why make this recipe
Red Velvet Oreo Cheesecake is a delicious and eye-catching dessert perfect for any occasion. The combination of rich cream cheese, chocolate, and the subtle flavor of red velvet makes this cheesecake stand out. Plus, the Oreo crust adds a delightful crunch that balances the creamy filling. If you love cheesecake and the unique flavor of red velvet, this recipe is a must-try!
how to make Red Velvet Oreo Cheesecake
Ingredients:
- 2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
- 5 tbsp unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 ½ tbsp cocoa powder
- 1 ½ tsp vanilla extract
- 1 tbsp red food coloring
- 16 oz (2 blocks) cream cheese, softened (for the top layer)
- ¾ cup granulated sugar (for the top layer)
- ¼ cup sour cream (for the top layer)
- 2 large eggs (for the top layer)
- 1 ½ tsp vanilla extract (for the top layer)
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
- Whipped cream
- Oreo cookie crumbs
- Whole Oreos
Directions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the Oreo cookie crumbs and melted butter until combined. Press this mixture into the bottom of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the sour cream, eggs, cocoa powder, vanilla extract, and red food coloring. Mix until everything is well combined.
- Pour the red velvet batter over the cooled crust and spread it evenly.
- In another bowl, beat the cream cheese and sugar until smooth for the top layer.
- Add the sour cream, eggs, and vanilla extract, mixing until fully incorporated.
- Carefully pour this mixture over the red velvet layer and smooth the top.
- Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.
- To prepare the ganache, heat the heavy cream in a saucepan until hot (but not boiling).
- Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth.
- Let the ganache cool slightly, then pour it over the cheesecake, spreading evenly.
- Pipe whipped cream around the edges and sprinkle with Oreo crumbs.
- Decorate with whole Oreos on top.
- Slice and serve chilled. Enjoy!
how to serve Red Velvet Oreo Cheesecake
Serve the Red Velvet Oreo Cheesecake chilled. You can slice it into wedges and place it on dessert plates. You may want to add extra whipped cream or whole Oreos on each slice for an attractive presentation. This cheesecake also pairs nicely with a cup of coffee or a glass of cold milk.
how to store Red Velvet Oreo Cheesecake
To store your Red Velvet Oreo Cheesecake, cover it with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it longer, you can freeze the cheesecake. Slice it into pieces, wrap each piece tightly in plastic wrap, and then place them in an airtight container in the freezer. It can last for up to 2 months when frozen.
tips to make Red Velvet Oreo Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- When mixing in the eggs, do not overbeat as it can add too much air to the batter.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- For a deeper red color, you can add more red food coloring, but a little goes a long way.
- Use a water bath to bake the cheesecake for a smoother texture if desired.
variation
You can create variations by adding different toppings, such as crushed candy bars, sprinkles, or fruit. You can also switch up the crust by using graham crackers or other types of cookies instead of Oreos.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture might be slightly different.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Q: What should I do if my cheesecake cracks?
A: If your cheesecake cracks, don’t worry! You can cover it with whipped cream or ganache to hide the cracks. It’s still delicious!
Red Velvet Oreo Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the Oreo cookie crumbs and melted butter until combined. Press this mixture into the bottom of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the sour cream, eggs, cocoa powder, vanilla extract, and red food coloring. Mix until everything is well combined.
- Pour the red velvet batter over the cooled crust and spread it evenly.
- In another bowl, beat the cream cheese and sugar until smooth for the top layer.
- Add the sour cream, eggs, and vanilla extract, mixing until fully incorporated.
- Carefully pour this mixture over the red velvet layer and smooth the top.
- Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.
- To prepare the ganache, heat the heavy cream in a saucepan until hot (but not boiling).
- Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth.
- Let the ganache cool slightly, then pour it over the cheesecake, spreading evenly.
- Pipe whipped cream around the edges and sprinkle with Oreo crumbs.
- Decorate with whole Oreos on top.
- Slice and serve chilled. Enjoy!