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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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