Description
This Red Velvet Cheesecake with Oreo Crust is a decadent showstopper, creamy red velvet cheesecake layered over a rich, chocolatey Oreo cookie crust. It’s elegant, festive, and perfect for holidays or celebrations.
Ingredients
For the Oreo crust:
24 Oreo cookies, crushed
5 tbsp unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/3 cup sour cream
1/3 cup buttermilk
2 tsp cocoa powder
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Crumbled Oreos or red velvet crumbs (optional, for garnish)
Instructions
1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, mix crushed Oreos and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing gently after each. Stir in sour cream, buttermilk, cocoa powder, vanilla, vinegar, and red food coloring until fully combined.
5. Pour the batter over the cooled crust and smooth the top.
6. Bake for 50–55 minutes or until the edges are set and the center is slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Chill in the refrigerator for at least 4 hours or overnight.
9. Before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe on top of the chilled cheesecake.
10. Garnish with crushed Oreos or red velvet crumbs if desired.
Notes
Use full-fat cream cheese for the creamiest texture.
Add just enough food coloring for a rich red tone, avoid overmixing.
A water bath helps prevent cracks and gives an ultra-smooth finish.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American