Description
Indulge in this decadent Red Velvet Cheesecake with a rich Oreo cookie crust, creamy cocoa-infused cheesecake filling, and a smooth cream cheese frosting topping. Perfect for celebrations or a luxurious dessert treat, this recipe combines classic red velvet flavors with a luscious baked cheesecake texture.
Ingredients
Scale
For the Oreo Crust
- 2 ½ cups (250 g) crushed Oreo cookies, about 30 cookies
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 32 ounces (908 g) cream cheese, softened
- 1 â…“ cups (267 g) granulated sugar
- ½ cup (42 g) Dutch-processed cocoa powder
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1-2 ounces red food coloring
- 4 large eggs, room temperature, lightly beaten
For the Frosting
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (260 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Preheat the oven to 350°F and prepare a 9-inch springform pan by wrapping its outside bottom with two layers of heavy-duty aluminum foil to prevent leaks. Mix the crushed Oreo cookies with melted butter until evenly combined. Press the crumb mixture firmly into the bottom and about 2 inches up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the cheesecake mixture: Reduce the oven temperature to 300°F. Using a stand mixer or handheld electric mixer fitted with a paddle attachment, beat the softened cream cheese on medium-low speed for about 1 minute until smooth and creamy. Add granulated sugar and Dutch-processed cocoa powder and mix on medium-low speed until incorporated. Stir in sour cream, white vinegar, vanilla extract, and red food coloring until the batter is smooth and evenly colored. Gently fold in the lightly beaten eggs using a silicone spatula just until combined to avoid overmixing.
- Assemble and bake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the pan inside a large roasting pan on the oven rack. Pour boiling water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking. Bake for 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside the water bath for an additional hour to cool gradually.
- Cool and chill: Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the edges to loosen the cake from the pan. Let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
- Make the frosting: In a mixer, beat the cream cheese and softened butter together until smooth and creamy. Add the confectioners’ sugar and vanilla extract, beating first on low speed until just combined, then increase to medium speed until the frosting is smooth and fluffy.
- Serve: Remove the sides of the springform pan carefully just before serving. Spread the cream cheese frosting evenly over the chilled cheesecake. Slice and enjoy.
Notes
- Using the water bath helps prevent cracks and ensures a smooth cheesecake texture.
- Be careful not to overmix the eggs into the batter to keep the cheesecake creamy and not dense.
- Allow the cheesecake to chill overnight for best flavor and texture.
- Wrap the springform pan with foil tightly to avoid water leaks during baking.
- If you prefer a deeper red color, use 2 ounces of red food coloring; adjust to your preference.
- Softened ingredients (cream cheese, butter, sour cream, eggs) mix better and create a smoother batter.
- Store leftovers covered in the refrigerator for up to 5 days.
