Red Velvet Oreo Cheesecake

This Red Velvet Oreo Cheesecake is a delightful treat that combines the rich flavor of red velvet cake and the crunch of Oreos. It’s perfect for special occasions or just a family dessert.

Why Make This Recipe

You should make this cheesecake because it’s a crowd-pleaser! It’s creamy, delicious, and looks impressive on any table. Plus, the combination of red velvet and Oreos is hard to resist. Your family and friends will rave about it!

How to Make Red Velvet Oreo Cheesecake

Ingredients:

2 cups Oreo crumbs
1/4 cup unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
2 tablespoons cocoa powder
1 teaspoon red food coloring
1/2 cup crushed Oreos
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Whipped cream
Mini Oreos
Red velvet cake crumbs
Sprinkles

Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
For the crust: In a bowl, combine Oreo crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in cocoa powder and red food coloring until fully incorporated. Gently fold in the crushed Oreos.
Pour the cheesecake batter into the cooled crust, spreading evenly.
Bake for 60-70 minutes or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
For the drip: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
Drizzle the chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
Decorate the top with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.

How to Serve Red Velvet Oreo Cheesecake

Serve this cheesecake chilled. You can slice it up and top each piece with extra whipped cream, sprinkles, or mini Oreos for a fun touch. It’s great for parties, holidays, or a cozy dinner at home.

How to Store Red Velvet Oreo Cheesecake

Store the cheesecake in an airtight container in the fridge. It will stay fresh for up to a week. If you want to keep it longer, you can freeze slices. Just wrap them tightly in plastic wrap before freezing.

Tips to Make Red Velvet Oreo Cheesecake

Make sure the cream cheese is softened before mixing for a smooth filling.
Let the cheesecake cool completely before putting it in the refrigerator to avoid cracks.
You can add more or less red food coloring to adjust the color to your liking.

Variation

Try adding a layer of chocolate ganache on top instead of just drizzling it. You can also mix crushed Oreos into the cheesecake filling for extra crunch.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, you can! It will still taste great, but the texture might be slightly different.

Q: How long does it take to make this cheesecake?
A: It takes about 30 minutes to prepare and then a good 60-70 minutes to bake. Don’t forget the chilling time afterward!

Q: Can I make this cheesecake a day in advance?
A: Absolutely! In fact, it’s even better the next day after chilling in the fridge. Enjoy!

Red Velvet Oreo Cheesecake