Red Velvet Oreo Cheesecake Recipe

Introduction

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, a stunning combination of rich red velvet cake, creamy cheesecake, and crunchy Oreo crust. Perfect for special occasions or anytime you crave something decadent and beautiful, this cheesecake is sure to impress with its vibrant layers and irresistible flavor.

Ingredients

• Oreo Crust:
• 24 Oreo cookies (crushed into fine crumbs)
• ¼ cup unsalted butter (melted)
• Red Velvet Cheesecake Layer:
• 24 oz cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• Cream Cheese Layer:
• 16 oz cream cheese (softened)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Oreo crumbs (for garnish)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Mix with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Step 2: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, cocoa powder, and red food coloring. Mix until fully combined and vibrant red. Pour the mixture over the cooled Oreo crust.
3. Step 3: In another bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and heavy cream, mixing until light and fluffy. Carefully spread this layer over the red velvet cheesecake layer.
4. Step 4: Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
5. Step 5: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with Oreo crumbs.
6. Step 6: Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

Tips & Variations

• Ensure cream cheese and eggs are at room temperature for a smooth filling and better texture.
• Use gel food coloring for a more intense red hue without altering the consistency.
• Dip your knife in hot water and wipe it clean between slices for neat, clean cuts.
• Substitute graham crackers or chocolate cookies for the crust to vary the flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, remove the whipped cream topping and freeze the cheesecake for up to 1 month. Thaw in the refrigerator and add the whipped cream topping just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, graham crackers or chocolate cookies work well as alternatives to Oreo cookies for the crust.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be prepared a day in advance and stored chilled in the refrigerator until ready to serve.

Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.7 from 89 reviews

• Author: Andria
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x

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Description

Experience the ultimate indulgence with this Red Velvet Oreo Cheesecake, featuring a crunchy Oreo cookie crust, a vibrant red velvet cheesecake layer, a smooth cream cheese topping, and a luscious whipped cream garnish. Perfect for special occasions or any decadent dessert craving, this cheesecake combines striking colors and rich flavors into one unforgettable treat that is sure to impress.

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Ingredients

Scale 1x2x3x

For the Oreo Crust

• 24 Oreo cookies (crushed into fine crumbs)
• ¼ cup unsalted butter (melted)

For the Red Velvet Cheesecake Layer

• 24 oz cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring

For the Cream Cheese Layer

• 16 oz cream cheese (softened)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Oreo crumbs (for garnish)

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Instructions

1. Prepare the Oreo Crust: Preheat your oven to 325°F (160°C). Crush the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake it for 10 minutes to set, then remove and set aside to cool.
2. Make the Red Velvet Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with granulated sugar until fully smooth and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in vanilla extract, unsweetened cocoa powder, and red food coloring until the batter achieves a vibrant red velvet hue. Pour this mixture over the cooled Oreo crust evenly.
3. Make the Cream Cheese Layer: In another bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and heavy cream, then whip until the mixture becomes light and fluffy. Gently spread this cream cheese layer over the red velvet cheesecake batter in the pan to create a contrasting top layer.
4. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake edges should be set while the center remains slightly jiggly. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool inside slowly for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and chill.
5. Prepare the Topping: Using a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe this whipped topping evenly over the chilled cheesecake surface. Garnish generously with Oreo crumbs to finish.
6. Serve & Enjoy: Carefully remove the sides of the springform pan. Slice the cheesecake into servings and serve chilled for the best texture and flavor experience.

Notes

• Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
• Use gel red food coloring for a vibrant, intense red velvet color.
• For neat cheesecake slices, dip your knife in hot water and wipe clean between cuts.
• You can substitute the Oreo crust with graham crackers or chocolate cookies if preferred.
• This cheesecake can be made a day ahead and refrigerated or frozen (without whipped cream topping) for up to 1 month.
• Let the cheesecake thaw completely in the fridge before adding the whipped cream topping, if frozen.
• Store leftover cheesecake covered in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cheesecake, Oreo crust cheesecake, layered cheesecake, holiday dessert, creamy cheesecake, red velvet dessert