Description

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, featuring a crunchy Oreo crust, a vibrant red velvet cheesecake layer, and a smooth cream cheese topping. Perfect for special occasions or any time you crave a decadent, beautiful treat that impresses both in taste and presentation.

Ingredients

Scale

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

Prepare the Oreo Crust: 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 well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
Make the Red Velvet Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cocoa powder, and red food coloring until the mixture is fully combined and has a vibrant red color. Pour this batter over the cooled Oreo crust evenly.
Make the Cream Cheese Layer: In a separate bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and heavy cream, then whip the mixture until it becomes light and fluffy. Gently spread this layer over the red velvet cheesecake layer in the springform pan.
Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center remains slightly wobbly. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about 1 hour. Afterwards, remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Prepare the Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake. Finish by garnishing with Oreo crumbs.
Serve & Enjoy: Carefully remove the cheesecake from the springform pan. Slice using a knife dipped in hot water and wiped clean between cuts for clean slices. Serve the cheesecake chilled and enjoy the rich layers and delightful textures.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling.
Use gel food coloring for a more vibrant red velvet color.
Dip your knife in hot water and wipe between slices for clean cuts.
Graham crackers or chocolate cookies can substitute for Oreo crust if desired.
The cheesecake can be made a day ahead and stored refrigerated.
Freeze without whipped cream topping for up to 1 month; thaw in fridge and add topping before serving.
Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Oreo Cheesecake, Oreo crust cheesecake, red velvet dessert, layered cheesecake, holiday dessert, creamy cheesecake, chocolate cookie crust