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Red Velvet Oreo Cheesecake Recipe

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4.4 from 139 reviews

This luscious Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of red velvet and Oreo cookies. Featuring a crunchy Oreo crust, velvety red velvet cheesecake filling with crushed Oreos, and topped with a smooth chocolate ganache, this dessert is a perfect indulgence for special occasions or anytime you crave a decadent treat.

Ingredients

Crust

  • 2 cups Oreo crumbs
  • ¼ cup melted butter

Cheesecake Filling

  • 24 oz room temperature cream cheese
  • 1 cup granulated sugar
  • 1 cup room temperature sour cream
  • 1 tsp vanilla extract
  • 4 large room temperature eggs
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp red food coloring
  • ½ cup crushed Oreos

Chocolate Ganache Topping

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: Mix 2 cups of Oreo crumbs with ¼ cup melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
  3. Prepare Cheesecake Batter: In a large bowl, beat 24 oz of room temperature cream cheese until smooth and creamy. Add 1 cup sugar, 1 cup sour cream, and 1 tsp vanilla extract, mixing well and scraping down the sides for even incorporation.
  4. Add Eggs: Add 4 large room temperature eggs one at a time, mixing on low speed just until combined after each addition to avoid overmixing that could cause cracks.
  5. Flavor and Mix: Gently fold in 2 tbsp unsweetened cocoa powder and 1 tsp red food coloring until just combined. Then gently fold in ½ cup crushed Oreos to distribute evenly throughout the batter.
  6. Assemble and Prepare Water Bath: Pour the cheesecake batter over the cooled Oreo crust. Wrap the springform pan with heavy-duty aluminum foil to prevent water leaks. Place it inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  7. Bake: Bake in the preheated oven for 60-75 minutes. The cheesecake is done when the edges are set and the center still has a slight wobble.
  8. Cool Gradually: Turn off the oven and prop the door ajar. Let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from the water bath, discard foil, and cool completely on a wire rack for 2-3 hours at room temperature.
  9. Chill: Cover and refrigerate the cheesecake for at least 6-8 hours or ideally overnight to fully set and develop flavors.
  10. Make Ganache: In the microwave, melt 1 cup semi-sweet chocolate chips and ½ cup heavy cream, stirring occasionally until smooth. Let the ganache cool slightly to thicken before topping.
  11. Serve: Remove the chilled cheesecake from the springform pan carefully. Drizzle the cooled chocolate ganache evenly over the top. Slice, serve, and store any leftovers refrigerated.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to prevent lumps and for smooth mixing.
  • Wrapping the springform pan tightly with foil is crucial to avoid water leaking into the cheesecake during the water bath bake.
  • Do not overmix eggs into the batter to keep the cheesecake creamy and prevent cracking.
  • The slight wobble in the center after baking indicates perfect doneness; the cheesecake will firm up while cooling.
  • Allowing the cheesecake to chill overnight greatly improves texture and flavor.
  • Feel free to decorate the top with additional crushed Oreos or fresh berries if desired.

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