Red Velvet Oreo Cheesecake
Ingredients:
For the Crust:
24 Oreo cookies, finely crushed
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
2 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1/4 cup buttermilk
1 tbsp red food coloring
For the Topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
8 Oreo cookies, roughly chopped (for garnish)
Red velvet cake crumbs (optional, for garnish)
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Mix the crushed Oreos and melted butter in a bowl until fully combined.
Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust.
Bake the crust for 8 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the sour cream and vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, beating on low speed just until combined.
Stir in the cocoa powder, buttermilk, and red food coloring until the mixture is evenly colored and smooth.
Assemble and Bake:
Pour the red velvet cheesecake filling over the prepared crust, smoothing the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath (this helps prevent cracking).
Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for 1 hour before removing it from the water bath.
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Whip the Cream and Decorate:
In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Pipe or spread the whipped cream over the top of the cheesecake.
Garnish with chopped Oreo cookies and, if desired, red velvet cake crumbs for an extra festive look.
Serve:
Remove the cheesecake from the springform pan and slice into generous portions. Enjoy!
Prep Time: 25 minutes | Cook Time: 60 minutes | Chill Time: 4+ hours | Total Time: 5 hours+
Kcal: Approx. 480 kcal per slice | Servings: 12 slices