Red Velvet Oreo Cheesecake Recipe

Introduction

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, a rich combination of red velvet cake, creamy cheesecake, and a crunchy Oreo crust. Perfect for special occasions or whenever you want a decadent treat, its vibrant red layers and smooth texture are sure to impress.

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 the 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, then mix in the vanilla extract, cocoa powder, and red food coloring until fully combined and vibrant red. Pour this 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 the cheesecake 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

• Use room temperature cream cheese and eggs for a smooth, lump-free filling.
• Opt for gel food coloring for a brighter, more vibrant red color.
• Dip your knife in hot water and wipe it clean between slices for neat cuts.
• Substitute crushed graham crackers or chocolate cookies for the Oreo crust if desired.

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 fresh whipped cream 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 Oreos.

Can I make this cheesecake ahead of time?

Absolutely! You can prepare it a day in advance and store it in the refrigerator until ready to serve.

Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.6 from 126 reviews

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

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Description

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, featuring a crunchy Oreo crust, vibrant red velvet cheesecake layer, and a creamy cream cheese topping. Perfect for special occasions or whenever you want a decadent treat, this beautifully layered cheesecake combines rich flavors with a velvety texture and impressive presentation.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare the Oreo Crust: Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Mix the crumbs with melted unsalted butter until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the Red Velvet Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, unsweetened cocoa powder, and red food coloring until the mixture is fully combined and has a vibrant red color. Pour this batter evenly over the cooled Oreo crust.
3. Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with sugar until smooth. Add the vanilla extract and heavy cream, then beat until the mixture is light and fluffy. Carefully spread this cream cheese layer evenly over the red velvet cheesecake layer in the pan.
4. Bake the Cheesecake: Place the springform pan in the preheated oven and bake the cheesecake for 50 to 60 minutes. The edges should be set while the center remains slightly wobbly. After baking, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then remove it and refrigerate for at least 4 hours or overnight to fully set.
5. Prepare the Topping: Chill a mixing bowl, then whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe the whipped cream topping evenly over the chilled cheesecake. Garnish with additional Oreo crumbs for a decorative touch.
6. Serve & Enjoy: Carefully remove the sides of the springform pan. Slice the cheesecake with a clean knife, preferably dipped in hot water and wiped between slices for neat cuts. Serve chilled and enjoy your decadent Red Velvet Oreo Cheesecake!

Notes

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth and creamy filling.
• Vibrant Color: Use gel food coloring for a more intense, vibrant red hue.
• Clean Slices: Dip your knife in hot water and wipe it clean between slices for neat and attractive servings.
• Alternative Crusts: You can substitute Oreo cookies with graham crackers or other chocolate cookies if desired.
• Make Ahead: This cheesecake can be made a day in advance and stored in the refrigerator for convenience.
• Freezing Instructions: Freeze cheesecakes without whipped cream topping for up to 1 month. Thaw in the refrigerator and add the topping just before serving.
• Storage: Keep cheesecake refrigerated and covered for up to 5 days.

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

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Red Velvet Dessert, Oreo Crust, Cream Cheese Layer, Whipped Cream Topping, Holiday Dessert, Layered Cheesecake