Description
The Best Red Velvet Oreo Cheesecake blends rich red velvet flavor with creamy cheesecake and crunchy Oreos. With a chocolatey Oreo crust and crushed cookies swirled throughout, this show-stopping dessert is perfect for holidays, birthdays, or any time you want to wow a crowd.
Ingredients
[object Object]
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Pulse Oreos in a food processor until fine. Mix with melted butter, then press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy.
- Beat in eggs one at a time, then add sour cream, heavy cream, cocoa powder, vanilla, and food coloring. Mix until smooth and uniform in color.
- Gently fold in crushed Oreos. Pour batter over the cooled crust.
- Bake in a water bath for 60–70 minutes, or until the center is just set but still slightly jiggly. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4–6 hours or overnight.
- Before serving, top with whipped cream, crushed Oreos, or chocolate drizzle if desired.
Notes
- Use a water bath to help prevent cracks and ensure a creamy texture.
- For clean slices, run a knife under hot water and wipe between cuts.
- This cheesecake freezes well. Slice and wrap individual portions for easy serving later.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 26g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
