🍰 Red Velvet Oreo Cheesecake
Ingredients
For the Oreo Crust:
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24 Oreo cookies (filling included)
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5 tbsp unsalted butter, melted
For the Red Velvet Cheesecake:
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24 oz (680 g) cream cheese, softened
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1 cup granulated sugar
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1 tbsp cocoa powder
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1 cup sour cream
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3 large eggs
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1 tbsp red food coloring (adjust for desired shade)
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1 tsp vanilla extract
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8 Oreo cookies, chopped
For the Topping (optional):
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Whipped cream
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Crushed Oreos or mini Oreos
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White chocolate drizzle
Instructions
1. Make the Crust:
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Preheat oven to 325°F (163°C).
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Crush the Oreos into fine crumbs (use a food processor or zip-top bag and rolling pin).
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Mix with melted butter until evenly combined.
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Press the mixture into the bottom of a 9-inch springform pan.
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Bake for 10 minutes. Let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
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In a large mixing bowl, beat the cream cheese until smooth (no lumps).
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Add sugar and cocoa powder; mix until combined.
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Beat in the sour cream, then add the eggs one at a time, mixing just until combined.
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Stir in red food coloring and vanilla.
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Gently fold in chopped Oreos.
3. Bake the Cheesecake:
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Pour filling over the cooled crust. Tap the pan gently to remove air bubbles.
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Place the pan in a larger roasting pan and add hot water around it (for a water bath).
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Bake for 50–60 minutes or until the edges are set and the center is slightly jiggly.
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Turn off the oven, crack the door, and let it cool for 1 hour.
4. Chill:
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Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
5. Decorate:
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Top with whipped cream, crushed Oreos, or a drizzle of white chocolate before serving.