Description
Indulge in this luscious Red Velvet Oreo Cheesecake featuring a rich Oreo cookie crust, smooth red velvet-flavored cream cheese filling studded with Oreo pieces, and topped with decadent melted chocolate and whipped cream. Perfectly creamy, visually stunning, and bursting with classic flavors, this cheesecake makes a show-stopping dessert for any special occasion.
Ingredients
Scale
Oreo Cookie Crust
- 2 cups Oreo cookie crumbs (about 25 cookies with centers) – 200g
- 1/4 cup granulated sugar – 50g
- 1/4 cup (4 Tbsp) salted butter, melted – 56g
Red Velvet Cheesecake
- 3 cups (3 packages, 8 oz each) full-fat cream cheese, room temperature – 678g
- 1 cup granulated sugar – 200g
- 1/2 cup full-fat sour cream, room temperature – 128g
- 1 1/2 Tbsp vanilla extract or vanilla bean paste – 18g
- 1 1/2 Tbsp heavy whipping cream, room temperature – 22g
- 3 Tbsp cornstarch – 24g
- 2 tsp red gel food coloring
- 3 large eggs, room temperature – 168g
- 1/2 cup chopped Oreos (about 8 cookies) – 45g
Garnish
- 1/2 cup dark chocolate chips or chopped chocolate, melted – 80g
- Whipped cream (amount as desired)
- 1/4 cup chopped Oreos – 30g
Instructions
- Prepare the Oreo Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine Oreo cookie crumbs, granulated sugar, and melted salted butter. Mix thoroughly until the crumbs are evenly coated with butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until combined well. Mix in the sour cream, vanilla extract (or vanilla bean paste), heavy whipping cream, and cornstarch until fully incorporated. Add the red gel food coloring and blend until the color is even throughout. Finally, add eggs one at a time, beating gently between each addition until smooth but do not overmix to avoid air bubbles.
- Add Oreo Pieces: Gently fold the chopped Oreos (about 1/2 cup) into the cheesecake batter using a spatula, ensuring they are evenly distributed without breaking up too much.
- Assemble and Bake the Cheesecake: Pour the cheesecake batter over the pre-baked Oreo crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (163°C) for approximately 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling in the oven, remove the cheesecake from the oven and allow it to come to room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Garnish and Serve: Before serving, melt the dark chocolate chips or chopped chocolate until smooth (using a microwave or double boiler). Drizzle or spread the melted chocolate over the top of the cheesecake. Garnish with whipped cream and sprinkle the remaining chopped Oreos (1/4 cup) on top. Slice, serve, and enjoy your decadent Red Velvet Oreo Cheesecake!
Notes
- Use full-fat dairy products for the creamiest texture and best flavor.
- Room temperature ingredients help achieve a smooth, lump-free cheesecake batter.
- Do not overmix eggs into the batter to prevent cracks and a dense texture.
- Cooling the cheesecake gradually in the oven helps prevent surface cracks.
- Allow the cheesecake to chill thoroughly for optimal slicing and texture.
- For a more intense red velvet color, increase the red gel food coloring slightly.
Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Red Velvet Dessert, Oreo Crust, Cream Cheese Dessert, Holiday Cheesecake