Red Velvet Oreo Cheesecake Recipe

Introduction

Indulge in a decadent Red Velvet Oreo Cheesecake that combines the classic flavors of rich cream cheese, cocoa, and vibrant red velvet with the satisfying crunch of Oreo cookies. This dessert is perfect for special occasions or whenever you want a show-stopping treat.

Ingredients

• 24 Oreo cookies (crushed finely)
• 4 tbsp unsalted butter (melted)
• 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 (adjust for deeper color)
• 8 crushed Oreo cookies (for folding into the batter)
• 1 cup whipped cream or cream cheese frosting (optional, for topping)
• Crushed Oreos or chocolate shavings for garnish (optional)

Instructions

1. Step 1: Prepare the crust by mixing the finely crushed Oreo cookies with melted butter until combined. Press the mixture evenly into the bottom of a springform pan and bake briefly or chill until set.
2. Step 2: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Scrape down the sides frequently to ensure even mixing.
3. Step 3: Add vanilla extract, cocoa powder, and sour cream to the cream cheese. Mix until just blended.
4. Step 4: Stir in the red food coloring on low speed until the batter turns a deep, uniform red.
5. Step 5: Incorporate the eggs one at a time, mixing gently after each addition to avoid over-beating. Stop mixing as soon as the yellow streaks disappear.
6. Step 6: Fold in the crushed Oreo cookies carefully using a spatula.
7. Step 7: Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan on a baking sheet.
8. Step 8: Bake at 325°F (160°C) for 60 to 75 minutes, until the edges are set but the center still slightly wobbles.
9. Step 9: Turn off the oven and leave the cheesecake inside to cool gradually, preventing cracks.
10. Step 10: Once cooled to room temperature, wrap and refrigerate the cheesecake for at least 6 hours, preferably overnight, to firm up.
11. Step 11: Before serving, optionally top with whipped cream or cream cheese frosting and garnish with crushed Oreos or chocolate shavings.

Tips & Variations

• Use gel-based food coloring for a more vibrant red without adding extra liquid to the batter.
• For a gluten-free version, use gluten-free Oreo cookies or an alternative chocolate cookie crust.
• Chilling the cream cheese before mixing helps achieve a smoother batter.
• If you prefer a less sweet cheesecake, reduce the sugar slightly, but keep enough to balance the cocoa and red velvet flavors.
• Consider adding a splash of white vinegar or lemon juice for a subtle tang that enhances the red velvet flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors. For best texture, allow slices to come to room temperature for 15–20 minutes before serving. You can freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is ideal for cheesecakes because it allows easy removal without damaging the sides. If you don’t have one, you can use a regular cake pan, but make sure to line it well with parchment paper and carefully invert the cheesecake onto a plate after cooling.

Why does the cheesecake sometimes crack on top?

Cracking often happens when the batter is over-mixed, too much air is incorporated, or the cheesecake cools too quickly. To prevent cracks, mix gently, bake at a moderate temperature, and allow the cheesecake to cool gradually in the turned-off oven.

Red Velvet Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

A decadent and visually stunning Red Velvet Oreo Cheesecake combining the rich creaminess of classic cheesecake with the bold flavors of red velvet cake and crunchy Oreo cookies. Featuring a crunchy Oreo crust, a silky cheesecake filling with a vibrant red hue, and optional whipped cream or cream cheese frosting topping, this dessert is perfect for special occasions or any indulgent treat.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 40 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreo cookies, crushed finely
• 4 tbsp unsalted butter, melted

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 (adjust for deeper color)
• 8–10 Oreo cookies, crushed (for folding into the batter)

Topping (Optional)

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

Instructions

1. Prepare the crust: Crush 24 Oreo cookies finely and combine with 4 tablespoons of melted unsalted butter. Press this mixture evenly into the bottom of a springform pan to form the crust. Pre-bake the crust as specified and then allow it to cool completely before adding the filling.
2. Beat cream cheese: In a large mixing bowl, beat the room-temperature cream cheese until silky and lump-free, scraping down the sides frequently to ensure even blending and a smooth texture.
3. Add flavorings: Gently blend in the vanilla extract, unsweetened cocoa powder, and sour cream until just combined. Then mix in the red gel food coloring slowly on low speed until the batter achieves a uniform deep scarlet color.
4. Incorporate eggs: Add the eggs one at a time, mixing just until each egg is fully incorporated and no yellow streaks remain. Avoid over-mixing to prevent excess air that can cause cracking.
5. Fold in Oreos: Using a spatula, gently fold in the crushed 8–10 Oreo cookies, carefully combining without deflating the batter.
6. Assemble and bake: Pour the cheesecake batter over the pre-baked and cooled Oreo crust. Place the springform pan on a baking sheet to catch any drips or spills. Lower the oven temperature to 325°F (160°C) and bake for 60 to 75 minutes until the outer edges are set but the center still slightly wobbles when nudged.
7. Cool gradually: Turn off the oven immediately after baking and leave the cheesecake inside to cool gradually for about 1 hour to prevent cracking due to sudden temperature changes.
8. Refrigerate: Remove from the oven, unwrap the cheesecake, and refrigerate for a minimum of 6 hours, preferably overnight, to allow it to fully set and develop flavor.
9. Serve with topping: Before serving, optionally spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings for an extra decorative touch.

Notes

• Do not overbeat the batter after adding eggs to prevent cracks in the cheesecake.
• Using gel food coloring ensures a vibrant red color without adding excessive liquid.
• Gradual cooling in the turned-off oven helps to avoid sudden temperature shocks that cause cracks.
• Chilling overnight improves texture and flavor.
• Optional toppings add extra creaminess and visual appeal.
• Use a springform pan for easy removal of the cheesecake.

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