Name: Red Velvet Oreo Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs.; ¼ cup unsalted butter, melted.; 24 oz (680g) cream cheese, softened.; 1 cup granulated sugar.; 1 cup sour cream.; 1 tsp vanilla extract.; 3 large eggs.; 2 tbsp cocoa powder.; 1 tsp red food coloring.; ½ cup crushed Oreos.; 1 cup semi-sweet chocolate chips.; ½ cup heavy cream.; Whipped cream (for decoration).; Mini Oreos (for decoration).; Red velvet cake crumbs (for decoration).; Sprinkles (for decoration).

Red Velvet Oreo Cheesecake is the ultimate indulgence, combining the smooth, creamy texture of cheesecake with the bold flavors of red velvet and Oreo crunch. This dessert is perfect for special occasions, offering a visually stunning and irresistibly delicious treat. The cheesecake is baked with a chocolatey Oreo crust, infused with a hint of cocoa and vibrant red color, and topped with a rich chocolate ganache drip. For added decadence, the cake is decorated with whipped cream, mini Oreos, red velvet cake crumbs, and festive sprinkles. Let the cheesecake chill for at least 4 hours, preferably overnight, to ensure the best texture.

Red Velvet Oreo Cheesecake is a show-stopping dessert that combines the elegance of red velvet cake with the creamy decadence of cheesecake. With an Oreo crumb crust, a luscious red velvet-flavored cheesecake, and a rich chocolate ganache drip, this cheesecake is perfect for special celebrations. The red velvet layer is infused with cocoa and vibrant red food coloring, creating a visually striking cake that tastes as amazing as it looks. Crushed Oreos folded into the filling add texture and flavor, while the smooth creaminess of the cheesecake contrasts beautifully with the crunchy Oreo base.

INGREDIENTS

Oreo crumbs: 2 cups, combined with melted butter to form the crust.
Unsalted butter: ¼ cup, melted to mix with the Oreo crumbs for the crust.
Cream cheese: 24 oz (680g), softened, forms the rich cheesecake base.
Granulated sugar: 1 cup, adds sweetness to the cheesecake filling.
Sour cream: 1 cup, adds a slight tang and creaminess to the cheesecake.
Vanilla extract: 1 tsp, for flavoring the filling.
Eggs: 3 large, added one at a time to create a smooth, rich texture.
Cocoa powder: 2 tbsp, gives the cheesecake its signature red velvet flavor.
Red food coloring: 1 tsp, for that vibrant red hue.
Crushed Oreos: ½ cup, folded into the cheesecake for added crunch.
Semi-sweet chocolate chips: 1 cup, melted with cream for the chocolate drip.
Heavy cream: ½ cup, to mix with the chocolate for a smooth drip.
Whipped cream: for decorating the cheesecake.
Mini Oreos: for topping the cheesecake.
Red velvet cake crumbs: for decorating the top of the cheesecake.
Sprinkles: optional, for a festive touch.

INSTRUCTIONS

Step 1:: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Step 2:: Combine 2 cups of Oreo crumbs with ¼ cup melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool while you prepare the filling.
Step 3:: Beat 24 oz softened cream cheese until smooth. Add 1 cup sugar, 1 cup sour cream, and 1 tsp vanilla extract, mixing until combined.
Step 4:: Add the eggs one at a time, mixing between additions. Stir in 2 tbsp cocoa powder and 1 tsp red food coloring, then fold in ½ cup crushed Oreos.
Step 5:: Pour the cheesecake batter into the cooled crust. Bake for 60-70 minutes. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
Step 6:: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight.
Step 7:: To make the chocolate drip, melt 1 cup semi-sweet chocolate chips and ½ cup heavy cream together in the microwave, stirring until smooth. Drizzle over the chilled cheesecake.
Step 8:: Decorate the cheesecake with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles before serving.

Serving and Storage Tips

For best results, refrigerate the cheesecake overnight to ensure the perfect creamy texture.
Store any leftovers in an airtight container in the fridge for up to 5 days.

Helpful Notes

To avoid cracks in your cheesecake, allow it to cool slowly in the oven and refrigerate it for several hours before slicing.

Tips from Well-Known Chefs

Chef Lucas recommends using gel food coloring to achieve a vibrant red without thinning the cheesecake batter.

How to Get the Perfect Chocolate Drip

For a smooth chocolate drip, ensure the chocolate and cream mixture is fully melted and slightly cooled before pouring it over the cheesecake. The cooler temperature prevents the chocolate from running too thin, giving it a perfect, thick drip effect.

Red Velvet Oreo Cheesecake: A Special Occasion Dessert

This Red Velvet Oreo Cheesecake is perfect for birthdays, holidays, or any occasion that calls for an indulgent dessert. The creamy texture, combined with the Oreo crust and rich chocolate topping, makes it a truly decadent treat.

FAQs

Can I use a different type of cookie for the crust?

Yes! You can substitute the Oreo crumbs with graham cracker crumbs or chocolate wafer cookies for a different flavor profile.

Do I have to use red food coloring?

No, the food coloring is optional and only for visual effect. The cheesecake will taste just as delicious without it.

Summary

Red Velvet Oreo Cheesecake is the ultimate dessert for those who love both red velvet cake and creamy cheesecake. This indulgent treat starts with a crunchy Oreo crust, followed by a smooth and velvety cheesecake filling with a hint of cocoa and a vibrant red hue. Crushed Oreos are folded into the batter for extra texture, and the entire cake is finished with a rich chocolate drip made from semi-sweet chocolate and cream. For an eye-catching presentation, the cheesecake is topped with whipped cream, mini Oreos, red velvet crumbs, and sprinkles. Perfect for holidays, birthdays, or any time you want to impress with a show-stopping dessert. Allow the cheesecake to chill for several hours to ensure it sets perfectly and reaches its creamy best.