Indulgence meets creativity in this show-stopping Red Velvet Oreo Cheesecake. Combining the luscious flavor of red velvet with the irresistible crunch of Oreos, this dessert is a visual and flavorful delight. It’s perfect for holidays, birthdays, or whenever you want to make a bold and sweet statement. With its creamy cheesecake filling, Oreo crust, and vibrant red velvet swirls, this is the ultimate treat for Oreo and cheesecake lovers alike.
Why You’ll Love This Recipe?
- Stunning Appearance: The vibrant red velvet swirls give this cheesecake a gorgeous, festive look.
- Irresistible Flavor Combo: The classic tang of cheesecake pairs beautifully with the chocolatey crunch of Oreos and the sweet richness of red velvet.
- Party-Ready: It’s an impressive dessert that’s perfect for special occasions or family gatherings.
- Make-Ahead Friendly: Cheesecake tastes even better the next day, making it ideal for prepping ahead of time.
Ingredients
- 24 Oreo cookies (for the crust)
- 5 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon red food coloring
- 1/3 cup cocoa powder
- Additional crushed Oreos for garnish (optional)
Full list of ingredients and measurements below.
Directions
Step 1: Make the Oreo Crust
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a bag and smashing them with a rolling pin. Combine the crumbs with melted butter and press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake.
Step 3: Create the Red Velvet Swirl
Separate about 1 cup of the cheesecake batter into a small bowl. Add the cocoa powder and red food coloring, mixing until the batter is a vibrant red.
Step 4: Layer and Swirl
Pour the plain cheesecake batter over the chilled crust. Drop dollops of the red velvet batter on top, then use a skewer or knife to swirl it gently for a marbled effect.
Step 5: Bake
Preheat your oven to 325°F (160°C). Place the cheesecake in a water bath (to keep it moist) and bake for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Step 6: Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or overnight for the best texture. Before serving, garnish with additional crushed Oreos if desired.
Expert Tips and Tricks
- Room Temperature Ingredients: Make sure all ingredients are at room temperature for a smooth batter with no lumps.
- Avoid Overmixing: Overmixing introduces too much air, which can cause the cheesecake to crack. Mix just until combined.
- Water Bath Hack: Wrap the outside of your springform pan with foil to prevent water from seeping in during the water bath.
- Perfect Swirls: Don’t over-swirl the red velvet batter—less is more for a stunning marbled effect.
Recipe Variations
- Mini Cheesecakes: Use a muffin tin with cupcake liners to create individual-sized Red Velvet Oreo Cheesecakes.
- Gluten-Free Option: Substitute gluten-free chocolate sandwich cookies for the Oreo crust.
- Chocolate Lovers’ Twist: Add a drizzle of melted chocolate over the top for extra indulgence.
Serving Suggestions
This Red Velvet Oreo Cheesecake pairs perfectly with:
- Hot Beverages: Serve with a cup of coffee, espresso, or hot cocoa for a cozy dessert pairing.
- Festive Sides: Add whipped cream, fresh raspberries, or a drizzle of chocolate syrup for a decadent presentation.
- Celebratory Drinks: Pair with champagne or a sweet dessert wine for special occasions.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better the next day. Make it up to 2 days in advance and store it in the fridge.
2. How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and cool the cheesecake gradually in the oven before refrigerating.
3. Can I freeze this cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
4. What size springform pan should I use?
A standard 9-inch springform pan works perfectly for this recipe.
Conclusion
The Best Red Velvet Oreo Cheesecake is the perfect blend of flavors and textures—rich, creamy, chocolatey, and undeniably festive. It’s a dessert that will wow your guests and satisfy every sweet tooth. Try it for your next celebration, and watch it disappear from the table in no time!
Print
The Best Red Velvet Oreo Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Oreo Cheesecake combines the rich, velvety flavor of red velvet cake with the creamy indulgence of cheesecake and the crunch of Oreo cookies. Perfect for special occasions or when you want to impress your guests, this dessert is as stunning as it is delicious.
Ingredients
For the Oreo Crust:
- 2 cups Oreo cookie crumbs (about 20 cookies, filling included)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1 tbsp red food coloring (gel preferred)
- 1 cup crushed Oreos (about 10 cookies)
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Crushed Oreos and red velvet cake crumbs (for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Mix the Oreo cookie crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing just until combined.
- Stir in sour cream, buttermilk, and vanilla extract.
- Sift in cocoa powder and mix until smooth. Add red food coloring and adjust for desired color.
- Fold in the crushed Oreos gently.
- Pour the filling over the prepared crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Pour hot water into the larger dish to create a water bath, about halfway up the side of the springform pan.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven, cool to room temperature, and refrigerate for at least 6 hours or overnight.
- Make the Topping:
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish with crushed Oreos and red velvet crumbs.
Notes
- For a cleaner slice, wipe the knife clean between cuts.
- You can skip the red food coloring if you prefer a natural look.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40G
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg