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Red Velvet Oreo Cheesecake Recipe

Irresistible Red Velvet Oreo Cheesecake Recipe You'll Love

A decadent Red Velvet Oreo Cheesecake combining rich flavors and stunning presentation, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 24 pieces Oreo Cookies Feel free to substitute with chocolate wafer cookies for a similar effect.
  • 5 tablespoons Melted Butter Coconut oil works well for a dairy-free option.
Filling
  • 24 ounces Cream Cheese Bring to room temperature for smooth blending.
  • 1 cup Granulated Sugar Can be swapped with a sugar alternative for a lower-calorie version.
  • 1 tablespoon Cocoa Powder Dutch-processed cocoa is ideal for a richer taste.
  • 1 teaspoon Vanilla Extract Consider almond extract for a different twist.
  • 1 teaspoon Vinegar Lemon juice can be a suitable substitute.
  • 2 teaspoons Red Food Coloring Gel coloring is recommended for better results.
  • 3 large Eggs Use flaxseed meal as a vegan substitute if needed.
  • ½ cup Sour Cream Greek yogurt could be a healthier alternative.
  • ½ cup Heavy Cream Coconut cream is a fantastic dairy-free alternative.
Topping
  • 10 pieces Chopped Oreo Cookies Adds texture and extra flavor to the filling.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • Roasting pan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare your springform pan.
  2. Crush 24 Oreo cookies until fine crumbs; mix with 5 tablespoons melted butter and press into the springform pan. Bake for 8-10 minutes and cool.
  3. Beat 24 ounces of cream cheese until smooth, then gradually add 1 cup granulated sugar, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, 1 teaspoon vinegar, and 2 teaspoons red food coloring. Mix until velvety.
  4. Incorporate 3 large eggs one at a time, then fold in ½ cup sour cream and ½ cup heavy cream.
  5. Stir in 10 chopped Oreo cookies and pour the filling over the cooled crust.
  6. Mix additional cream cheese, sugar, egg yolk, and vanilla for the topping. Dollop on top and swirl with a knife.
  7. Wrap the springform pan in aluminum foil, place in a roasting pan, fill with hot water halfway, and bake for 55-65 minutes.
  8. Turn off the oven and leave the cheesecake inside for 1 hour. Cool to room temperature, then refrigerate overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and use a water bath to prevent cracking. Refrigerate overnight for optimal texture.

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