutely — alcohol-free and family-friendly.

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🏁 Conclusion

This Christmas Red Velvet Cheesecake with Oreo Crust delivers beauty, indulgence, and holiday magic all in one dessert. Creamy, velvety filling meets crunchy chocolate crust, festive sprinkles, and whipped cream for a dessert that looks stunning and tastes unforgettable. Whether served at Christmas dinner, a winter gathering, or holiday party, every slice sparkles with color, richness, and celebration. This cheesecake is everything you want in a holiday dessert—creamy, chocolatey, festive, smooth, and completely irresistible.