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Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake

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Indulge in the rich and vibrant flavors of this Red Velvet Oreo Cheesecake, a stunning dessert that’s sure to impress at any gathering. With its luscious layers of creamy red velvet and smooth vanilla cheesecake, all resting on a crunchy Oreo crust, this treat is both visually appealing and irresistibly delicious. Perfect for birthdays, holidays, or cozy family dinners, it’s a delightful way to share something special with your loved ones. Plus, it’s easy to prepare ahead of time, making it a convenient option for busy hosts. Get ready to wow everyone with every slice!

Ingredients

Scale
  • 2 ½ cups Oreo cookie crumbs
  • 5 tbsp unsalted butter
  • 16 oz cream cheese (2 blocks), softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 4 large eggs
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp vanilla extract
  • Red food coloring
  • ½ cup heavy cream (for ganache)
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper.
  2. Combine Oreo crumbs and melted butter, then press into the bottom of the pan. Bake for 8-10 minutes; set aside to cool.
  3. In a bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring; mix well.
  4. Pour the red velvet batter over the cooled crust.
  5. In another bowl, beat more cream cheese and sugar until smooth for the vanilla layer. Mix in sour cream, eggs, and vanilla extract; pour over the red velvet layer.
  6. Bake for about 50-60 minutes until edges are set but center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
  7. Chill in the refrigerator for at least six hours or overnight.
  8. For ganache: Heat heavy cream until hot (not boiling), pour over chocolate chips in a bowl, let sit for two minutes before stirring until smooth.
  9. Pour ganache over chilled cheesecake and top with whipped cream, Oreo crumbs, and whole Oreos.

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