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The Best Red Velvet Oreo Cheesecake Recipe

The Best Red Velvet Oreo Cheesecake Recipe

This Red Velvet Oreo Cheesecake Recipe combines the rich, mild cocoa flavor of red velvet with crunchy Oreo cookies for a decadent, creamy dessert. Featuring a luscious cream cheese filling with vibrant red hues and Oreo chunks, baked on a crunchy Oreo crust, this cheesecake delivers a perfect balance of flavors and textures, ideal for celebrations or indulgent treats.

  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Crust

  • 24 Oreo Cookies, crushed finely
  • 4 tablespoons unsalted butter, melted

Filling

  • 24 oz (3 packages) full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon red gel food coloring
  • 1/4 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 6–8 Oreo Cookies, roughly crushed for folding into batter

Instructions

  1. Prepare the Crust: Crush approximately 24 Oreo cookies finely, then mix them with melted butter until the mixture holds together when pressed. Press this evenly into the bottom of a 9-inch springform pan to form a compact crust. Chill in the refrigerator while preparing the filling.
  2. Mix the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add granulated sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each. Incorporate sour cream, buttermilk, vanilla extract, and red gel food coloring. Finally, sift in the flour and cocoa powder and fold gently until combined into a smooth, vibrant batter.
  3. Fold in Oreo Chunks: Gently fold in roughly crushed 6-8 Oreo cookies into the filling, being careful not to overmix to preserve texture.
  4. Bake with Care: Pour the batter over the chilled Oreo crust. Place the springform pan inside a larger baking dish and fill with hot water halfway up the pan sides to create a water bath. Bake at 325°F (163°C) for 60-70 minutes until the edges are set but the center still jiggles slightly.
  5. Cool and Chill: Remove cheesecake from the oven and cool at room temperature for 1 hour. Then refrigerate for at least 6 hours or overnight to set the flavors and texture.

Notes

  • Bring cream cheese and eggs to room temperature before mixing for a smoother batter.
  • Avoid overmixing to prevent cracking during baking.
  • Use a water bath to bake gently and avoid cracks.
  • Do not overbake; the center should jiggle slightly when done.
  • Chill the cheesecake overnight for best sliceability and flavor.
  • Use nonstick spray on the pan to ensure easy removal.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 120mg

Keywords: red velvet cheesecake, Oreo cheesecake, creamy cheesecake, dessert, red velvet dessert, Oreo crust