Red Velvet Oreo Cheesecake
This red velvet Oreo cheesecake is a real showstopper! I love how it brings together two of my favorite treats. The bright red filling sits pretty on top of that crunchy Oreo crust.
My family goes crazy for this dessert every time I make it. You’ll see why once you take that first bite.
The creamy texture melts in your mouth while the cookie crumbs add the perfect crunch. I promise this will be your new go-to dessert when you want to wow your guests.
Why You’ll Love This Oreo Cheesecake?
- It’s so easy to make, you’ll feel like a pro!
- The crunchy, chocolatey Oreo cookie crust is absolutely out of this world.
- That creamy red velvet filling is rich, tangy, and so smooth.
- My special baking hack means you get a perfect, crack-free cheesecake.
- It’s a showstopper dessert that’s perfect for any special occasion..
Ingredients You’ll Need
Here’s what you’ll need to make red velvet cheesecake bliss. Check out the recipe card below for detailed amounts!
For the Oreo Crust
- Oreo Cookies: These create that wonderfully crunchy and chocolatey base for our cheesecake.
- Unsalted Butter: I use this to bind the Oreo crumbs for a perfect crust.
For the Red Velvet Filling
- Cream Cheese: You’ll need this at room temperature to get that silky smooth filling.
- Granulated Sugar: This gives our cheesecake just the right amount of delightful sweetness.
- Sour Cream: My secret for a tangy flavor and extra moisture in the filling.
- Large Eggs: Eggs help give the cheesecake its classic, rich, and custardy texture.
- Vanilla Extract: A splash of good vanilla makes all the other flavors pop.
- Red Food Coloring: This is what gives our cheesecake its beautiful, classic red velvet color.
- Half-and-Half: This helps to thin the batter just a little for a perfect pour.
- Unsweetened Cocoa Powder: Just a hint of cocoa gives it that true red velvet taste.
- All-Purpose Flour: A little flour helps the cheesecake set and slice like a dream.
For Garnish
- Extra Oreo Cookies: I crush these up to sprinkle on top because more cookies never hurt anybody!
- Whipped Cream: Light and fluffy cream makes everything look fancy and tastes great with the rich cheesecake.
Equipment You’ll Need
- Food processor: My Ninja food processor crushes those Oreos into perfect tiny pieces every single time. This bad boy makes quick work of cookies and never lets me down when I need smooth crumbs.
- Stand mixer: I love my Aucma stand mixer for making silky smooth batter without any lumps hiding anywhere. The paddle does all the hard work while I just watch it work its magic on everything.
- Springform pan: Get yourself a 9 inch springform pan because it makes getting your cheesecake out super easy without breaking anything. I like the heavy ones that won’t bend or get all wobbly when you’re baking stuff.
How to Make Red Velvet Oreo Cheesecake?
It’s so easy to bring this beautiful dessert to life. We’ll make the crust, mix the batter, and bake it!
Step 1: Get the oven ready and make the crust. First, preheat your oven to 375°F. Pulse 36 Oreos in a food processor into fine crumbs. Mix them with 8 tbsp of melted butter, then press the mixture firmly into a 9-inch springform pan.
Step 2: Bake the crust. Pop the crust into the oven and bake it for about 8-10 minutes. This helps it get nice and firm. Once it’s done, take it out and lower your oven’s temperature down to 350°F.
Step 3: Mix the creamy base. In your stand mixer, beat 5 blocks (40 oz) of room-temperature cream cheese with 1 1/4 cups of sugar until it’s super smooth. Then, mix in 1 1/4 cups of sour cream.
Step 4: Add the wet ingredients. Add 5 large eggs, 1 tbsp of vanilla, and 1 tbsp of red food coloring to the bowl. Mix everything together until it’s just combined. Be sure to scrape down the sides of the bowl!
Step 5: Finish the batter. Now, add 2/3 cup of half-and-half and mix again. Finally, gently mix in 1/4 cup of cocoa powder and 3 tbsp of flour on low speed until the batter is smooth.
Step 6: Bake the cheesecake. Pour the batter into your crust. Place a 9×13″ tray filled with about an inch of water on the bottom oven rack. Put the cheesecake on the top rack and bake for 50-60 minutes.
Step 7: Cool it down slowly. When it’s done, turn the oven off and crack the door open. Let the cheesecake cool in the oven for one hour. Then, let it cool the rest of the way on the counter.
Step 8: Chill and serve. Cover the cheesecake and let it chill in the fridge for at least 6 hours, or even overnight. When you’re ready, decorate with whipped cream and more Oreos, and enjoy!
Tips for the Best Red Velvet Oreo Cheesecake
Here are a few of my favorite tricks to help you bake the most amazing cheesecake you’ve ever had!
- Make sure your cream cheese, eggs, and sour cream are at room temperature to avoid a lumpy batter.
- Use the bottom of a glass or measuring cup to press the Oreo crust down firmly and evenly.
