Description
This Red Velvet Oreo Cheesecake combines the classic flavors of rich red velvet cake with creamy cheesecake and crunchy Oreo cookies. Featuring a buttery Oreo crust, smooth cream cheese filling with a hint of cocoa and vibrant red color, plus chunks of Oreo throughout, this showstopping dessert is perfect for birthdays, holidays, and special occasions. Topped with whipped cream, Oreo crumbs, and chocolate drizzle, it’s a crowd-pleaser that’s both visually stunning and decadently delicious.
Ingredients
Scale
For the Oreo Crust:
- 24 Oreo cookies (with filling)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1–2 teaspoons red gel food coloring (adjust for desired shade)
- 1 cup crushed Oreos (about 10 cookies)
For the Topping (Optional):
- Whipped cream
- Extra Oreo crumbs or halves
- Chocolate drizzle
Instructions
- Make the Oreo Crust: Preheat your oven to 325°F (163°C). Crush the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter until the mixture is evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes, then remove it from the oven and set aside to cool slightly.
- Prepare the Red Velvet Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy. Add the eggs, one at a time, mixing just until combined after each addition. Then mix in the sour cream, vanilla extract, cocoa powder, and red gel food coloring until the batter is fully incorporated and smooth. Finally, gently fold in the crushed Oreos to add bursts of cookie goodness throughout the filling.
- Bake the Cheesecake: Pour the prepared cheesecake filling over the pre-baked Oreo crust. Tap the pan lightly on the counter to release any trapped air bubbles. Place the springform pan inside a larger roasting pan, and fill the outer pan with about 1 inch of hot water to create a water bath. This method helps prevent cracks in the cheesecake. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight wobble.
- Cool and Chill: Turn off the oven and crack the oven door open. Let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking. Afterward, remove the cheesecake from the oven and allow it to reach room temperature. Then refrigerate it for at least 6 hours or overnight to set completely.
- Decorate & Serve: Once fully chilled, top the cheesecake with whipped cream, extra Oreo crumbs or halves, and a drizzle of chocolate for extra flair. Slice the cheesecake with a sharp knife, cleaning the blade between cuts to ensure neat slices. Serve and enjoy your indulgent red velvet Oreo cheesecake!
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Adjust the amount of red gel food coloring based on your preferred shade of red velvet.
- The water bath is essential to prevent cracking and ensure a creamy texture.
- Allow the cheesecake to chill overnight for the best flavor and firm texture.
- For a gluten-free option, use gluten-free Oreo cookies and ensure all ingredients are gluten-free certified.
- Store leftover cheesecake in the refrigerator, covered, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 480
- Sugar: 30g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Red Velvet, Oreo Crust, Water Bath Cheesecake, Cream Cheese Dessert, Holiday Dessert, Birthday Cake, Showstopping Dessert
