Go Back

Red Velvet Oreo Cheesecake

A rich and creamy red velvet cheesecake layered over a buttery Oreo crust and topped with whipped cream and cookie crumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 30 Oreo cookies crushed
  • 6 tbsp unsalted butter melted
Red Velvet Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 tbsp red food coloring
  • 1 tbsp cornstarch
  • 10 Oreo cookies crushed
Topping
  • 1 cup whipped cream
  • 0.5 cup crushed Oreo cookies
  • 0.25 cup red velvet cake crumbs
  • 2 tbsp chocolate drizzle

Equipment

  • Mixing bowls
  • Springform pan
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and prepare the crust.
  2. Mix crushed Oreo cookies with melted butter and press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then cool completely.
  4. Beat cream cheese until smooth. Add sugar and mix well.
  5. Add eggs one at a time, then mix in sour cream, vanilla, cocoa powder, cornstarch, and red food coloring.
  6. Fold crushed Oreo cookies into the batter.
  7. Pour filling over the crust and smooth the top evenly.
  8. Bake for 60–70 minutes until the edges are set and the center slightly jiggles.
  9. Cool gradually in the oven with the door cracked open for 1 hour.
  10. Refrigerate at least 6 hours or overnight before decorating and serving.

Notes

For cleaner slices, dip a knife in warm water and wipe clean between cuts.