Red Velvet Oreo Cheesecake
This Red Velvet Oreo Cheesecake combines a crunchy Oreo crust with a smooth, creamy red velvet cheesecake filling for a dessert that feels both nostalgic and indulgent. Perfect for celebrations or a cozy weekend bake, it delivers bold color, rich flavor, and clean, bakery-style slices every time.
Ingredients
Oreo Crust
- 24 cookies Oreo cookies, finely crushed
- 4 tablespoons unsalted butter, melted
Red Velvet Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
Instructions
- Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Mix the crushed Oreo cookies with melted butter until evenly combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing on low speed after each addition.
- Mix in the vanilla extract, sour cream, cocoa powder, and red food coloring until fully combined, scraping down the sides as needed.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for about 60 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Avoid overmixing the batter to prevent cracks. For clean slices, use a sharp knife dipped in warm water and wipe between cuts. This cheesecake tastes best when chilled overnight.