Red Velvet Oreo Cheesecake is the recipe that Teresa makes every Valentine’s Day and every most celebrated holiday and every special birthday gathering when she wants to create the most completely extraordinary and the most genuinely stunning celebration cheesecake that combines two of the most beloved American dessert classics — the most deeply colored and the most tantalizingly cocoa-and-buttermilk-flavored red velvet cake and the most silky and the most deeply satisfying Oreo cheesecake — into the most completely jaw-dropping individual dessert that looks absolutely magnificent with its most dramatically deep red filling.
Its most impressively thick Oreo cookie crumb crust, its most gorgeously poured dark chocolate ganache cascading over the edges, and its most beautifully piped whipped cream rosette border crowned with the most decorative crushed Oreo topping. The most key red velvet cheesecake components — a hint of cocoa powder for the most authentic flavor depth, the most essential buttermilk and vinegar for the most tangy complexity, and the most vibrant red food coloring for the most strikingly beautiful color — reproduce every beloved red velvet element in the most creamy and the most silky cheesecake format.
Red Velvet Oreo Cheesecake is the most easy and deeply extraordinary baked celebration cheesecake made with Oreo and butter crust pre-baked 8 minutes then filled with cream cheese sugar cocoa sour cream buttermilk vinegar food coloring and eggs baked in water bath at 350°F for 55 to 65 minutes chilled overnight topped with dark chocolate ganache whipped cream and crushed Oreos. Come follow us on Pinterest where we share beautiful cheesecake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Red Velvet Oreo Cheesecake Recipe
This Red Velvet Oreo Cheesecake recipe is the most completely extraordinary and the most genuinely impressive celebration cheesecake that delivers the most authentic red velvet experience through the most precisely measured combination of natural cocoa powder, the most essential buttermilk and distilled vinegar for the most characteristic red velvet tang, and the most vibrant red food coloring for the most dramatically beautiful and the most deeply striking visual impact in every individual slice.
The extra-thick Oreo crust pre-baked separately before filling provides the most beautifully crunchy and the most properly distinct individual crust layer that holds its most satisfying texture even after the most complete overnight refrigerator chilling. Baking the crust separately before filling is the single most essential step for the most properly crisp and the most distinctly defined individual Oreo crust. Our Strawberry Swirl Cheesecake makes a beautifully equally baked and equally celebration-worthy companion for a complete and wonderful baked cheesecake collection.
Ingredients Needed for This Red Velvet Oreo Cheesecake Recipe
For the Oreo Crust:
- 26 Oreo Cookies (wafers and filling)
- ⅓ cup (75g) Unsalted Butter, melted
For the Red Velvet Cheesecake Filling:
- 24 oz (680g) Full-Fat Brick-Style Cream Cheese, room temperature
- 1¼ cups (250g) Granulated Sugar
- 3 tbsp Natural Cocoa Powder
- ¾ cup (180ml) Sour Cream, room temperature
- ¼ cup (60ml) Buttermilk, room temperature
- 2 tsp Distilled White Vinegar
- 1 to 1½ tbsp Red Gel or Liquid Food Coloring
- 4 large Eggs, room temperature, whisked
- Boiling Water for the water bath
For the Chocolate Ganache:
- 4 oz (56g) Dark or Semi-Sweet Chocolate, finely chopped
- ½ cup (120ml) Heavy Whipping Cream
For the Topping:
- ½ cup (120ml) Heavy Whipping Cream
- 3 to 4 Oreo Cookies, crushed or chopped
How to Make This Red Velvet Oreo Cheesecake Recipe
Preheat the oven to 350°F (180°C). Wrap the outside of a 9-inch springform pan with at least 3 layers of heavy-duty aluminum foil, covering all seams completely.
For the Oreo crust, crush the whole cookies — wafers and filling together — to fine crumbs in a food processor. Mix with the melted butter and press most firmly into the bottom and slightly up the sides of the foil-wrapped springform pan. Bake for 8 minutes. Remove from the oven — keep the oven on.
For the filling, beat the room-temperature cream cheese and sugar together in a very large bowl until the most smooth and the most creamy. Beat in the cocoa powder. Scrape the bowl thoroughly. On low speed, beat in the sour cream, then the buttermilk, vinegar, and food coloring. Carefully beat in the whisked eggs in three additions on the most low speed, cara mia.
Place the foil-wrapped springform pan in the center of a large roasting pan. Pour the cheesecake filling over the baked crust and smooth the top. Pour approximately half to one inch of boiling water into the roasting pan surrounding the springform pan. Place the whole roasting pan setup into the 350°F oven and bake for 55 to 65 minutes until the top appears just set and the center has the most gentle jello-like wobble when the pan is nudged.
