Ultimate Red Velvet Oreo Cheesecake: A Decadent Dessert Dream Come True

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Introduction: The Lovechild of Cookies and Cake

Red velvet cake and Oreo cookies are iconic desserts. Each has earned a place in the hearts of dessert lovers around the world. But when the smooth, tangy character of cheesecake meets the rich chocolatey crunch of Oreos and the bold elegance of red velvet, something magical happens. This isn’t just a dessert—it’s a centerpiece, a conversation starter, and a surefire way to impress your guests or treat yourself.

The Red Velvet Oreo Cheesecake combines the best of three worlds: the creaminess of a New York-style cheesecake, the vibrant red hue and soft cocoa flavor of red velvet, and the crunchy delight of an Oreo crust. It’s layered, luxurious, and luscious—and surprisingly achievable in your own kitchen.

This guide walks you through every step to bake your own Red Velvet Oreo Cheesecake, including ingredient measurements in US cups, detailed instructions, tips for perfect results, variations to try, and storage advice. Whether you’re baking for a birthday, a holiday, or just to satisfy your sweet tooth, this recipe is designed to guarantee success.

Ingredients (US Cup Measurements)

For the Oreo Crust:

  • 2 cups Oreo cookie crumbs (about 25 whole cookies)

  • ¼ cup granulated sugar

  • ¼ cup salted butter, melted

For the Red Velvet Cheesecake:

  • 3 packages (8 ounces each) full-fat cream cheese, room temperature

  • 1 cup granulated sugar

  • ½ cup sour cream, room temperature

  • 1½ tablespoons vanilla extract

  • 1½ tablespoons heavy cream

  • 3 tablespoons cornstarch

  • 2 teaspoons red gel food coloring (avoid liquid dye)

  • 3 large eggs, room temperature

  • ½ cup chopped Oreos (about 8 cookies)

For the Ganache and Garnish:

  • ½ cup dark chocolate chips

  • ¼ cup heavy cream

  • Optional: additional ¼ cup chopped Oreos for topping

  • Optional: whipped cream for decoration

Equipment Needed

  • 8 or 9-inch springform pan

  • Electric hand mixer or stand mixer

  • Mixing bowls

  • Measuring cups and spoons

  • Rubber spatula

  • Roasting pan for water bath

  • Saucepan for ganache

  • Parchment paper

  • Aluminum foil

Step-by-Step Instructions

Step 1: Prepare the Oreo Crust

  1. Preheat your oven to 350°F.

  2. Line the bottom of your springform pan with parchment paper and lightly grease the sides.

  3. Use a food processor or zip-top bag and rolling pin to crush Oreo cookies into fine crumbs.

  4. In a bowl, mix crumbs with sugar and melted butter until the mixture resembles wet sand.

  5. Press the mixture firmly into the bottom and slightly up the sides of the springform pan using the back of a spoon or the bottom of a measuring cup.

  6. Bake for 9 to 10 minutes. Remove and allow to cool. Reduce the oven temperature to 300°F.

Step 2: Make the Cheesecake Filling

  1. Beat softened cream cheese in a large bowl for 4 to 5 minutes on medium speed until fluffy and smooth.

  2. Add sugar, sour cream, vanilla extract, heavy cream, cornstarch, and red gel food coloring. Mix on low until just combined.

  3. In a separate bowl, gently whisk the eggs (do not over-beat).

  4. Slowly incorporate the eggs into the cream cheese mixture, mixing on low speed.

  5. Gently fold in the chopped Oreos using a spatula.

  6. Tap the bowl on the counter several times to release air bubbles from the batter.

Step 3: Assemble and Bake

  1. Pour half of the cheesecake batter over the cooled crust.

  2. Add a layer of chopped Oreos in the center for extra texture.

  3. Pour the remaining batter on top and smooth the surface.

  4. Wrap the bottom of the pan in foil to prevent leaks.

  5. Place the pan inside a roasting pan. Fill the outer pan with hot water halfway up the sides of the springform pan (creating a water bath).

  6. Bake at 300°F for 12 minutes. Then, reduce oven temperature to 225°F and bake for 1 hour and 45 minutes.

  7. Once done, turn off the oven and crack the door open slightly. Let the cheesecake sit inside for 1 hour.

  8. Transfer to room temperature for another hour.

  9. Cover with foil and refrigerate for 4 hours minimum, or overnight for best results.

Step 4: Make Chocolate Ganache

  1. Heat heavy cream in a small saucepan over medium heat until steaming.

  2. Pour the hot cream over the chocolate chips in a heatproof bowl.

  3. Let it sit for a minute, then stir until smooth and glossy.

  4. Let ganache cool slightly, then pour over the chilled cheesecake, allowing some to drip down the sides.

Step 5: Decorate and Serve

  1. Top with swirls of whipped cream if desired.

  2. Sprinkle extra crushed Oreos over the top for added crunch and visual appeal.

  3. Use a hot knife to cut clean slices, wiping the blade between each cut.

Total Time and Nutrition Information

  • Preparation Time: 15 minutes

  • Bake Time: Approximately 2 hours

  • Cooling and Chilling: 5 to 6 hours

  • Total Time: 7 to 8 hours

  • Servings: 12 slices

  • Estimated Calories Per Slice: 423 kcal

Tips for Success

1. Let All Ingredients Come to Room Temperature

This ensures they blend together smoothly and evenly, preventing lumps in your batter.

2. Avoid Over-Mixing the Batter

Once you add the eggs, mix just until incorporated. Over-mixing can lead to cracks and air bubbles.

3. Use a Water Bath

This keeps the baking temperature consistent and creates steam that prevents the cheesecake from drying out or cracking.

4. Don’t Skip the Slow Cooling Process

Rapid changes in temperature can cause your cheesecake to contract and crack. Let it cool gradually in the oven, then on the counter, and finally in the fridge.

5. Use Gel Food Coloring

Liquid dyes can dilute the batter and throw off the texture. Gel offers vibrant color without altering the consistency.

Creative Variations

Holiday Peppermint Cheesecake

Replace vanilla with peppermint extract and sprinkle crushed candy canes on top for a winter version.

Mocha Cheesecake

Add 2 tablespoons of espresso powder to the batter for a coffee twist.

Peanut Butter Oreo Cheesecake

Swirl in ½ cup of peanut butter and top with crushed peanut butter Oreos.

Storage and Freezing Instructions

Refrigeration

Store in the fridge, tightly covered, for up to five days.

Freezing

Wrap individual slices in plastic wrap and then foil. Store in an airtight container for up to two months. Thaw in the refrigerator overnight before serving.

Occasions Perfect for This Cheesecake

  • Birthdays

  • Valentine’s Day

  • Thanksgiving

  • Christmas

  • Anniversaries

  • Bridal showers

  • Baby showers

  • Graduation parties

  • Family get-togethers

  • Dessert potlucks

No matter the occasion, this cheesecake is guaranteed to turn heads and satisfy even the most demanding sweet tooth.

Final Thoughts

The Red Velvet Oreo Cheesecake is a striking dessert with a deep cocoa flavor, smooth creamy texture, and just the right crunch from the Oreo crust and filling. Despite its indulgent appearance, it’s surprisingly manageable for a home baker and delivers professional-quality results.

By following the techniques in this guide—from using a water bath to slow cooling and properly mixing your batter—you’ll achieve a crack-free, beautifully smooth, and flavorful cheesecake worthy of any bakery display.

Once you’ve made it once, you’ll likely add it to your permanent dessert rotation. The combination of textures and flavors is unforgettable, and you can always put your own twist on the classic with different cookies, toppings, or flavor infusions.

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