1. Recipes

How to Make Red Velvet Cheesecake with Oreos - A Step-by-Step Guide

Red velvet cheesecake with Oreos is a decadent and indulgent dessert that combines the rich flavors of red velvet cake with the creamy smoothness of cheesecake, all topped with a crunchy Oreo crust. This dessert is perfect for a special occasion or to impress your friends and family with a stunning, homemade treat.

The combination of red velvet cake and cheesecake creates a mouthwatering contrast of flavors and textures. The red velvet cake adds a hint of cocoa and a moist, tender cru...

Read more

Ingredients

  • nonstick cooking spray
  • 1 (14 ounce) package red velvet-flavored chocolate sandwich cookies (such as Oreo®)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 4 large eggs, at room temperature
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup sour cream
  • 1 teaspoon red food coloring, or desired amount
  • 2 (1 ounce) squares white baking chocolate, melted
  • 4 tablespoons milk
  • 2 cups powdered sugar, or as needed

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 5 hrs 30 mins
  • Total Time: 7 hrs 20 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.
  • Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.
  • Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.
  • Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.
  • Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.
  • Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
  • Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.
  • Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.

    • Nutrition

    632 cal.

    • Total Fat: 39g
    • Saturated Fat: 21g
    • Cholesterol: 149mg
    • Sodium: 379mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 1g
    • Total Sugars: 52g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 100mg
    • Iron: 2mg
    • Potassium: 202mg

    Categories

    Cake recipes
    Dessert recipes
    Cheesecake recipes
    Red velvet recipes
    Oreos recipes