Remove from the oven. Cool the cheesecake inside the roasting pan until the water reaches room temperature. Remove the cheesecake and place on a wire rack to finish cooling. Once room temperature, cover and refrigerate for at least 6 hours or overnight — this most complete chilling time is the most essential for the most properly set individual slice.
For the ganache, heat the cream until nearly boiling and pour over the finely chopped chocolate. Let sit 2 to 4 minutes then whisk until the most completely smooth. Pour over the chilled cheesecake before serving.
Beat the remaining whipping cream to peaks, pipe rosettes around the edge, and sprinkle with crushed Oreos.
How to Serve This Red Velvet Oreo Cheesecake Recipe
Serve cold from the refrigerator with a large sharp knife dipped in hot water and wiped dry between each cut for the most cleanly defined and the most beautifully dramatic individual cross-section of deep red cheesecake, thick Oreo crust, ganache, and whipped cream rosette in every individual slice. The most striking deep red interior against the most dark Oreo crust and the most glossy chocolate ganache creates the most completely extraordinary visual impact at every celebration table.
Our Peach Cobbler Cheesecake makes a beautifully equally baked and equally celebration-worthy cheesecake companion for a complete and wonderful baked cheesecake collection.
How to Store This Red Velvet Oreo Cheesecake Recipe
Store covered in the refrigerator for up to 5 days. Add the whipped cream rosettes and crushed Oreo topping immediately before serving rather than before refrigerating for the most properly fresh and the most beautifully maintained whipped cream. Make the cheesecake the day before serving for the most completely extraordinary flavor development and the most cleanly sliced individual result.
Tips to Make This Red Velvet Oreo Cheesecake Recipe
Bring all dairy and egg ingredients — cream cheese, sour cream, buttermilk, and eggs — fully to room temperature before mixing. Room-temperature ingredients blend to the most completely lump-free and the most silky smooth individual filling without overmixing. Cold ingredients force additional mixing to smooth, incorporating too much air that causes the most undesirable cracking during baking.
Add the whisked eggs in three separate additions on the most low possible mixer speed, mixing only until just incorporated after each addition. Eggs beaten in too quickly or on too high a speed incorporate the most excessive air that expands dramatically during baking and contracts during cooling, causing the most undesirable surface cracks.
Helpful Notes for This Red Velvet Oreo Cheesecake Recipe
The water bath is the most critical technique for the most crack-free and the most beautifully smooth individual cheesecake surface. The surrounding hot water maintains the most even and the most gentle oven humidity that prevents the most rapid and the most uneven drying of the cheesecake exterior that causes cracking. Three complete layers of foil wrapped most tightly around the outside of the springform pan prevents water seeping into the crust.
Bake the cheesecake the day before serving for the most completely extraordinary results — the overnight refrigerator chilling produces the most deeply developed flavor and the most properly set and the most cleanly sliceable individual result.
Variation of This Red Velvet Oreo Cheesecake Recipe
Maria made a version using chocolate Oreos in the crust for double chocolate in the most completely extraordinary and the most deeply indulgent chocolate red velvet Oreo cheesecake. Teresa tried adding white chocolate chips to the cream cheese filling for the most completely extraordinary and the most beautifully creamy white chocolate red velvet Oreo cheesecake.
For a mini red velvet Oreo cheesecake version, press the Oreo crust into individual muffin cups, fill with the red velvet cheesecake batter, and bake at 325°F for approximately 18 to 22 minutes for the most completely extraordinary and the most beautifully individual mini celebration cheesecakes. Our Peach Cobbler Cheesecake makes a beautifully equally baked and equally show-stopping companion for a complete and wonderful baked celebration cheesecake collection.
FAQs About This Red Velvet Oreo Cheesecake Recipe
Why does the red velvet cheesecake need buttermilk and vinegar?
Buttermilk and distilled vinegar are the two most authentically essential ingredients that define the most characteristic red velvet flavor profile. The acid from both ingredients reacts with the natural cocoa powder to develop the most distinctly red-velvet flavor — a subtle tangy complexity that is unmistakably different from both plain chocolate and plain vanilla cheesecake. Without buttermilk and vinegar, the cheesecake tastes like a pink chocolate cheesecake rather than the most authentically red-velvet-flavored individual result.
Can I skip the water bath?
Skipping the water bath significantly increases the risk of the most dramatic surface cracking and the most uneven baking of the cheesecake. The water bath is the most specifically designed technique for the most crack-free, the most evenly baked, and the most silky-smooth individual cheesecake surface. If a water bath is genuinely impossible, bake on the lowest oven rack with a separate pan of hot water on the rack below.
How much food coloring do I need?
