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!
Servings 12 Slices
Calories 602kcal
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
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