Oreo cheesecake is a delicious dessert that is fairly simple to make. This recipe for red velvet oreo cheesecake is great for a thank-you (or any special occasion) treat. Oreos are known for their chocolatey taste, and I’ve made many a cheesecake recipe just like this one using your favourite store-bought Oreo cookies, but this recipe is easy enough to make and delicious enough to serve to guests.
Red velvet oreo cheesecake is a delicious take on an old favourite cheesecake. The combination of chocolate, vanilla, and Oreo cookies brings a rich, indulgent flavor to this recipe. It works extremely well with graham crackers, as well as any other cookie base or toppings you might have on hand. You can easily make a whole sheet cake with this recipe if you’re short on time or if making this as a family recipe.
Red velvet oreo cheesecake is a favorite for people of all ages, especially for special occasions. Many people have tried the oreo recipe to make cheesecake at home. This is a super yummy recipe that you can prepare with Oreos, full-fat sour cream, butter, cocoa powder, vanilla extract and some other ingredients.
How To Make Red Velvet Oreo Cheesecake
Red velvet oreo cheesecake recipe is a soft and creamy cheesecake with a crunchy chocolate-oreo crust. It tastes best when served with whipped cream and whipped cream frosting. It is a very easy recipe that anyone can make with a little bit of practice. If you are looking to make the recipe then you can follow the steps given below. Give it a try today!
Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoons unsalted butter (melted)
- 16 ounces full-fat cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons full-fat sour cream (room temperature)
- 2 eggs
- 1 tablespoon cocoa powder (unsweetened)
- 2 teaspoons liquid red food coloring
- 1 teaspoon vanilla extract
- Whipped Cream or Cream Cheese Frosting (for the garnish)
Step By Step Instructions To Make Red Velvet Oreo Cheesecake
Step 1
Pre-heat the oven to 325F. Wrap a 6 x 2- or 6 x 3-inch springform pan in foil. Lightly grease the pan inside.
Step 2
Combine the cookie crumbs and butter in a large bowl. Pour into the bottom of a springform pan. Place in the oven and bake for 10 minutes.
Step 3
In a large mixing bowl, beat together the cream cheese, sugar, and sour cream on medium-high speed for about 2-3 minutes. Clean the bowl as necessary.
Step 4
Beat each egg for one minute or until smooth. Add the cocoa powder, food coloring, and vanilla after you scrape down the bowl. Fill the crust with the batter. Place the pan inside an 8×8 or larger pan.
Step 5
Add hot water to the outside pan until the springform pan is halfway submerged. Be careful not to get water inside the foil.
Step 6
In a preheated oven, bake for about 65 to 75 minutes or until the edges are cooked and brown, the centre is mostly set with some wiggle, and the internal temperature reaches 150F degrees.
Step 7
Remove the cheesecake from the oven and run a knife along the edge to loosen it. Let it cool in the water bath for 15 minutes.
Step 8
Cool the pan at room temperature for an hour after removing it from the water bath.
Step 9
Refrigerate for at least 4 hours or overnight before topping with whipped cream or frosting. You can store leftovers in the refrigerator for up to 5-7 days if they are in an airtight container. Enjoy!
In Closing
We hope you enjoyed this recipe for Red velvet oreo cheesecake. It has a gooey, sweet and crunchy filling which melts in your mouth and you can never stop eating it. This recipe is super simple, easy and quick to make. You can make it for any occasion, it is a very crowd-pleaser dessert. If you have any questions please leave a comment below. Thanks for reading!
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Red Velvet Oreo Cheesecake Recipe
Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoons unsalted butter (melted)
- 16 ounces full-fat cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons full-fat sour cream (room temperature)
- 2 eggs
- 1 tablespoon cocoa powder (unsweetened)
- 2 teaspoons liquid red food coloring
- 1 teaspoon vanilla extract
- Whipped Cream or Cream Cheese Frosting (for the garnish)
Instructions
- Pre-heat the oven to 325F. Wrap a 6 x 2- or 6 x 3-inch springform pan in foil. Lightly grease the pan inside.
- Combine the cookie crumbs and butter in a large bowl. Pour into the bottom of a springform pan. Place in the oven and bake for 10 minutes.
- In a large mixing bowl, beat together the cream cheese, sugar, and sour cream on medium-high speed for about 2-3 minutes. Clean the bowl as necessary.
- Beat each egg for one minute or until smooth. Add the cocoa powder, food coloring, and vanilla after you scrape down the bowl. Fill the crust with the batter. Place the pan inside an 8×8 or larger pan.
- Add hot water to the outside pan until the springform pan is halfway submerged. Be careful not to get water inside the foil.
- In a preheated oven, bake for about 65 to 75 minutes or until the edges are cooked and brown, the centre is mostly set with some wiggle, and the internal temperature reaches 150F degrees.
- Remove the cheesecake from the oven and run a knife along the edge to loosen it. Let it cool in the water bath for 15 minutes.
- Cool the pan at room temperature for an hour after removing it from the water bath.
- Refrigerate for at least 4 hours or overnight before topping with whipped cream or frosting. You can store leftovers in the refrigerator for up to 5-7 days if they are in an airtight container. Enjoy!
