Red Velvet Oreo Cheesecake

This Red Velvet Oreo Cheesecake combines the best of both worlds—decadent cheesecake with the rich flavor of red velvet and the crunch of OREO cookies. It’s a stunning and indulgent dessert that’s perfect for special occasions like Valentine’s Day, Christmas, or any time you’re craving something extra special!

Ingredients

For the Crust:

• 1 1/2 cups (180g) OREO cookie crumbs (about 12 cookies)
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Red Velvet Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (240ml) sour cream
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs
• 2 tbsp red food coloring (or as needed for desired color)
• 1 tsp vanilla extract
• 1/4 cup (60ml) buttermilk
• 2 tbsp (16g) all-purpose flour
• 1/2 tsp baking powder

For the OREO Layer:

• 10-12 OREO cookies (chopped into small pieces)
• 1/4 cup (60g) heavy cream

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine OREO cookie crumbs, sugar, and melted butter. Stir until the mixture is well combined.
• Press the mixture evenly into the bottom of a 9-inch springform pan to form a firm crust.
• Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Make the Red Velvet Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the sugar and continue to beat until fluffy and well combined.
• Add the sour cream, vanilla extract, and buttermilk. Beat until smooth.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the red food coloring until you achieve your desired vibrant red color.
• Mix in the flour and baking powder until fully incorporated. The batter should be thick and smooth.

3. Assemble the Cheesecake:

• Pour half of the cheesecake filling over the cooled crust and smooth it into an even layer.
• Sprinkle half of the chopped OREO cookies over the filling.
• Pour the remaining cheesecake filling on top of the OREOs, smoothing it out gently.
• Top with the remaining chopped OREO cookies, pressing them lightly into the batter.

4. Bake the Cheesecake:

• Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
• After an hour, transfer the cheesecake to the refrigerator to cool completely, at least 4 hours or overnight.

5. Serve and Enjoy:

• Once fully chilled, carefully remove the cheesecake from the springform pan.
• Slice and serve! The creamy red velvet filling combined with crunchy OREO cookies will be a hit with everyone.

Tips and Variations

• Extra OREO flavor: For a more intense OREO taste, you can mix crushed OREO cookies directly into the cheesecake batter.
• For a lighter version: Use reduced-fat cream cheese and sour cream, or substitute Greek yogurt for the sour cream.
• Decorate: Add a swirl of whipped cream, more crumbled OREO cookies, or drizzle with chocolate ganache for a stunning finish.
• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. It also freezes well for up to 1 month (wrap tightly in plastic wrap and foil).

Would you like more suggestions for variations or another decadent cheesecake recipe?