Red Velvet Cheesecake with Oreo Crust Recipe

Introduction

Indulge in this rich and creamy Red Velvet Cheesecake with an irresistible Oreo crust. Combining the classic flavors of red velvet cake and smooth cheesecake, it’s a guaranteed crowd-pleaser for any occasion.

Ingredients

• 2 cups crushed Oreos
• 4 tablespoons unsalted butter, melted
• 32 ounces cream cheese, softened
• 1 ½ cups granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 cup sour cream
• 1 tablespoon white vinegar
• 1 ½ tablespoons vanilla extract
• 4 eggs, lightly beaten
• 2 ounces red food coloring
• 3 ounces cream cheese (for frosting)
• ¼ cup unsalted butter, room temperature (for frosting)
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat the oven to 325°F and place the oven rack in the lower third position. Fill a large roasting pan with about 1 inch of water to create a water bath and place it in the oven to preheat.
2. Step 2: Spray a 9-inch springform pan with nonstick spray and wrap the outside bottom tightly with two layers of heavy-duty aluminum foil to prevent leaks.
3. Step 3: In a mixing bowl, combine the crushed Oreos with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
4. Step 4: Using an electric mixer on low speed, beat the 32 ounces of softened cream cheese with the granulated sugar for 2 minutes until smooth.
5. Step 5: Add cocoa powder, sour cream, white vinegar, vanilla extract, eggs, and red food coloring to the cream cheese mixture. Continue beating on low speed until well combined.
6. Step 6: Pour the cheesecake batter over the Oreo crust in the springform pan.
7. Step 7: Carefully place the pan into the preheated water bath. Bake at 325°F for 10 minutes, then reduce the oven temperature to 300°F and bake for an additional 70 to 80 minutes, or until the center is firm.
8. Step 8: Turn off the oven and let the cheesecake stand inside for 40 minutes to cool gradually.
9. Step 9: Remove the cheesecake from the oven and water bath, then place it on a wire rack to cool completely at room temperature for a few hours.
10. Step 10: Cover the cheesecake and chill it in the refrigerator for at least 8 hours or overnight.
11. Step 11: For the frosting, beat 3 ounces cream cheese and ¼ cup room-temperature butter together on medium speed until smooth and creamy, about 3 minutes.
12. Step 12: Add powdered sugar and 2 teaspoons vanilla extract to the frosting and beat until well combined and smooth.
13. Step 13: Spread the frosting evenly over the cooled cheesecake after removing it from the pan.
14. Step 14: Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

• For a firmer crust, chill the Oreo crust for 10 minutes before adding the batter.
• Use gel food coloring for a more vibrant red without adding extra liquid.
• Swap sour cream for Greek yogurt for a slightly tangier texture.
• Top with fresh berries or white chocolate shavings for an extra special touch.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. If you prefer, freeze it for up to a month; thaw overnight in the fridge before serving. Reheat is not recommended as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

It’s best to use a springform pan for easy removal of the cheesecake without damaging it. If using a regular pan, line it well with parchment and allow the cheesecake to cool completely before attempting to remove.

Why do I need a water bath for baking the cheesecake?

The water bath helps the cheesecake bake evenly and prevents cracks on the surface by maintaining moisture and gentle heat during baking.

Red Velvet Cheesecake with Oreo Crust Recipe

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★★★★★

4.9 from 102 reviews

This Red Velvet Cheesecake with Oreo Crust is a luscious dessert combining the rich, creamy texture of classic cheesecake with the vibrant flavors of red velvet and a crunchy Oreo cookie crust. Finished with a smooth cream cheese frosting, this decadent treat is perfect for special occasions or anytime you crave an indulgent sweet.

• Author: Windy
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 10 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups crushed Oreos
• 4 tablespoons unsalted butter, melted

Cheesecake Filling

• 32 ounces cream cheese, softened
• 1 ½ cups granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 cup sour cream
• 1 tablespoon white vinegar
• 1 ½ tablespoons vanilla extract
• 4 eggs, lightly beaten
• 2 ounces red food coloring

Frosting

• 3 ounces cream cheese
• ¼ cup unsalted butter, room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Preheat Oven and Prepare Water Bath. Preheat your oven to 325°F and position the rack in the lower third. Fill a large roasting pan with about 1 inch of water to create a water bath for gentle baking, then place it in the oven to heat.
2. Prepare the Springform Pan. Spray a 9-inch springform pan with nonstick spray and wrap the bottom outside tightly with two layers of heavy-duty aluminum foil to prevent water leakage during baking.
3. Make the Crust. In a mixing bowl, combine crushed Oreos with melted butter and stir until well mixed.
4. Press the Crust. Firmly press the crust mixture into the bottom of the prepared springform pan to create an even base.
5. Prepare the Cheesecake Filling. Using an electric mixer on low speed, beat softened cream cheese and granulated sugar for 2 minutes until smooth and creamy.
6. Add Remaining Filling Ingredients. Gradually add cocoa powder, sour cream, white vinegar, vanilla extract, lightly beaten eggs, and red food coloring. Continue mixing on low speed until fully combined.
7. Pour Batter into Crust. Pour the prepared cheesecake batter over the Oreo crust in the springform pan.
8. Bake Cheesecake. Place the springform pan carefully into the preheated water bath inside the oven. Bake at 325°F for 10 minutes, then reduce the temperature to 300°F and continue baking for 70 to 80 minutes until the cheesecake’s center is firm but still slightly jiggly.
9. Let Cheesecake Stand in Oven. Turn off the oven and let the cheesecake remain inside for 40 minutes to prevent cracking and aid even cooling.
10. Cool and Chill. Remove the springform pan from the water bath and set it on a wire rack. Allow the cheesecake to cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
11. Make the Frosting. Beat cream cheese and room temperature butter on medium speed for about 3 minutes until smooth and creamy.
12. Add Frosting Ingredients. Add powdered sugar and vanilla extract, and beat again until smooth and fully combined.
13. Frost the Cheesecake. Remove the cheesecake from its pan and spread the frosting evenly over the top.
14. Serve or Store. Serve immediately or keep refrigerated until ready to enjoy.

Notes

• Use full-fat cream cheese for the best texture and flavor.
• Ensure the cream cheese is softened before mixing to avoid lumps.
• Wrapping the pan with foil prevents water from leaking into the crust during the water bath baking.
• Do not overbake the cheesecake; the center should be slightly jiggly to ensure creaminess.
• Allowing the cheesecake to cool slowly in the oven prevents cracks.
• Chilling the cheesecake overnight improves flavor and texture.
• You can substitute red food coloring with natural alternatives like beet juice for a natural red hue.

Keywords: red velvet cheesecake, Oreo crust cheesecake, red velvet dessert, creamy cheesecake recipe, baked cheesecake with frosting