Description
This Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant flavor of red velvet cake and the crunch of Oreo cookies. Featuring a buttery Oreo crust and a luscious red velvet-infused cream cheese filling, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 2 cups Oreo cookies, crushed
- ½ cup unsalted butter, melted
Filling
- 1 box (15.25 oz) red velvet cake mix
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed Oreo cookies with the melted unsalted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form an even crust.
- Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer for best results.
- Add sugar and mix: Gradually add the granulated sugar to the cream cheese, continuing to beat the mixture until it becomes light and fluffy.
- Incorporate eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth texture.
- Mix in sour cream and vanilla: Stir in the sour cream and vanilla extract until fully incorporated into the batter.
- Add red velvet cake mix: Gently fold in the red velvet cake mix until just combined, taking care not to overmix to maintain a light texture.
- Assemble and bake: Pour the cheesecake filling over the prepared Oreo crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is slightly jiggly but mostly set.
- Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate it for at least four hours or overnight to fully set before serving.
Notes
- For best results, use room temperature eggs and cream cheese to avoid lumps in the batter.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture.
- Use a water bath during baking to prevent cracking if desired, although it’s optional.
- Refrigerate the cheesecake overnight to allow flavors to meld and texture to firm up.
- Use a clean knife warmed in hot water to slice the cheesecake neatly.
