Description

This stunning Creamy Red Velvet Oreo Cheesecake features velvety red velvet swirls throughout rich, tangy cheesecake, all sitting on a buttery Oreo cookie crust. Perfect for holidays, special occasions, or anytime you want to impress with a showstopping dessert that tastes as incredible as it looks.

Ingredients

Scale

FOR THE OREO CRUST:

24 Oreo cookies (about 2 cups crushed)

5 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

Pinch of salt

FOR THE CHEESECAKE FILLING:

32 ounces full-fat cream cheese, room temperature

1¼ cups granulated sugar

4 large eggs, room temperature

1 cup sour cream, room temperature

2 teaspoons pure vanilla extract

¼ cup all-purpose flour

½ teaspoon salt

FOR THE RED VELVET SWIRL:

½ cup reserved cheesecake batter

2 tablespoons Dutch-process cocoa powder

3 tablespoons buttermilk

1½ tablespoons red gel food coloring

½ teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F. Wrap outside of 9-inch springform pan with foil and line bottom with parchment paper.

2. Pulse Oreos in food processor until fine crumbs form. Mix with melted butter, sugar, and salt. Press firmly into pan bottom and 1 inch up sides. Bake 10 minutes, then cool.

3. Beat room-temperature cream cheese on medium speed for 3-4 minutes until fluffy. Add sugar and beat 2 minutes more.

4. Add eggs one at a time on low speed, beating just 20 seconds after each. Mix in sour cream, vanilla, flour, and salt until just combined.

5. Remove ½ cup batter to separate bowl. Whisk in cocoa powder, buttermilk, food coloring, and vanilla until smooth.

6. Pour main batter over cooled crust. Drop spoonfuls of red velvet mixture on top. Swirl gently with knife using figure-eight motions.

7. Place pan on baking sheet. Bake 55-65 minutes until edges are set but center still jiggles slightly.

8. Turn off oven and crack door 4 inches. Let cheesecake rest inside 1 hour.

9. Remove from oven and run knife around edges. Cool to room temperature, about 2 hours.

10. Refrigerate uncovered at least 6 hours or overnight before serving.

Notes

All ingredients MUST be at room temperature for smooth, lump-free texture.

The center should wobble like gelatin when done – it will firm up as it cools.

Don’t skip the gradual cooling step – it prevents cracks.

Cheesecake tastes even better after 24 hours in the refrigerator.

Cover any cracks with whipped cream or crushed Oreos before serving.

For cleaner slices, wipe your knife with a hot, damp towel between each cut.

Store covered in refrigerator up to 5 days, or freeze individual slices up to 3 months.

Prep Time: 30
Cook Time: 65
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 485
Sugar: 32g
Sodium: 380mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 8g
Cholesterol: 145mg

Keywords: red velvet cheesecake, oreo cheesecake, holiday dessert, red velvet oreo, layered cheesecake, christmas dessert, valentines dessert