Description
Indulge in decadent Red Velvet Oreo Cheesecake – rich cream cheese filling, crushed Oreos, and irresistible red velvet crust. Crowd-pleasing delight!
Ingredients
Scale
- 24 Oreo cookies (about 2 cups when crushed)
- 4 tablespoons unsalted butter, melted
- 3 packages (24 oz/680g) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon white vinegar
- 2–3 tablespoons red food coloring (or 1–2 teaspoons gel food coloring)
- 12 Oreo cookies, roughly chopped
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 6 Oreo cookies for decoration
Instructions
- Step 1: Prepare Your Pan and Oven Preheat your oven to 325°F (165°C). Take a 9-inch springform pan and wrap the outside with two layers of heavy-duty aluminum foil, ensuring it comes up the sides. Lightly spray the inside of the pan with cooking spray.
- Step 2: Create the Oreo Crust Place 24 Oreo cookies (filling included) in a food processor and pulse until you have fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of your springform pan, creating an even layer. Use the bottom of a glass to compact it tightly. Place in the refrigerator while preparing the filling.
- Step 3: Make the Red Velvet Cheesecake Filling In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 4 minutes. Add the sugar and continue beating for another 2-3 minutes until light and fluffy. Add eggs one at a time, beating just until incorporated after each addition. Scrape down the sides of the bowl frequently to ensure even mixing.
- Step 4: Create the Signature Red Velvet Flavor Mix in the vanilla extract, cocoa powder, and white vinegar until just combined. Add the red food coloring gradually until you achieve your desired shade of red. Remember that the color will lighten slightly when baked. Gently fold in the roughly chopped Oreo cookies using a silicone spatula, maintaining visible chunks throughout the batter.
- Step 5: Bake Your Cheesecake Pour the red velvet Oreo cheesecake batter over the chilled crust. Place the foil-wrapped springform pan in a large roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes until the edges appear set but the center still has a slight jiggle when gently shaken.
- Step 6: Cool Properly When baking is complete, turn off the oven, crack the door open, and let the cheesecake cool in the oven for one hour. This gradual cooling prevents cracks from forming. Remove from the oven and water bath, carefully peel off the foil, and cool completely on a wire rack for about 2 hours. Refrigerate for at least 6 hours, preferably overnight.
- Step 7: Add the Finishing Touches Before serving, prepare the whipped cream topping by beating heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread over the top of the chilled cheesecake and decorate with additional Oreo cookies. Carefully remove the springform ring before slicing with a warm, clean knife for perfect presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 460 calories per serving
- Sugar: 31 grams
- Sodium: 320 mg
- Fat: 32 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 1.5 grams
- Protein: 6 grams
- Cholesterol: 125 mg