Red Velvet Oreo Cheesecake
Ingredients:
For the Red Velvet Cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup buttermilk
1 tablespoon red food coloring (adjust based on desired intensity)
1/2 cup cocoa powder (unsweetened)
For the Oreo Crust:
1/4 cup unsalted butter, melted
1 package (15-16 cookies) of Oreo cookies (regular, not double-stuffed)
For the Topping (Optional):
Whipped cream
Crumbled Oreo cookies
Red velvet cake crumbs or mini Oreos for decoration
Instructions:
1. Prepare the Oreo Crust:
Preheat your oven to 325°F (163°C).
Crush the Oreos (either in a food processor or by placing them in a sealed plastic bag and using a rolling pin) until they become fine crumbs.
In a mixing bowl, combine the Oreo crumbs with melted butter. Stir until the mixture is evenly coated.
Press the Oreo mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your hands to compact it evenly.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
2. Prepare the Red Velvet Cheesecake Batter:
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the granulated sugar and beat until fully incorporated.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream, vanilla extract, cocoa powder, and salt. Mix until smooth.
Add the buttermilk and red food coloring and mix until the batter is well combined and smooth.
Finally, sprinkle in the flour and stir to combine.
3. Assemble the Cheesecake:
Pour about half of the cheesecake batter onto the prepared Oreo crust in the springform pan.
Gently crumble some Oreos into small pieces and scatter them on top of the batter (optional).
Pour the remaining cheesecake batter on top, spreading it evenly with a spatula.
4. Bake the Cheesecake:
Tap the pan gently on the counter to remove any air bubbles.
Bake the cheesecake in the preheated oven at 325°F for 50-60 minutes. The center should be set but still slightly jiggly. If the top begins to brown too much, cover it loosely with aluminum foil.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
5. Chill the Cheesecake:
After the cheesecake has cooled to room temperature, cover it with plastic wrap or foil and refrigerate it for at least 4 hours, or overnight, to fully set.
6. Decorate and Serve:
Once the cheesecake is chilled and set, you can top it with whipped cream, crumbled Oreo cookies, and red velvet cake crumbs for a decorative touch.
Slice and enjoy the rich, creamy goodness of red velvet Oreo cheesecake!
This cheesecake is a perfect combination of tangy cream cheese, chocolatey red velvet, and the crunchy texture of Oreos, making for a decadent dessert that’s sure to impress!
