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Red Velvet Oreo Cheesecake Recipe

★★★★★

4.6 from 53 reviews
  • Author: Isabella
  • Total Time: 10 hours (including chilling time)
  • Yield: 12 servings 1x

Description

This decadent Red Velvet Oreo Cheesecake combines the rich flavors of classic red velvet cake with creamy cheesecake and crunchy Oreo crust. Baked in a water bath for a smooth and velvety texture, this dessert is topped with luscious chocolate ganache, whipped cream, and Oreo cookie decorations for a show-stopping treat.

Ingredients

Scale

Crust

  • 3 cups Oreo crumbs (36 Oreos, finely crushed, 480g)
  • 4 tablespoons unsalted butter (melted)
  • ¼ teaspoon sea salt

Filling

  • 32 oz cream cheese (softened)
  • 1 cup granulated sugar
  • ¼ teaspoon sea salt
  • ¾ cup sour cream (room temperature)
  • ½ cup heavy cream
  • 1 tablespoon white vinegar
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons cocoa powder
  • 3 large eggs (room temperature)
  • Red gel food colouring (to desired intensity)

Ganache

  • 1 cup semisweet chocolate chips
  • ¾ cup heavy whipping cream

Whipping Cream for Topping

  • 1 cup heavy whipping cream (cold)
  • ¼ cup powdered sugar
  • ½ teaspoon pure vanilla extract

Decoration

  • 12 Oreos

Instructions

  1. Prepare the crust: Preheat your oven to 180°C (355°F). Grease a 9-inch baking pan with cold butter. In a large bowl, mix the finely crushed Oreo crumbs with melted butter and sea salt until evenly combined. Press the crumb mixture firmly into the bottom and about an inch up the sides of the prepared pan to form a border. Bake this crust for 12 minutes and then allow it to cool while preparing the filling.
  2. Make the filling: Bring a kettle of water to boil for the water bath. In a large bowl or stand mixer fitted with a paddle attachment, beat the softened cream cheese, granulated sugar, and sea salt until completely smooth, scraping down the sides as needed. Add the sour cream and mix well, followed by the heavy cream, vinegar, and vanilla extract; mix thoroughly. Incorporate the cocoa powder evenly. Add the eggs one at a time, beating well and scraping the bowl after each addition. Stir in the red gel food colouring gently until the batter turns red, being careful not to overmix.
  3. Set up the water bath and bake: Place the prebaked crust into a round baking pan that is 1-2 inches wider than the cheesecake pan. Set that into a larger rectangular baking dish that can comfortably hold it. Pour the cheesecake filling into the crust and smooth the top. Carefully pour the boiling water into the outer baking dish (water bath). Transfer the entire setup into the oven and bake the cheesecake for 70-90 minutes, or until the edges are set but the center still jiggles slightly. Leave the oven door open for 10 minutes after baking, then remove from the water bath and allow the cheesecake to cool completely at room temperature before refrigerating for at least 8 hours or overnight.
  4. Prepare the ganache: On the day of serving, heat the ¾ cup heavy whipping cream in a saucepan until just simmering. Place the semisweet chocolate chips into a heat-safe bowl and pour the hot cream over them. Let it sit for 7 minutes, then whisk gently until smooth. Set aside to cool at room temperature.
  5. Make the whipped cream topping: In a large bowl or stand mixer fitted with a whisk attachment, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star tip or use a spoon or spatula for spreading.
  6. Assemble the cheesecake: Pour the cooled ganache evenly over the chilled cheesecake and spread it with a spatula. Place the cake in the freezer for 10 minutes to set the ganache. Pipe a decorative border of whipped cream on top. Arrange 8 whole Oreos evenly spaced on top of the whipped cream border and crumble the remaining 4 Oreos over the top of the cake. Slice and serve.

Notes

  • You can use a springform pan or a standard 9-inch cake pan for baking the cheesecake crust. Greasing well with butter helps with removal.
  • Using a water bath (bain-marie) helps prevent cracking and promotes a creamy texture in the cheesecake.
  • The red velvet color will darken slightly during baking, so add food coloring accordingly.
  • For best results, chill the cheesecake thoroughly overnight before adding the ganache and toppings.
  • If you don’t have a piping bag, you can spread the whipped cream with a spatula for decoration.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Chocolate Ganache, Water Bath Cheesecake, Holiday Dessert

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Find it online: https://isabellavance.com/red-velvet-oreo-cheesecake-recipe/