If you’re on the hunt for a show-stopping dessert, this red velvet cheesecake with an Oreo crust is exactly what you need. Imagine the bold flavors of red velvet combined with the creamy, rich texture of cheesecake, all sitting on a chocolatey Oreo base that practically melts in your mouth. It’s a dessert that doesn’t just taste amazing but also looks stunning on any dessert table. Whether you’re celebrating Valentine’s Day, Christmas, or simply indulging in a well-deserved sweet treat, this cheesecake delivers big on flavor, texture, and visual appeal.
The first time I made this cheesecake, I was hosting a family dinner and wanted something different from the usual desserts we rotate. It was a little ambitious for me at the time, but I promise, with the right guidance (which this recipe provides), even a beginner baker can pull this off. The vibrant red filling, chocolatey crust, and creamy layers make it a dessert that gets people talking, and trust me, no one will believe it’s homemade.
Why You’ll Love This Recipe
This red velvet cheesecake isn’t just another dessert; it’s the kind of recipe you keep coming back to. Here’s why:
- Easy to make: It may look fancy, but the steps are simple and straightforward. You don’t need professional baking skills to get bakery-worthy results.
- Perfect for any occasion: The gorgeous red color and creamy texture make it a hit for festive gatherings or romantic dinners, but it’s equally wonderful for a casual family dessert.
- Flavor-packed: The rich, tangy cream cheese pairs perfectly with the subtle cocoa notes of red velvet. And let’s not forget the Oreo crust, which adds just the right amount of crunch and chocolate.
- Impressive yet approachable: This dessert has “wow factor” written all over it, but the ingredients are simple and the method is easy to follow. Plus, you’ll get tons of compliments from everyone lucky enough to have a slice.
The best part? You can make it ahead of time and let it chill in the fridge until you’re ready to serve, which means less stress on the day of your event.
Preparation Time and Servings
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: 7 hours 30 minutes
- Servings: 12 generous slices
Nutrition Facts (Per Serving)
- Calories: 390
- Protein: 6g
- Carbs: 34g
- Fat: 26g
Ingredients of this Red Velvet Cheesecake
For the Oreo Crust
- 24 whole Oreo cookies (no need to remove the filling)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 blocks) of brick-style cream cheese, softened
- 1 cup sour cream, room temperature
- 1⅓ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder, sifted
- 1 (1-ounce) bottle of red liquid food coloring
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Each of these ingredients plays a key role. The cream cheese is the heart of the cheesecake, giving it that luscious texture. Sour cream adds tanginess and smoothness. The cocoa powder brings in the signature red velvet flavor, while the food coloring gives it its iconic look. And don’t forget the Oreos—they add a chocolatey foundation that pairs beautifully with the creamy filling.
Step-by-Step Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C).
- Place the Oreos in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can put the cookies in a sealed plastic bag and crush them with a rolling pin.
- Transfer the Oreo crumbs to a mixing bowl and pour in the melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press it down evenly. Bake for 8–10 minutes, then set aside to cool.
Make the Filling
- In a stand mixer or a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
- Add the sour cream and mix until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
- Gradually add the granulated sugar, cocoa powder, red food coloring, and vanilla extract. Mix on low speed until the ingredients are fully incorporated. At this point, the batter should be smooth and vibrant red.
- Lightly beat the eggs in a separate bowl, then add them to the filling one at a time. Mix on low speed, just until the eggs are combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
Prepare for the Water Bath
- To prevent water from leaking into the cheesecake during baking, wrap the bottom and sides of the springform pan with aluminum foil. Use several layers to ensure it’s completely sealed.
- Place the foil-wrapped pan in a large oven-safe roasting dish.
Bake the Cheesecake
- Pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Boil water and carefully pour it into the roasting dish around the cheesecake pan. The water should reach about 1 inch up the sides of the pan.
- Transfer the roasting dish to the oven and bake for 60–65 minutes. The edges should be set, but the center will still have a slight jiggle.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour—this helps prevent cracks from forming.
Chill and Serve
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Once cooled, cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. This chilling time allows the flavors to develop and the texture to set perfectly.
- When ready to serve, run a knife around the edge of the cheesecake to release it from the pan. Carefully remove the springform ring. Slice into pieces and serve with optional whipped cream or sprinkles for decoration.
How to Serve this Red Velvet Cheesecake
This cheesecake is versatile and pairs beautifully with a variety of toppings and sides:
- Classic garnish: Top each slice with a dollop of whipped cream and a sprinkle of chocolate shavings.
- Festive flair: Add red or pink sprinkles for Valentine’s Day or green sprinkles for Christmas.
- Fresh berries: Serve with a side of fresh raspberries or strawberries to balance the richness.
Tips for Success
- Use room-temperature ingredients: Cold cream cheese and eggs can create a lumpy batter, so let them sit out for 30–60 minutes before starting.
- Don’t skip the water bath: This helps regulate the temperature and prevents cracks. If you’re nervous about the water leaking, you can place a tray of hot water on the oven rack below the cheesecake instead.
- Sift the cocoa powder: This prevents clumps from forming in the filling.
- Avoid overmixing: Once the eggs are added, mix just until combined to keep the texture creamy.
- Chill for the full time: While it’s tempting to dive in early, giving the cheesecake enough time to set in the fridge is key to achieving the perfect texture.
Variations
If you’re feeling creative, here are a few ways to customize this recipe:
- Gluten-free option: Use gluten-free sandwich cookies for the crust.
- Mini cheesecakes: Divide the crust and filling into a muffin tin with liners for single-serving cheesecakes. Reduce the baking time to 18–20 minutes.
- Chocolate drizzle: Add an extra layer of decadence by drizzling melted chocolate over each slice.
Storage
- Refrigeration: Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
This red velvet cheesecake with an Oreo crust is everything you want in a dessert: creamy, chocolatey, and visually stunning. Whether it’s your first time making cheesecake or you’re an experienced baker, this recipe is a winner every single time. Don’t forget to snap a picture of your masterpiece and share it—I’d love to see how yours turns out!
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Red Velvet Cheesecake Recipe with Oreo Crust
- Total Time: 7 hours 30 minutes (including chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
This rich and creamy red velvet cheesecake features a chocolatey Oreo crust and a vibrant red velvet filling, making it a perfect dessert for holidays, parties, or special occasions. Easy to prepare and visually stunning, this cheesecake is sure to impress!
Ingredients
- Oreo Crust: 24 Oreo cookies, 3 tbsp melted butter.
- Cheesecake Filling: 24 oz cream cheese, 1 cup sour cream, 1⅓ cups sugar, 3 tbsp cocoa powder, 1 bottle red food coloring, 2 tsp vanilla extract, 4 large eggs.
Instructions
- Preheat oven to 325°F. Prepare Oreo crust by crushing cookies and mixing with melted butter. Press into a springform pan and bake for 8–10 minutes.
- Beat softened cream cheese, then mix in sour cream, sugar, cocoa powder, food coloring, and vanilla. Add eggs one at a time.
- Pour filling over crust. Wrap the pan with foil and place it in a water bath. Bake for 60–65 minutes.
- Cool in the oven for 1 hour, then chill in the fridge for at least 6 hours before serving.
Notes
- Use room-temperature ingredients for smooth batter.
- Ensure the water bath is set up properly to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American