Let me tell you about my absolute favorite dessert: red velvet oreo cheesecake! This beauty is not just a dessert; it’s an experience. The rich and creamy texture combined with the decadent flavor of red velvet is simply to die for. And don’t even get me started on the Oreo crust—it’s the perfect crunchy counterpart to that velvety filling. Trust me, every bite feels like a little slice of heaven!
This recipe is special to me because it was inspired by the first time I ever hosted a dinner party. I wanted to impress my friends with something that would knock their socks off, and this cheesecake did just that! The vibrant red color and the smooth creaminess were such a showstopper, and everyone kept asking for seconds. It’s now my go-to dessert for any occasion, whether it’s a birthday, holiday, or just a cozy night in. Honestly, the smiles on my friends’ faces when they take that first bite make all the effort worthwhile!
So, if you’re ready to dive into a world of deliciousness and create some sweet memories, let’s get baking! You won’t regret it!
Ingredients List
Gather these simple yet essential ingredients to create your red velvet oreo cheesecake. Trust me, each one plays a crucial role in crafting that rich and creamy delight!
- 1 1/2 cups Oreo cookie crumbs – These will form the deliciously crunchy crust. You can just crush the cookies in a food processor or put them in a zip-top bag and smash them with a rolling pin. Fun, right?
- 1/2 cup butter, melted – This will bind the crumbs together beautifully. I always use unsalted butter for better control over the sweetness.
- 16 oz cream cheese, softened – Make sure it’s at room temperature for that smooth, creamy texture. No one likes lumps in their cheesecake!
- 1 cup granulated sugar – This will sweeten the filling perfectly without overpowering the red velvet flavor.
- 2 large eggs – These are the magic binders that hold everything together. Make sure they’re fresh for the best results!
- 1/2 cup sour cream – This adds a tangy richness that makes the cheesecake even more luscious. If you don’t have sour cream, Greek yogurt is a great substitute!
- 1 tablespoon vanilla extract – A splash of vanilla enhances all the flavors. Don’t skip this, okay?
- 1 cup red velvet cake mix – This is where the signature red velvet flavor comes from. It’s super convenient and gives that classic taste!
- 1/4 cup milk – This helps to achieve the perfect consistency in your cheesecake batter.
How to Prepare *Red Velvet Oreo Cheesecake*
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 325°F (160°C). Preheating is super important because it ensures your cheesecake bakes evenly and achieves that perfect creamy texture. Trust me, you don’t want to skip this step!
Prepare the Oreo Crust
Now, let’s whip up that fabulous Oreo crust! In a mixing bowl, combine your 1 1/2 cups of Oreo cookie crumbs with 1/2 cup of melted butter. Use a fork or a spatula to mix them together until it looks like wet sand. It should hold together when you squeeze it in your hand. Once it’s mixed, pour the crumb mixture into the bottom of a springform pan. Press it down firmly with your fingers or the bottom of a glass to create an even layer. Don’t worry if it gets a little messy—just think of it as part of the fun!
Make the Cheesecake Filling
Next up, let’s make that luscious filling! In a large bowl, beat together 16 oz of softened cream cheese and 1 cup of granulated sugar until it’s super smooth and creamy. You’ll want to scrape down the sides of the bowl to make sure everything is mixed well. Now, add in the 2 large eggs one at a time, mixing well after each addition. This step is crucial because it helps incorporate air into the batter, giving it that light texture. After that, stir in 1/2 cup of sour cream, 1 tablespoon of vanilla extract, 1 cup of red velvet cake mix, and 1/4 cup of milk. Mix until everything is well combined and smooth. Ooh, it’s already smelling delicious!
Assemble and Bake
Time to put it all together! Carefully pour the cheesecake batter over your prepared Oreo crust in the springform pan. Make sure it’s evenly spread out. Now, pop it into the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle—it’ll firm up as it cools. Keep an eye on it! If you notice the top starting to brown too much, you can cover it loosely with aluminum foil.
Cool and Refrigerate
Once it’s baked to perfection, remove your cheesecake from the oven and let it cool in the pan for about 30 minutes. This cooling step is essential, as it helps prevent cracks from forming. After it’s cooled, pop it in the fridge for at least 4 hours (or overnight if you can resist!). This chilling time allows the flavors to meld beautifully and gives you that rich, creamy texture. Trust me, the wait is totally worth it!
Why You’ll Love This Recipe
- Decadent Flavor: The combination of rich red velvet and creamy cheesecake with that crunchy Oreo crust is simply unbeatable!
