Introduction

This Red Velvet Oreo Cheesecake is a decadent twist on classic cheesecake, combining rich cream cheese with vibrant red velvet flavor and crunchy Oreo crust. Topped with creamy frosting and cookie garnish, it’s perfect for special occasions or indulgent treats.

Red Velvet Oreo Cheesecake Recipe - Recipe Image

Ingredients

2 ½ cups Oreo cookie crumbs
5 tbsp unsalted butter, melted
16 oz (2 blocks) cream cheese, softened (for cheesecake batter)
¾ cup granulated sugar (for cheesecake batter)
¼ cup sour cream (for cheesecake batter)
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract (for cheesecake batter)
1 tbsp red food coloring
16 oz (2 blocks) cream cheese, softened (for frosting topping)
¾ cup granulated sugar (for frosting topping)
¼ cup sour cream (for frosting topping)
1 ½ tsp vanilla extract (for frosting topping)
½ cup heavy cream
6-8 full-sized Oreo cookies, crushed (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine Oreo cookie crumbs with melted butter and press firmly into the bottom of the prepared pan.
Step 2: Bake the crust for 8-10 minutes. Remove from oven and let cool while preparing the cheesecake batter.
Step 3: In a stand mixer, beat cream cheese until smooth. Gradually add sugar and cocoa powder; mix on low speed until just combined. Add eggs one at a time, mixing only until each is incorporated. Do not overmix.
Step 4: In a separate small bowl, whisk sour cream, vanilla extract, and red food coloring. Pour into the cream cheese batter and mix on low speed until uniformly colored.
Step 5: Pour the batter over the cooled crust in the foil-wrapped pan. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, until edges are set and center has a slight wobble.
Step 6: Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour. Remove springform pan from water bath and place on wire rack to cool completely (2-3 hours). Cover loosely with plastic wrap.
Step 7: Transfer cheesecake to refrigerator and chill for at least 6-8 hours or overnight to fully set.
Step 8: To make frosting, beat cream cheese with sugar until light and fluffy. Mix in sour cream and vanilla extract. Gradually add heavy cream, beating until frosting is light, airy, and spreadable.
Step 9: Remove sides of springform pan. Spread frosting evenly over cheesecake top. Garnish with crushed Oreo cookies. Slice and serve immediately.

Tips & Variations

Use full-fat cream cheese and sour cream for a richer texture and flavor.
To avoid cracks, mix eggs gently and don’t overbeat the batter.
Try substituting the frosting with whipped cream or chocolate ganache for a different finish.
For an intense red velvet flavor, add a teaspoon of white vinegar or buttermilk to the batter.

Storage

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For best texture, bring slices to room temperature before serving. You can also freeze the cheesecake (without frosting) for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best for cheesecakes because it allows easy removal without damaging the crust or sides. If using a regular pan, line it with parchment paper and be very careful when removing the cheesecake.

Why do I need to use a water bath when baking the cheesecake?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and ensures a smooth, creamy texture by maintaining moisture during baking.

Red Velvet Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This indulgent Red Velvet Oreo Cheesecake features a crunchy Oreo crust, a rich red velvet cream cheese filling with a hint of cocoa and vibrant red food coloring, topped with a luscious cream cheese frosting and garnished with crushed Oreos. Baked in a water bath for a smooth texture, this dessert is perfect for special occasions or any time you crave a decadent treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 9 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Oreo Crust

2 ½ cups Oreo cookie crumbs
5 tbsp unsalted butter, melted

For the Cheesecake Batter

16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract
1 tbsp red food coloring

For the Cream Cheese Frosting

16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
1 ½ tsp vanilla extract
½ cup heavy cream

For Garnish

6–8 full-sized Oreo cookies, crushed

Instructions

Prepare Pan and Crust: Preheat the oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage. Combine the Oreo cookie crumbs with the melted unsalted butter and press the mixture firmly into the bottom of the prepared pan to form an even crust.
Bake and Cool Crust: Bake the crust in the preheated oven for 8-10 minutes. Remove and allow it to cool as you prepare the cheesecake batter.
Make Cheesecake Batter: In a stand mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar and cocoa powder, mixing on low speed until just combined. Add eggs one at a time, mixing only until each egg is incorporated to avoid overmixing.
Add Flavor and Color: In a small bowl, whisk together sour cream, vanilla extract, and red food coloring. Pour this mixture into the cream cheese batter and mix on low speed gently until the batter is uniformly colored and combined.
Prepare Water Bath and Bake: Pour the cheesecake batter over the cooled crust in the foil-wrapped pan. Place this springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake at 350°F (175°C) for 60-75 minutes, or until the edges are set but the center has a slight wobble.
Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, carefully remove the pan from the water bath and set on a cooling rack to reach room temperature, about 2-3 hours. Cover loosely with plastic wrap.
Chill Cheesecake: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to allow it to fully set before frosting.
Make Cream Cheese Frosting: In a stand mixer, beat the softened cream cheese with granulated sugar until light and fluffy. Add sour cream and vanilla extract, mixing well. Gradually beat in heavy cream until the frosting is airy and spreadable.
Assemble and Garnish: Remove the cheesecake sides from the springform pan. Spread the cream cheese frosting evenly over the top. Garnish with crushed Oreo cookies. Slice with a sharp knife and serve immediately.
Store: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

Make sure to wrap the springform pan with heavy-duty foil tightly to prevent water from leaking into the crust during the water bath baking process.
Do not overmix the cheesecake batter to avoid cracks and dense texture; mix just until ingredients are combined.
The water bath helps create a creamy, smooth texture by providing gentle and even heat.
Chilling the cheesecake overnight improves flavor and firmness for cleaner slices.
Use a sharp knife warmed under hot water and wiped dry for neat slices.
Leftover cheesecake can be frozen for up to 2 months if wrapped tightly.

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Red Velvet Dessert, Cream Cheese Frosting, Oreo Crust, Water Bath Cheesecake