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Red Velvet Oreo Cheesecake

Decadent Red Velvet Oreo Cheesecake That Will Wow Everyone

This Red Velvet Oreo Cheesecake combines creamy cheesecake with crunchy Oreos for an unforgettable dessert experience.
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Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Cooling Time 3 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Oreo cookie crumbs May substitute with gluten-free cookies.
  • 1/4 cup granulated sugar Coconut sugar can be used as an alternative.
  • 1/2 cup salted butter, melted Unsalted butter can be used.
For the Cheesecake Filling
  • 24 ounces full-fat cream cheese Can swap with Neufchâtel cheese for a lower-fat option.
  • 1 cup granulated sugar Stevia or another sweetener can be used.
  • 1 cup full-fat sour cream Greek yogurt can be a substitute.
  • 1 teaspoon vanilla extract Vanilla bean paste can enhance flavor.
  • 1 cup heavy whipping cream Optional for a lighter option.
  • 1/4 cup cornstarch Can use flour as an alternative.
  • 2 tablespoons red gel food coloring Natural beet powder can be used.
  • 3 large eggs Flax eggs can be used for a vegan option.
  • 5 Oreo cookies chopped Oreos Feel free to substitute with other favorite cookies.
For the Garnish
  • 1/2 cup dark chocolate, melted Milk chocolate can be used.
  • 1 cup whipped cream Coconut whipped cream is a dairy-free option.

Equipment

  • 8-inch springform pan
  • medium mixing bowl
  • large mixing bowl
  • electric mixer

Method
 

Prepared Instructions
  1. Preheat your oven to 350°F (175°C). Combine Oreo cookie crumbs, granulated sugar, and melted salted butter in a bowl. Press into the bottom of an 8-inch springform pan and bake for 9-10 minutes. Let cool.
  2. In a large bowl, beat full-fat cream cheese with an electric mixer until smooth. Gradually add granulated sugar, sour cream, and vanilla extract. Slowly mix in heavy whipping cream, cornstarch, and red gel food coloring. Blend until combined, then add eggs one at a time, mixing briefly.
  3. Pour half the cheesecake filling into the cooled crust, smoothing the top. Sprinkle chopped Oreos over the filling, then pour remaining cheesecake batter on top. Bake for 12 minutes at 300°F (then reduce to 225°F and bake for another 110-115 minutes).
  4. After baking, turn off the oven and let the cheesecake cool inside for 1 hour. Then crack the door and let cool for another hour. Transfer to room temperature for 2 hours before refrigerating for at least 3-4 hours, ideally overnight.
  5. Serve the cheesecake by garnishing with melted dark chocolate and whipped cream. Use a warm knife to slice for clean edges.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid over-mixing to prevent cracking. Follow cooling instructions closely to avoid cracks and use a warm knife for slicing.

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