Introduction

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, a stunning blend of rich red velvet cake, creamy cheesecake, and a crunchy Oreo crust. Perfect for special occasions or whenever you crave something truly decadent, this cheesecake is sure to impress with its vibrant red layers and irresistible texture.

The image shows a cake with three main layers on a white cake stand against a white marbled background. The bottom layer is a dark brown crumbly crust, the middle layer is a thick smooth light cream filling, and the top layer is a shiny red glaze that drips down the sides. On top, there are swirls of white cream evenly spaced around the edge, each topped with a whole Oreo cookie and a bright red strawberry half. There are also small bits of crushed Oreos scattered on the surface, adding texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Oreo Crust:

24 Oreo cookies (crushed into fine crumbs)
¼ cup unsalted butter (melted)

For the Red Velvet Cheesecake Layer:

24 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring

For the Cream Cheese Layer:

16 oz cream cheese (softened)
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Oreo crumbs (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Mix the crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract, cocoa powder, and red food coloring until fully combined and vibrant. Pour this mixture over the cooled Oreo crust.

Step 3: In another bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and heavy cream, mixing until light and fluffy. Carefully spread this layer over the red velvet cheesecake layer.

Step 4: Bake for 50-60 minutes, until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 5: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with Oreo crumbs.

Step 6: Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate cookies work well as alternatives to Oreos for the crust.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be prepared a day in advance and stored in the refrigerator until ready to serve.

Can I freeze this cheesecake?

Yes, freeze the cheesecake without the whipped cream topping for up to one month. When ready to enjoy, thaw it in the fridge and add the whipped cream topping fresh.

Dessert

Red Velvet Oreo Cheesecake Recipe