Description
This red velvet Oreo cheesecake combines a velvety cream cheese filling with crushed Oreos and a red velvet base. Decadent, eye-catching, and perfect for holidays or special events.
Ingredients
- Crust: 24 red velvet Oreos, crushed + 1/4 cup melted butter
- Filling: 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 tablespoons red food coloring
- 8–10 crushed Oreos, folded in
- Whipped cream and Oreos for topping
Instructions
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Preheat oven to 325°F. Mix crushed Oreos and butter. Press into a springform pan.
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Beat cream cheese and sugar until smooth. Add eggs one at a time.
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Stir in sour cream, vanilla, cocoa powder, and food coloring.
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Fold in crushed Oreos. Pour over crust.
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Bake for 55–65 minutes. Let cool, then refrigerate at least 4 hours or overnight.
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Top with whipped cream and more crushed Oreos before serving.
Notes
- Use a water bath to prevent cracks.
- Store leftovers in the fridge up to 5 days.
- Let cheesecake come to room temp slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American