Red Velvet Oreo Cheesecake
My red velvet Oreo cheesecake features silky smooth red velvet cheesecake topped with a tangy cream cheese topping. This tastes like your favorite cake in cheesecake form.
I love crazy over the top cheesecakes. I've previously shared fun varieties like cookie dough cheesecake and snickers cheesecake. If red velvet cake and classic cheesecake had a baby it would be this red velvet oreo cheesecake. You'll love the crunchy cookie crust and red velvet filling. Of course that's not enough and I had to add frosting on top too! It's perfect for holidays like Valentine's Day or Christmas too. Love red velvet? Try our red velvet whoopie pies too!
Why This Recipe Works: A Sprinkle of Food Science
- Red Velvet Flavor: You can't just make a red cheesecake and call it red velvet. We use cocoa powder, buttermilk, and a touch of vinegar for that signature tang.
- A Water Bath: This cooks the cheesecake evenly and helps prevent cracks.
- Cream Cheese Whipped Cream: This classic paring takes this cheesecake to the next level.
Ingredient Notes and Shopping Tips
- Cream cheese: Use full-fat block style cream cheese. Avoid tubs of whipped cream cheese which don't have the right texture.
- Cocoa powder: Use natural cocoa powder. It has a rich chocolate flavor and light reddish brown color. Avoid Dutch processed which can darken the color.
- Buttermilk: Make your own with 1 teaspoon of vinegar or lemon juice and a quarter cup of milk.
- Sour cream: Use full fat for the best results.
- Eggs: Bring to room temperature to help everything mix together smoothly? Short on time? Place in a glass of warm (not hot) water for a few minutes.
- Red Food Coloring: I like using gel food dye as you can use less and it also tends to have less of a bitter aftertaste. I like Wilton's No Taste Red.
- Heavy Cream: Keep ice cold to help it whip faster.
Krystle's Tips: Steal My Culinary School Secrets
- Pack Crust In: I like to pack my crust down with the bottom of a glass. This helps it hold together and prevents it from crumbling when you slice it.
- Mix Carefully: Overmixing can cause air bubbles which lead to cracks in the oven.
- Tap The Pan: This can also help prevent air bubbles which can cause cracks.
- Double Wrap Your Pan: Use two layers of heavy duty foil to keep water out of your pan. Can you skip the water bath? I highly suggest not doing this but you can get a somewhat similar result by filling a roasting pan with boiling water on the rack below.
- Don't Overbake: It's okay if there's still a small jiggly spot in the center. It will firm up as it cools. I suggest cooling gradually by leaving the oven door open, then the counter, and finally the fridge.
More Cheesecakes To Try
📖 Recipe
Red Velvet Oreo Cheesecake
Silky smooth red velvet cheesecake topped with a tangy cream cheese topping. Your favorite cake tastes even better in cheesecake form!
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Servings: 12 Slices
Calories: 602kcal
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Ingredients
For the Oreo Cookie Crust
- 2 Cups Oreo Crumbs About 20 Oreos
- 4 Tablespoons Butter Melted
For the Filling
- 24 Ounces Cream Cheese
- 1 Cup White Sugar
- 3 Tablespoons Cocoa Powder
- 4 Eggs
- 1 Cup Sour Cream
- ¼ Cup Buttermilk
- 2 Teaspoons White Vinegar
- 1 Teaspoon Vanilla
- 1 Teaspoon Red Food Coloring I like Wilton's No Taste Red
For the Cream Cheese Whipped Cream
- ¾ Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
- ½ Cup Canned Whipped Cream Cheese Frosting
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Instructions
For the Crust
- Heat oven to 325 degrees F.
- In a small bowl, combine oreos and butter. Press into the bottom of a 9 inch greased springform pan.
- Bake for 10 minutes.
- Cover outside of pan with 2 layers of aluminum foil.
For the Cheesecake
- Reduce oven heat to 300 degrees F.
- In a large bowl, combine cream cheese, sugar, and cocoa powder.
- Add eggs, sour cream, buttermilk, vinegar, vanilla, and red food coloring.
- Pour into pan. Pound on counter a few times.
- Place springform pan inside another pan filled halfway with lukewarm water. (I used a roasting pan.)
- Bake for 1 hour 45 minutes.
- Turn heat off and leave cheesecake in the oven for around 30 minutes.
- Crack open the oven door, and leave cheesecake in the oven for another 30 minutes.
For the Whipped Cream
- Whip cream in a chilled bowl until it starts to show soft peaks. Stir in powdered sugar.
- Continue whipping until stiff peaks form. Fold in cream cheese icing.
- Spread or pipe onto cheesecake.
Nutrition
Calories: 602kcal | Carbohydrates: 52g | Protein: 8g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 158mg | Sodium: 413mg | Potassium: 225mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1304IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg
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What do you think of this red velvet oreo cheesecake?
Delicious silky cheesecake the crust was perfect and the directions so simple to follow
Talk about decadent! I'm bookmarking this one to make for Christmas. Yum!
Red velvet oreo cheesecake is so delicous and a perfect treat I have enjoyed making it my family approved it.
Red velvet is a favorite cake. This cheesecake was very easy to make and a hit at a party.
That cheesecake looks outrageously creamy and indulgent. I love that it combines red velvet flavor with Oreo crunch. This will be perfect for the holidays this year.
Krystle, the cheesecake I've always seen in cafe or cake shops are yellow/orange in color. I love the sharp red contrasting with the white whipped cream. I feel your red velvet oreo cheesecake is ideal for Valentine's day.