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
Units
Scale
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