Description
This Red Velvet Oreo Cheesecake is a show-stopping dessert that combines the tangy richness of cheesecake with the irresistible flavors of red velvet and Oreo cookies. With a creamy, velvety texture and a decadent crust, it’s the perfect dessert for any occasion, from birthdays to holiday celebrations.
Ingredients
Scale
For the Crust:
- 20 Oreo Cookies (crushed)
- 1/4 cup Unsalted Butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3 large Eggs
- 1/2 cup Sour Cream
- 1/2 cup Heavy Cream
- 2 tbsp All-Purpose Flour
- 1 tbsp Cocoa Powder
- 1/2 cup Red Velvet Cake Mix (dry)
- 1/2 tsp Red Gel Food Coloring (optional, for a brighter red color)
For the Topping:
- 6–8 Oreo Cookies, crumbled (optional)
- Whipped Cream (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- For the crust: Place the Oreo cookies in a food processor and pulse until finely crushed. Add the melted butter and pulse again until combined. Press the mixture into the bottom of the prepared pan to form a firm crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- For the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, beating well after each addition. Then add the sour cream, heavy cream, flour, cocoa powder, and red velvet cake mix, and beat until smooth.
- Add the red gel food coloring (if using) to achieve the desired red color. Mix until evenly combined.
- Pour the cheesecake filling over the prepared crust in the pan, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for 55-65 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
- After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or overnight for the best results.
- Before serving, top with crumbled Oreos and whipped cream (optional). Slice and enjoy!
Notes
- If you prefer a smoother top, you can run a butter knife around the edges of the cheesecake before baking to prevent cracks.
- This cheesecake can be made ahead and stored in the fridge for up to 3 days.
- You can add a drizzle of chocolate ganache or cream cheese frosting for an extra indulgent finish.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Keywords: red velvet, cheesecake, Oreo, dessert, holiday, indulgent