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Oreo Red Velvet Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 420 minutes
  • Yield: 12 servings 1x

Description

Decadent Red Velvet Oreo Cheesecake with a creamy filling, Oreo crust, and optional red velvet swirl. A show-stopping dessert perfect for any occasion.

Ingredients

Scale
  • 36 Oreo cookies (Red Velvet flavor preferred, or regular), finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (900g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring (gel recommended)
  • 4 large eggs, at room temperature
  • 1/4 cup (30g) all-purpose flour
  • 6 Red Velvet Oreo cookies, coarsely chopped
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon red food coloring (gel recommended)
  • 2 tablespoons milk
  • Whipped cream
  • Crushed Red Velvet Oreo cookies
  • Fresh raspberries or strawberries

Instructions

  1. Crush the Oreos finely using a food processor or in a zip-top bag with a rolling pin.
  2. In a medium bowl, combine crushed Oreos with melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. (Optional) Pre-bake the crust at 350°F (175°C) for 8-10 minutes. Let cool completely.
  5. Beat softened cream cheese until smooth.
  6. Gradually add sugar, beating until well combined.
  7. Incorporate sour cream and vanilla extract until just combined.
  8. Add red food coloring and mix until evenly colored.
  9. Sprinkle in flour and mix until just combined.
  10. Add eggs one at a time, beating well after each addition.
  11. Gently fold in chopped Red Velvet Oreo cookies.
  12. In a small bowl, combine softened cream cheese, sugar, vanilla extract, red food coloring, and milk.
  13. Beat until smooth and creamy.
  14. Pour cheesecake filling into the prepared Oreo crust.
  15. If using the swirl, drop spoonfuls of the red velvet mixture over the filling and gently swirl with a knife or skewer.
  16. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  17. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  18. Bake at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
  19. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  20. Remove from the water bath and let cool completely on a wire rack.
  21. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  22. Carefully remove the cheesecake from the springform pan.
  23. Garnish with whipped cream, crushed Oreo cookies, and fresh berries (optional).
  24. Slice and serve chilled.

Notes

  • Use room temperature cream cheese and eggs for a smooth filling.
  • Don’t overmix the filling to prevent cracking.
  • The water bath is essential for a creamy, crack-free cheesecake.
  • Cool the cheesecake gradually in the oven to prevent cracking.
  • Chill the cheesecake for at least 6 hours to allow it to fully set.
  • Feel free to experiment with different flavors and toppings.
  • Store leftover cheesecake in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes

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Find it online: https://recipefantastic.com/oreo-red-velvet-cheesecake/