Red Velvet Oreo Cheesecake Recipe

Introduction

Indulge in the rich and creamy Red Velvet Oreo Cheesecake, a stunning dessert that combines classic red velvet flavors with the crunch of Oreo cookies. Perfect for special occasions or any time you want a show-stopping treat.

Ingredients

• 2 ½ cups Oreo cookie crumbs
• 5 tbsp unsalted butter, melted
• 16 oz (2 blocks) cream cheese, softened (for cheesecake batter)
• ¾ cup granulated sugar (for cheesecake batter)
• ¼ cup sour cream (for cheesecake batter)
• 2 large eggs
• 1 ½ tbsp cocoa powder
• 1 ½ tsp vanilla extract (for cheesecake batter)
• 1 tbsp red food coloring
• 16 oz (2 blocks) cream cheese, softened (for frosting topping)
• ¾ cup granulated sugar (for frosting topping)
• ¼ cup sour cream (for frosting topping)
• 1 ½ tsp vanilla extract (for frosting topping)
• ½ cup heavy cream
• 6-8 full-sized Oreo cookies, crushed (for garnish)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine 2 ½ cups Oreo cookie crumbs with 5 tbsp melted butter. Press firmly into the bottom of the prepared pan.
2. Step 2: Bake the crust for 8-10 minutes. Remove from oven and let cool while preparing the cheesecake batter.
3. Step 3: In a stand mixer, beat 16 oz softened cream cheese until smooth. Gradually add ¾ cup granulated sugar and 1 ½ tbsp cocoa powder; mix on low speed until just combined. Add 2 eggs one at a time, mixing only until each is incorporated. Do not overmix.
4. Step 4: In a small bowl, whisk together ¼ cup sour cream, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring. Pour into the cream cheese batter and mix on low speed until just combined and uniformly colored.
5. Step 5: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place the 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.
6. Step 6: Bake at 350°F (175°C) for 60-75 minutes, until the edges are set and the center has a slight wobble.
7. Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove the springform pan from the water bath and cool completely on a wire rack, about 2-3 hours. Cover loosely with plastic wrap.
8. Step 8: Refrigerate the cheesecake for at least 6-8 hours or overnight to fully set.
9. Step 9: To make the frosting, beat 16 oz softened cream cheese with ¾ cup sugar in a stand mixer until light and fluffy. Mix in ¼ cup sour cream and 1 ½ tsp vanilla extract. Gradually add ½ cup heavy cream, beating until light, airy, and spreadable.
10. Step 10: Remove the sides of the springform pan. Spread the cream cheese frosting evenly over the cheesecake. Garnish with crushed Oreo cookies. Slice with a sharp knife and serve immediately.

Tips & Variations

• For a smoother crust, pulse the Oreo cookies in a food processor until finely ground.
• If you prefer a less sweet frosting, reduce the sugar by a quarter cup.
• Use gel food coloring for a more vibrant red without affecting batter consistency.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Reheat slices gently at room temperature for 10-15 minutes before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop flavor.

How do I prevent cracks in my cheesecake?

Baking in a water bath helps prevent cracks by providing gentle, even heat and moisture during baking.

Red Velvet Oreo Cheesecake Recipe

---

★★★★★

4.5 from 72 reviews

• Author: Olivia
• Total Time: 9 hours 40 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

Indulge in this luscious Red Velvet Oreo Cheesecake, combining the rich flavors of red velvet and Oreo cookies with a creamy cheesecake base. Featuring a buttery Oreo crust, a vibrant red cheesecake layer, and a smooth cream cheese frosting topped with crushed Oreos, this decadent dessert is perfect for special occasions or a delightful treat any day.

---

Ingredients

Scale 1x2x3x

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

1. Prepare Pan and Crust: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine Oreo cookie crumbs with melted unsalted butter and press the mixture firmly into the bottom of the prepared pan to form the crust.
2. Bake and Cool Crust: Bake the crust for 8-10 minutes until set. Remove from oven and let cool while preparing the cheesecake batter.
3. Make Cheesecake Batter: In a stand mixer, beat softened cream cheese until smooth. Gradually add granulated sugar and cocoa powder, mixing on low speed until just combined. Add eggs one at a time, mixing only until incorporated to avoid overmixing.
4. Add Flavor and Color: In a separate bowl, whisk together sour cream, vanilla extract, and red food coloring. Pour this into the cheesecake batter and mix on low speed until uniformly colored and combined.
5. Prepare Water Bath and Bake: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, until edges are set and center has a slight wobble.
6. Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. Remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature (2-3 hours). Cover loosely with plastic wrap.
7. Chill Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6-8 hours or overnight to fully set.
8. Make Cream Cheese Frosting: Beat softened cream cheese with granulated sugar until light and fluffy in a stand mixer. Mix in sour cream and vanilla extract. Gradually add heavy cream, beating until the frosting is light, airy, and spreadable.
9. Assemble and Garnish: Remove sides of the springform pan. Spread cream cheese frosting evenly over the top of the chilled cheesecake. Garnish with crushed Oreo cookies. Slice and serve immediately.
10. Store: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Notes

• To prevent water from leaking into the cheesecake during the water bath, ensure the foil wrapping on the springform pan is secure and double layered if necessary.
• Room temperature ingredients help achieve a smooth batter and prevent lumps.
• Do not overmix the batter once eggs are added to avoid cracking during baking.
• The slight wobble in the center when baking indicates the cheesecake is perfectly baked and will set as it cools.
• Allow the cheesecake to chill overnight for best texture and flavor development.
• Use a sharp knife dipped in hot water to slice the cheesecake cleanly without cracking.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Oreo Cheesecake, Oreo crust cheesecake, creamy red velvet cheesecake, cream cheese frosting, water bath cheesecake