Red Velvet Oreo Cheesecake Perfection
Luxurious bakery-style red velvet Oreo cheesecake with silky filling, crunchy crust, and cream cheese frosting.
Ingredients
Ingredients
- 24 Oreo cookies crushed
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- 32 oz full-fat cream cheese softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1/2 cup full-fat sour cream room temperature
- 1 tbsp pure vanilla bean paste
- 2 tbsp unsweetened cocoa powder
- 2 tsp red gel food coloring
- 1/2 tsp white vinegar
- 1/2 cup all-purpose flour
- 1 cup Oreo cookies roughly crushed
- 8 oz full-fat cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tsp pure vanilla bean paste
- 4 tbsp milk or heavy cream
- 1/2 cup red velvet cake crumbs
- 1/2 cup extra Oreo cookie pieces
Instructions
- Preheat the oven to 325°F. Lightly grease a 9 inch springform pan and line the base with parchment paper.
- In a medium bowl, combine 24 crushed Oreo cookies, melted butter, and 1 tbsp granulated sugar, then mix until the crumbs are evenly moistened.
- Press the Oreo mixture firmly into the bottom and slightly up the sides of the prepared pan using the bottom of a measuring cup. Chill the crust in the refrigerator while you prepare the filling.
- Place a large pan of hot water on the lower rack of the oven to create a steamy environment for gentle baking.
- In a large mixing bowl, beat 32 oz cream cheese on medium speed until completely smooth and creamy, scraping the bowl as needed.
- Add 1 1/2 cups granulated sugar gradually and continue mixing until fully combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated, and scrape down the bowl.
- Add the sour cream and 1 tbsp vanilla bean paste, then mix on low speed until smooth.
- Add cocoa powder, red gel food coloring, white vinegar, and flour, then mix on low speed until the batter is silky and evenly red with no streaks.
- Gently fold in 1 cup roughly crushed Oreo cookies with a spatula so the pieces stay chunky and evenly distributed.
- Pour the cheesecake batter over the chilled crust and smooth the top with a spatula, then tap the pan firmly on the counter a few times to release air bubbles.
- Place the springform pan on the rack above the pan of hot water and bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble when gently shaken.
- Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven, run a thin knife around the edge of the pan, and let it cool completely on a wire rack.
- Once cooled, cover the pan and refrigerate the cheesecake for at least 8 hours or overnight until fully set.
- For the frosting, beat 8 oz cream cheese and 1/2 cup butter in a mixing bowl until smooth and fluffy.
- Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium speed until the frosting is smooth.
- Add 2 tsp vanilla bean paste and 2 tbsp milk or cream, mix, then add more milk or cream as needed until the frosting is thick yet spreadable.
- Release the chilled cheesecake from the springform pan and transfer it to a serving plate or cake stand.
- Spread a generous layer of cream cheese frosting over the top of the cheesecake, or pipe swirls around the edges for a decorative finish.
- Sprinkle red velvet cake crumbs and extra Oreo pieces over the frosted cheesecake for garnish and added texture.
- Slice with a long sharp knife dipped in hot water and wiped dry between cuts, then serve chilled.
Notes
- Keep dairy ingredients at room temperature before mixing to ensure a perfectly smooth cheesecake batter.
- Store leftover cheesecake covered in the refrigerator for up to 5 days, or freeze slices tightly wrapped for up to 2 months.
- Store leftover cheesecake covered in the refrigerator for up to 5 days, or freeze slices tightly wrapped for up to 2 months.