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 a crunchy Oreo crust. Perfect for special occasions or whenever you want a truly decadent treat, this cheesecake is as beautiful as it is delicious.
Ingredients
- 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
- Step 1: Preheat your oven to 325°F (160°C). Crush the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- 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.
- 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 cream cheese layer over the red velvet cheesecake layer.
- 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.
- 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 and garnish with Oreo crumbs.
- 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 cheesecake filling.
- Use gel food coloring for a more intense red color.
- Dip your knife in hot water and wipe it clean between slices for neat, clean cuts.
- Graham crackers or chocolate cookies can be used as an alternative crust.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (without the whipped cream topping) for up to 1 month. Thaw in the refrigerator before adding the whipped cream topping and 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 are excellent 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 in the refrigerator until ready to serve.
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Red Velvet Oreo Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
Description
Experience the ultimate indulgence with this Red Velvet Oreo Cheesecake, combining a crunchy Oreo cookie crust, a vibrant and smooth red velvet cheesecake layer, and a creamy classic cream cheese topping. Finished with whipped cream and Oreo crumb garnish, this stunning dessert is perfect for special occasions and sure to impress both seasoned bakers and beginners alike.
Ingredients
Scale
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
- Prepare the Oreo Crust: Preheat your oven to 325°F (160°C). Use a food processor to crush the Oreo cookies into fine crumbs. Mix these crumbs with melted butter until combined, then firmly press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the Red Velvet Cheesecake Layer: In a large bowl, beat softened cream cheese with granulated sugar until the mixture is smooth. Add the eggs one at a time, mixing well after each addition. Incorporate vanilla extract, unsweetened cocoa powder, and red food coloring, beating until the batter is fully combined and vibrantly red. Pour this batter over the cooled Oreo crust evenly.
- Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and heavy cream, then mix until the mixture becomes light and fluffy. Carefully spread this creamy layer over the red velvet cheesecake layer, ensuring an even layer.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes, or until the edges are set but the center remains slightly wobbly. After baking, turn off the oven, crack open the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove the cheesecake and refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Topping: Chill a mixing bowl and whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe this whipped cream evenly over the chilled cheesecake and garnish with additional Oreo crumbs for an irresistible finish.
- Serve & Enjoy: Carefully remove the sides of the springform pan. Slice the cheesecake into 12 portions using a knife dipped in hot water and wiped clean between cuts for neat slices. Serve chilled and enjoy your decadent Red Velvet Oreo Cheesecake.
Notes
- Ensure cream cheese and eggs are at room temperature before mixing for a smooth filling.
- Use gel food coloring to achieve a more intense and vibrant red color in the cheesecake layer.
- For clean slices, dip your knife in hot water and wipe it between cuts.
- Alternative crust options include graham crackers or other chocolate cookies.
- The cheesecake can be made a day ahead and stored in the refrigerator.
- Freeze the cheesecake without the whipped cream topping for up to one month; thaw in the refrigerator before adding topping.
- 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 Oreo Cheesecake, Oreo crust, cheesecake recipe, red velvet dessert, holiday cheesecake, layered cheesecake
