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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/red-velvet-oreo-cheesecake-recipe/