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Red Velvet Oreo Cheesecake

A delicious and eye-catching dessert combining rich cream cheese and the unique flavor of red velvet, topped with an Oreo crust for an added crunch.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups Oreo cookie crumbs (about 25-30 cookies, crushed)
  • 5 tbsp unsalted butter melted
Red Velvet Layer
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.25 cup sour cream
  • 2 large eggs
  • 1.5 tbsp cocoa powder
  • 1.5 tsp vanilla extract
  • 1 tbsp red food coloring
Top Layer
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.25 cup sour cream
  • 2 large eggs
  • 1.5 tsp vanilla extract
Ganache
  • 0.5 cup heavy cream for ganache
  • 0.75 cup semi-sweet chocolate chips
Toppings
  • Whipped cream
  • Oreo cookie crumbs
  • Whole Oreos

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix the Oreo cookie crumbs and melted butter until combined. Press this mixture into the bottom of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. In a large bowl, beat the cream cheese and granulated sugar until smooth.
  5. Add the sour cream, eggs, cocoa powder, vanilla extract, and red food coloring. Mix until everything is well combined.
  6. Pour the red velvet batter over the cooled crust and spread it evenly.
  7. In another bowl, beat the cream cheese and sugar until smooth for the top layer.
  8. Add the sour cream, eggs, and vanilla extract, mixing until fully incorporated.
  9. Carefully pour this mixture over the red velvet layer and smooth the top.
Baking
  1. Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center is slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  3. Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.
Ganache Preparation
  1. To prepare the ganache, heat the heavy cream in a saucepan until hot (but not boiling).
  2. Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth.
  3. Let the ganache cool slightly, then pour it over the cheesecake, spreading evenly.
  4. Pipe whipped cream around the edges and sprinkle with Oreo crumbs.
  5. Decorate with whole Oreos on top.
  6. Slice and serve chilled. Enjoy!

Notes

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.