Go Back

Red Velvet Oreo Cheesecake

A decadent, show-stopping baked cheesecake with a crunchy Oreo crust, a rich tangy red velvet filling, and a classic cream cheese frosting.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Chilling Time (plus 2 hours cooldown) 6 minutes
Total Time 2 hours 15 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 36 Oreo cookies
  • 6 tbsp unsalted butter melted
Red Velvet Filling
  • 32 oz full-fat block cream cheese at room temperature
  • 1.75 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1 tsp distilled white vinegar
  • 0.5 tsp salt
  • 1-2 tbsp red gel food coloring
  • 15 Oreo cookies roughly chopped
Cream Cheese Frosting
  • 8 oz full-fat block cream cheese at room temperature
  • 0.5 cup unsalted butter at room temperature
  • 4 cups powdered sugar sifted
  • 2 tsp pure vanilla extract
  • 0.25 tsp salt

Equipment

  • 9-inch or 10-inch Springform Pan
  • Large roasting pan (for water bath)
  • Electric Mixer (Stand or Hand)
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C). Tightly wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil. Boil a kettle of water.
  2. In a food processor, pulse 36 Oreos into fine crumbs. Mix with 6 tbsp melted butter. Press firmly into the bottom and partway up the sides of the pan.
  3. Bake the crust for 10 minutes. Remove and lower oven temperature to 325°F (160°C).
  4. In a large bowl, beat 32 oz room-temp cream cheese on low speed until perfectly smooth.
  5. Add 1 3/4 cups sugar and beat on low until combined. Add 4 room-temp eggs, one at a time, mixing on low only until the yellow disappears.
  6. In a small bowl, whisk 1 cup room-temp sour cream, 1 tsp vanilla, and 1 tsp vinegar.
  7. In another small bowl, whisk 2 tbsp cocoa powder, 1/2 tsp salt, and the red food coloring into a paste.
  8. Add the sour cream mixture and the red cocoa paste to the batter. Mix on lowest speed until just combined. Gently fold in the 15 chopped Oreos.
  9. Pour batter into the crust. Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan to come 1 inch up the sides.
  10. Bake at 325°F (160°C) for 80-90 minutes. The center should still be slightly wobbly.
  11. Turn the oven OFF. Crack the oven door and leave the cheesecake inside for 1 hour.
  12. Remove from water bath and foil. Cool completely on a wire rack (1-2 hours).
  13. Cover loosely and chill in the refrigerator for at least 6 hours, or overnight.
  14. To make frosting: Beat 8 oz room-temp cream cheese and 1/2 cup room-temp butter until smooth. Sift in 4 cups powdered sugar, then add 2 tsp vanilla and 1/4 tsp salt. Beat until light and fluffy.
  15. Once chilled, remove springform ring. Top the cheesecake with the frosting and decorate with more Oreos. Keep refrigerated.

Notes

The 3 keys to a crack-free cheesecake: 1) All dairy/eggs MUST be at room temperature. 2) Do NOT over-mix the eggs. 3) Use a water bath and do the 1-hour slow cooldown in the oven.