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Red Velvet Oreo Cheesecake

Decadent Red Velvet Oreo Cheesecake for Chocolate Lovers

A stunning Red Velvet Oreo Cheesecake that blends cream cheese and chocolate flavors, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 35 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowl
  • Electric mixer
  • Spatula
  • Roasting pan
  • aluminum foil

Ingredients
  

For the Crust

  • 24 pieces Oreo Using Oreos with filling included gives the crust a sweet, rich flavor.
  • 5 tablespoons butter, melted This binds the crumbs together for a sturdy base.

For the Cheesecake Filling

  • 24 ounces cream cheese, softened Softened cream cheese ensures a smooth, creamy texture.
  • 1 cup sugar Balances the richness of the cheesecake perfectly.
  • 1 tablespoon cocoa powder Enhances the chocolate flavor in the red velvet layer.
  • 1 teaspoon vanilla extract Adds a lovely depth of flavor that complements the sweetness.
  • 1 teaspoon vinegar Helps to create a fluffier filling by reacting with the baking soda.
  • 2 teaspoons red food coloring (liquid or gel) Gives the cheesecake its signature red hue.
  • 3 large eggs Provides structure and richness to the cheesecake.
  • ½ cup sour cream Adds a hint of tanginess and creaminess.
  • ½ cup heavy cream Contributes to a luscious, velvety texture.
  • 10 pieces Oreo, chopped Incorporates delightful chunks for that classic Oreo crunch.

For the Swirl Topping

  • 4 ounces cream cheese Helps create a creamy texture for the marbled topping.
  • 2 tablespoons sugar Sweetening this mixture adds a nice contrast to the cheesecake.
  • ¼ teaspoon vanilla extract Enhances the overall flavor profile of the topping.

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
  • Crush 24 Oreos into fine crumbs and combine with 5 tablespoons melted butter. Press into the bottom of the springform pan and bake for 8–10 minutes. Let cool.
  • Beat 24 ounces of softened cream cheese until smooth. Gradually mix in 1 cup sugar, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, 1 teaspoon vinegar, and 2 teaspoons red food coloring.
  • Incorporate 3 large eggs, one at a time, mixing on low speed until just blended.
  • Fold in ½ cup sour cream and ½ cup heavy cream. Stir in the chopped 10 Oreos.
  • Pour the cheesecake filling over the cooled crust and spread evenly.
  • Beat together 4 ounces cream cheese, 2 tablespoons sugar, 1 egg yolk, and ¼ teaspoon vanilla extract for the swirl topping. Spoon dollops over the filling and swirl with a knife.
  • Wrap the bottom of the springform pan in aluminum foil. Place in a roasting pan and pour hot water around the base.
  • Bake for 55–65 minutes until the edges are set but center jiggles slightly.
  • Turn off the oven and crack the door open. Let cool inside for 1 hour.
  • Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
  • Release the sides of the springform pan, slice, and enjoy!

Notes

For best results, use softened cream cheese and allow chilling overnight for enhanced flavors and texture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg
Keyword cheesecake, Chocolate, cream cheese, Dessert, Oreo, Red Velvet Oreo Cheesecake
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