Print

Red Velvet Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 534 reviews

Indulge in a luscious Red Velvet Oreo Cheesecake that combines the classic creamy texture of cheesecake with the rich flavors of red velvet and crunchy Oreo cookies. This show-stopping dessert features a buttery Oreo crust, silky red velvet cheesecake infused with cocoa and vanilla, and pockets of chopped Oreos baked perfectly to create a decadent treat. Topped with whipped cream or cream cheese frosting and garnished with crushed Oreos or chocolate shavings, this cheesecake is a stunning centerpiece for any celebration or special occasion.

Ingredients

Scale

Crust

  • 24 Oreo cookies (crushed finely)
  • 4 tbsp unsalted butter (melted)

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tsp red gel food coloring (adjust for deeper color)
  • 8 crushed Oreo cookies (for folding into the batter)

Topping (Optional)

  • 1 cup whipped cream or cream cheese frosting
  • Crushed Oreos or chocolate shavings for garnish

Instructions

  1. Prepare the crust: Crush 24 Oreo cookies finely and mix them with 4 tablespoons of melted unsalted butter. Press this mixture evenly into the base of a springform pan to form your crust. Pre-bake the crust to ensure it sets well before adding the filling.
  2. Mix cream cheese: In a large mixing bowl, beat 24 oz of softened cream cheese until smooth and silky. Scrape down the sides frequently to avoid lumps and achieve a creamy base.
  3. Add flavorings: Gently blend in 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and 1 cup sour cream until fully incorporated. Then, add 2 teaspoons red gel food coloring and mix on low speed until the batter turns a deep, even red color.
  4. Incorporate eggs: Add 3 large eggs one at a time, mixing just until the yolk streaks disappear. Avoid over-mixing to prevent air bubbles which could cause cracks during baking.
  5. Fold in Oreos: Delicately fold in 8 crushed Oreo cookies using a spatula to keep texture in the batter.
  6. Pour and bake: Pour the rich red velvet batter over the pre-baked crust in the springform pan placed on a baking sheet. Bake in a preheated oven at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Cool gradually: Immediately turn off the oven after baking and leave the cheesecake inside to cool slowly, preventing cracks from temperature shock.
  8. Chill: After cooling at room temperature, wrap and refrigerate the cheesecake for at least 6 hours or overnight to allow it to firm up properly before serving.
  9. Add topping and garnish: Just before serving, spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings for an extra festive touch.

Notes

  • Ensure cream cheese is at room temperature to avoid lumps in the batter.
  • Use gel food coloring for a deeper, more vibrant red without thinning the batter.
  • Do not overbeat eggs to prevent cracks and a dense texture.
  • Baking on a sheet pan helps catch any leaks from the springform pan.
  • Slow cooling inside the turned-off oven is key to a crack-free cheesecake.
  • Refrigerate for at least 6 hours; overnight chilling improves flavor and texture.
  • Optional toppings add extra richness and visual appeal but can be omitted.

Keywords: Red velvet cheesecake,Oreo cheesecake,Red velvet dessert,Cheesecake recipe,Oreo dessert,Holiday cheesecake,Party dessert

Find it online: https://tastygenius.com/red-velvet-oreo-cheesecake-recipe/