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Red Velvet Oreo Cheesecake

Decadent Red Velvet Oreo Cheesecake to Impress Your Guests

This Red Velvet Oreo Cheesecake combines rich flavors to create a stunning dessert sure to impress your guests.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Crushed, swap for chocolate wafer cookies for a twist.
  • 1/2 cup Butter Melted; can use coconut oil for a dairy-free alternative.
For the Cheesecake Filling
  • 16 ounces Cream Cheese At room temperature for a smooth texture.
  • 1 cup Granulated Sugar Consider using brown sugar for a deeper sweetness.
  • 1/4 cup Cocoa Powder Dutch-processed preferred for enhanced flavor.
  • 1 tablespoon Red Food Coloring Gel coloring works best for brightness.
  • 3 Eggs Room temperature.
  • 1 cup Sour Cream Can be substituted with Greek yogurt.
  • 1/2 cup Heavy Cream Can be omitted for a lighter texture.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1 teaspoon Vinegar Can use lemon juice as an alternative.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • food processor
  • baking dish
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan for the crust.
  2. Crush 24 Oreo cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of the prepared pan.
  3. Bake the crust for 8-10 minutes and let it cool while you prepare the filling.
  4. Beat cream cheese until smooth, then gradually add sugar, cocoa powder, vanilla, vinegar, and red food coloring until combined.
  5. Incorporate eggs one at a time, mixing gently. Fold in sour cream and heavy cream, adding chopped Oreo pieces.
  6. Pour cheesecake batter over crust and swirl cream cheese mixture on top for a marbled effect.
  7. Wrap the pan in aluminum foil and place it in a larger baking dish filled with hot water.
  8. Bake for 55-65 minutes until edges are set but the center is jiggles slightly. Cool in the oven for one hour.
  9. Refrigerate for at least 6 hours or overnight before serving. Release from the pan and slice. Enjoy!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 320mgPotassium: 180mgSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Use a water bath for a crack-free cheesecake and chill for minimum 6 hours before serving.

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