Red Velvet Oreo Cheesecake

Here’s a recipe for Red Velvet Oreo Cheesecake a decadent, creamy cheesecake with a rich red velvet twist and Oreo crust!

Ingredients

For the crust:

• 20 Oreo cookies (regular or double-stuffed), crushed
• 2 tbsp (30g) unsalted butter, melted

For the red velvet cheesecake filling:

• 24 oz (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 tbsp (15g) unsweetened cocoa powder
• 1 tbsp (15ml) red food coloring
• ½ cup (120ml) sour cream
• ½ cup (120ml) heavy whipping cream
• 8 Oreos, roughly chopped

For the topping (optional):

• Whipped cream
• Crushed Oreo cookies
• Red velvet cake crumbs (optional)

Instructions

1. Prepare the crust

1. Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a food processor, crush the Oreo cookies into fine crumbs.
3. Stir in the melted butter until the crumbs are well-coated.
4. Press the mixture evenly into the bottom of the prepared pan to form a solid crust.
5. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

2. Make the red velvet cheesecake filling

1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the vanilla extract, cocoa powder, and red food coloring, mixing until fully incorporated.
3. Beat in the eggs, one at a time, making sure to mix well after each addition.
4. Add the sour cream and heavy whipping cream, and beat until smooth.
5. Gently fold in the chopped Oreos.
6. Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.

3. Bake the cheesecake

1. Place the springform pan on a baking sheet to catch any drips.
2. Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
4. After an hour, remove from the oven and let the cheesecake cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

4. Top the cheesecake

1. Once the cheesecake is fully chilled, you can top it with whipped cream, crushed Oreos, and red velvet cake crumbs if desired.

5. Serve and enjoy

1. Carefully remove the cheesecake from the springform pan, slice, and serve this indulgent Red Velvet Oreo Cheesecake!

Tips

• If you prefer a stronger red velvet flavor, you can increase the cocoa powder slightly.
• Make sure your cream cheese is softened to avoid lumps in the filling.
• For a smoother texture, you can use a stand mixer or electric hand mixer for the cheesecake batter.

Enjoy this creamy, tangy, and indulgent Red Velvet Oreo Cheesecake the perfect dessert for any special occasion!