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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/red-velvet-cheesecake-with-oreo-crust-recipe/