Name: Red Velvet Oreo Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 7 h 30 min
Cuisine: American
Ingredients: 2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed); 5 tbsp unsalted butter, melted; 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; 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 chips; Whipped cream; Oreo cookie crumbs; Whole Oreos

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Introduction

This Red Velvet Oreo Cheesecake is a stunning dessert that combines rich red velvet flavor with the beloved crunch of Oreos. Creamy layers of cheesecake and chocolate ganache make it a perfect treat for special occasions or whenever you want to impress your guests.

A slice of layered dessert with five distinct layers is shown on a white plate set on a white marbled surface. The bottom layer is a dark brown crumbly crust, followed by a thick bright red creamy layer. Above that is another dark brown crumbly layer. Then there is a smooth off-white creamy layer on top. The slice is covered with a glossy dark red sauce. On top, there is a swirl of white cream with small brown crumbs sprinkled on it and a whole dark chocolate cookie standing upright within the cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
5 tbsp unsalted butter, melted
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
16 oz (2 blocks) cream cheese, softened (for second layer)
¾ cup granulated sugar (for second layer)
¼ cup sour cream (for second layer)
2 large eggs (for second layer)
1 ½ tsp vanilla extract (for second layer)
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Whipped cream
Additional Oreo cookie crumbs for garnish
Whole Oreos for decoration

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a bowl, mix the Oreo cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 8-10 minutes, then remove and set aside to cool.
Step 4: In a large bowl, beat 16 oz cream cheese and ¾ cup sugar until smooth and creamy.
Step 5: Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring to the cream cheese mixture. Mix until well combined.
Step 6: Pour the red velvet batter evenly over the cooled crust and spread it out smoothly.
Step 7: In a separate bowl, beat the remaining 16 oz cream cheese and ¾ cup sugar until smooth.
Step 8: Add sour cream, eggs, and vanilla extract to this mixture, mixing until fully incorporated.
Step 9: Carefully pour this second cheesecake layer over the red velvet layer, smoothing the top gently.
Step 10: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center still jiggles slightly when shaken.
Step 11: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 12: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.
Step 13: To make the chocolate ganache, heat the heavy cream in a saucepan until hot but not boiling.
Step 14: Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until the mixture is smooth.
Step 15: Allow the ganache to cool slightly, then pour evenly over the chilled cheesecake.
Step 16: Pipe whipped cream around the edges of the cheesecake and sprinkle with additional Oreo crumbs.
Step 17: Decorate the top with whole Oreos as desired before serving.

Tips & Variations

For a stronger Oreo flavor, fold some additional Oreo crumbs into the cheesecake layers.
Use gel food coloring for a more vibrant red color without altering the batter’s consistency.
Let the cheesecake chill overnight to allow flavors to fully develop and ensure clean slicing.
Substitute semi-sweet chocolate chips with dark chocolate for a richer ganache.

Storage

Store the cheesecake in an airtight container or cover with plastic wrap in the refrigerator for up to 4 days. When ready to serve, allow the cheesecake to sit at room temperature for about 15-20 minutes for the best texture. The ganache may firm up in the fridge – you can gently warm the cheesecake slice in the microwave for a few seconds if desired.

How to Serve

A three-layer cake stands on a reflective surface with a white marbled texture. The bottom layer is dark brown and crumbly, topped by a thick, smooth cream-colored middle layer, and a thin dark crumb layer crowns this section. The top layer is a glossy, deep red glaze that slightly drips down the sides. On top, there are seven swirls of white cream, each holding a dark chocolate sandwich cookie resting vertically, surrounded by bright red berries with a shiny syrup covering them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even chocolate graham crackers for a different flavor profile.

Do I have to use a springform pan?

A springform pan is recommended for easy removal of the cheesecake without damaging it, but you can use a regular 9-inch cake pan lined with parchment paper if necessary.