Prepare to have your taste buds blown away by the most decadent, Instagram-worthy dessert that combines two legendary treats into one mind-blowing creation! Imagine the rich, velvety smoothness of classic cheesecake meeting the iconic crunch of Oreo cookies, all wrapped in a stunning red velvet embrace. This isn't just a dessert - it's a culinary experience that will have your friends and family begging for the recipe. Whether you're looking to impress at a dinner party or satisfy your ultimate sweet tooth craving, this Red Velvet Oreo Cheesecake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons red food coloring
- 1 cup crushed Oreos for topping
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, combine Oreo cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the Oreo crumb mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed glass to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in sour cream, vanilla extract, and red food coloring. Beat until the mixture is uniform in color and completely smooth.
- Gently fold in half of the additional crushed Oreos into the cheesecake batter, reserving the rest for topping.
- Pour the cheesecake batter over the prepared Oreo crust, spreading it evenly with a spatula.
- Place the springform pan in a larger baking dish and fill the outer dish with hot water about halfway up the sides of the springform pan to create a water bath.
- Bake in the preheated oven for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle the remaining crushed Oreos over the top of the cheesecake.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath (as described in the recipe) to prevent cracking and ensure even baking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cheesecake light and creamy.
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes that can cause cracking.
- Chill the cheesecake for at least 4 hours, but overnight is best for optimal flavor and texture.
- Use a sharp knife dipped in hot water and wiped clean between each cut for perfect, clean slices.
- For an extra professional touch, use a piping bag to add whipped cream or chocolate drizzle before serving.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 12g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 160mg
