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Irresistible Velvety Red Velvet Oreo Cheesecake Recipe You Have to Try

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Learn how to make delicious Velvety Red Velvet Oreo Cheesecake Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 24 Oreo cookies (about 1 ½ cups crushed, divided)
  • 5 tablespoons unsalted butter, melted (for the crust)
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, at room temperature
  • 2 tablespoons cocoa powder (preferably Dutch-processed)
  • 2 teaspoons red food coloring (gel recommended for vibrant color)
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • Pinch of salt

Substitution Suggestions: If you want to lighten the richness, you can swap sour cream for Greek yogurt without sacrificing creaminess. For a dairy-free version, try using vegan cream cheese and coconut cream, though texture and flavor will shift slightly. If you prefer natural coloring, beet powder can replace red food coloring but expect a more muted hue.

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Start by making the crust: Crush 18 of the Oreo cookies finely using a food processor or by placing them in a sealed bag and pounding gently with a rolling pin. Mix the crushed Oreos with the melted butter until the mixture feels like wet sand.
  3. Press the Oreo mixture firmly into the bottom of the springform pan to form an even crust layer. Pop it into the fridge to set while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy — about 3 to 4 minutes. This step is crucial for a velvety texture; don’t rush it.
  5. Add the sugar gradually, continuing to beat until fully combined and the mixture looks light and fluffy.
  6. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream.
  7. In a small bowl, whisk together the cocoa powder, red food coloring, white vinegar, baking soda, and a pinch of salt. Add this mixture to the cream cheese batter and beat on low speed until just combined, taking care not to overmix.
  8. Coarsely chop the remaining 6 Oreo cookies and gently fold them into the batter with a spatula.
  9. Pour the batter over the chilled crust, smoothing the top with an offset spatula.
  10. Bake for about 55 to 65 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.
  11. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent cracks — a little tip Mama Lu taught me when I first tried cheesecakes back in Portland.
  12. Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, before removing from the springform pan and serving.

Find it online: https://claracooking.com/velvety-red-velvet-oreo-cheesecake-recipe/