Red Velvet Cheesecake for the Holiday Desserts Table
This Christmas red velvet cheesecake features a chocolate cookie crust, a smooth red velvet filling with hints of cocoa and vanilla, and festive whipped cream topping. Perfect for holiday tables and special occasions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours (includes chilling)
- Yield: 12 slices 1x
Ingredients
24 chocolate sandwich cookies, crushed
5 tbsp unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 tsp vanilla extract
2 tbsp unsweetened cocoa powder
2–3 tsp red gel food coloring
3 large eggs
Whipped cream, white chocolate curls, or peppermint (optional garnish)
Instructions
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Preheat oven to 325°F. Grease and line a 9-inch springform pan.
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Mix crushed cookies with melted butter. Press into pan and bake for 8–10 mins. Cool.
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Beat cream cheese until smooth. Add sugar and mix well.
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Add sour cream, vanilla, cocoa, and red food coloring. Mix until combined.
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Add eggs one at a time, mixing on low. Do not overmix.
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Pour filling over crust. Tap to release air bubbles.
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Place pan in water bath. Bake 55–65 mins until center is set but slightly jiggly.
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Turn off oven, crack door, and let cheesecake rest inside for 1 hour.
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Remove and cool completely. Chill for at least 6 hours or overnight.
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Garnish before serving.
Notes
Use room-temp ingredients for best texture. Don’t skip the water bath. Chill overnight for clean slices.