Red Velvet Oreo Cheesecake Recipe

Introduction

Indulge in the rich and creamy delight of Red Velvet Oreo Cheesecake. Combining classic red velvet flavors with a crunchy Oreo crust and a luscious cream cheese frosting, this dessert is perfect for any special occasion or a sweet 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 the mixture 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 large eggs one at a time, mixing only until each is incorporated. Do not overmix.
4. Step 4: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring. Pour this mixture 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 springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, or until the edges are set and the center has a slight wobble.
6. Step 6: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. Carefully 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. Step 7: Transfer the cheesecake to the refrigerator and chill for at least 6-8 hours, or ideally overnight, to fully set.
8. Step 8: In a stand mixer, beat 16 oz softened cream cheese with ¾ cup granulated sugar until light and fluffy. Mix in ¼ cup sour cream and 1 ½ tsp vanilla extract. Gradually add ½ cup heavy cream, beating until the frosting is light, airy, and reaches your desired spreadable consistency.
9. Step 9: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Garnish with crushed 6-8 Oreo cookies. Slice with a sharp knife and serve immediately.

Tips & Variations

• For a stronger Oreo flavor, mix some crushed cookies into the cheesecake batter before baking.
• If you prefer a less sweet topping, reduce the sugar in the frosting by a quarter cup.
• Use gel food coloring for a more vibrant red without altering the batter’s consistency.
• To avoid cracks, do not overmix the batter and use a water bath as directed for gentle, even baking.

Storage

Store any leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator for up to 5 days. When ready to serve, let it sit at room temperature for about 15 minutes for easier slicing. Reheat is not recommended as it may affect texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreo cookies with other chocolate sandwich cookies or even graham crackers for a different flavor and texture.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter, use room temperature ingredients, bake in a water bath, and cool the cheesecake gradually as instructed.

Red Velvet Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This Red Velvet Oreo Cheesecake is a luscious dessert combining the rich, creamy texture of classic cheesecake with the bold flavors of red velvet and Oreo cookies. The base features a buttery Oreo crumb crust, topped with a smooth red velvet-infused cream cheese batter baked in a water bath for a silky finish. Finished with a decadent cream cheese frosting and crushed Oreo garnish, this cheesecake is perfect for special occasions or indulgent treats.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 8 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 to prevent leaks. Combine 2 ½ cups Oreo cookie crumbs with 5 tablespoons melted unsalted butter and mix well. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
2. Bake and Cool Crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove from oven and let it cool completely while preparing the cheesecake batter.
3. Make Cheesecake Batter: In a stand mixer, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 1 ½ tablespoons cocoa powder, mixing on low speed until just combined. Add 2 large eggs one at a time, mixing only until each egg is incorporated to avoid overmixing and incorporating too much air.
4. Add Flavor and Color: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ teaspoons vanilla extract, and 1 tablespoon red food coloring. Pour this mixture into the cream cheese batter and gently mix on low speed until fully combined and the batter is evenly colored.
5. Prepare Water Bath and Bake: Pour the finished cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place the springform 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 to create a water bath that prevents cracking and ensures even baking. Bake at 350°F (175°C) for 60 to 75 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
6. Cool Cheesecake: After baking, turn off the oven but keep the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually. Remove the cheesecake from the water bath and place it on a wire rack to cool completely at room temperature for 2 to 3 hours. Cover loosely with plastic wrap during cooling.
7. Chill Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6 to 8 hours, preferably overnight, to allow it to fully set and develop flavors.
8. Make Cream Cheese Frosting: Using a stand mixer, beat 16 ounces of softened cream cheese with ¾ cup granulated sugar until light and fluffy. Add ¼ cup sour cream and 1 ½ teaspoons vanilla extract and mix until incorporated. Gradually pour in ½ cup heavy cream while continuing to beat until the frosting becomes light, airy, and spreadable.
9. Assemble and Garnish: Once the cheesecake is completely chilled, carefully remove the sides of the springform pan. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Sprinkle with crushed 6 to 8 Oreo cookies for garnish. Slice with a sharp knife and serve immediately for best texture and taste.
10. Store: Store any leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.

Notes

• Wrapping the springform pan with aluminum foil is crucial to prevent water from seeping into the cheesecake during the water bath baking process.
• Do not overmix the cheesecake batter after adding eggs to prevent air bubbles and cracks.
• Use room temperature cream cheese and sour cream for a smoother batter.
• Water bath baking helps achieve a creamy, crack-free cheesecake texture.
• For best results, chill the cheesecake overnight to allow the flavors to meld and the texture to set.
• The crushed Oreo garnish adds a crunchy texture contrast and enhances the Oreo flavor.
• Slicing the cheesecake with a hot, clean knife (running under warm water between slices) helps achieve clean cuts.

Keywords: Red Velvet Oreo Cheesecake, Oreo Cheesecake, Red Velvet Cheesecake, Cream Cheese Frosting, Water Bath Cheesecake