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Red Velvet Oreo Cheesecake Recipe

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4.8 from 60 reviews

This Red Velvet Oreo Cheesecake features a rich Oreo crust topped with a luscious red velvet cheesecake layer and a creamy vanilla cheesecake layer. Finished with a decadent chocolate ganache and optional Oreo garnishes, it's a show-stopping dessert perfect for special occasions and Oreo lovers alike.

Ingredients

Oreo Crust

  • 2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
  • 5 tbsp unsalted butter, melted

Red Velvet Cheesecake Layer

  • 16 oz cream cheese, softened (2 blocks)
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp vanilla extract
  • 1 tbsp red food coloring

Vanilla Cheesecake Layer

  • 16 oz cream cheese, softened (2 blocks)
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 ½ tsp vanilla extract

Chocolate Ganache Topping

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

Garnish (Optional)

  • Whipped cream
  • Oreo cookie crumbs
  • Whole Oreos

Instructions

  1. Make the Oreo Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix Oreo cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and set aside to cool.
  2. Make the Red Velvet Cheesecake Layer: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing until well combined. Pour the red velvet batter over the cooled crust and spread it evenly.
  3. Make the Vanilla Cheesecake Layer: In a separate bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla extract, and mix until fully incorporated. Carefully pour this vanilla cheesecake layer over the red velvet layer, smoothing the top evenly.
  4. Bake the Cheesecake: Bake the assembled cheesecake at 325°F (163°C) for 60 minutes, until the edges are set but the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then transfer it to the refrigerator and chill for at least 6 hours or overnight for the best texture.
  5. Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes to melt. Stir until smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the chilled cheesecake.
  6. Garnish and Serve: Optionally, pipe whipped cream around the edges of the cheesecake, sprinkle with Oreo crumbs, and decorate with whole Oreos on top. Slice and serve the cheesecake chilled. Enjoy your delicious dessert!

Notes

  • Use room temperature cream cheese for a smoother batter and to avoid lumps.
  • Press the crust mixture firmly in the pan to ensure it holds together well during baking.
  • Allow the cheesecake to cool gradually in the oven to prevent cracking.
  • Chilling the cheesecake overnight enhances the texture and flavor.
  • For a vegetarian diet, ensure the gelatin or food coloring ingredients comply with your dietary preferences.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor and lighter texture.

Find it online: https://lovelycooks.com/red-velvet-oreo-cheesecake-recipe/