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Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.4 from 216 reviews

This Red Velvet Oreo Cheesecake is a decadent dessert featuring a rich Oreo crust, a velvety red velvet cream cheese layer, topped with a creamy classic cheesecake layer and finished with a luscious chocolate ganache. Perfect for special occasions or an indulgent treat, it combines the classic flavors of red velvet and Oreo in a creamy, baked cheesecake form.

Ingredients

Scale

Crust

  • 2 ½ cups Oreo cookie crumbs (about 25–30 cookies, crushed)
  • 5 tbsp unsalted butter, melted

Red Velvet Cheesecake Layer

  • 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

Classic Cheesecake Layer

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tsp vanilla extract

Chocolate Ganache

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

For Garnish

  • Whipped cream
  • Oreo cookie crumbs
  • Whole Oreos

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: In a bowl, mix Oreo cookie crumbs with melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes to set it. Remove and let it cool while preparing the filling.
  4. Prepare Red Velvet Layer: In a large bowl, beat 16 oz softened cream cheese with ¾ cup sugar until smooth and creamy. Add ¼ cup sour cream, 2 eggs, cocoa powder, vanilla extract, and red food coloring. Mix thoroughly to combine into a smooth red velvet batter.
  5. Assemble Red Velvet Layer: Pour the red velvet batter evenly over the cooled Oreo crust and smooth the surface with a spatula.
  6. Prepare Classic Cheesecake Layer: In another bowl, beat 16 oz softened cream cheese with ¾ cup sugar until smooth. Add ¼ cup sour cream, 2 eggs, and vanilla extract. Mix until fully incorporated and creamy.
  7. Top Red Velvet Layer: Carefully pour the classic cheesecake mixture over the red velvet layer, smoothing the top evenly to create two distinct layers.
  8. Bake Cheesecake: Bake at 325°F (163°C) for 50-60 minutes until the edges are set but the center still has a slight jiggle to it, indicating it’s perfectly baked.
  9. Cool in Oven: Turn off the oven, crack the door slightly open, and leave the cheesecake inside for 1 hour. This helps prevent cracks by allowing gentle cooling.
  10. Chill Cheesecake: Remove from oven, then refrigerate for at least 6 hours or overnight to fully set and chill.
  11. Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until hot but not boiling. Pour it over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy chocolate ganache forms.
  12. Apply Ganache and Garnish: Let the ganache cool slightly, then pour it evenly over the chilled cheesecake. Garnish with whipped cream, additional Oreo cookie crumbs, and whole Oreos as desired.

Notes

  • Make sure all cream cheese is softened to room temperature for smooth batter.
  • A springform pan is essential for easy removal of the cheesecake.
  • Do not overbake the cheesecake to keep the center creamy and prevent cracking.
  • Use high-quality cocoa powder and cream cheese for best flavor.
  • Let the ganache cool slightly before pouring to avoid melting the cheesecake top layer.
  • Refrigerating overnight improves texture and flavor development.

Keywords: Red Velvet Oreo Cheesecake, Oreo Cheesecake, Red Velvet Dessert, Baked Cheesecake, Chocolate Ganache Cheesecake

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