Red Velvet Oreo Cheesecake
Creamy and sweet, this Red Velvet Oreo Cheesecake is perfect for celebrating any occasion! It's easy to make and incredibly beautiful. Make this showstopping red velvet cheesecake recipe for a dessert that will impress!
Ingredients
Oreo Crust
- 26 Oreo Cookies
- 5 Tablespoons unsalted butter, melted and slightly cooled
Red Velvet Cheesecake Filling
- 32 ounces brick-style cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 2 Tablespoons cocoa powder
- 3/4 cup full-fat sour cream, room temperature
- 1/3 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 1 ounce red liquid food coloring or gel food coloring
Instructions
Make The Crust
- Preheat the oven to 325°F.
- Grease a 9” round springform pan with baking spray and line the bottom with a parchment paper circle. Wrap the sides of the pan in a few layers of aluminum foil so that water cannot enter the pan layer during the baking process. Set aside.
- In a food processor, pulse the Oreos until they resemble fine crumbs. Alternatively, place Oreos in a gallon ziplock, seal well, and bash the ziplock with a rolling pin or pot until all the cookies are crushed into fine crumbs.
- Transfer the crushed Oreo crumbs to a medium bowl and mix with melted butter.
- Pour the crust mixture into the prepared pan and spread into an even layer. Use greased hands or a greased measuring cup to press the crumbs firmly down into the bottom and sides of the pan.
- Bake the crust in the center rack of the oven for 12 minutes, just so it is partially cooked.
- Remove and allow to cool while you prepare the filling.
Make The Filling
- In a stand mixer fitted with a paddle attachment, or using an electric handheld mixer, beat the cream cheese, sugar, and cocoa for 2-3 minutes until fluffy.
- Scrape down the sides of the bowl and add the sour cream, buttermilk, and vanilla extract. Beat for 2 minutes on medium speed until fully incorporated. Scrape down the bowl as needed to ensure everything is incorporated.
- Next, add the eggs, one at a time, beating well in between each addition. Don’t overmix, just beat until combined.
- Finally, add the food coloring and beat on medium-high speed just until the batter is a uniform red color, 30-60 seconds.
- Pour the batter into the par-baked Oreo crust.
- Place the pan into a larger circle pan (or baking sheet) and fill it with enough water to go halfway up the sides of the pan.
- Bake for about 1 hour and 30 minutes or until the cheesecake is set and no longer jiggly in the center.
- Turn off the oven and allow the cheesecake to cool for 1 hour while remaining in the oven.
- After, remove the cheesecake from the oven, carefully remove the foil from around the pan and place the cheesecake pan onto a wire rack. Allow it to cool completely for about 1-2 hours, then store it in the fridge for at least 6 hours before unmolding and serving.
- Top the cheesecake with whipped cream and extra cookies, if you like!
Notes
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- Make this recipe the night before, refrigerate overnight, and add toppings/serve the next day for best results!
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- Feel free to adjust the amount of red food coloring or use natural food coloring. If you want a rich red color, you'll need an entire bottle of dye. However, it can be lessened for a less intense color!
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- Another option is to create a red velvet swirl! Simply make the cheesecake batter as written but leave out the cocoa powder and red food coloring. Once the batter is ready, remove half of it and add 1/2 oz of the red dye plus the cocoa powder. Pour the plain batter into the crust and top with the red batter. Swirl together. Proceed with the baking directions as written.
- Once the cheesecake is fully cooled and chilled, it can be stored as a whole or cut into slices. Keep it in an airtight container in the refrigerator for up to 3-5 days!
Nutrition
Calories: 542kcal
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