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Red Velvet Oreo Cheesecake Recipe

Red Velvet Oreo Cheesecake
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Indulge in a rich Red Velvet Oreo Cheesecake, a decadent dessert featuring a chocolate cookie crust, creamy red velvet cheesecake, and a luscious cream cheese frosting, perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies)
  • 1/4 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon red food coloring
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 8 ounces chocolate sandwich cookies, roughly chopped
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, combine cookie crumbs and melted butter. Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool.
  3. In a large bowl, beat softened cream cheese and granulated sugar until smooth.
  4. Add cocoa powder and mix until fully combined.
  5. Beat in eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract and red food coloring until the color is uniform.
  7. Fold in sour cream and heavy cream until just combined.
  8. Gently fold in the chopped chocolate sandwich cookies.
  9. Pour cheesecake batter over the cooled crust.
  10. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  12. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before frosting.
  13. To make the frosting: In a large bowl, beat softened cream cheese and butter until light and fluffy.
  14. Gradually add powdered sugar, beating until smooth.
  15. Stir in vanilla extract and milk/heavy cream, adding more if needed to reach desired consistency.
  16. Spread frosting evenly over the chilled cheesecake.
  17. Serve chilled and enjoy!

Notes

  • For best results, use full-fat cream cheese.
  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter and frosting.
  • Do not overmix the cheesecake batter once the eggs are added; this can lead to cracks.
  • To prevent cracking, avoid opening the oven door frequently during baking.
  • Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

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