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.
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). 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.
- 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.
- 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.
- 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.
- 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.
- 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
