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red velvet oreo cheesecake

Red Velvet Oreo Cheesecake

The Crispy Chef
This red velvet Oreo cheesecake combines three desserts in one: rich Oreo crust, creamy red velvet cheesecake swirled with cookie chunks, and a fluffy cream cheese frosting on top. It’s decadent, vibrant, and seriously photogenic.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 460 kcal

Equipment

  • 9-inch springform pan
  • Aluminum foil for wrapping pan
  • Roasting Pan for water bath
  • Electric mixer
  • Rubber spatula
  • Food processor or rolling pin for crushing cookies

Ingredients
  

  • 24 Oreo cookies (about 2½ cups crushed)
  • 5 tbsp butter, melted
  • 2 tbsp granulated sugar (optional)
  • 32 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream, room temp
  • 1/4 cup heavy cream
  • 4 eggs, large
  • 2 tsp vanilla extract
  • 3 tbsp Dutch-process cocoa powder
  • 2–3 tbsp red gel food coloring
  • 1 tsp white vinegar
  • 12 Oreo cookies, roughly chopped
  • 8 oz cream cheese (for frosting)
  • 4 tbsp butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream (if needed)
  • 6–8 whole Oreos (for decorating)
  • 1/4 cup crushed Oreos (for topping)

Instructions
 

  • Wrap springform pan with foil and spray inside. This protects from water bath leaks. Set aside.
  • Crush Oreos into crumbs. Mix with melted butter and sugar. Press into pan base and slightly up the sides. Chill or bake for 8 mins at 350°F.
  • Beat cream cheese until smooth. Add sugar, sour cream, cream, and vanilla. Add eggs one at a time on low speed. Then mix in cocoa, vinegar, and coloring. Fold in chopped Oreos.
  • Pour filling into crust. Tap to remove air bubbles. Place springform in roasting pan. Add boiling water halfway up sides for water bath.
  • Bake at 325°F for 65–75 mins until edges set and center jiggles slightly. Cool in oven for 1 hour, then room temp, then chill at least 6 hours.
  • Beat cream cheese and butter. Add powdered sugar, vanilla, and cream if needed. Frost chilled cheesecake and decorate with Oreos.

Notes

Make sure all your dairy and eggs are at room temperature to avoid lumps. Don’t skip the water bath—it prevents cracks. You can make this cheesecake a day ahead and store in the fridge. Freezes beautifully too!

Nutrition

Calories: 460kcalCarbohydrates: 37gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 125mgSodium: 350mgPotassium: 140mgFiber: 1gSugar: 29gVitamin A: 820IUCalcium: 100mgIron: 1.8mg
Keyword holiday dessert, Oreo cheesecake, red velvet cheesecake, Valentine's Day recipe
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