Red Velvet Cheesecake with Oreo Crust
A stunningly delicious cheesecake that combines the flavors of red velvet cake with a crunchy Oreo crust, perfect for holiday celebrations.
Ingredients
For the Oreo Crust
- 24 pieces Oreo cookies, crushed
- 6 tablespoons Unsalted butter, melted
For the Cheesecake Filling
- 16 ounces Cream cheese, softened Should be at room temperature for smooth texture
- 1 cup Granulated sugar
- 1 cup Sour cream
- 3 large Eggs For a creamier filling, you can add an extra egg
- 2 tablespoons All-purpose flour
- 1 tablespoon Cocoa powder
- 1 tablespoon Red food coloring
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium-sized bowl, mix the crushed Oreo cookies with melted butter until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create a crust.
Making the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and continue mixing until well blended.
- Mix in the sour cream, eggs, all-purpose flour, cocoa powder, red food coloring, vanilla extract, and a pinch of salt. Beat until fully combined and smooth, being careful not to overmix.
Baking
- Pour the red velvet filling over your prepared Oreo crust.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for about 60-70 minutes, or until the center is slightly jiggly but set.
Cooling
- Once baked, turn off the oven and crack the door to allow the cheesecake to cool gradually for about an hour.
- After that, refrigerate for at least 4 hours or overnight for the best flavor.
Serving
- After chilling, carefully remove the cheesecake from the springform pan.
- Slice and serve chilled, perhaps with a dollop of whipped cream or fresh fruit on the side.
Notes
For best results, always ensure the cream cheese is at room temperature. A water bath can help avoid cracks while baking. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.