Description

This Red Velvet Oreo Cheesecake combines the vibrant color and classic flavor of red velvet cake with the creamy indulgence of cheesecake and crunchy Oreo cookies. A luscious, smooth red velvet batter studded with Oreo pieces bakes atop a rich Oreo cookie crust, then is chilled and topped with whipped cream or cream cheese frosting for an irresistible dessert perfect for celebrations or any special occasion.

Ingredients

Scale

Oreo Crust

24 Oreo cookies
4 tbsp unsalted butter

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 food coloring (gel)
8 crushed Oreo cookies (8–10 pieces)

Topping

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

Instructions

Prepare Cream Cheese Batter: Start with your room-temperature cream cheese in a large mixing bowl. Beat it until it’s perfectly silky and lump-free. Remember to pause and scrape down the bowl’s sides frequently to ensure even mixing and prevent grainy texture.
Add Flavorings and Color: Gently blend in the vanilla extract, the white vinegar (classic for red velvet tang – inferred from typical red velvet recipes as it was mentioned but amount missing, so not included to avoid assumption), and cocoa powder just until fully combined. Introduce the red gel food coloring and mix on low speed until the batter is a uniform deep scarlet color.
Incorporate Eggs and Oreos: Add the eggs one at a time, mixing just until no streaks remain. Avoid overmixing to prevent cracking by limiting air incorporation. After eggs are combined, fold in the 8 crushed Oreo cookies gently with a spatula.
Bake Cheesecake: Pour the red velvet batter over your pre-baked and cooled Oreo crust in a springform pan placed on a baking sheet. Bake in a preheated oven at 325°F (160°C) for 60 to 75 minutes until the outer rim is set but the center still wobbles slightly.
Cool Gradually and Chill: Immediately turn off the oven after baking and leave the cheesecake inside to cool gradually to prevent cracking. Then cool it completely at room temperature before wrapping and refrigerating for at least 6 hours or overnight for best texture and firmness.
Finish and Serve: Before serving, spread whipped cream or cream cheese frosting over the chilled cheesecake and garnish with crushed Oreos or chocolate shavings for an elegant finish.

Notes

Using room-temperature cream cheese ensures a smooth batter and avoids lumps.
Do not overmix after adding eggs to prevent cracking during baking.
Gradual cooling in the turned-off oven prevents sudden temperature changes that cause cracks.
The cheesecake is best chilled overnight to fully set and develop flavor.
Use gel food coloring for vibrant and consistent red color without thinning the batter.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Red Velvet Dessert, Oreo Dessert, Cheesecake Recipe, Holiday Dessert