Description
Red velvet oreo cheesecake beckons dessert enthusiasts with its luxurious layers of creamy indulgence and chocolate cookie crunch. Rich crimson cake meets silky cheesecake, creating a blissful dessert masterpiece you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
Crust and Oreo Components:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup crushed Oreos
- 2 tablespoons cocoa powder
Flavor and Decoration Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Whipped cream (for decoration)
- Mini Oreos (for decoration)
- Red velvet cake crumbs (for decoration)
- Sprinkles (for decoration)
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan with a light grease coating to prevent sticking.
- Create the crust by crushing Oreo cookies into fine crumbs, mixing with melted butter, and firmly pressing the mixture into the bottom of the prepared pan. Bake the crust for 10 minutes, then allow it to cool completely.
- In a large mixing bowl, thoroughly beat the cream cheese until it reaches a smooth, creamy consistency without any lumps.
- Gradually incorporate sugar, sour cream, and vanilla extract into the cream cheese mixture, blending until uniformly combined.
- Add eggs one at a time, gently mixing after each addition to maintain a silky texture. Carefully fold in cocoa powder and red food coloring to achieve the classic red velvet appearance.
- Gently fold crushed Oreo pieces into the batter, distributing them evenly throughout the mixture.
- Pour the prepared batter over the cooled crust, ensuring an even distribution and smooth surface.
- Bake for 60-70 minutes until the cheesecake is almost set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour to prevent cracking.
- Remove from the oven and refrigerate for a minimum of 4 hours or preferably overnight to allow complete setting.
- Create a rich chocolate drizzle by melting chocolate chips with heavy cream in the microwave, stirring until achieving a smooth, glossy consistency.
- Once chilled, drizzle the chocolate sauce over the cheesecake in an artistic pattern.
- Garnish with dollops of whipped cream, scattered mini Oreos, red velvet cake crumbs, and a sprinkle of decorative toppings for a stunning presentation.
Notes
- Chill cream cheese to room temperature before beating to ensure a smooth, lump-free batter that blends perfectly.
- Use a water bath during baking to prevent cracks and create a silky, creamy texture in the cheesecake.
- Crush Oreos finely for a more even distribution throughout the cheesecake, enhancing both flavor and visual appeal.
- Swap food coloring with natural alternatives like beetroot powder for a healthier, chemical-free red velvet color option.
- Prep Time: 25 minutes
- Cook Time: 2 hours 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 437 kcal
- Sugar: 33 g
- Sodium: 233 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg