Description
This Red Velvet Oreo Cheesecake is a show-stopping dessert that combines the richness of a creamy cheesecake with the indulgence of red velvet cake and the crunch of Oreo cookies. With a smooth, velvety cheesecake filling, an Oreo cookie crust, and a hint of cocoa, this dessert is perfect for special occasions or any time you want to wow your guests with something indulgent!
Ingredients
Scale
For the Oreo Crust:
- 24 Oreo cookies, crushed into fine crumbs
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp red food coloring (optional for vibrant color)
For the Topping:
- 6–8 Oreo cookies, roughly chopped
- Whipped cream (for garnish, optional)
- Red velvet cake crumbs or chocolate shavings (for garnish, optional)
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (165°C).
- Combine crushed Oreos and melted butter in a bowl until the mixture is evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
-
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add vanilla extract, eggs (one at a time), sour cream, heavy cream, flour, and cocoa powder. Beat until smooth.
- Mix in the red food coloring until you achieve the desired color.
- Pour the cheesecake batter into the cooled Oreo crust.
-
Bake:
- Bake for 45–50 minutes or until the edges are set, but the center still slightly jiggles when you gently shake the pan.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Once cooled, remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
-
Garnish & Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Top with chopped Oreos, whipped cream, and red velvet cake crumbs or chocolate shavings if desired.
- Slice and serve!
Notes
- For a more intense red velvet flavor, add a bit of buttermilk to the filling.
- This cheesecake can be made in advance and stored in the refrigerator for up to 3 days.
- If you prefer a no-bake version, consider using a no-bake cheesecake filling and chilling for several hours.
- Prep Time: 25 minutes
- Chilling Time: 4 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American