Description
This Red Velvet Oreo Cheesecake combines the classic flavors of red velvet cake and Oreo cookies into a rich, creamy dessert. Featuring a crunchy Oreo crust, a smooth cocoa-infused cheesecake filling with a vibrant red hue, and topped with a luscious cream cheese frosting garnished with crushed Oreos, this no-fail recipe is perfect for special occasions or indulgent treats.
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 leaks. In a bowl, combine 2 ½ cups Oreo cookie crumbs with 5 tablespoons of melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake and Cool Crust: Bake the crust in the preheated oven for 8 to 10 minutes until set. Remove it from the oven and allow it to cool to room temperature while you prepare the cheesecake batter.
- Make Cheesecake Batter: Using a stand mixer, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 1 ½ tablespoons unsweetened cocoa powder, mixing on low speed until just combined. Add 2 large eggs one at a time, mixing only until each egg is incorporated, being careful not to overmix.
- Add Flavor and Color: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ teaspoons vanilla extract, and 1 tablespoon red food coloring until well blended. Pour this mixture into the cream cheese batter and mix on low speed until the batter is uniformly colored and combined.
- Prepare Water Bath and Bake: Pour the cheesecake batter over the cooled Oreo crust in 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. Bake at 350°F (175°C) for 60 to 75 minutes, or until the edges are set and the center still has a slight wobble.
- Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually. Remove the springform pan from the water bath and set it on a wire rack to cool completely to room temperature over 2 to 3 hours. Loosely cover the top with plastic wrap.
- Chill Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6 to 8 hours, preferably overnight, to allow it to fully set and develop its texture.
- Make Cream Cheese Frosting: In a clean stand mixer bowl, beat 16 ounces of softened cream cheese with ¾ cup granulated sugar until light and fluffy. Add ¼ cup sour cream and 1 ½ teaspoons vanilla extract and mix until combined. Gradually add ½ cup heavy cream while beating until the frosting becomes light, airy, and spreadable.
- Assemble and Garnish: Once thoroughly chilled, remove the sides of the springform pan. Spread the cream cheese frosting evenly over the top of the cheesecake. Garnish with the crushed 6 to 8 Oreo cookies for a decorative and flavorful finish. Slice with a sharp knife and serve immediately.
- Store: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter and frosting.
- The water bath prevents cracks on the cheesecake surface by providing gentle, even heat.
- Do not overmix the batter, especially after adding eggs, to avoid a dense texture.
- Allow the cheesecake to cool gradually to prevent cracking.
- You can substitute the sour cream in the batter and frosting with Greek yogurt for a slight tang and lighter option.
- Use a sharp knife dipped in hot water to make clean slices when serving.
- Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake,Oreo Cheesecake,Red Velvet Oreo Dessert,Cream Cheese Frosting,Oreo Crust,Water Bath Cheesecake,Rich Cheesecake Recipe
