Name: Red Velvet Oreo Cheesecake
Prep time: 50 min
Cook time: 25 min
Total time: 12 h
Cuisine: American
Ingredients: 2 ½ cups Oreo cookie crumbs; 5 tbsp unsalted butter, melted; 16 oz (2 blocks) cream cheese, softened (for cheesecake batter); ¾ cup granulated sugar (for cheesecake batter); ¼ cup sour cream (for cheesecake batter); 2 large eggs; 1 ½ tbsp cocoa powder; 1 ½ tsp vanilla extract (for cheesecake batter); 1 tbsp red food coloring; 16 oz (2 blocks) cream cheese, softened (for frosting topping); ¾ cup granulated sugar (for frosting topping); ¼ cup sour cream (for frosting topping); 1 ½ tsp vanilla extract (for frosting topping); ½ cup heavy cream; 6–8 Oreo cookies, crushed (for garnish)

Description

An indulgent and easy dessert combining the classic flavors of red velvet cake, creamy cheesecake, and a crunchy Oreo crust. Perfect for celebrations, this Red Velvet Oreo Cheesecake is rich, smooth, and topped with a luscious cream cheese frosting.

Ingredients

2 ½ cups Oreo cookie crumbs
5 tbsp unsalted butter, melted
16 oz (2 blocks) cream cheese, softened (for cheesecake batter)
¾ cup granulated sugar (for cheesecake batter)
¼ cup sour cream (for cheesecake batter)
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract (for cheesecake batter)
1 tbsp red food coloring
16 oz (2 blocks) cream cheese, softened (for frosting topping)
¾ cup granulated sugar (for frosting topping)
¼ cup sour cream (for frosting topping)
1 ½ tsp vanilla extract (for frosting topping)
½ cup heavy cream
6–8 Oreo cookies, crushed (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine Oreo crumbs with melted butter and press firmly into the pan.
Bake the crust for 8–10 minutes. Remove from oven and let cool.
Beat cream cheese until smooth. Add sugar and cocoa powder; mix until combined. Add eggs one at a time, mixing just until incorporated.
Whisk sour cream, vanilla extract, and red food coloring. Mix into the cheesecake batter until evenly colored.
Pour batter over crust. Place pan in a water bath and bake for 60–75 minutes, until edges are set and center slightly jiggles.
Turn off oven and let cheesecake sit inside with door slightly open for 1 hour.
Remove from water bath and cool completely at room temperature. Refrigerate for at least 6–8 hours or overnight.
Beat cream cheese and sugar for frosting. Add sour cream and vanilla, then slowly add heavy cream until fluffy.
Spread frosting over chilled cheesecake and garnish with crushed Oreos.
Slice and serve. Store leftovers refrigerated up to 5 days.

Notes

For clean slices, wipe the knife between cuts.
Do not overmix the batter to avoid cracks.
Chilling overnight gives the best texture and flavor.

Prep Time: 50 minutes
Cook Time: 25 minutes
Category: Dessert, Cheesecake
Method: Bake
Cuisine: American