How to Create Perfect Red Velvet Oreo Cheesecake

Perfect Crust Formation

Creating an even, well-compressed Oreo crust that holds its shape when sliced.

Layering Technique

Properly timing the addition of the cheesecake layer so the red velvet base is stable but not overcooked.

Water Bath Method

Using a proper water bath technique to ensure gentle, even baking without cracks.

Cooling Process

Following the gradual cooling method to maintain the perfect texture and prevent sinking.

Baking Tips

Use room temperature cream cheese for a smoother cheesecake mixture without lumps.

The water bath helps prevent cracking and ensures even baking of the cheesecake.

For a more intense red color, use gel food coloring instead of liquid.

Allow plenty of time for chilling as this improves both flavor and texture.

To get clean slices, dip your knife in hot water and wipe clean between cuts.

For an easier alternative to the red velvet layer, you can use half a package of red velvet cake mix.

Red Velvet Oreo Cheesecake

Name: Red Velvet Oreo Cheesecake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 7 h 55 min
Yield: 12 servings
Cuisine: American
Ingredients: For the crust:; 24 Oreo cookies (about 2 cups crushed); 5 tablespoons unsalted butter, melted; For the red velvet layer:; 2 tablespoons unsalted butter, softened; 1/3 cup granulated sugar; 1 large egg; 1 tablespoon buttermilk; 1/2 teaspoon vanilla extract; 1 tablespoon red food coloring; 1/2 cup all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; For the cheesecake layer:; 24 ounces cream cheese, softened (3 packages); 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; 12 Oreo cookies, roughly chopped; For the topping:; 1 cup whipped cream; 6 Oreo cookies, crushed; Red velvet cake crumbs (optional)

Red Velvet Oreo Cheesecake combines creamy cheesecake with rich red velvet cake and crunchy Oreo cookies. This decadent dessert features a chocolate cookie crust topped with layers of vibrant red velvet and smooth cream cheese filling.

Prep Time

45 Minutes

Cook Time

1H10 Minutes

Total Time

7H55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the crust:

24 Oreo cookies (about 2 cups crushed)

5 tablespoons unsalted butter, melted

For the red velvet layer:

2 tablespoons unsalted butter, softened

1/3 cup granulated sugar

1 large egg

1 tablespoon buttermilk

1/2 teaspoon vanilla extract

1 tablespoon red food coloring

1/2 cup all-purpose flour

1 tablespoon unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

For the cheesecake layer:

24 ounces cream cheese, softened (3 packages)

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

12 Oreo cookies, roughly chopped

For the topping:

1 cup whipped cream

6 Oreo cookies, crushed

Red velvet cake crumbs (optional)

Instructions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaking.

For the crust: In a food processor, pulse Oreo cookies until finely crushed. Mix with melted butter and press into the bottom of the springform pan. Refrigerate while preparing the filling.

For the red velvet layer: In a medium bowl, cream together butter and sugar until light and fluffy. Add egg, buttermilk, vanilla, and red food coloring, mixing well.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.

Spread the red velvet batter evenly over the chilled crust. Bake for 10 minutes, then remove from oven but keep the oven on.

For the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.

Gently fold in the chopped Oreo cookies into the cheesecake batter.

Pour the cheesecake mixture over the pre-baked red velvet layer.

Place the springform pan in a larger baking pan and add hot water to create a water bath that reaches about halfway up the sides of the springform pan.

Bake for 60 minutes, or until the center is almost set but still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from oven and water bath, run a knife around the edges of the pan, and let cool completely at room temperature.

Refrigerate for at least 6 hours or overnight.

Before serving, top with whipped cream, crushed Oreos, and red velvet cake crumbs if desired.

Red Velvet Oreo Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake

Ingredients

Instructions