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Red Velvet Swirl Holiday Cheesecake holiday dessert

Festive Red Velvet Swirl Cheesecake

This Festive Red Velvet Swirl Cheesecake features a crunchy Oreo crust, a creamy cheesecake filling, and a vibrant red velvet swirl, making it a perfect dessert for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours 35 minutes
Servings 10 slices
Calories 550 kcal

Equipment

  • 9-inch springform pan
  • Medium bowls
  • Electric mixer
  • Whisk
  • Butter knife or skewer
  • Baking sheet
  • Wire rack

Ingredients
  

For the Oreo Crust:

  • 1 ½ cups Oreo cookies finely crushed (about 18-20 cookies)
  • ¼ cup unsalted butter melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream or full-fat Greek yogurt

For the Red Velvet Swirl:

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • 1 large egg
  • 1 tablespoon red food coloring (gel preferred for vibrant color)
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • ¼ cup vegetable oil

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Combine crushed Oreos and melted butter, press into the pan, then bake for 8-10 minutes and cool. Reduce oven temperature to 325°F.

Make the Red Velvet Swirl Mixture

  • Whisk dry ingredients (flour, sugar, cocoa, baking soda, salt) in one bowl and wet ingredients (buttermilk, egg, food coloring, vinegar, vanilla, oil) in another. Gently combine them, avoiding overmixing, then set the red velvet mixture aside.

Prepare the Cheesecake Filling

  • Beat softened cream cheese and sugar until smooth, then incorporate eggs one at a time. Finally, stir in vanilla extract and sour cream until just combined.

Assemble the Swirl Cheesecake

  • Pour ¾ of the plain cheesecake batter onto the cooled crust, then dollop the red velvet mixture on top. Cover with the remaining plain batter and gently swirl with a knife for a marbled effect.

Bake the Cheesecake

  • Bake on a baking sheet for 50-60 minutes until set with a slight jiggle in the center. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.

Chill and Serve

  • Allow the cheesecake to cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

Do not overmix the red velvet batter. Be careful not to swirl too much or go too deep into the crust during assembly. Cooling the cheesecake slowly in the oven helps prevent cracks. For best results, chill the cheesecake overnight.