Description

This indulgent Red Velvet Oreo Cheesecake combines a rich Oreo cookie crust with a velvety red velvet cheesecake filling studded with chunks of Oreo cookies. Topped with melted dark chocolate and whipped cream, this dessert is perfect for celebrations or any special occasion where you want a luxurious twist on classic cheesecake flavors.

Ingredients

Scale

Oreo Cookie Crust

2 cups Oreo cookie crumbs (about 25 cookies with centers) – 200g
1/4 cup granulated sugar – 50g
1/4 cup salted butter, melted (4 Tbsp) – 56g

Red Velvet Cheesecake

3 cups full-fat cream cheese, room temperature (3 packages, 8 oz each) – 678g
1 cup granulated sugar – 200g
1/2 cup full-fat sour cream, room temperature – 128g
1 1/2 Tbsp vanilla extract or vanilla bean paste – 18g
1 1/2 Tbsp heavy whipping cream, room temperature – 22g
3 Tbsp cornstarch – 24g
2 tsp red gel food coloring
3 large eggs, room temperature – 168g
1/2 cup chopped Oreos (about 8 cookies) – 45g

Garnish

1/2 cup dark chocolate chips or chopped chocolate, melted – 80g
Whipped cream
1/4 cup chopped Oreos – 30g

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix Oreo cookie crumbs, granulated sugar, and melted butter until all crumbs are evenly coated and mixture feels like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Make Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add sugar and continue beating until well combined. Add sour cream, vanilla extract, heavy whipping cream, and cornstarch, mixing well after each addition. Incorporate the red gel food coloring to create a vibrant red hue. Finally, add eggs one at a time, blending thoroughly but carefully to avoid overmixing.
Fold in Chopped Oreos: Gently fold the chopped Oreos into the cheesecake batter to evenly distribute cookie chunks without crushing them.
Assemble and Bake: Pour the cheesecake batter over the prepared Oreo crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature with the pan on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely and develop flavors.
Add Garnishes and Serve: Before serving, drizzle melted dark chocolate over the top of the cheesecake. Garnish with whipped cream and sprinkle the 1/4 cup of chopped Oreos on top for extra texture and decoration. Slice and enjoy your decadent Red Velvet Oreo Cheesecake!

Notes

Ensure all dairy ingredients like cream cheese, sour cream, and heavy cream are at room temperature to prevent lumps and achieve a smooth batter.
Use gel food coloring for a more vibrant red color without altering the batter consistency.
Do not overbake; slight jiggle in the center means the cheesecake will continue setting as it cools.
For best results, chill the cheesecake overnight to enhance flavor and texture.
To prevent cracking, avoid opening the oven door frequently while baking.
You can substitute dark chocolate with semi-sweet or milk chocolate according to taste preferences.

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Dessert, Baked Cheesecake, Chocolate, Velvet Cake, Cream Cheese Dessert