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Red Velvet Oreo Cheesecake Recipe

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★★★★★

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.

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

  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

Find it online: https://cookwithyana.com/red-velvet-oreo-cheesecake-recipe-2/