Red Velvet Oreo Cheesecake

5 from 17 ratings

Red Velvet Oreo Cheesecake

From its oreo cookie crust to its red velvet oreo cheesecake filling, this red velvet oreo cheesecake is a match made in heaven!!

Prep Time15

Cook Time1 22

Additional Time4

Total Time5 37

Course: Cheesecake

Cuisine: American

Servings: 12

Calories: 423kcal

Author: Chelsey White

Ingredients

Oreo Cookie Crust

2 cups oreo cookie crumbs - about 25 cookies with centers 200g
1/4 cup granulated sugar 50g
1/4 cup or 4 Tbsp salted butter, melted 56g

Red Velvet Cheesecake

3 cups or 3-8 oz. packages full-fat cream cheese, room temperature 678g
1 cup granulated sugar 200g
1/2 cup full-fat sour cream, room temperature 128g
1 1/2 Tbsp vanilla extract or vanilla bean paste 18g
1 1/2 Tbsp heavy whipping cream, room temperature 22g
3 Tbsp cornstarch 24g
2 tsp red gel food coloring
3 large eggs, room temperature 168g
1/2 cup chopped up Oreos - about 8 cookies 45g

Garnish

1/2 cup dark chocolate chips or chopped chocolate, melted 80g
Whipped cream
1/4 cup chopped up Oreos 30g

Equipment / Tools Needed

Instructions

Oreo Cookie Crust

Preheat oven to 350 F / 175 C. Spray an 8-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan and spray the top of it.
Using a food processor, crush 25 Oreo cookies until they have a fine crumb. Pour in 1/4 cup granulated sugar and 4 Tbsp melted butter and pulse until the cookie crumbs look moist.
Pour the cookie mixture into the prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about 2/3 way up the sides of the pan.
Bake for 9-10 minutes then remove from the oven. Place the pan on a wire rack to cool, and keep your oven on but lower the temperature to 300 F / 150 C.

Red Velvet Oreo Cheesecake

While the cookie crust bakes and cools make the cheesecake filling.
Place 3 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a medium to medium-high speed for 4-5 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.
Add in 1 cup of sugar, 1/2 cup sour cream, 1 1/2 Tbsp vanilla extract, 1 1/2 Tbsp heavy cream, 3 Tbsp cornstarch and 2 tsp red gel food coloring. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
Crack 3 large eggs into a separate bowl and mix together with a fork until scrambled. Slowly mix the eggs into the cream cheese mixture on a low speed. Mix just until the eggs are incorporated, then finish mixing the batter by hand with a rubber spatula. The batter should be smooth and completely free of any lumps!
Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles (these can cause your cheesecake to crack).
Pour 1/2 of the cheesecake filling on top of the cooled cookie crust, then sprinkle 1/2 cup of chopped Oreos over the batter. Pour the remaining batter on top of the Oreos.
Place the cheesecake pan on a large cookie sheet to catch any potential leaks, then bake the cheesecake at 300 F for 12 minutes.
Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 110 - 115 minutes. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake without a water bath.
Once the cheesecake is fully baked, turn off your oven and let the cheesecake sit in the oven for 1 hour without opening the door.
After 1 hour of cooling in the oven, crack your oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.
Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with foil and refrigerate the cheesecake for an additional 3-4 hours or overnight.
When you're ready to enjoy this red velvet Oreo cheesecake, remove it from the fridge and carefully release it from the pan.
Drizzle melted chocolate over the top of cheesecake and top with whipped cream swirls and chopped Oreos. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.
Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.

Video

Notes

Making This Red Velvet Oreo Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap and foil to keep it fresh. If you're making this cheesecake in advance, wait to garnish it with melted chocolate and whipped cream until you plan to serve it.

You can also freeze this cheesecake for up to 3 months! After it's baked and cooled, release it from your pan then freeze the entire cheesecake until it's firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you're ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the chocolate drizzle and other toppings until you're ready to cut into it.

How To Make The Best Red Velvet Oreo Cheesecake

Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it's baked.

Beat your cream cheese on a medium to medium-high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter and helps the cheesecake bake up properly.
Mix on a low speed once you start mixing ingredients into the cream cheese. After you've fluffed up the cream cheese, you want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack!
Mix your eggs in a separate bowl then slowly mix them into your cheesecake batter. This will make them easy to incorporate and help you avoid over-mixing your batter.
Follow the cooling instructions to a T! I know it's a slow process, but it's worth it. It helps ensure your cheesecake has the perfect consistency once it's cooled.
Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
If your cheesecake cracks while baking or cooling, don't fret! You can easily cover it a bit of chocolate ganache while decorating this cheesecake and no one will ever know.

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