Red Velvet Oreo Cheesecake Recipe

Introduction

This Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of red velvet cake and crunchy Oreo cookies. It’s a show-stopping dessert perfect for special occasions or whenever you crave something indulgent and colorful.

Ingredients

• 24 Oreo cookies
• 4 tbsp unsalted butter
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp red food coloring
• 8 crushed Oreo cookies (8–10 cookies)
• 1 cup whipped cream or cream cheese frosting
• Crushed Oreos or chocolate shavings for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Crush the 24 Oreo cookies finely and mix them with melted unsalted butter. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake the crust for 10 minutes, then allow it to cool completely.
2. Step 2: In a large mixing bowl, beat the room-temperature cream cheese until silky and smooth, scraping down the sides frequently to prevent lumps.
3. Step 3: Gently blend in the vanilla extract, sour cream, and cocoa powder until well combined. Add the red food coloring and mix on low speed until the batter is a uniform deep red.
4. Step 4: Add the eggs one at a time, mixing just until each is incorporated—avoid over-mixing to prevent cracks. Fold in the crushed Oreo cookies gently with a spatula.
5. Step 5: Pour the batter over the cooled crust in the springform pan. Place the pan on a baking sheet and lower the oven temperature to 325°F (160°C). Bake for 60 to 75 minutes, or until the edges are set and the center has a slight wobble.
6. Step 6: Turn off the oven immediately after baking and leave the cheesecake inside with the door slightly open to cool slowly for about an hour. Then, transfer to a wire rack to cool to room temperature.
7. Step 7: Wrap the cooled cheesecake tightly and refrigerate for at least 4 hours or overnight to set completely.
8. Step 8: Before serving, spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings for extra texture and flavor.

Tips & Variations

• Use gel food coloring for a vibrant red without watering down the batter.
• For a gluten-free version, substitute Oreo cookies with gluten-free chocolate sandwich cookies.
• Avoid over-mixing eggs to prevent cracks and dense texture in your cheesecake.
• Let the cheesecake cool gradually in the oven with the door ajar to avoid sudden temperature changes.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To keep the crust crisp, do not freeze. When ready to serve, let the cheesecake sit at room temperature for 15–20 minutes for the best texture. If frozen, thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red food coloring instead of gel?

Yes, you can use regular liquid red food coloring, but gel coloring is preferred because it provides a more intense color without adding extra liquid that could affect the cheesecake’s texture.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid over-mixing the batter, bake at a lower temperature, and allow the cheesecake to cool gradually in the turned-off oven with the door slightly open. Also, don’t remove it from the pan until it’s completely chilled.

Red Velvet Oreo Cheesecake Recipe

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4.5 from 153 reviews

This Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of red velvet and Oreo cookies. Featuring a buttery Oreo crust and a vibrant red batter studded with chopped Oreos, this dessert is finished with whipped cream or cream cheese frosting and garnished with crushed Oreos or chocolate shavings. Perfect for celebrations or whenever you crave a decadent treat.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 10 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreo cookies
• 4 tbsp unsalted butter, melted

Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp red food coloring (gel preferred)
• 8–10 Oreo cookies, crushed

Topping

• 1 cup whipped cream or cream cheese frosting
• Crushed Oreos or chocolate shavings for garnish

Instructions

1. Prepare the crust: Preheat the oven and finely crush 24 Oreo cookies. Mix the crushed Oreos with melted unsalted butter until the texture resembles wet sand. Press this mixture firmly into the base of a springform pan to form an even crust. Bake briefly if desired or chill to set.
2. Beat cream cheese: In a large mixing bowl, beat the room-temperature cream cheese until silky and lump-free. Scrape down the bowl’s sides frequently to ensure even consistency, avoiding graininess in the cheesecake.
3. Add flavor components: Gently blend in vanilla extract, sour cream, unsweetened cocoa powder, and red food coloring using a low speed until the batter turns a uniform deep scarlet color.
4. Incorporate eggs: Add the eggs one at a time, mixing just until each egg is fully incorporated without visible yolk streaks. Avoid over-mixing to prevent too much air incorporation, which can cause cracking.
5. Fold in Oreos: Delicately fold in the 8–10 crushed Oreos using a spatula to evenly distribute without deflating the batter.
6. Assemble and bake: Pour the batter over the pre-baked and cooled Oreo crust in the springform pan. Place the pan on a baking sheet for stability. Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
7. Cool gradually: Turn off the oven immediately after baking and leave the cheesecake inside with the door closed to cool slowly, preventing temperature shock and cracks.
8. Refrigerate: After cooling at room temperature, wrap the cheesecake tightly and refrigerate it for several hours or overnight to fully set and develop flavors.
9. Add topping and garnish: Before serving, spread whipped cream or cream cheese frosting evenly over the cheesecake’s surface. Garnish with crushed Oreos or chocolate shavings for extra texture and visual appeal.

Notes

• Ensure cream cheese is at room temperature for a smooth batter.
• Use gel red food coloring for a vibrant, true red color without thinning the batter.
• Do not overbeat eggs to keep the cheesecake dense and crack-free.
• Slow cooling is crucial to prevent cracks on the cheesecake surface.
• Chill the cheesecake overnight for best texture and flavor.
• Use a water bath if desired to further reduce cracking, though not required.
• The whipped cream or cream cheese frosting can be sweetened to taste.

Keywords: red velvet cheesecake, Oreo cheesecake, cheesecake recipe, dessert, red velvet, Oreo, creamy cheesecake, holiday dessert