Red Velvet Oreo Cheesecake combines the velvety charm of red velvet cake, the creaminess of cheesecake, and the crunch of Oreos. This layered indulgence is perfect for celebrations or when you want to treat yourself.

Prep Time, Cook Time, Total Time, and Yield

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling time)
Yield: Serves 12

Who Will Love This Recipe?

Fans of red velvet, cheesecake enthusiasts, and Oreo lovers alike will adore this dessert. It’s the perfect treat for holidays, birthdays, or romantic dinners.

Why Make This Cheesecake at Home?

Homemade Red Velvet Oreo Cheesecake ensures fresher ingredients, customizable flavors, and a personal touch. Plus, it’s much more satisfying than store-bought versions.

Ingredients Overview

For the Crust

Crushed Oreos (about 30 cookies).
Melted butter.

For the Cheesecake Filling

Cream cheese, softened.
Granulated sugar.
Eggs.
Vanilla extract.
Red velvet cake mix or cocoa powder and red food coloring.

Optional Additions

Whipped cream or cream cheese frosting for garnish.
Crumbled Oreos or red velvet crumbs for decoration.

Kitchen Equipment Needed

Springform pan (9 inches).
Mixing bowls.
Electric mixer.
Rubber spatula.
Measuring cups and spoons.
Parchment paper.
Aluminum foil (for water bath).

Step-by-Step Instructions

1. Preparing the Crust

Preheat the oven to 325°F (160°C).
Mix crushed Oreos and melted butter until combined.
Press the mixture into the bottom of a springform pan lined with parchment paper.
Bake for 10 minutes and let it cool.

2. Making the Cheesecake Filling

Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Blend in vanilla extract, red velvet mix (or cocoa powder), and red food coloring.
Pour the mixture over the cooled crust.

3. Baking and Cooling

Wrap the outside of the springform pan with aluminum foil.
Place the pan in a water bath to prevent cracks.
Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
Turn off the oven and let the cheesecake cool inside for an hour.

4. Chilling and Decorating

Chill the cheesecake in the refrigerator for at least 4 hours.
Garnish with whipped cream, Oreo crumbles, or red velvet crumbs.

Tips for a Perfect Red Velvet Oreo Cheesecake

Use room-temperature ingredients for a smoother batter.
Avoid overmixing to reduce air bubbles.
Always use a water bath for even baking.

Common Mistakes to Avoid

Skipping the parchment paper can lead to sticking.
Overbaking can result in a dry texture.
Neglecting to cool the cheesecake gradually might cause cracks.

Recipe Variations and Add-Ons

Adding Festive Touches

Use green and red sprinkles for Christmas or heart-shaped candies for Valentine’s Day.

Experimenting with Flavors

Swap vanilla extract for almond extract for a nutty flavor.
Add a swirl of cream cheese frosting before serving.

How to Store and Serve

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.

Serving Suggestions

Serve slices with a drizzle of chocolate sauce or a dollop of whipped cream. Pair with coffee, tea, or a glass of cold milk.

Nutritional Information and Healthier Alternatives

While indulgent, this dessert can be made lighter with reduced-fat cream cheese and less sugar. A whole wheat crust is another option for added fiber.

FAQs

Can this cheesecake be frozen?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

What’s the best topping for this dessert?

Whipped cream, Oreo crumbles, or a drizzle of chocolate sauce are fantastic options.

Can I make this recipe without a springform pan?

Use a deep cake pan, but lining it with parchment paper is essential for easy removal.

How do I ensure the cheesecake doesn’t crack?

Always bake with a water bath and cool the cheesecake gradually.

Can I use store-bought red velvet cake mix?

Absolutely. It simplifies the process and enhances the red velvet flavor.

Conclusion

Red Velvet Oreo Cheesecake is a showstopping dessert that’s easy to make and perfect for any occasion. With its stunning layers and irresistible flavors, it’s bound to impress everyone at the table.

Red Velvet Oreo Cheesecake

Author: Hailey
Total Time: 170 minutes

Print Recipe

Description

Indulge in this Red Velvet Oreo Cheesecake, a delicious combination of red velvet cake and Oreo cheesecake topped with a smooth ganache.

Ingredients

All-purpose flour: 1 1/2 cups, for structure.

Unsweetened cocoa powder: 2 tsp, for a hint of chocolate flavor.

Salt: 1/2 tsp, to enhance flavor.

Unsalted butter: 1/2 cup, at room temperature, for moisture.

Granulated sugar: 1 cup, for sweetness.

Sour cream: 1/2 cup, at room temperature, for moistness.

Vegetable oil: 1/4 cup, to keep the cake moist.

Pure vanilla extract: 2 tsp, for flavor.

Large eggs: 2, at room temperature, for structure.

Red food coloring: 4 tsp, for classic red velvet color.

Buttermilk: 2/3 cup, at room temperature, for tenderness.

Baking soda: 1 tsp, to help the cake rise.

White vinegar: 1 tsp, to activate the baking soda.

Oreos (filling removed, wafers crushed): 10, for the crust.

Full-fat cream cheese: 24 oz, at room temperature, for creaminess.

Oreo filling: from the above 10 Oreos, to enhance flavor.

Granulated sugar: 1 cup, to sweeten the cheesecake.

Cornstarch (or all-purpose flour): 1 tbsp, for thickening.

Sour cream: 1 cup, at room temperature, for creaminess.

Pure vanilla extract: 1 tbsp, for flavor.

Large eggs + 1 egg yolk: at room temperature, for structure.

Oreos (chopped): 15, for added crunch.

Dark chocolate chips: 1 cup, for a rich topping.

Heavy cream: 1/2 cup, to make the ganache smooth.

Store-bought cream cheese frosting: 1 can, for decorating.

Chopped Oreos: 8, for garnish.

Instructions

Step 01

Red Velvet Cake Bottom: Preheat oven to 350°F. Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper; spray with non-stick spray. Whisk together flour, cocoa, and salt. In a separate bowl, cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually add dry ingredients and buttermilk, followed by baking soda and vinegar. Divide the batter between the pans and bake for 18-20 minutes. Cool completely.

Step 02

Oreo Cheesecake Filling: Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, eggs, and egg yolk, mixing well. Fold in Oreo crumbs and chopped Oreos. Pour the cheesecake mixture over the cooled cake base in the springform pan.

Step 03

Baking: Bake in a water bath at 300°F for about 1 hour and 30 minutes. Cool gradually in the oven, then refrigerate overnight.

Step 04

Ganache Topping: Microwave chocolate chips and heavy cream, stirring until smooth. Pour over the chilled cheesecake.

Step 05

To Decorate: Crumble the reserved red velvet cake and press onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.

Notes

This dessert combines the best of red velvet cake and Oreo cheesecake, creating a truly indulgent treat.
Using room temperature ingredients ensures a smoother, more even filling.
Cooling the cheesecake gradually in the oven helps prevent cracking.

Prep Time: 60 minutes
Cook Time: 110 minutes