Red Velvet Oreo Cheesecake

Here’s the recipe for Red Velvet Oreo Cheesecake a mouthwatering combination of creamy cheesecake with a rich red velvet flavor, topped with Oreo crumbs!

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 Oreo cookies, 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. Mix the crushed cookies with melted butter until the crumbs are well coated.
4. Press the mixture evenly into the bottom of the prepared pan to form the crust.
5. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake 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 combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the sour cream and heavy whipping cream until the mixture is smooth.
5. Gently fold in the chopped Oreos.
6. Pour the cheesecake filling over 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 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.

4. Top the cheesecake

1. Once the cheesecake has fully chilled, top it with whipped cream, crushed Oreos, and optional red velvet cake crumbs for extra flair.

5. Serve and enjoy!

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

Tips

• Ensure the cream cheese is softened before mixing to avoid lumps in the filling.
• If you prefer a stronger red velvet flavor, you can adjust the amount of cocoa powder or food coloring to your liking.
• The cheesecake can be made a day ahead and stored in the fridge, allowing the flavors to meld together.

Enjoy your Red Velvet Oreo Cheesecake a perfect treat for any special occasion or a sweet indulgence!