This decadent Red Velvet Oreo Cheesecake combines the rich flavors of red velvet cake with a creamy cheesecake layer on an Oreo cookie crust. It’s a showstopper dessert, perfect for special occasions, with the contrast of deep red velvet and the classic Oreo twist. Each bite is a delightful blend of smooth, tangy cheesecake and moist, fluffy red velvet.
Ingredients:
- For the Oreo Crust:
- 24 Oreo cookies, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
- For the Red Velvet Cheesecake:
- 2 cups cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 2 teaspoons red food coloring
- ½ cup sour cream
- For the Cheesecake Layer:
- 1½ cups cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- For Decoration:
- Whipped cream (for topping)
- Oreo cookies (whole or crushed)
- Red food coloring (optional for decorating)
Step-by-Step Instructions:
- Prepare the Oreo Crust:
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the crushed Oreo cookies and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 10 minutes, then set it aside to cool.
- Make the Red Velvet Cheesecake:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, cocoa powder, and red food coloring, and continue mixing until evenly combined.
- Fold in the sour cream and mix until smooth.
- Pour the red velvet cheesecake batter over the Oreo crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the center is set. Let the cheesecake cool completely before adding the top layer.
- Prepare the Cheesecake Layer:
- In a large bowl, beat the cream cheese and powdered sugar until light and fluffy.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cheesecake layer over the cooled red velvet cheesecake, smoothing the top.
- Chill and Decorate:
- Refrigerate the cheesecake for at least 4 hours, or until completely set.
- Before serving, top with whipped cream and decorate with Oreo cookies and a drizzle of red food coloring, if desired.
Additional Tips for Red Velvet Oreo Cheesecake:
- Serving Suggestion:
Slice the cheesecake and serve chilled. You can add extra Oreo crumbs or chocolate shavings on top for added texture and flavor. - Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and storing them in a freezer-safe container. - Make-Ahead Tip:
You can make the cheesecake a day in advance to allow it to set fully. This makes it easier to slice and gives the flavors more time to meld together.
FAQs About Red Velvet Oreo Cheesecake:
- Can I use a different type of crust?
Yes, graham crackers or digestive biscuits can be used instead of Oreo cookies, but the Oreo crust adds a deeper flavor that complements the red velvet perfectly. - Can I skip the red food coloring?
Yes, the food coloring is optional and only affects the appearance. The cake will still taste delicious without it. - Can I make this cheesecake without a springform pan?
It’s best to use a springform pan for easy removal, but you can use a deep pie dish or cake pan if needed. Line the pan with parchment paper for easier lifting. - How can I prevent my cheesecake from cracking?
Ensure that your cream cheese is softened before mixing, and avoid overmixing the batter, as this can introduce air bubbles that lead to cracks.
Indulge in this Red Velvet Oreo Cheesecake for a stunning, flavorful dessert that combines the tanginess of cheesecake with the sweetness of red velvet. The Oreo crust adds a delightful crunch, making this a perfect treat for any special occasion!