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Red Velvet Oreo Cheesecake Recipe

Red Velvet Oreo Cheesecake Recipe
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★★★★★

4.7 from 6 reviews

This Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of red velvet and Oreo cookies. Featuring a crunchy Oreo crust, a smooth red velvet cheesecake layer, and a chocolate topping, this dessert is perfect for special occasions or any time you want a decadent treat.

Ingredients

Scale

For the Oreo Crust

  • 2 ½ cups Oreo cookie crumbs (about 25–30 cookies, crushed)
  • 5 tbsp unsalted butter, melted

For the Red Velvet Cheesecake

  • 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

For the Chocolate Topping

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate

Instructions

  1. Prepare the Crust: Combine the Oreo cookie crumbs with melted butter in a bowl until the mixture is well combined and holds together when pressed. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Refrigerate to set while preparing the filling.
  2. Make the Red Velvet Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue beating. Mix in the sour cream, eggs, cocoa powder, vanilla extract, and red food coloring until the batter is smooth and uniform in color. Pour this mixture over the prepared Oreo crust.
  3. Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake layer on the middle rack for about 45-50 minutes, or until the edges are set and the center slightly jiggles. Remove from oven and set aside to cool.
  4. Prepare the Chocolate Topping: In a medium bowl, beat the second portion of softened cream cheese with sugar and sour cream until smooth. Add eggs and vanilla extract, then stir in heavy cream. Melt the semi-sweet chocolate carefully, then fold it into the cream cheese mixture until fully incorporated.
  5. Add the Chocolate Topping and Final Bake: Pour the chocolate topping evenly over the cooled red velvet cheesecake layer. Return the pan to the oven and bake for an additional 15-20 minutes until the topping is set but not browned.
  6. Cool and Chill: Remove cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the cheesecake to firm up.
  7. Serve: Carefully remove the cheesecake from the springform pan. Slice with a warm knife for clean edges and serve chilled. Enjoy your decadent Red Velvet Oreo Cheesecake!

Notes

  • For best results, use full-fat cream cheese and sour cream for a rich, creamy texture.
  • Red food coloring brands vary in intensity; adjust quantity to achieve your desired shade of red.
  • Let the cheesecake chill thoroughly as it enhances the flavor and makes slicing easier.
  • Avoid overbaking to prevent cracking; the center should be slightly jiggly when done.
  • You can use gluten-free Oreo cookies to make this dessert gluten-free.

Nutrition

Keywords: red velvet cheesecake, Oreo cheesecake, red velvet dessert, chocolate cheesecake, layered cheesecake

Find it online: https://kitchenbynora.com/red-velvet-oreo-cheesecake-recipe-2/