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Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.5 from 57 reviews

This Red Velvet Oreo Cheesecake combines a rich, creamy red velvet-flavored cheesecake layered on a crunchy Oreo crumb crust, topped with a smooth cream cheese frosting and garnished with crushed Oreo cookies. Baked in a water bath for tender texture and perfectly set edges, this decadent dessert is ideal for special occasions or any time you want a show-stopping cheesecake.

Ingredients

Scale

Crust

  • 2 ½ cups Oreo cookie crumbs
  • 5 tbsp unsalted butter, melted

Cheesecake Batter

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp vanilla extract
  • 1 tbsp red food coloring

Frosting Topping

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 1 ½ tsp vanilla extract
  • ½ cup heavy cream

Garnish

  • 6–8 full-sized Oreo cookies, crushed

Instructions

  1. Prepare Pan and Crust: Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during the water bath. Combine 2 ½ cups Oreo cookie crumbs with 5 tablespoons of melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to form the crust.
  2. Bake and Cool Crust: Bake the crust in the oven for 8 to 10 minutes until it is set. Remove from the oven and allow it to cool completely while you prepare the cheesecake batter.
  3. Make Cheesecake Batter: In a stand mixer, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 1 ½ tablespoons cocoa powder, mixing on low speed just until combined. Add 2 large eggs one at a time, mixing only until each egg is incorporated, taking care not to overmix the batter.
  4. Add Flavor and Color: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ teaspoons vanilla extract, and 1 tablespoon red food coloring. Pour this mixture into the cream cheese batter and mix on low speed until the mixture is evenly colored and just combined.
  5. Prepare Water Bath and Bake: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place this pan inside a larger roasting pan. Carefully pour hot water into the roasting pan so that it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 350°F (175°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
  6. Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gently. Then carefully remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature, which may take 2 to 3 hours. Cover loosely with plastic wrap to prevent drying.
  7. Chill Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 6 to 8 hours, or preferably overnight, to allow it to fully set and develop flavor.
  8. Make Cream Cheese Frosting: In a stand mixer, beat 16 ounces of softened cream cheese with ¾ cup granulated sugar until the mixture is light and fluffy. Add ¼ cup sour cream and 1 ½ teaspoons vanilla extract and mix until incorporated. Then gradually add ½ cup heavy cream, continuing to beat until the frosting is airy, smooth, and spreadable.
  9. Assemble and Garnish: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Evenly spread the prepared cream cheese frosting over the top of the cheesecake. Garnish with 6 to 8 crushed Oreo cookies. Slice carefully with a sharp knife and serve immediately.
  10. Store: Keep any leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Notes

  • Ensure the cream cheese is fully softened for a smooth batter without lumps.
  • Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath baking.
  • Do not overmix the batter after adding eggs to avoid cracking during baking.
  • The slight wobble in the center after baking is normal and important for creamy texture once chilled.
  • Chilling overnight is recommended for optimal texture and flavor.
  • Use a hot water bath to gently bake the cheesecake and prevent cracks.
  • The frosting can be adjusted in thickness by varying the amount of heavy cream.

Keywords: Red Velvet Oreo Cheesecake, Oreo Crust, Cream Cheese Frosting, Water Bath Cheesecake, Red Velvet Cheesecake

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