We’re down to the final hours, with less than 48 hours to go until Christmas is here! Are you ready? We have almost everything done, with the exception of a few gifts that will need wrapping once they arrive in the mail today. My desserts are all finished, except for the chocolate crinkle cookies – I decided it would be more fun to gather together all of the ingredients needed to make them so that I can make them with my sister tomorrow. I can’t wait! I’ll also be bringing this red velvet cheesecake. I changed up my original cheesecake recipe because I thought it would make for a wonderfully festive Christmas dessert. I don’t think anyone will mind that I cut out a piece to take a picture – my family is pretty familiar by now with the life of a food blogger, haha. I hope you all have a very merry Christmas, and that you enjoy every moment of your time spent with family!
- 2 1/4 cups crushed chocolate cookies (I used Oreos)
- 6 Tbsp butter, melted
- 2 pounds cream cheese
- 1 1/4 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 12 ounces milk chocolate, melted
- 1 1/2 Tbsp red food coloring
Preheat the oven to 450 degrees. Grind the cookies in a food processor until you have 2 cups worth of crumbs (I used about two “rows” of Oreos). Stir in the melted butter so that all of the crumbs are moist. Press the crust into the bottom and up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter.
In a large bowl, beat the cream cheese until fluffy. Beat in the sugar, sour cream, and vanilla, and then add in the eggs one at a time.
Beat in the melted chocolate and food coloring until well-blended.
Pour the batter into the crust.
Bake for 15 minutes, then lower the temperature to 200 degrees. Continue baking until the edges of the cheesecake are set but the center still wiggles when the pan is shaken, about 1 hour (it could take longer, so make sure you keep an eye on it).
Cool the cheesecake on a rack at room temperature before refrigerating.
Refrigerate at least 3 hours before serving.