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Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.5 from 124 reviews

Indulge in this decadent Red Velvet Oreo Cheesecake, combining a rich Oreo cookie crust with a velvety red velvet cheesecake filling packed with Oreo chunks and topped with dark chocolate and whipped cream. This luscious dessert is perfect for special occasions or any time you crave a creamy, chocolatey treat with a hint of festive red velvet charm.

Ingredients

Scale

Oreo Cookie Crust

  • 2 cups Oreo cookie crumbs (about 25 cookies with centers) – 200g
  • 1/4 cup granulated sugar – 50g
  • 1/4 cup (4 Tbsp) salted butter, melted – 56g

Red Velvet Cheesecake

  • 3 cups (3 packages of 8 oz each) full-fat cream cheese, room temperature – 678g
  • 1 cup granulated sugar – 200g
  • 1/2 cup full-fat sour cream, room temperature – 128g
  • 1 1/2 Tbsp vanilla extract or vanilla bean paste – 18g
  • 1 1/2 Tbsp heavy whipping cream, room temperature – 22g
  • 3 Tbsp cornstarch – 24g
  • 2 tsp red gel food coloring
  • 3 large eggs, room temperature – 168g
  • 1/2 cup chopped Oreos (about 8 cookies) – 45g

Garnish

  • 1/2 cup dark chocolate chips or chopped chocolate, melted – 80g
  • Whipped cream
  • 1/4 cup chopped Oreos – 30g

Instructions

  1. Prepare the crust: Mix Oreo cookie crumbs, granulated sugar, and melted salted butter in a bowl until fully combined. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Chill while preparing the filling.
  2. Make the cheesecake filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until fully incorporated. Mix in full-fat sour cream, vanilla extract, heavy whipping cream, and cornstarch until the batter is smooth and velvety. Add red gel food coloring and mix until the red velvet color is evenly distributed.
  3. Add eggs and Oreos: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Gently fold in the chopped Oreos, distributing them evenly throughout the batter.
  4. Bake the cheesecake: Pour the batter into the prepared Oreo crust. Bake in a preheated oven at 325°F (163°C) for approximately 60-70 minutes, or until the center is almost set but slightly jiggly when shaken. Avoid overbaking to prevent cracks.
  5. Cool and chill: Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then chill it in the refrigerator for at least 4 hours or overnight to allow it to set completely.
  6. Add garnish and serve: Before serving, drizzle melted dark chocolate over the top of the cheesecake and spread or pipe whipped cream as desired. Sprinkle the remaining chopped Oreos over the top for extra texture and decoration. Slice and enjoy!

Notes

  • Use full-fat cream cheese and dairy products for optimal texture and flavor.
  • Make sure all dairy ingredients and eggs are at room temperature for a smooth, lump-free batter.
  • Avoid overmixing the batter to prevent excess air, which can cause cracks during baking.
  • Baking at a lower temperature helps ensure even cooking and prevents cracking.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Use a springform pan for easy removal and presentation.
  • Red gel food coloring provides a vibrant color without thinning the batter.
  • Chilling the crust before pouring the batter helps it stay firm and crisp.

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Chocolate Cheesecake, Dessert, Holiday Dessert, Cream Cheese Dessert

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