Description
Indulgent red velvet oreo cheesecake promises a luxurious dessert experience that marries rich cocoa layers with creamy cheesecake perfection. Chocolate cookie crust and velvety filling invite dessert enthusiasts to savor each decadent, irresistible bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
Crust Ingredients:
- 1 1/2 cups crushed Oreo cookies
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Flavoring and Coloring Ingredients:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan with a light butter coating to prevent sticking.
- Create the cookie foundation by thoroughly blending crushed Oreo cookies with melted butter and sugar, then firmly pressing the mixture into the pan’s base to form a compact crust.
- Craft the decadent filling by whipping cream cheese and sugar until silky smooth, then incrementally incorporating sour cream and eggs, ensuring each addition is fully integrated.
- Enhance the mixture with cocoa powder, vibrant red food coloring, buttermilk, and vanilla extract, mixing until the batter achieves a uniform crimson hue and consistent texture.
- Gently fold crushed Oreo pieces into the cheesecake mixture, distributing them evenly throughout the batter.
- Carefully transfer the batter into the prepared crust, smoothing the surface to create an even layer.
- Bake for 50-60 minutes, watching for a slightly puffed edge and a center that trembles minimally when gently nudged.
- After baking, leave the cheesecake in the oven with the door slightly ajar for one hour, allowing gradual cooling and preventing surface cracking.
- Remove from the oven and let cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight for optimal setting.
- Prepare the luxurious topping by whipping cream cheese until smooth, then gradually blending in powdered sugar and vanilla extract until light and fluffy.
- Once chilled, generously spread the cream cheese topping across the surface of the cheesecake.
- Garnish with whipped cream, additional crushed Oreos, and delicate red velvet cake crumbs for a stunning presentation.
Notes
- Chill cream cheese at room temperature before mixing to ensure a smooth, lump-free batter and easier blending.
- Crush Oreos coarsely to maintain texture and create delightful cookie chunks throughout the cheesecake.
- Prevent cracking by using a water bath during baking, which helps distribute heat evenly and keeps the cheesecake moist.
- Substitute natural cocoa powder with Dutch-processed cocoa for a deeper, richer chocolate flavor in the red velvet base.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 204
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg