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Red Velvet Oreo Cheesecake Recipe

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4.7 from 18 reviews

A decadent and visually stunning Red Velvet Oreo Cheesecake featuring a crunchy Oreo crust, creamy layers of red velvet and vanilla cheesecake, topped with rich chocolate ganache and Oreo garnish. Perfect for celebrations and dessert lovers.

Ingredients

Oreo Crust

  • 2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
  • 5 tbsp unsalted butter, melted

Red Velvet Cheesecake Layer

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp vanilla extract
  • 1 tbsp red food coloring

Vanilla Cheesecake Layer

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tsp vanilla extract

Chocolate Ganache Topping

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

Garnish (Optional)

  • Whipped cream
  • Oreo cookie crumbs
  • Whole Oreos

Instructions

  1. Make the Oreo Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix Oreo cookie crumbs and melted butter until combined. Press the mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  2. Make the Red Velvet Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing until combined. Pour the red velvet batter over the cooled crust and spread evenly.
  3. Make the Vanilla Cheesecake Layer: In another bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until fully incorporated. Carefully pour over the red velvet layer, smoothing the top.
  4. Bake the Cheesecake: Bake at 325°F (163°C) for 60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Transfer to the refrigerator and chill for at least 6 hours or overnight.
  5. Make the Chocolate Ganache: Heat heavy cream in a saucepan until hot but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Let cool slightly, then pour over the cheesecake, spreading evenly.
  6. Garnish and Serve: Pipe whipped cream around the edges and sprinkle with Oreo crumbs. Decorate with whole Oreos on top. Slice and serve chilled. Enjoy!

Notes

  • For best results, let the cheesecake chill overnight to set properly.
  • If you don't have red food coloring, use gel food coloring for a more vibrant hue.
  • Use full-fat cream cheese and sour cream for the creamiest texture.
  • Make sure all wet ingredients are at room temperature before mixing to avoid lumps.
  • To prevent cracking, avoid overbaking and allow the cheesecake to cool gradually in the oven.
  • Garnish with whipped cream and whole Oreos just before serving to maintain freshness.

Find it online: https://sweetworldtastes.com/red-velvet-oreo-cheesecake-recipe/