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Ultra Creamy Red Velvet Cheesecake with Oreo Crust

Close-up of a rich slice of red velvet cheesecake showing layers of bright red cake and white filling, topped with cream.
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Make a rich, showstopping red velvet cheesecake featuring a crunchy Oreo crust and a smooth, creamy filling perfect for any special occasion.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon unsweetened cocoa powder
  • Cream cheese frosting, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the crushed Oreos, 1/4 cup sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups sugar and flour, mixing until just combined.
  5. Beat in the vanilla extract and salt. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  6. In a small bowl, whisk together the sour cream, red food coloring, white vinegar, and cocoa powder until the color is uniform. Gently fold this red mixture into the cream cheese batter until streaks disappear.
  7. Pour the batter over the cooled Oreo crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  11. Before serving, spread the top evenly with cream cheese frosting.

Notes

  • Use gel food coloring for the most intense red color without thinning the batter.
  • For the creamiest texture, bring the cream cheese, eggs, and sour cream to room temperature before starting.
  • To prevent cracking during cooling, do not skip the slow cooling process inside the turned-off oven.

Nutrition

Find it online: https://savoryskies.com/red-velvet-cheesecake-recipe-oreo-crust/