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Decadent Red Velvet Oreo Cheesecake That Will Steal Your Heart - Featured Image

Decadent Red Velvet Oreo Cheesecake That Will Steal Your Heart

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Learn how to make delicious Red Velvet Oreo Cheesecake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 24 Oreo cookies (for crust and layering)
  • 5 tablespoons unsalted butter, melted (for crust)
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons red food coloring (gel works best for vibrant color)
  • 1 1/2 cups sour cream
  • 1/2 cup all-purpose flour
  • 1 teaspoon white vinegar
  • 1/2 teaspoon baking soda

Substitution tips: If you prefer a gluten-free crust, try gluten-free chocolate sandwich cookies. For dairy-free options, substitute cream cheese and sour cream with plant-based alternatives, though texture may vary slightly. And if buttermilk is hard to find, mix 1/4 cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes before using.

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the bottom with foil to prevent leaks, and lightly grease the sides.
  2. Crush 18 Oreo cookies finely using a food processor or by placing them in a sealed bag and pounding gently. Mix the crumbs with the melted butter until combined.
  3. Press the Oreo mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
  4. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 3 minutes. This step reminds me of Mama Lou’s advice: “Beat the cream cheese well—it’s the heart of your cheesecake.”
  5. Gradually add sugar and continue beating until fluffy.
  6. Add eggs one at a time, beating just until combined after each addition.
  7. Mix in vanilla extract, sour cream, and buttermilk until smooth.
  8. In a small bowl, sift together the flour, cocoa powder, baking soda, and white vinegar. Add this dry mixture to the cream cheese batter and mix on low speed until just incorporated.
  9. Stir in the red food coloring until the batter is evenly tinted a deep red.
  10. Roughly chop the remaining 6 Oreos and gently fold them into the batter, saving a few pieces for garnish if desired.
  11. Pour the batter over the cooled Oreo crust, smoothing the top with a spatula.
  12. Bake in the preheated oven for 55-65 minutes. The edges should be set, but the center will still have a slight wobble. This wobble means a creamy, luscious cheesecake.
  13. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This slow cooling prevents cracks—a trick I picked up watching Mama Lou’s patient hands at work.
  14. Remove from oven and cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.
  15. Before serving, run a knife around the edges, release the springform pan, and garnish with reserved Oreo pieces or even a light dusting of cocoa powder.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

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