Red Velvet Oreo Cheesecake
This showstopping red velvet oreo cheesecake features a rich, tangy filling on top of a crunchy chocolate cookie crust. It's surprisingly easy, requires no tricky water bath, and is perfect for celebrations or a special treat.
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 9x13" 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.