Print

Ultimate Red Velvet Oreo Cheesecake

A decadent slice of red velvet oreo cheesecake showing layers of red cake, white cream filling with Oreo chunks, and topped with whipped cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this decadent, layered cheesecake that combines rich red velvet flavor with crunchy Oreo cookie pieces for a memorable dessert.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring (gel preferred)
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup heavy cream (for topping)
  • 4 ounces cream cheese (for topping)
  • 1/2 cup powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • 1/2 cup mini chocolate chips (for garnish)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes. Let the crust cool completely.
  3. In a large bowl, beat the softened cream cheese, granulated sugar, and flour until smooth. Mix in the vanilla extract and sour cream.
  4. In a separate small bowl, whisk together the eggs, vinegar, red food coloring, and cocoa powder until the color is uniform. Gently mix this red mixture into the cream cheese base until just combined. Do not overmix.
  5. Fold in the 1 cup of crushed Oreo cookies gently. Pour the filling over the cooled crust.
  6. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. To make the topping, beat the heavy cream, 4 ounces of cream cheese, powdered sugar, and vanilla extract until light and fluffy. Spread this cream cheese frosting over the chilled cheesecake.
  11. Garnish the top with mini chocolate chips before slicing and serving.

Notes

  • Using gel food coloring gives you a deeper, more vibrant red velvet color without thinning the batter.
  • A water bath is key for a creamy, crack-free cheesecake texture.
  • Make sure all dairy ingredients, especially the cream cheese, are fully softened to avoid lumps in your filling.

Nutrition

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