Red Velvet Oreo Cheesecake Recipe
Red velvet oreo cheesecake recipe is a soft and creamy cheesecake with a crunchy chocolate-oreo crust. It tastes best when served with whipped cream and whipped cream frosting.
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Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoons unsalted butter (melted)
- 16 ounces full-fat cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons full-fat sour cream (room temperature)
- 2 eggs
- 1 tablespoon cocoa powder (unsweetened)
- 2 teaspoons liquid red food coloring
- 1 teaspoon vanilla extract
- Whipped Cream or Cream Cheese Frosting (for the garnish)
Instructions
- Pre-heat the oven to 325F. Wrap a 6 x 2- or 6 x 3-inch springform pan in foil. Lightly grease the pan inside.
- Combine the cookie crumbs and butter in a large bowl. Pour into the bottom of a springform pan. Place in the oven and bake for 10 minutes.
- In a large mixing bowl, beat together the cream cheese, sugar, and sour cream on medium-high speed for about 2-3 minutes. Clean the bowl as necessary.
- Beat each egg for one minute or until smooth. Add the cocoa powder, food coloring, and vanilla after you scrape down the bowl. Fill the crust with the batter. Place the pan inside an 8x8 or larger pan.
- Add hot water to the outside pan until the springform pan is halfway submerged. Be careful not to get water inside the foil.
- In a preheated oven, bake for about 65 to 75 minutes or until the edges are cooked and brown, the centre is mostly set with some wiggle, and the internal temperature reaches 150F degrees.
- Remove the cheesecake from the oven and run a knife along the edge to loosen it. Let it cool in the water bath for 15 minutes.
- Cool the pan at room temperature for an hour after removing it from the water bath.
- Refrigerate for at least 4 hours or overnight before topping with whipped cream or frosting. You can store leftovers in the refrigerator for up to 5-7 days if they are in an airtight container. Enjoy!
Nutrition
Calories: 423kcal