Print

Red Velvet Cheesecake with Oreo Crust

red velvet cheesecake with Oreo crust - featured image
Print Recipe

This festive red velvet cheesecake features a creamy, cocoa-rich filling atop a thick, crunchy Oreo crust. It’s an easy, showstopping holiday dessert that’s perfect for gatherings and guaranteed to impress.

Ingredients

Scale
  • 24 Oreo cookies (classic chocolate, filling included)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 oz) bricks full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
  • 3 large eggs, room temperature
  • 2/3 cup sour cream
  • 1/4 cup buttermilk (or regular milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • Pinch of salt
  • 1 cup heavy whipping cream, cold (optional topping)
  • 2 tablespoons powdered sugar (optional topping)
  • 1/2 teaspoon vanilla extract (optional topping)
  • Crushed Oreos or white chocolate shavings (for garnish, optional)

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom with aluminum foil.
  2. Crush 24 Oreo cookies (with filling) into fine crumbs using a food processor or ziplock bag and rolling pin. Stir in melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Bake crust for 10 minutes, then set aside to cool.
  3. In a large bowl, beat softened cream cheese until smooth and creamy (about 2 minutes). Add sugar and beat until combined, scraping sides as needed. Mix in cocoa powder.
  4. Add eggs one at a time, beating well after each addition. Stir in sour cream, buttermilk, vanilla, red food coloring, and a pinch of salt. Mix until velvety and evenly colored.
  5. Pour the red velvet cheesecake batter over the cooled Oreo crust. Smooth the top gently with a spatula.
  6. Bake in the center of the oven for 55–65 minutes, or until the edges are set but the center is still slightly wobbly. If browning too quickly, loosely tent with foil at the 45-minute mark.
  7. Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour. Then transfer to a wire rack and cool to room temperature. Refrigerate at least 4 hours, or overnight.
  8. For the topping (optional): Whip cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled cheesecake. Garnish with crushed Oreos or white chocolate shavings.
  9. Slice with a warm, wet knife for clean edges. Serve chilled.

Notes

For best results, use room temperature ingredients and brick-style cream cheese. No water bath is needed; the Oreo crust protects the filling. Cool the cheesecake slowly in the oven to prevent cracks. The recipe is easily adapted for gluten-free or dairy-free diets. Cheesecake slices freeze well for up to two months.

Nutrition

Keywords: red velvet cheesecake, oreo crust, holiday dessert, Christmas cheesecake, easy cheesecake, festive dessert, chocolate cheesecake

Find it online: https://atomicbite.com/red-velvet-cheesecake-with-oreo-crust-easy-holiday-dessert-recipe/