Red Velvet Oreo Cheesecake with Chocolate Ganache

Red Velvet Oreo Cheesecake with Chocolate Ganache is a stunning dessert that combines the rich, velvety flavor of red velvet cake with the creaminess of cheesecake and the irresistible crunch of Oreo cookies. The cheesecake itself is smooth and decadent, with a buttery Oreo crust and a hint of tanginess from the cream cheese.

The luscious chocolate ganache drizzled on top adds a perfect finishing touch, creating a dessert that looks as amazing as it tastes. Whether you’re celebrating a special occasion or just indulging in something sweet, this red velvet Oreo cheesecake is sure to impress!

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Small saucepan (for ganache)
• Cooling rack

Ingredients Overview

The base of this cheesecake is made from crushed Oreos and butter, creating a crunchy, chocolatey crust. The red velvet cheesecake filling combines cream cheese, sour cream, sugar, and eggs, along with a touch of cocoa powder and red food coloring to achieve that signature red velvet color and flavor. Finally, a smooth chocolate ganache made from heavy cream and semisweet chocolate adds a glossy, rich topping that ties everything together beautifully.

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Make the Oreo Crust
   In a food processor or plastic bag, crush the Oreos into fine crumbs. Combine the crushed Oreos with melted butter and mix until the mixture is evenly moistened. Press the mixture into the bottom of the springform pan, creating a firm, even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
3. Prepare the Red Velvet Cheesecake Filling
   In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add the granulated sugar and continue to beat until combined. Add the sour cream, eggs, vanilla extract, cocoa powder, and red food coloring, mixing until smooth and well combined.
4. Bake the Cheesecake
   Pour the cheesecake batter into the cooled Oreo crust and spread it out evenly. Bake in the preheated oven for 55-60 minutes or until the center is just set and a toothpick inserted comes out clean. The cheesecake will still have a slight wobble when done. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar. Afterward, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
5. Make the Chocolate Ganache
   In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Stir until the chocolate is completely melted and smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake.
6. Top the Cheesecake
   Once the cheesecake has cooled and set, pour the chocolate ganache over the top, spreading it evenly with a spatula. Allow the ganache to set for about 30 minutes to firm up.
7. Serve and Enjoy
   Carefully remove the cheesecake from the springform pan. Slice and serve! You can garnish with extra Oreos or whipped cream if desired.

Recipe Tips

• Red Food Coloring: Use gel food coloring for a deeper, more vibrant red color. Liquid food coloring can work, but it may not provide the same intensity.
• Make Ahead: This cheesecake is perfect for making ahead. The flavors only get better as it sits in the fridge overnight.
• Ganache Variations: You can swap the semisweet chocolate for milk chocolate or dark chocolate for a different flavor profile.
• Crust Options: If you’re not a fan of Oreos, you can substitute them with graham cracker crumbs or other chocolate cookies.

What to Serve With This Recipe

This Red Velvet Oreo Cheesecake is delicious on its own, but you can pair it with a hot cup of coffee or a glass of dessert wine like port or moscato. A few fresh berries, like raspberries or strawberries, would also add a nice burst of color and freshness to the dessert.

Frequently Asked Questions

Can I use a different size pan?
You can use a 10-inch pan if needed, but keep in mind that the cheesecake will be thinner and will require less baking time. You may need to adjust the baking time depending on the size of your pan.

Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Once fully cooled and topped with ganache, wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. To serve, thaw in the fridge overnight before removing the springform pan.

Can I use a store-bought crust?
You can absolutely use a pre-made crust if you’re short on time. Just make sure to choose a chocolate or Oreo crust to complement the flavors of the cheesecake.

Serving Suggestions

For an extra touch of indulgence, serve this cheesecake with a dollop of freshly whipped cream or a drizzle of chocolate syrup. You can also top it with extra crushed Oreos for added texture and flavor. This dessert is perfect for special occasions like Valentine’s Day, birthdays, or a festive holiday gathering!

Ingredients

For the Oreo Crust:

• 24 Oreos, crushed
• ¼ cup unsalted butter, melted

For the Red Velvet Cheesecake:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons red food coloring (gel or liquid)

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Oreo crust by combining crushed Oreos and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
3. In a mixing bowl, beat the cream cheese until smooth. Add sugar, sour cream, eggs, vanilla extract, cocoa powder, and red food coloring. Mix until smooth.
4. Pour the cheesecake batter into the cooled Oreo crust and bake for 55-60 minutes, or until just set. Let cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.
5. For the ganache, heat the heavy cream in a saucepan until simmering. Add the chopped chocolate and stir until smooth. Let cool slightly.
6. Pour the ganache over the chilled cheesecake and let set for 30 minutes.
7. Remove from the springform pan, slice, and serve with optional garnishes like whipped cream or extra Oreos. Enjoy!

Red Velvet Oreo Cheesecake with Chocolate Ganache

Red Velvet Oreo Cheesecake with Chocolate Ganache is a stunning dessert that combines the rich, velvety flavor of red velvet cake with the creaminess of cheesecake and the irresistible crunch of Oreo cookies. The cheesecake itself is smooth and decadent, with a buttery Oreo crust and a hint of tanginess from the cream cheese. The luscious chocolate ganache drizzled on top adds a perfect finishing touch, creating a dessert that looks as amazing as it tastes. Whether you're celebrating a special occasion or just indulging in something sweet, this red velvet Oreo cheesecake is sure to impress!

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Ingredients

  

• For the Oreo Crust:
• 24 Oreos crushed
• ¼ cup unsalted butter melted
• For the Red Velvet Cheesecake:
• 3 8 oz packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons red food coloring gel or liquid
• For the Chocolate Ganache:
• 1 cup heavy cream
• 8 oz semisweet chocolate chopped

Instructions

 

• Preheat the Oven
• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
• Make the Oreo Crust
• In a food processor or plastic bag, crush the Oreos into fine crumbs. Combine the crushed Oreos with melted butter and mix until the mixture is evenly moistened. Press the mixture into the bottom of the springform pan, creating a firm, even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
• Prepare the Red Velvet Cheesecake Filling
• In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add the granulated sugar and continue to beat until combined. Add the sour cream, eggs, vanilla extract, cocoa powder, and red food coloring, mixing until smooth and well combined.
• Bake the Cheesecake
• Pour the cheesecake batter into the cooled Oreo crust and spread it out evenly. Bake in the preheated oven for 55-60 minutes or until the center is just set and a toothpick inserted comes out clean. The cheesecake will still have a slight wobble when done. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar. Afterward, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
• Make the Chocolate Ganache
• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Stir until the chocolate is completely melted and smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake.
• Top the Cheesecake
• Once the cheesecake has cooled and set, pour the chocolate ganache over the top, spreading it evenly with a spatula. Allow the ganache to set for about 30 minutes to firm up.