Red Velvet Oreo Cheesecake- a creamy red velvet cheesecake in an Oreo crust.

This cheesecake has definitely been one of our favorites to make. It’s rich and creamy without being overly sweet. It does take some time and love to get the perfect texture and consistency but the wait is SO worth it!

What is Red Velvet?

Red velvet is the combination of vanilla and chocolate. In a cake it’s usually from an acidic reaction of buttermilk, baking soda and vinegar which then creates a reddish brown color and tangy flavor. However, in a cheesecake it’s not always necessary to add those ingredients (although optional) because cheesecake has a tang from the cream cheese itself.

TIPS:

Room Temp Ingredients: using the refrigerated ingredients at room temp will bring them together easier to create that creamy texture we all know and love in cheesecakes.

Cool In The Oven: cooling the cheesecake down after baking in the oven allows the temperature come down slower and prevent cracking.

Don’t Skip The Water Bath: a water bath also known as a Bain-Marie and encourages the cheesecake to bake evenly without cracking.

Xo,

Shay⁣
.⁣

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Red Velvet Oreo Cheesecake

Course Dessert

Keyword cheesecake, cupcakes, oreo, red velvet, valentines day

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Cool Time 45 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8

Ingredients

OREO CRUST:

• 35 Oreos ⁣
• 7 tbsp butter ⁣

CHEESECAKE:

• 32 oz cream cheese⁣ softened
• 1 cup sour cream ⁣
• 1 1/2 tablespoon vanilla⁣
• 1 1/3 cup granulated sugar⁣
• 4 eggs⁣ room temp
• 1/4 cup cocoa powder ⁣
• Red food coloring I used 2 oz⁣

Instructions

• Make your crust by combining crushed Oreos and butter then spread into the bottom of a 9 inch springform pan.
• Bake on 350F for 10 minutes then set aside to cool.
• In a large bowl, beat the cream cheese until creamy then add sugar, cocoa powder, vanilla, sour cream and eggs until fully combined.
• Add your red food coloring until desired color and pour the batter into the cake pan with the crust.
• Next, grab a larger pan and place a couple of paper towels on the bottom of it. Place the cheesecake pan inside the larger pan and fill the larger pan with boiling water half way up the side of the cake pan with the batter.
• Be careful not to get any water into the pan with the batter. This is a Bain-Marie and a very important step. It helps the cake bake evenly.
• Bake the cheesecake on 300F for 1 hour and 10 minutes. Turn the oven off and leave the cheesecake in the oven for another 45 minutes- 1 hour.
• Cover and refrigerate overnight.
• Remove the sides of the pan, slice and enjoy!