One to one and a half tablespoons of gel or liquid food coloring produces the most vibrant and the most dramatically deep red color in the finished cheesecake. Gel food coloring provides the most intensely vibrant color per smallest quantity — start with one tablespoon, assess the color of the batter before baking, and add more for a more dramatic result.
Conclusion
This Red Velvet Oreo Cheesecake is the most completely extraordinary and the most deeply dramatic celebration cheesecake that makes every Valentine’s Day and every holiday gathering feel genuinely and completely magnificent through the most vibrant red velvet cream cheese filling and the most thick Oreo crust and the most gorgeous dark chocolate ganache and the most beautiful whipped cream rosettes in every single strikingly individual and completely irresistible red velvet Oreo cheesecake slice.
We hope it brings the same deeply joyful celebration elegance and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Red Velvet Oreo Cheesecake The Most Easy Baked Oreo Crust Creamy Red Velvet Chocolate Ganache Whipped Cream Celebration Cheesecake
- Total Time: 9 hours including chilling
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
The most extraordinary baked Red Velvet Oreo Cheesecake made by preheating oven to 350°F wrapping 9-inch springform pan exterior in 3 layers heavy foil crushing 26 whole Oreos to fine crumbs mixing with 1/3 cup melted butter pressing into pan baking 8 minutes then beating 24 oz room temperature cream cheese and 1 1/4 cups sugar smooth beating in 3 tbsp cocoa powder scraping then on low adding 3/4 cup sour cream 1/4 cup buttermilk 2 tsp vinegar and food coloring carefully adding 4 whisked room temperature eggs in 3 additions on lowest speed placing foil-wrapped pan in roasting pan pouring filling over crust adding 1/2 to 1 inch boiling water to roasting pan baking in 350°F oven 55 to 65 minutes until just set with gentle jiggle cooling in water then on rack refrigerating minimum 6 hours or overnight adding ganache of heated cream poured over chopped chocolate and topping with whipped cream rosettes and crushed Oreos. A completely extraordinary celebration red velvet Oreo cheesecake recipe.
Ingredients
26 Oreo Cookies whole for crust
1/3 cup 75g Unsalted Butter melted
24 oz 680g Full-Fat Brick-Style Cream Cheese room temperature
1 1/4 cups 250g Granulated Sugar
3 tbsp Natural Cocoa Powder
3/4 cup 180ml Sour Cream room temperature
1/4 cup 60ml Buttermilk room temperature
2 tsp Distilled White Vinegar
1 to 1 1/2 tbsp Red Gel or Liquid Food Coloring
4 large Eggs room temperature whisked
Boiling Water for water bath
4 oz 56g Dark or Semi-Sweet Chocolate finely chopped
1/2 cup 120ml Heavy Whipping Cream for ganache
1/2 cup 120ml Heavy Whipping Cream for topping
3 to 4 Oreo Cookies crushed for decoration
Instructions
1. Preheat oven to 350°F 180°C. Wrap springform pan exterior with 3 layers heavy foil covering all seams.
2. Crush 26 whole Oreos to fine crumbs. Mix with melted butter. Press firmly into pan bottom and slightly up sides.
3. Bake crust 8 minutes. Remove. Keep oven on.
4. Beat room temperature cream cheese and sugar until smooth and creamy. Beat in cocoa powder. Scrape bowl.
5. On low speed beat in sour cream, buttermilk, vinegar, and food coloring.
6. Carefully beat in whisked eggs in 3 additions on lowest speed just until incorporated.
7. Place foil-wrapped pan in center of large roasting pan. Pour filling over crust. Smooth top.
8. Pour 1/2 to 1 inch boiling water into roasting pan surrounding springform.
9. Bake 55 to 65 minutes until top just set with gentle jello-like wobble when nudged.
10. Cool in water until room temperature. Remove. Cool on rack to room temperature.
11. Cover and refrigerate minimum 6 hours or overnight.
12. Heat cream until near boiling. Pour over chopped chocolate. Rest 2 to 4 minutes. Whisk smooth.
13. Trace outside with thin knife. Remove springform ring.
14. Pour ganache over chilled cheesecake allowing drip. Return to fridge.
15. Beat remaining cream to peaks. Pipe rosettes around edge. Sprinkle crushed Oreos.
- Prep Time: 60 minutes
- Cook Time: 65 minutes
- Category: Dessert, Cheesecake, Celebration, Valentine
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 624
- Sugar: 36g
- Sodium: 353mg
- Fat: 46g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 173mg
Keywords: red velvet Oreo cheesecake, easy baked red velvet Oreo cheesecake recipe Oreo crust chocolate ganache, best red velvet cheesecake buttermilk cocoa powder celebration, stunning red velvet Oreo baked cheesecake
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