Red Velvet Oreo Cheesecake is a decadent dessert that masterfully combines the rich, chocolatey notes of red velvet cake with the iconic cookies and cream flavor of Oreos, creating a truly unforgettable treat. This recipe is perfect for anyone looking to impress guests or simply indulge in a show-stopping dessert that’s surprisingly achievable at home.
Key Ingredients for Red Velvet Oreo Cheesecake
- For the Crust:
- 2 cups Oreo cookie crumbs (about 20-25 Oreo cookies, finely crushed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Red Velvet Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 2 tablespoons red food coloring (gel or liquid)
- 1 teaspoon white vinegar
- ½ teaspoon baking soda
- ½ cup sour cream, at room temperature
- For the Oreo Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup chopped Oreo cookies (about 5-6 cookies)
How to Make Red Velvet Oreo Cheesecake
This Red Velvet Oreo Cheesecake recipe will guide you through creating a luscious, visually stunning dessert that’s a delightful fusion of two beloved flavors. The straightforward steps ensure a creamy, rich cheesecake with a satisfying crunchy crust and a vibrant red velvet hue. With a preparation time of approximately 30 minutes and a baking time of 60-70 minutes, plus chilling, you’ll soon be enjoying this show-stopping creation.
Step-by-Step Instructions
1. Prepare the Oreo Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the Oreo cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. You can use the bottom of a glass or a measuring cup to help compress the crumbs firmly. Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely. Reduce the oven temperature to 325°F (160°C).
2. Mix the Red Velvet Filling:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue beating until well combined and no lumps remain. Beat in the eggs, one at a time, mixing until just incorporated after each addition. Be careful not to overmix at this stage, as it can introduce too much air, which can cause cracks. Stir in the vanilla extract.
3. Incorporate the Red Velvet Elements:
In a small bowl, whisk together the unsweetened cocoa powder, red food coloring, white vinegar, and baking soda until smooth. The vinegar and baking soda will react, creating a slight fizz. Add this red velvet mixture to the cream cheese mixture and beat on low speed until just combined and streaks of red are visible. Gently fold in the sour cream until the batter is a uniform red color and smooth.
4. Assemble and Bake the Cheesecake:
Pour the red velvet cheesecake filling over the cooled Oreo crust, spreading it evenly. If desired, you can gently tap the pan on the counter a couple of times to release any large air bubbles. For even baking and to prevent cracking, it’s highly recommended to use a water bath. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil (use several layers to prevent water from seeping in). Place the foil-wrapped pan inside a larger baking pan. Carefully pour hot water into the larger pan, filling it about halfway up the sides of the springform pan.
Bake in the preheated 325°F (160°C) oven for 60-70 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly. Turn off the oven, crack open the oven door a few inches, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process is crucial for preventing cracks.
5. Chill the Cheesecake:
Remove the cheesecake from the water bath and water bath pan. Carefully remove the foil. Let the cheesecake cool completely on a wire rack at room temperature for about 2-3 hours. Once cooled, cover the springform pan loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully and develop its flavors.
6. Prepare the Oreo Topping:
Just before serving, in a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Gently fold in the chopped Oreo cookies.
7. Serve Your Red Velvet Oreo Cheesecake:
Once the cheesecake is thoroughly chilled and set, carefully run a thin knife around the edge of the pan to loosen it from the sides. Unclasp and remove the springform ring. Spoon or pipe the Oreo whipped cream topping over the top of the cheesecake. You can also add more chopped Oreos or chocolate shavings for extra decoration. Slice and serve your delicious Red Velvet Oreo Cheesecake!
Why You’ll Love This Red Velvet Oreo Cheesecake
You’ll absolutely adore this Red Velvet Oreo Cheesecake for its utterly decadent, show-stopping visual appeal and its harmonious blend of beloved flavors. Imagine the vibrant, deep red of the cheesecake against the dark speckles of Oreos, all crowned with a cloud of creamy, cookies-and-cream infused whipped topping. It’s a dessert that’s as delightful to look at as it is to eat, offering a luxurious experience at home.
Not only is this cheesecake incredibly delicious, but making it yourself is also a fantastic cost-saving alternative to purchasing a similar, often elaborately priced, dessert from a bakery. You get to control the quality of ingredients and the portion sizes, ensuring a premium treat without the premium price tag. The comforting, classic flavors of red velvet and cookies ‘n’ cream are elevated with the creamy, tangy cheesecake base, creating a dessert that’s truly special. Forget plain vanilla; this Red Velvet Oreo Cheesecake is a flavor explosion that will have everyone asking for seconds. Give it a try this weekend – your taste buds will thank you!
Storing and Reheating Tips
Leftover Red Velvet Oreo Cheesecake can be stored in the refrigerator for up to 4-5 days. Ensure it’s covered tightly with plastic wrap or stored in an airtight container to prevent it from drying out or absorbing odors from other foods. The creamy topping should be stored separately if you have any leftover, or simply add more fresh topping when serving again.
To freeze portions of the cheesecake for future enjoyment, first ensure it’s completely chilled and fully set. Slice the cheesecake into individual servings and place them on a baking sheet lined with parchment paper. Freeze until solid, which usually takes about 1-2 hours. Once frozen, transfer the individual slices to an airtight container or freezer-safe bag. Frozen cheesecake can be kept for up to 1-2 months. To reheat, thaw the frozen slices overnight in the refrigerator. The texture is best enjoyed cold or at room temperature after thawing. Avoid reheating in the microwave, as this can alter the creamy texture of the cheesecake.
Final Thoughts
This Red Velvet Oreo Cheesecake is a magical combination that is sure to become a favorite. Its striking appearance and irresistible flavors make it perfect for any occasion. Don’t hesitate to dive in and create this delightful dessert in your own kitchen – you won’t be disappointed!
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Red Velvet Oreo Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the Oreo cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. You can use the bottom of a glass or a measuring cup to help compress the crumbs firmly. Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely. Reduce the oven temperature to 325°F (160°C).2 cups Oreo cookie crumbs, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue beating until well combined and no lumps remain. Beat in the eggs, one at a time, mixing until just incorporated after each addition. Be careful not to overmix at this stage, as it can introduce too much air, which can cause cracks. Stir in the vanilla extract.3 (8-ounce) packages cream cheese, 1 ¼ cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the unsweetened cocoa powder, red food coloring, white vinegar, and baking soda until smooth. The vinegar and baking soda will react, creating a slight fizz. Add this red velvet mixture to the cream cheese mixture and beat on low speed until just combined and streaks of red are visible. Gently fold in the sour cream until the batter is a uniform red color and smooth.¼ cup unsweetened cocoa powder, 2 tablespoons red food coloring, 1 teaspoon white vinegar, ½ teaspoon baking soda, 3 (8-ounce) packages cream cheese, ½ cup sour cream
- Pour the red velvet cheesecake filling over the cooled Oreo crust, spreading it evenly. If desired, you can gently tap the pan on the counter a couple of times to release any large air bubbles. For even baking and to prevent cracking, it’s highly recommended to use a water bath. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil (use several layers to prevent water from seeping in). Place the foil-wrapped pan inside a larger baking pan. Carefully pour hot water into the larger pan, filling it about halfway up the sides of the springform pan.
- Bake in the preheated 325°F (160°C) oven for 60-70 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly. Turn off the oven, crack open the oven door a few inches, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process is crucial for preventing cracks.
- Remove the cheesecake from the water bath and water bath pan. Carefully remove the foil. Let the cheesecake cool completely on a wire rack at room temperature for about 2-3 hours. Once cooled, cover the springform pan loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully and develop its flavors.
- Just before serving, in a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Gently fold in the chopped Oreo cookies.1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon vanilla extract, ½ cup chopped Oreo cookies
- Once the cheesecake is thoroughly chilled and set, carefully run a thin knife around the edge of the pan to loosen it from the sides. Unclasp and remove the springform ring. Spoon or pipe the Oreo whipped cream topping over the top of the cheesecake. You can also add more chopped Oreos or chocolate shavings for extra decoration. Slice and serve your delicious Red Velvet Oreo Cheesecake!