Description
Red Velvet Oreo Cheesecake: Craving something special? This decadent recipe layers creamy cheesecake, red velvet, & Oreo crunch. Get yours!
Ingredients
Scale
- Crust Ingredients:
- 36 Oreo cookies, crushed
- 6 tablespoons unsalted butter, melted
- Cheesecake Batter:
- 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- ⅔ cup full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons red gel food coloring
- 2 tablespoons all-purpose flour
- Oreo Swirl & Topping:
- ½ cup extra crushed Oreo cookies
- Optional Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Prep the Crust & Pan:: First things first, let’s get that crust ready for your Red Velvet Oreo Cheesecake. Grab your 9-inch springform pan and lightly grease it. Now, take those crushed Oreos and mix them with the melted butter in a medium bowl until they’re all coated and look like wet sand. Press this mixture firmly into the bottom of your prepared pan. I like to use the bottom of a flat glass to really pack it down – it helps create a sturdy base that won’t crumble when you cut into it. Pop this in the fridge for at least 15 minutes to firm up. Honestly, I’ve skipped this chilling step before, and the crust was a bit of a mess. Don’t be like me, chill that crust!
- Whip the Cheesecake Batter:: While the crust chills, let’s get that creamy Red Velvet Oreo Cheesecake batter going. In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until it’s super smooth and fluffy, no lumps allowed! This usually takes me about 3-4 minutes. Then, beat in the sour cream and vanilla extract until just combined. Don’t overmix here, we’re aiming for smooth, not airy. I once beat it way too long, and my cheesecake turned out a bit airy, which isn’t what we want for that dense, creamy texture. Keep it mellow.
- Add Eggs and Color:: Now for the eggs – add them one at a time, mixing on low speed just until each egg is incorporated. Seriously, just until it disappears into the batter; overmixing eggs can introduce too much air, which leads to cracks in your Red Velvet Oreo Cheesecake later. After the eggs, gently mix in the red gel food coloring until you get that rich, vibrant red velvet shade you’re dreaming of. This is where the magic happens! Finally, fold in the all-purpose flour. I always forget this little bit of flour, but it truly helps with preventing those dreaded cracks. Just a quick fold, and you’re good to go.
- Assemble and Swirl:: Pour about two-thirds of your gorgeous Red Velvet Oreo Cheesecake batter over the chilled Oreo crust. Now, sprinkle about half of your extra crushed Oreos over the batter. Take the remaining one-third of batter and gently spoon it over the Oreos. Use a knife or a skewer to gently swirl the top layer of batter and Oreos. Don’t overdo the swirling, hon; we want distinct layers, not a muddy mess. I’ve definitely made it look like a brown-red blob before, so learn from my mistakes – less is more when it comes to swirling!
- Bake with a Water Bath:: This is the crucial step for a crack-free Red Velvet Oreo Cheesecake! Wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake in a preheated 325°F (160°C) oven for about 60-75 minutes. The center should still be slightly jiggly when you gently shake the pan; it will firm up as it cools. I once didn’t wrap the foil tight enough, and my Red Velvet Oreo Cheesecake got a soggy bottom. Total bummer, so wrap it well!
- Cool and Chill:: Once baked, turn off the oven and prop the oven door open slightly, letting the Red Velvet Oreo Cheesecake cool in the oven for an hour. This gradual cooling helps prevent cracks. After an hour, remove it from the oven and the water bath, then let it cool completely on a wire rack at room temperature. Once fully cooled, cover it loosely and transfer it to the refrigerator to chill for at least 6-8 hours, or even better, overnight. I know, the waiting is the hardest part! But trust me, a properly chilled Red Velvet Oreo Cheesecake is a happy Red Velvet Oreo Cheesecake. It just tastes so much better when it’s had time to set.
- Prepare Optional Frosting:: If you’re going for the full Red Velvet Oreo Cheesecake experience, whip up that frosting! In a medium bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract, and then add milk a tablespoon at a time until you reach your desired consistency. I like mine thick enough to spread but still creamy. Spread this glorious frosting over your chilled Red Velvet Oreo Cheesecake just before serving for an extra touch of decadence.