- Don’t overmix the batter once you add the eggs! This helps keep the cheesecake from cracking.
- The cheesecake is done when the edges are set, but the center still has a little jiggle.
- Letting the cheesecake cool down slowly is the real secret to preventing cracks. So be patient with it!
Variations and Substitutions
Want to mix things up a bit? Here are a few fun ideas to make this recipe your own.
- Try using Golden Oreos instead of chocolate for a vanilla cookie crust.
- No sour cream on hand? You can use full-fat plain Greek yogurt instead.
- Add a teaspoon of espresso powder to make the chocolate flavor pop.
- Feel free to use a different food coloring for a fun, new color!
- Top it with a cream cheese frosting instead of whipped cream for extra tang.
Make-Ahead and Storage Tips
This is the perfect dessert to make ahead of time! Here’s how you can store your cheesecake for later.
- To make ahead, you can bake the entire cheesecake a day or two before you need it.
- Store leftovers tightly covered in the refrigerator. It will stay fresh for up to 5 days.
- For the freezer, you can freeze the whole cheesecake or individual slices for up to 2 months.
- To freeze, wrap it well in plastic wrap and then a layer of aluminum foil.
- To thaw, just place the frozen cheesecake in the fridge overnight before you plan to serve it.
FAQs
How do I know when the cheesecake is done?
You’ll know it’s ready when the edges look firm and slightly puffed, but the center 2-3 inches still jiggles like Jell-O. It will finish setting as it cools down.
Can I make this in a regular cake pan?
I recommend a springform pan. It makes it so much easier to remove the cheesecake without damaging it. A regular pan would make it very tricky to get out!
Why is my cheesecake lumpy?
This usually happens when your ingredients, especially the cream cheese, are too cold. Let everything sit out on the counter for an hour or two before you start mixing.
Can I use low-fat ingredients?
For the best flavor and texture, I suggest using full-fat cream cheese and sour cream. Low-fat versions can sometimes result in a watery or less creamy cheesecake.
What I you don’t have a stand mixer?
No problem at all! An electric hand mixer will work perfectly. Just be sure your cream cheese is extra soft to get that super smooth, creamy texture.
What’s the best way to slice a cheesecake?
For clean, beautiful slices, use a large, sharp knife. Dip the knife in hot water and wipe it clean between every cut. It works like a charm!
Red Velvet Oreo Cheesecake
Ingredients
For the Cheesecake Crust
- 36 Oreo cookies
- 8 tbsp 1 stick unsalted butter (melted)
For the Cheesecake Filling
- 40 oz 5 blocks cream cheese (room temperature)
- 1 1/4 cups granulated sugar
- 1 1/4 cups sour cream (room temperature)
- 5 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1 tbsp red food coloring (water-based)
- 2/3 cup half-and-half (room temperature)
- 1/4 cup unsweetened cocoa powder
- 3 tbsp all-purpose flour
For the Topping
- whipped cream
- extra Oreos
Instructions
- Prep the oven and crust: Preheat your oven to 375°F. In a food processor, pulse 36 Oreo cookies into fine crumbs, then mix them in a bowl with 8 tbsp melted butter. If you don't have a food processor, just pop the Oreos in a zip-top bag. Seal it up and crush them with a rolling pin or a heavy can.
- Form and bake the crust: Press the Oreo mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 8-10 minutes, then reduce the oven heat to 350°F.
- Start the filling: In a stand mixer, beat 40 oz cream cheese and 1 1/4 cups sugar on medium speed until creamy and smooth, which takes about 2 minutes.
- Add creams and eggs: Mix in 1 1/4 cups sour cream until combined. Then, add 5 large eggs, 1 tbsp vanilla, and 1 tbsp red food coloring, mixing on low speed until just blended.
- Finish the batter: Scrape down the bowl, then mix in 2/3 cup half-and-half. Gently mix in 1/4 cup cocoa powder and 3 tbsp flour on low until the batter is completely smooth.
- Bake with the water tray: Pour the batter into the crust. Place a 9×13" tray with 1 inch of water on the lower oven rack. Bake the cheesecake on the upper rack for 50-60 minutes.
- Cool and chill: Turn the oven off, crack the door, and let the cheesecake cool inside for 1 hour. Then, cool it on the counter before chilling it in the fridge for at least 6 hours or overnight.
- Decorate and serve: Once chilled, run a knife around the edge and remove the springform ring. Top with whipped cream and crushed Oreos before slicing and serving your beautiful cheesecake.
Notes
- Room temperature ingredients are the key to a perfectly smooth and creamy cheesecake.
- Be careful not to overmix the batter, as this can cause cracks to form.
- My water tray hack is an easy way to get steam without a traditional water bath.
- For the cleanest slices, use a hot, sharp knife and wipe it between cuts.
- Chilling the cheesecake overnight really gives it the best flavor and texture.
