Description
Indulge in the ultimate dessert experience with this show-stopping Red Velvet Cheesecake featuring a crunchy, chocolatey Oreo cookie crust. This decadent fusion perfectly balances the signature cocoa tang of classic red velvet with a silky, rich cream cheese layer. It is a stunning, bakery-quality centerpiece that is surprisingly manageable to bake, making it the perfect choice for festive gatherings or a special weekend treat.
Ingredients
20 Oreo cookies, finely crushed
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 tablespoon red food coloring
Instructions
Preheat your oven to 325°F (165°C).
Mix the crushed Oreos and melted butter until combined and press into a 9-inch springform pan; bake for 8 minutes and cool.
Beat the cream cheese and sugar together until smooth.
Add eggs one at a time on low speed.
Stir in the sour cream, cocoa powder, vanilla extract, and red food coloring until uniform.
Pour the batter over the cooled crust.
Place the pan in a water bath inside a roasting dish filled with an inch of hot water.
Bake for 50-60 minutes until the edges are set but the center still wobbles.
Turn off the oven and leave the door ajar for 30 minutes, then cool completely on a rack.
Refrigerate for at least 4 hours before serving.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. The water bath is essential for an even bake and to avoid cracks. Keep the oven door closed during the initial baking time.
- Prep Time: 25
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg