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Red Velvet Oreo Cheesecake Recipe

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4.3 from 11 reviews

This Red Velvet Oreo Cheesecake combines a rich Oreo cookie crust with a luscious red velvet Oreo cheesecake filling, creating a delightful dessert that’s perfect for any celebration. The creamy cheesecake is studded with Oreo chunks and topped with melted chocolate, whipped cream, and more chopped Oreos for an irresistible finish.

Ingredients

Oreo Cookie Crust

  • 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)

Red Velvet Cheesecake

  • 3 cups full-fat cream cheese (3 x 8 oz. packages, 678g), room temperature
  • 1 cup granulated sugar (200g)
  • 1/2 cup full-fat sour cream (128g), room temperature
  • 1 1/2 Tbsp vanilla extract or vanilla bean paste (18g)
  • 1 1/2 Tbsp heavy whipping cream (22g), room temperature
  • 3 Tbsp cornstarch (24g)
  • 2 tsp red gel food coloring
  • 3 large eggs (168g), room temperature
  • 1/2 cup chopped Oreos (about 8 cookies, 45g)

Garnish

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

Instructions

  1. Prepare Oreo Cookie Crust: Preheat the oven to 350°F (175°C). Spray an 8-inch springform pan with non-stick baking spray, place a parchment round on the bottom, and spray it again. Using a food processor, crush 25 Oreo cookies into fine crumbs. Mix in 1/4 cup sugar and 4 Tbsp melted butter until the mixture is moist. Press the mixture evenly into the bottom and about two-thirds up the sides of the prepared pan using the back of a spoon or a measuring cup. Bake for 9-10 minutes, then cool on a wire rack. Lower the oven temperature to 300°F (150°C).
  2. Make Cheesecake Filling: In a large bowl, beat the room temperature cream cheese on medium to medium-high speed for 4-5 minutes until smooth and creamy, scraping the bowl as needed. Add sugar, sour cream, vanilla extract, heavy cream, cornstarch, and red gel food coloring. Mix on low until combined, scraping sides of the bowl. In a separate bowl, whisk eggs until scrambled, then slowly add to the cream cheese mixture on low speed until just incorporated. Finish mixing by hand with a rubber spatula until smooth with no lumps. Gently tap the bowl on the counter to release air bubbles.
  3. Assemble Cheesecake: Pour half of the cheesecake batter over the cooled Oreo crust. Sprinkle half a cup of chopped Oreos over the batter, then pour the remaining batter on top to cover. Place the pan on a large cookie sheet to catch leaks.
  4. Bake Cheesecake: Bake at 300°F (150°C) for 12 minutes. Without opening the oven door, reduce oven temperature to 225°F (110°C) and continue baking for 110-115 minutes. This slow baking prevents cracks without using a water bath.
  5. Cool Cheesecake: Turn off the oven and let the cheesecake sit inside for 1 hour without opening the door. Then open the oven door slightly with a wooden spoon and cool for another hour. Remove cheesecake and cool at room temperature for 2 hours. Cover with foil and refrigerate for 3-4 hours or overnight.
  6. Garnish and Serve: Remove cheesecake from the refrigerator and release from the pan. Drizzle melted chocolate over the top, add whipped cream swirls, and sprinkle with chopped Oreos. Use a sharp, warm knife to slice, cleaning the knife after each cut for perfect slices. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • This cheesecake can be stored in the refrigerator for up to one week. Keep slices in an airtight container or cover the springform pan tightly to maintain freshness. Garnish with chocolate and whipped cream just before serving.
  • Freeze the cheesecake for up to 3 months by releasing it from the pan, freezing until firm (about 3 hours), wrapping in plastic wrap and foil. Thaw overnight in the fridge before serving and add toppings at that time.
  • Ensure all ingredients are at room temperature for smooth mixing and better texture.
  • Beat cream cheese thoroughly first to prevent lumps and incorporate air properly.
  • Mix added ingredients on low speed to limit air bubbles which can cause cracking.
  • Mix eggs separately before adding slowly to avoid overmixing.
  • Follow the slow cooling steps exactly to achieve perfect texture and prevent cracks.
  • Use a warm, sharp knife cleaned between cuts for clean slices.
  • If cracking occurs, cover with chocolate ganache to hide imperfections.

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