Description
This Red Velvet Oreo Cheesecake is a decadent and visually stunning dessert featuring a crunchy Oreo crust, a rich red velvet-flavored cream cheese filling, and a smooth cream cheese frosting topped with crushed Oreos. Perfect for celebrations or indulgent treats, it combines the classic flavors of red velvet cake and Oreo cookies in a creamy cheesecake form.
Ingredients
Scale
Crust
- 2 ½ cups Oreo cookie crumbs
- 5 tbsp unsalted butter, melted
Cheesecake Batter
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 ½ tbsp cocoa powder
- 1 ½ tsp vanilla extract
- 1 tbsp red food coloring
Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 1 ½ tsp vanilla extract
- ½ cup heavy cream
Garnish
- 6–8 full-sized Oreo cookies, crushed
Instructions
- Prepare Pan and Crust: Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking during the water bath. Combine 2 ½ cups Oreo cookie crumbs with 5 tablespoons of melted unsalted butter in a bowl and press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Bake and Cool Crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove the pan from the oven and allow the crust to cool while you prepare the cheesecake batter.
- Make Cheesecake Batter: In a stand mixer, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 1 ½ tablespoons cocoa powder, mixing on low speed just until combined. Add 2 large eggs one at a time, mixing briefly after each addition to avoid overmixing.
- Add Flavor and Color: In a small bowl, whisk together ¼ cup sour cream, 1 ½ teaspoons vanilla extract, and 1 tablespoon red food coloring. Pour this flavoring mixture into the cream cheese batter and mix on low speed until the batter is uniformly colored and just combined.
- Prepare Water Bath and Bake: Pour the cheesecake batter over the cooled Oreo crust inside the foil-wrapped springform pan. Place this pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure gentle, even baking. Bake the cheesecake at 350°F (175°C) for 60-75 minutes, until the edges are set but the center still has a slight wobble.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature, about 2-3 hours. Cover loosely with plastic wrap during this time.
- Chill Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill it for at least 6-8 hours, or ideally overnight, to allow it to fully set and develop its flavor.
- Make Cream Cheese Frosting: Using a stand mixer, beat 16 ounces of softened cream cheese with ¾ cup granulated sugar until light and fluffy. Mix in ¼ cup sour cream and 1 ½ teaspoons vanilla extract. Gradually add ½ cup heavy cream while beating until the frosting turns light, airy, and spreadable.
- Assemble and Garnish: Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Garnish with crushed 6-8 Oreo cookies for extra texture and flavor. Slice with a sharp knife and serve immediately.
- Store: Store any leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator for up to 5 days, ensuring freshness and flavor retention.
Notes
- Make sure to wrap the springform pan with heavy-duty foil tightly to prevent water from leaking in during the water bath baking.
- Do not overmix the batter after adding the eggs to prevent a dense cheesecake.
- The water bath helps avoid cracking and ensures an evenly cooked, creamy cheesecake.
- Allow the cheesecake to cool gradually in the oven after baking to prevent sudden temperature changes that can cause cracking.
- Chilling overnight is best for full flavor development and firmness.
- Use a sharp knife warmed under hot water for clean slices.
- Oreo cookie quantities for garnish can be adjusted based on preference.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Cream Cheese Frosting, Water Bath Cheesecake, Holiday Dessert, Layered Cheesecake
