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
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 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.
- Bake and Cool Crust: Bake the crust for 8-10 minutes until set. Remove from oven and let cool while preparing the cheesecake batter.
- 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.
- 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.
- 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.
- 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.
- Chill Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6-8 hours or overnight to fully set.
- 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.
- 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.
- 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
