Red Velvet Oreo Cheesecake (Print-Friendly Version)
This February dessert combines velvety cream cheese, crushed Oreo crust, and vibrant red velvet hues for a decadent treat. Perfect for Valentine’s Day or special occasions, you'll want this later.
# Ingredients You’ll Need:
→ Oreo Crust
01 -
24 whole Oreo cookies, finely crushed
02 -
5 tablespoons unsalted butter, melted
→ Red Velvet Cheesecake Filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 cup sour cream or Greek yogurt
07 -
1 tablespoon vanilla extract
08 -
1 teaspoon distilled white vinegar
09 -
2 teaspoons red food coloring, or more as needed
10 -
1/2 teaspoon salt
→ Whipped Cream Topping (Optional)
11 -
1 cup heavy whipping cream
12 -
2 tablespoons powdered sugar
13 -
1 teaspoon vanilla extract
14 -
Crushed Oreo cookies for garnish (optional)
# How to Make It:
01 -
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 -
Combine finely crushed Oreo cookies with melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 -
In a large bowl, beat softened cream cheese and granulated sugar together until completely smooth and free of lumps.
04 -
Add eggs, one at a time, mixing until just blended after each addition. Do not overmix.
05 -
Blend in sour cream or Greek yogurt, vanilla extract, white vinegar, red food coloring, and salt, mixing until the batter is smooth and uniform in color.
06 -
Pour cheesecake batter over the cooled crust and smooth the top. Wrap the exterior of the pan tightly with aluminum foil to prevent leaks. Set the pan inside a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath.
07 -
Bake for 50 to 55 minutes, or until the edges are set but the center remains slightly wobbly. Turn off the oven and cool the cheesecake inside with the door slightly open for 1 hour.
08 -
Cover and refrigerate the cheesecake for at least 4 hours, or overnight, to allow the texture to fully set.
09 -
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread over the chilled cheesecake and garnish with additional crushed Oreos as desired.
10 -
Release the cheesecake from the pan, slice evenly, and serve chilled for best flavor and texture.
# Extra Suggestions:
01 -
To prevent cracks, always use a water bath and allow the cheesecake to cool gradually in the oven with the door ajar before refrigerating.
02 -
Mix the eggs into the batter just until combined to avoid air bubbles that could cause cracks.
03 -
For a gluten-free option, substitute gluten-free chocolate sandwich cookies for the crust; the filling is naturally gluten-free.
04 -
Chilling overnight improves the flavor and ensures the perfect creamy consistency.