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Red Velvet Oreo Cheesecake Recipe

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4.7 from 93 reviews

This decadent Red Velvet Oreo Cheesecake combines the rich flavors of red velvet with the crunch of Oreo cookies and a creamy cheesecake filling. Baked using a water bath for a smooth texture, it is finished with a luscious chocolate ganache drizzle for the perfect dessert to impress at any occasion.

Ingredients

Crust

  • 2 cups Oreo crumbs
  • ¼ cup melted butter

Cheesecake Filling

  • 24 oz room temperature cream cheese
  • 1 cup granulated sugar
  • 1 cup room temperature sour cream
  • 1 tsp vanilla extract
  • 4 large room temperature eggs
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp red food coloring
  • ½ cup crushed Oreos

Chocolate Ganache Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: Mix 2 cups of Oreo crumbs with ¼ cup melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes and then set it aside to cool.
  3. Beat Cream Cheese: In a large bowl, beat 24 oz of room temperature cream cheese until smooth and creamy. Add 1 cup granulated sugar, 1 cup room temperature sour cream, and 1 tsp vanilla extract, mixing well to combine. Scrape down the sides of the bowl as needed.
  4. Add Eggs: Add 4 large room temperature eggs one at a time, mixing on low speed until just combined after each addition to avoid overmixing, which can cause cracks.
  5. Incorporate Color and Flavor: Gently mix in 2 tbsp unsweetened cocoa powder and 1 tsp red food coloring until just incorporated. Fold in ½ cup crushed Oreos carefully to distribute them evenly.
  6. Pour Filling and Prepare Water Bath: Pour the cheesecake filling over the pre-baked Oreo crust. Wrap the springform pan in heavy-duty aluminum foil to prevent water leakage. Place the pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake the Cheesecake: Bake in the preheated oven for 60-75 minutes, or until the edges are set and the center still slightly wobbles when gently shaken.
  8. Cool Gradually: Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for 1 hour. Then, remove it from the water bath and the foil, and allow it to cool completely on a wire rack for 2-3 hours at room temperature.
  9. Chill the Cheesecake: Cover the cheesecake and refrigerate it for at least 6-8 hours or overnight to fully set before serving.
  10. Prepare Chocolate Ganache: Melt 1 cup semi-sweet chocolate chips with ½ cup heavy cream in the microwave, stirring every 20 seconds until smooth. Allow the ganache to cool slightly to thicken.
  11. Garnish and Serve: Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Drizzle the chocolate ganache evenly over the top of the cheesecake. Slice and serve chilled. Store leftovers in the refrigerator.

Notes

  • Using room temperature ingredients ensures a smoother cheesecake batter and prevents lumps.
  • Wrap the springform pan tightly with foil to prevent water from seeping in during the water bath baking method.
  • Do not overmix the batter after adding eggs to avoid cracks in the cheesecake surface.
  • The water bath creates a moist environment that helps prevent the cheesecake from cracking and ensures a creamy texture.
  • Allow the chocolate ganache to cool slightly before drizzling to avoid melting the cheesecake surface.
  • Best served chilled and can be stored in the refrigerator for up to 3-4 days.

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