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
