Description
A festive holiday dessert combining rich red velvet flavor with a creamy cheesecake filling, all nestled in a chocolate Oreo crust, perfect for special occasions.
Ingredients
Scale
- 24 oz (680 g) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2–3 teaspoons red food coloring (gel)
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C).
- Pulse Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a greased 9-inch springform pan and prebake for 8-10 minutes.
- In a bowl, beat cream cheese and sugar until silky.
- Add eggs one at a time, mixing just until combined.
- Fold in cocoa powder, sour cream, and red food coloring.
- Pour the filling into the crust.
- Wrap the pan in foil and place it in a larger roasting pan.
- Add hot water to the roasting pan halfway up the sides of the springform pan.
- Bake for 55-65 minutes until the cheesecake has a gentle jiggle in the center.
- Turn off the oven, crack the door, and let it cool for 30-60 minutes before removing.
- Refrigerate for a minimum of 4 hours, preferably overnight.
Notes
Serve chilled with whipped cream and fresh raspberries for brightness. Top with chocolate shavings or crushed Oreos for added texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg