Introduction

This Red Velvet Oreo Cheesecake is a decadent dessert that combines rich cream cheese layers with a chocolatey Oreo crust. Its striking red color and smooth texture make it perfect for special occasions or whenever you’re craving something indulgent.

Red Velvet Oreo Cheesecake Recipe - Recipe Image

Ingredients

2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
5 tbsp unsalted butter, melted
16 oz (2 blocks) cream cheese, softened (for red velvet layer)
¾ cup granulated sugar (for red velvet layer)
¼ cup sour cream (for red velvet layer)
2 large eggs (for red velvet layer)
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract (for red velvet layer)
1 tbsp red food coloring
16 oz (2 blocks) cream cheese, softened (for cheesecake layer)
¾ cup granulated sugar (for cheesecake layer)
¼ cup sour cream (for cheesecake layer)
2 large eggs (for cheesecake layer)
1 ½ tsp vanilla extract (for cheesecake layer)
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Whipped cream (for garnish)
Oreo cookie crumbs (for garnish)
Whole Oreos (for garnish)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Combine the Oreo cookie crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: Bake the crust for 8-10 minutes, then remove from the oven and allow it to cool completely.
Step 4: In a large bowl, beat 16 oz cream cheese and ¾ cup sugar until smooth and creamy.
Step 5: Add ¼ cup sour cream, 2 eggs, 1 ½ tbsp cocoa powder, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring to the cream cheese mixture. Mix until fully combined to create the red velvet batter.
Step 6: Pour the red velvet batter evenly over the cooled crust and spread it out smoothly.
Step 7: In another bowl, beat the remaining 16 oz cream cheese and ¾ cup sugar until smooth.
Step 8: Add ¼ cup sour cream, 2 eggs, and 1 ½ tsp vanilla extract to this mixture. Mix thoroughly until fully incorporated.
Step 9: Carefully pour this cheesecake layer over the red velvet batter and smooth the top with a spatula.
Step 10: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 11: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 12: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to set completely.
Step 13: To make the chocolate ganache, heat ½ cup heavy cream in a saucepan until hot but not boiling.
Step 14: Pour the hot cream over ¾ cup semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
Step 15: Allow the ganache to cool slightly, then pour it evenly over the chilled cheesecake.

Tips & Variations

Make sure the cream cheese is softened to room temperature to avoid lumps and achieve a smooth batter.
You can substitute the red food coloring with beet juice for a natural coloring alternative.
Top with crushed Oreos and a dollop of whipped cream for an extra decorative touch.
This cheesecake can be made a day ahead to allow the flavors to meld perfectly.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, bring slices to room temperature for about 20 minutes before serving. This cheesecake is best enjoyed chilled and does not freeze well because of the cream cheese texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder works fine, but it may slightly change the flavor and color intensity of the red velvet layer.

Do I need a water bath to bake this cheesecake?

This recipe does not require a water bath. Baking at a lower temperature and letting the cheesecake rest in the oven after baking helps prevent cracks and ensures a creamy texture.