Go Back

Christmas Red Velvet Cheesecake

Christmas red velvet cheesecake bakes in a water bath over a chocolate cookie crust for a smooth, creamy center and festive red color. Finish it with whipped cream and red and green holiday sprinkles after chilling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting and chilling 8 hours
Total Time 10 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 tsp unsalted butter melted and divided
  • 5 tbsp unsalted butter melted and divided
  • 24 chocolate sandwich cookies finely crushed
For the filling
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 0.25 cup buttermilk at room temperature
  • 0.25 cup unsweetened cocoa powder
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 bottle (1 oz) red liquid food coloring
For the topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 1 tbsp sprinkles red and green holiday

Equipment

  • 1 9-inch springform pan
  • 1 16x13-inch roasting pan
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Brush the bottom and sides of a 9-inch springform pan with 1 teaspoon of the melted butter.
  3. Stir the cookie crumbs with the remaining 5 tablespoons melted butter.
  4. Press the mixture firmly over the bottom of the pan.
  5. Bake for 10 minutes, then set aside.
Mix the filling
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth.
  2. Add the eggs one at a time, beating on low speed just until each is incorporated.
  3. Beat in the sour cream and buttermilk.
  4. Whisk the cocoa powder and flour together.
  5. Mix the cocoa mixture into the batter with the vanilla, vinegar, and red food coloring just until evenly colored.
Bake and chill
  1. Pour the filling over the crust.
  2. Wrap the outside of the springform pan in three layers of heavy-duty foil.
  3. Set the springform pan in a 16x13-inch roasting pan.
  4. Set the roasting pan on the oven rack.
  5. Carefully pour hot water into the roasting pan until it reaches halfway up the springform pan.
  6. Bake at 325°F for 70 to 90 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  7. Turn off the oven and prop the door open.
  8. Leave the cheesecake inside for 1 hour.
  9. Lift the springform pan out of the water bath.
  10. Remove the foil and run a thin knife around the inside edge of the pan.
  11. Cool on a rack for 1 hour.
  12. Refrigerate the cheesecake for at least 6 hours, or until thoroughly chilled.
Top and serve
  1. Beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
  2. Unlatch and remove the pan sides.
  3. Spread or pipe the whipped cream over the cheesecake.
  4. Decorate with the holiday sprinkles.

Notes

For clean slices, wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free version, use gluten-free chocolate sandwich cookies and a 1:1 gluten-free flour blend.