- Easy to Make: With straightforward steps, this cheesecake comes together quickly, making it perfect for both beginners and seasoned bakers.
- Impressive Presentation: The vibrant red color and creamy white layer create a stunning dessert that’s sure to impress at any gathering.
- Great for Any Occasion: Whether it’s a birthday, holiday, or just a cozy night in, this cheesecake is a crowd-pleaser that fits every celebration.
- Make-Ahead Friendly: It’s perfect for prepping in advance, so you can just chill and enjoy the day of your event!
- Rich and Creamy Texture: Each slice is smooth and luscious, melting in your mouth with every bite.
- Customizable: Feel free to add your favorite toppings or even mix in some chocolate chips for an extra treat!
Tips for Success
Here are some of my favorite tips to ensure your red velvet oreo cheesecake turns out absolutely perfect every time!
- Use Gel Food Coloring: If you want that vibrant red color to pop, consider using gel food coloring instead of liquid. It won’t alter the consistency of your batter and gives you a deeper, richer hue!
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start mixing. This helps achieve that smooth, creamy texture without any lumps!
- Don’t Overmix: When adding the eggs and other ingredients, mix just until combined. Overmixing can incorporate too much air, which might cause your cheesecake to crack as it bakes.
- Cool Gradually: Remember to let your cheesecake cool in the pan for about 30 minutes before refrigerating. This gradual cooling helps prevent cracks and keeps your cheesecake nice and smooth!
- Serve with Toppings: For an extra touch, serve your cheesecake with a dollop of whipped cream, fresh berries, or a drizzle of chocolate sauce. It adds a delightful contrast and makes each slice even more indulgent!
- Storage Tips: If you have leftovers (which is rare!), store the cheesecake in the refrigerator, covered, for up to 5 days. Just be sure to let it come to room temperature for a bit before serving for the best flavor and texture.
Nutritional Information
Here’s a quick glance at the nutritional content of a slice of my red velvet oreo cheesecake. Keep in mind that these values can vary based on the specific ingredients and brands you use, so they’re not set in stone!
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Enjoy this treat in moderation, and remember, it’s all about balance! Happy baking!
FAQ Section
I’ve gathered some of the most common questions I get about my red velvet oreo cheesecake, so let’s dive in! I want to make sure you have all the info you need for a successful bake.
How should I store leftover cheesecake?
To keep your cheesecake fresh, simply cover it with plastic wrap or transfer it to an airtight container and store it in the refrigerator. It should stay delicious for up to 5 days!
Can I freeze red velvet oreo cheesecake?
Absolutely! Just slice it up and wrap each piece tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When you’re ready to indulge, let it thaw in the fridge overnight before serving.
What can I use instead of sour cream?
If you’re in a pinch, Greek yogurt is an excellent substitute! It has a similar tang and creamy texture that will work wonderfully in the cheesecake.
Can I use a different crust?
Of course! While the Oreo crust is my favorite, you can experiment with a graham cracker crust or even a chocolate cookie crust for a different twist. Just make sure to adjust the butter amount accordingly!
Is there a way to make this cheesecake healthier?
Definitely! You can use low-fat cream cheese and a sugar substitute to lighten it up. Just keep in mind that the texture and flavor might vary a bit, but it’ll still be delicious!
Can I add toppings or mix-ins?
Absolutely! Feel free to get creative! You could fold in chocolate chips into the batter or top it with fresh berries, chocolate ganache, or whipped cream. The options are endless!
Why did my cheesecake crack?
Cracks can happen if the cheesecake is overmixed or baked at too high a temperature. To avoid this, mix just until everything is combined and bake it at the recommended temperature. Cooling it gradually also helps!
What if I don’t have a springform pan?
No worries at all! You can use a regular round cake pan. Just make sure to line the bottom and sides with parchment paper so you can easily remove the cheesecake when it’s done.
Got more questions? Don’t hesitate to reach out! I’m here to help you make the best red velvet oreo cheesecake ever!
Red Velvet Oreo Cheesecake: 7 Steps to Pure Bliss
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy red velvet cheesecake with an Oreo crust.
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 cup red velvet cake mix
- 1/4 cup milk
Instructions
- Preheat the oven to 325°F (160°C).
- Mix Oreo crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream, vanilla, red velvet cake mix, and milk.
- Pour the cheesecake batter over the crust.
- Bake for 45-50 minutes or until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Serve with whipped cream on top.
- Store leftovers in the fridge.
- Use gel food coloring for a deeper red color.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: red velvet oreo cheesecake
