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Red Velvet Oreo Cheesecake Recipe

★★★★★

4.7 from 138 reviews
  • Author: Aiden
  • Total Time: 6 hours 5 minutes
  • Yield: 10-12 servings 1x

Description

This decadent Red Velvet Oreo Cheesecake features a rich and creamy red velvet flavored cream cheese filling layered with crunchy Oreo cookie chunks on a buttery Oreo crust. Baked low and slow to perfection, this cheesecake is topped with melted dark chocolate, whipped cream swirls, and more Oreo pieces, making it a show-stopping dessert perfect for any special occasion or Oreo lover.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 3 cups or 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)

Topping

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

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Spray an 8-inch springform pan with non-stick baking spray and line the bottom with a parchment paper circle, then spray the parchment as well.
  2. Make the Oreo crust: Using a food processor, crush 25 Oreo cookies into fine crumbs. Add 1/4 cup granulated sugar and 4 Tbsp melted butter, pulse until crumbs are evenly moist and combined.
  3. Form and bake crust: Press the cookie crumb mixture firmly and evenly into the bottom and about two-thirds up the sides of the prepared pan. Bake for 9-10 minutes, then remove and place on a wire rack to cool. Lower oven temperature to 300°F (150°C) without turning it off.
  4. Make cheesecake filling: In a large bowl, beat 3 cups room temperature cream cheese using a hand or stand mixer on medium-high speed for 4-5 minutes until smooth and creamy, scraping bowl sides occasionally.
  5. Combine remaining filling ingredients: Add 1 cup sugar, 1/2 cup sour cream, 1 1/2 Tbsp vanilla extract, 1 1/2 Tbsp heavy cream, 3 Tbsp cornstarch, and 2 tsp red gel food coloring to the cream cheese. Mix on low speed until well combined, scraping down the sides as needed.
  6. Add eggs: In a separate bowl, lightly beat 3 large eggs. Slowly add the eggs to the cream cheese mixture while mixing on low speed just until incorporated. Finish mixing gently by hand with a rubber spatula to remove any lumps.
  7. Remove air bubbles: Gently bang the mixing bowl on the counter a few times to release trapped air to prevent cracking during baking.
  8. Layer cheesecake: Pour half of the cheesecake batter over the cooled crust. Sprinkle 1/2 cup chopped Oreos evenly over this layer, then pour the remaining batter on top.
  9. Bake cheesecake at 300°F: Place the springform pan on a large baking sheet to catch any leaks. Bake at 300°F for 12 minutes.
  10. Slowly bake at low heat: Without opening the oven, reduce the temperature to 225°F (110°C) and bake for an additional 110 to 115 minutes. This slow, low-temp baking helps prevent cracks.
  11. Cool in oven: Turn off the oven and let cheesecake sit inside for 1 hour without opening the door.
  12. Open oven to cool: Crack the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for another hour.
  13. Cool at room temperature: Remove cheesecake from oven and let it cool on the counter for 2 hours until it reaches room temperature.
  14. Refrigerate: Cover the cheesecake with foil and refrigerate for at least 3-4 hours or overnight to fully set.
  15. Decorate and serve: Before serving, remove the cheesecake from the pan. Drizzle melted dark chocolate over the top, pipe whipped cream swirls, and sprinkle with chopped Oreos. Use a warm, sharp knife for clean slices, wiping between cuts.
  16. Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Notes

  • Room temperature ingredients help ensure a smooth, lump-free batter.
  • Do not open the oven door during baking except when instructed; sudden temperature changes can cause cracking.
  • Using a springform pan with a parchment bottom makes removal easier.
  • Cracking the oven door with a wooden spoon creates a small gap to gently cool the cheesecake and avoid shrinkage or cracks.
  • Leftovers keep well refrigerated and can be enjoyed within 5 days.
  • Feel free to customize toppings with additional chocolate or cream as desired.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Dessert, Cheesecake Recipe, Oreo Crust, Chocolate Cheesecake

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