Introduction

Red Velvet Oreo Cheesecake is a decadent dessert combining the rich creaminess of cheesecake with the bold flavors of red velvet and Oreo cookies. This indulgent treat features a cookie crust, vibrant red filling, and chocolatey toppings that are sure to impress at any gathering.

The image shows a cake cut into slices, each slice with a bright red base layer that looks smooth and soft. On top of the red base is a thick layer of dark brown chocolate spread, with a drizzle pattern across the surface. Above the chocolate layer, there is a generous swirl of white cream, looking light and fluffy. The cream is decorated with crushed dark chocolate cookie crumbs and two long, split chocolate cookies placed parallel on each slice. The cake sits on a white marbled surface, with some cookie crumbs scattered around. A woman's hand is holding one slice above the rest. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
3 cups (3 – 8 oz. packages) 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)
1/2 cup dark chocolate chips or chopped chocolate, melted (80g)
Whipped cream, for topping
1/4 cup chopped Oreos (30g), for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray an 8-inch springform pan with non-stick baking spray, place a parchment paper round on the bottom, and spray the parchment as well.
Step 2: Crush 25 Oreo cookies in a food processor until fine crumbs form. Add 1/4 cup sugar and melted butter, then pulse until the mixture is evenly moistened.
Step 3: Press the cookie crumb mixture firmly into the pan, covering the bottom and about two-thirds up the sides. Bake for 9–10 minutes, then remove and cool on a wire rack. Lower the oven temperature to 300°F (150°C).
Step 4: Beat the cream cheese in a large bowl with a mixer on medium to medium-high speed for 4–5 minutes until smooth and creamy. Scrape the bowl periodically.
Step 5: Add the sugar, sour cream, vanilla, heavy cream, cornstarch, and red gel food coloring. Mix on low speed until combined, scraping the sides as needed.
Step 6: In a separate bowl, lightly beat the eggs. Slowly add them to the cream cheese mixture on low speed, then finish mixing by hand with a spatula until fully smooth and lump-free.
Step 7: Tap the mixing bowl gently on the counter to release air bubbles, which helps prevent cracks during baking.
Step 8: Pour half of the cheesecake batter over the cooled crust. Sprinkle chopped Oreos evenly over this layer, then cover with the remaining batter.
Step 9: Place the pan on a baking sheet to catch any leaks. Bake at 300°F for 12 minutes.
Step 10: Without opening the oven, reduce heat to 225°F (110°C) and bake for another 110–115 minutes.
Step 11: Turn off the oven and let the cheesecake cool inside for 1 hour without opening the door.
Step 12: Crack the oven door open slightly and cool the cheesecake for an additional hour.
Step 13: Remove from oven and cool to room temperature for 2 hours. Then cover with foil and refrigerate for 3–4 hours or overnight.
Step 14: When ready to serve, carefully release the cheesecake from the pan. Drizzle melted chocolate over the top, add whipped cream swirls, and sprinkle with chopped Oreos.
Step 15: Use a sharp, warm knife (clean between slices) to cut for neat portions.

Tips & Variations

For a more intense red color, add a bit more gel food coloring instead of liquid food color to keep the batter texture smooth.
Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
To avoid cracks, bake the cheesecake low and slow, and avoid opening the oven door during baking.
For extra richness, sprinkle some white chocolate chips along with the Oreos inside the filling.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. When serving, you can enjoy it chilled or allow slices to sit at room temperature for 10–15 minutes for a softer texture. Avoid freezing as it may affect the texture of the cream cheese.

How to Serve

The image shows a slice of bright red cheesecake with three main layers: a thin, dark chocolate crumb crust on the bottom and edges, a thick, smooth red cheesecake layer with a slightly uneven dark swirl inside, and a topping of whipped cream sprinkled with crumbled dark chocolate cookies and a drizzle of dark chocolate on top. The slice sits on a white plate with a subtle pattern, placed on a white marbled surface. In the background, two more similar slices of cheesecake on white plates are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a water bath to bake the cheesecake?

This recipe is designed to be baked low and slow without a water bath to avoid leaks and simplify the process. Baking at a lower temperature helps prevent cracks without the extra hassle.

What if I don’t have red gel food coloring?

Gel food coloring provides vibrant color without thinning the batter. You can use liquid food coloring but may need more to achieve the same intensity; however, this could affect the batter’s consistency slightly.