A deliciously indulgent Red Velvet Oreo Cheesecake that combines the rich flavors of red velvet and Oreo cookies.
Author:Jessica
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:4 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups crushed Oreo cookies (approximately 24 cookies)
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
1 cup all-purpose flour
1 tablespoon cocoa powder
1 tablespoon red food coloring
1/4 teaspoon salt
1 cup chopped Oreo cookies (around 10 cookies) for topping
Instructions
Preheat your oven to 325°F and prepare a 9-inch springform pan by greasing it lightly.
Mix the crushed Oreo cookies with the melted butter until the mixture resembles wet sand. Press this mixture into the bottom of the springform pan to create a solid crust layer.
In a large bowl, beat the softened cream cheese until fluffy and smooth. Gradually incorporate the granulated sugar, mixing until fully combined. Stir in the vanilla extract.
Add the eggs individually, ensuring each one is well blended before adding the next. Mix in the sour cream, followed by the flour, cocoa powder, red food coloring, and salt. Combine gently to avoid overmixing.
Fold in the chopped Oreo pieces, ensuring they are evenly distributed throughout the batter. Pour this mixture over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the edges are firm and the center has a slight jiggle. Turn off the oven and allow the cheesecake to cool inside for an hour.
Let the cheesecake reach room temperature before transferring it to the refrigerator. Chill for at least 4 hours, or overnight for the best flavor.
Release the sides of the springform pan, slice the cheesecake into pieces, and serve cold, optionally garnished with extra Oreo cookies.
Notes
For an extra layer of flavor, try adding a teaspoon of almond extract to the mixture.
If you prefer a lighter cheesecake, you can substitute Greek yogurt for the sour cream.