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Red Velvet Oreo Cheesecake

A bold and creamy red velvet cheesecake with an Oreo crust and whipped cream topping that will make every other dessert feel pointless.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies Oreo cookies (whole, filling included)
  • 5 tablespoons unsalted butter, melted
  • 1 pinch salt
For the Red Velvet Cheesecake Filling
  • 24 oz full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup full-fat sour cream
  • 1/4 cup heavy cream
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring (gel-based preferred)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
For the Topping (Optional but Recommended)
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 6-8 cookies extra Oreo cookies, crushed or whole for garnish

Method
 

Make the Oreo Crust
  1. Preheat your oven to 325°F (163°C).
  2. In a food processor, blend 24 Oreo cookies into fine crumbs.
  3. Mix the crumbs with 5 tablespoons of melted butter and a pinch of salt until it resembles wet sand.
  4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool completely.
Prepare the Cheesecake Filling
  1. Beat 24 oz cream cheese on medium speed until smooth and lump-free.
  2. Add 1 cup granulated sugar and beat for another 2 minutes.
  3. Add 3 eggs one at a time, mixing on low speed after each addition until just combined.
  4. Mix in 1/2 cup sour cream, 1/4 cup heavy cream, 2 tablespoons cocoa powder, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until just combined.
Assemble and Prepare for Baking
  1. Pour the red velvet filling over the cooled Oreo crust and smooth the top.
  2. Wrap the springform pan in two layers of aluminum foil and place in a large roasting pan.
  3. Fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake the Cheesecake
  1. Bake in the preheated oven for 55 to 65 minutes until the edges are set and the center has a slight jiggle.
  2. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill and Set
  1. Remove the cheesecake from the oven and let it cool completely at room temperature.
  2. Cover loosely with plastic wrap and refrigerate for at least 6 to 8 hours or overnight.
Add the Whipped Cream Topping
  1. Beat 1 cup heavy whipping cream until it thickens.
  2. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form.
  3. Spread or pipe the whipped cream over the top of the cheesecake and garnish as desired.

Notes

Use room temperature ingredients for best results. Do not skip the water bath during baking. Gel food coloring is preferred for a vibrant red color.