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Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake - featured image
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This Red Velvet Oreo Cheesecake combines velvety red chocolate cheesecake with a crunchy Oreo crust and cookies folded throughout. It’s a showstopping, crowd-pleasing dessert that’s surprisingly easy to make at home.

Ingredients

Scale
  • 24 Oreo cookies, finely crushed (about 240g; regular or double-stuffed)
  • 1/4 cup (60g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup (160ml) sour cream
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (30g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring (liquid or gel)
  • 12 Oreo cookies, roughly chopped
  • 1 cup (240ml) heavy whipping cream, cold (for topping, optional)
  • 2 tbsp powdered sugar (for topping, optional)
  • 6 Oreo cookies, crushed (for garnish, optional)
  • Chocolate shavings or melted chocolate drizzle (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Finely crush 24 Oreo cookies (cream included) in a food processor or zip-top bag with a rolling pin.
  3. Mix crushed Oreos with melted butter until evenly combined. Press firmly into the bottom of the prepared pan.
  4. Bake crust for 8 minutes, then set aside to cool.
  5. In a large bowl, beat softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy (2-3 minutes). Scrape bowl as needed.
  6. Add eggs one at a time, mixing just until incorporated after each addition.
  7. Blend in sour cream, heavy cream, cocoa powder, vanilla extract, and red food coloring. Beat until color is uniform and batter is silky.
  8. Gently fold in 12 roughly chopped Oreo cookies with a spatula.
  9. Pour batter over cooled Oreo crust and smooth the top.
  10. Place springform pan on a baking sheet and bake at 325°F (163°C) for 55–65 minutes, until edges are set but center still jiggles slightly.
  11. If top browns too quickly, tent with foil for the last 15 minutes.
  12. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  13. Remove from oven and cool completely at room temperature, then refrigerate at least 4 hours (preferably overnight).
  14. For the topping: In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe on top of chilled cheesecake.
  15. Garnish with 6 crushed Oreo cookies and chocolate shavings or drizzle, if desired.
  16. To serve, run a thin knife around the edge before releasing the springform pan. Slice with a sharp knife, wiping between cuts.

Notes

For best results, use room temperature ingredients to avoid lumps. Do not overbeat after adding eggs to prevent cracks. Chill the cheesecake thoroughly for clean slices. For gluten-free, use gluten-free sandwich cookies. Cheesecake can be made ahead and freezes well.

Nutrition

Keywords: red velvet cheesecake, oreo cheesecake, red velvet oreo dessert, easy cheesecake, homemade cheesecake, holiday dessert, birthday cake, cookies and cream cheesecake

Find it online: https://yumnode.com/red-velvet-oreo-cheesecake-recipe-easy-homemade-dessert-idea/