Description
This decadent Red Velvet Cheesecake with Oreo Crust combines a rich, creamy cheesecake infused with cocoa and red food coloring atop a crunchy Oreo cookie crust. Topped with a smooth cream cheese frosting, it’s an impressive dessert perfect for celebrations or any special occasion.
Ingredients
Scale
Oreo Crust
- 2 ½ cups (250 g) crushed Oreo cookies, about 30 cookies
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces (908 g) cream cheese, softened
- 1 ⅓ cups (267 g) granulated sugar
- ½ cup (42 g) Dutch-processed cocoa powder
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1-2 ounces red food coloring
- 4 large eggs, room temperature, lightly beaten
Cream Cheese Frosting
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (260 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Preheat the oven to 350°F and prepare a 9-inch springform pan by wrapping the bottom with two layers of heavy-duty foil to prevent leaks. Mix crushed Oreo cookies with melted butter until well combined. Press the mixture firmly onto the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes and then set aside to cool.
- Prepare the cheesecake mixture: Reduce oven temperature to 300°F. Using a mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese on medium-low speed until smooth and creamy, about 1 minute. Add granulated sugar and Dutch-processed cocoa powder and mix until incorporated. Add sour cream, white vinegar, vanilla extract, and red food coloring, mixing until the batter is smooth and evenly colored. Fold in the lightly beaten eggs gently with a spatula until just combined to avoid overmixing.
- Assemble and bake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the pan inside a large roasting pan on the oven rack and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 1 hour or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake in the water bath for an additional hour to cool gradually.
- Cool and chill: Remove the cheesecake from the water bath and place it on a wire rack. Run a knife around the edges to loosen it from the pan. Let cool completely at room temperature before covering and refrigerating for at least 4 hours, preferably overnight, to set fully.
- Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, starting on low speed just to combine, then increasing to medium speed until the frosting is smooth and fluffy.
- Serve: Remove the sides of the springform pan carefully just before serving. Spread the cream cheese frosting evenly over the chilled cheesecake. Slice and enjoy.
Notes
- Using a water bath helps prevent cracking by maintaining a moist environment during baking.
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for smooth batter and even baking.
- Wrap the springform pan tightly with foil to avoid water seepage from the water bath.
- For best flavor, chill the cheesecake overnight.
- Adjust red food coloring quantity to achieve desired intensity of red velvet color.
