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Easy Red Velvet Cheesecake with Oreo Crust Recipe

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4.4 from 8 reviews

  • Author: Sara
  • Total Time: 5 hours 10 minutes
  • Yield: 12 servings

Description

This Easy Red Velvet Cheesecake with Oreo Crust is a rich and creamy dessert combining the classic flavors of red velvet cake and cheesecake. Featuring a crunchy Oreo cookie crust and a luscious red velvet cheesecake filling, this recipe is perfect for making an impressive dessert with minimal fuss. The cheesecake is baked using a water bath to ensure a smooth and velvety texture, and garnished with whipped cream and Oreo cookies for an extra indulgent touch.

Ingredients

For the Oreo Crust

  • 32 Oreo Cookies (2 sleeves)
  • 6 tbsp unsalted butter

For the Red Velvet Cheesecake Filling

  • 32 oz cream cheese (room temperature, 4 blocks)
  • 1 cup sugar
  • 1 cup sour cream (room temperature)
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup half and half (room temperature)
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp all-purpose flour

For Garnish

  • Oreos
  • Whipped cream

Instructions

  1. Prepare the Oreo Crust: Preheat your oven to 375°F. Crush the 32 Oreo cookies using a food processor or place them in a zip-top bag and crush with a rolling pin until finely ground. Transfer the crushed Oreos to a bowl.
  2. Mix the Crust: Melt the 6 tablespoons of unsalted butter in the microwave and pour over the crushed Oreos. Stir until the mixture resembles wet sand, ensuring all pieces are coated with butter.
  3. Form and Bake the Crust: Spray a 9-inch springform pan with baking spray. Press the Oreo mixture firmly and evenly into the bottom and up the sides of the pan using the bottom of a measuring cup. Bake the crust for 8 minutes, then remove and lower the oven temperature to 350°F.
  4. Mix Cream Cheese and Sugar: In a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar. Mix on low to medium speed for 2 minutes until smooth and creamy.
  5. Add Sour Cream: Add the sour cream to the mixer bowl and mix again on low to medium speed for 1 minute until incorporated.
  6. Add Eggs, Vanilla, and Food Coloring: Add the eggs, vanilla extract, and red food coloring to the batter. Mix until all ingredients are combined.
  7. Scrape Bowl: Stop the mixer and scrape down the sides of the bowl to ensure even mixing.
  8. Add Half and Half: Pour in the half and half and mix to combine.
  9. Add Cocoa Powder and Flour: Add the unsweetened cocoa powder and all-purpose flour. Mix on low speed until just combined, then scrape down the bowl again to ensure even distribution.
  10. Pour Batter into Pan: Pour the cheesecake batter over the baked Oreo crust in the springform pan, smoothing the top with a spatula if needed.
  11. Set up Water Bath: Place the springform pan on the top rack of your oven. On the lower rack, place a 9×13-inch baking tray and pour water into it until it reaches about 1 inch in depth. This water bath helps the cheesecake bake evenly and prevents cracking.
  12. Bake Cheesecake: Bake the cheesecake for 45 to 55 minutes, until the edges start to brown and pull away from the sides of the pan. The center should still be slightly jiggly when shaken gently.
  13. Cool in Oven: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that can cause cracks.
  14. Cool on Counter and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set properly.
  15. Garnish and Serve: Before serving, garnish your cheesecake with additional Oreos and whipped cream for a delightful finish.

Notes

  • Ensure all ingredients (cream cheese, sour cream, eggs, half and half) are at room temperature to avoid lumps in the batter.
  • Do not overbake the cheesecake; it should jiggle slightly in the center when done.
  • Using a water bath helps maintain a smooth texture and prevents cracking.
  • Allow the cheesecake to chill thoroughly for best slicing results.
  • For a more intense red color, increase the red food coloring slightly, but avoid altering the texture.
  • You can substitute the half and half with heavy cream for a richer taste.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 3 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-red-velvet-cheesecake-with-oreo-crust-recipe/