Red Velvet Oreo Cheesecake
A rich, creamy, and vibrant dessert bursting with chocolate and vanilla flavors.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Oven
- Refrigerator
Ingredients
Oreo Crust
- 2.5 cups Oreo cookie crumbs about 25-30 cookies
- 5 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 2 large eggs
- 1.5 tbsp cocoa powder
- 1.5 tsp vanilla extract
- 1 tbsp red food coloring
Chocolate Ganache
- 0.5 cup heavy cream heated
- 0.75 cup semi-sweet chocolate chips
Decoration
- Whipped cream
- Oreo crumbs
- Whole Oreos
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
- Combine Oreo crumbs with melted butter until evenly mixed, then press into the bottom of the prepared pan.
- Bake for 8-10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla, and red food coloring, mixing thoroughly.
- Pour batter over cooled crust and spread evenly.
- In a separate bowl, beat cream cheese and sugar again until smooth. Mix in sour cream, eggs, and vanilla.
- Pour this layer over the red velvet batter and smooth the surface.
- Bake for 50-60 minutes until edges are set but center is slightly jiggly. Turn off oven, leave inside with door ajar for 1 hour.
- Refrigerate for at least 6 hours or overnight.
- Heat heavy cream until hot, pour over chocolate chips, sit for 2 minutes, then stir until smooth. Cool slightly and spread over cheesecake.
- Decorate with whipped cream, Oreo crumbs, and whole Oreos. Slice and serve chilled.
Notes
Feel free to decorate with additional Oreos or whipped cream as desired.
