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Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.5 from 141 reviews

This indulgent Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the deep cocoa flavor of red velvet and the crunch of Oreo cookies. Featuring a buttery Oreo crust, layered red velvet and vanilla cheesecake batters, and topped with a silky chocolate ganache and whipped cream, this dessert is perfect for special occasions or a decadent treat.

Ingredients

Scale

Crust

  • 2 ½ cups Oreo cookie crumbs (about 25–30 cookies, crushed)
  • 5 tbsp unsalted butter, melted

Red Velvet Layer

  • 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

Vanilla Layer

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tsp vanilla extract

Chocolate Ganache

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

For Decoration

  • Whipped cream
  • Oreo cookie crumbs
  • Whole Oreos

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: Combine Oreo cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  3. Bake the Crust: Bake the crust for 8-10 minutes until set. Remove from the oven and allow it to cool while preparing the filling.
  4. Prepare Red Velvet Cheesecake Batter: In a large mixing bowl, beat 16 oz softened cream cheese with ¾ cup sugar until creamy and smooth. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing well to combine.
  5. Layer Red Velvet Batter: Pour the red velvet cheesecake batter over the cooled Oreo crust, spreading it evenly with a spatula.
  6. Prepare Vanilla Cheesecake Batter: In a separate bowl, beat another 16 oz of softened cream cheese with ¾ cup sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until the batter is fully incorporated.
  7. Add Vanilla Layer: Gently pour the vanilla cheesecake batter over the red velvet layer, smoothing the top carefully to avoid mixing the layers.
  8. Bake the Cheesecake: Place the springform pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes. The edges should be set, but the center will remain slightly jiggly.
  9. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
  10. Chill: Remove cheesecake from the oven and transfer it to the refrigerator. Chill for at least 6 hours or overnight to fully set and develop flavors.
  11. Make Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until hot but not boiling. Pour the hot cream over semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until the ganache is smooth and glossy.
  12. Apply Ganache: Allow the ganache to cool slightly, then pour it evenly over the chilled cheesecake surface, spreading gently with a spatula.
  13. Decorate: Pipe whipped cream around the edges of the cheesecake. Sprinkle Oreo cookie crumbs over the whipped cream and place whole Oreos decoratively on top to finish.

Notes

  • Ensure cream cheese is softened to room temperature for smooth batter.
  • Allow the cheesecake to chill thoroughly; this improves texture and flavor.
  • When layering the batters, pour gently to keep layers distinct.
  • Use a water bath if desired to prevent cracks, though this recipe does not require it.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Layered Cheesecake, Chocolate Ganache Cheesecake, Holiday Dessert

Find it online: https://dailysimplerecipe.com/red-velvet-oreo-cheesecake-recipe/