Decadent Red Velvet Oreo Cheesecake Recipe

Ingredients:

  • 24 Oreo cookies
  • 4 tablespoons unsalted butter, melted
  • 3 packages (24 ounces total) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup cocoa powder
  • 1/4 cup buttermilk
  • Red food coloring (gel preferred)
  • 1 cup crushed Oreo cookies (for filling and topping)
  • Whipped cream and additional Oreo cookies for garnish (optional)

Directions:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Crush 24 Oreo cookies in a food processor until finely ground. Mix with melted butter until combined. Press mixture evenly into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until combined.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, whisk cocoa powder, buttermilk, and red food coloring until smooth. Gradually add to the cream cheese mixture, beating until fully combined and smooth.
  6. Fold in crushed Oreo cookies gently.
  7. Pour batter over the prepared crust in the pan. Tap gently on the counter to remove air bubbles.
  8. Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  10. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
  11. Before serving, garnish with whipped cream and additional Oreo cookies if desired.
  12. Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chilling time)
  13. Kcal: 450 kcal | Servings: 12 servings

FAQs:

  • What ingredients are needed for a Decadent Red Velvet Oreo Cheesecake?
    • Key ingredients typically include Oreo cookies (for the crust), melted butter, cream cheese, granulated sugar, cocoa powder, red food coloring, vanilla extract, eggs, sour cream, heavy cream, and additional Oreo cookies for the filling and topping.
  • How do I make the Oreo crust for the cheesecake?
    • To make the crust, crush Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a springform pan. Bake at 325°F (163°C) for about 10 minutes, then let it cool while you prepare the filling.
  • How do I ensure the cheesecake filling is smooth and lump-free?
    • Make sure all ingredients, especially the cream cheese, are at room temperature before mixing. Beat the cream cheese and sugar until completely smooth and creamy. Add the remaining ingredients gradually and mix on low speed to avoid incorporating too much air, which can cause cracks.
  • How can I prevent the cheesecake from cracking while baking?
    • To prevent cracking, bake the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger baking pan filled with hot water. Bake at a low temperature and allow the cheesecake to cool gradually in the oven with the door slightly open after baking.
  • How should I store and serve the Red Velvet Oreo Cheesecake?
    • After the cheesecake has cooled completely, refrigerate it for at least 4 hours or overnight to set. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Serve chilled, and optionally top with whipped cream, additional crushed Oreos, or a drizzle of chocolate sauce.

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