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Ultimate Decadent Red Velvet Cheesecake with Oreo Crust

A rich slice of red velvet cheesecake featuring a dark crust, bright red layer, white cheesecake layer, and whipped cream topping with chocolate shavings.
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Make a showstopping Red Velvet Cheesecake featuring a rich, creamy filling and a crunchy Oreo crust. This recipe delivers decadent flavor perfect for holidays or special celebrations.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1 teaspoon red food coloring (liquid or gel)
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream, whipped (for topping)
  • Chocolate shavings (for garnish)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the crushed Oreos, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and flour with an electric mixer until smooth. Mix in the vanilla extract and salt.
  4. Add the eggs one at a time, beating well after each addition. Do not overmix.
  5. In a small bowl, combine the vinegar, red food coloring, cocoa powder, and sour cream. Mix until the color is uniform.
  6. Gently fold the red mixture into the cream cheese batter until just combined. Do not overmix to keep the texture smooth.
  7. Pour the batter over the cooled Oreo crust in the springform pan.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when nudged.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  12. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  13. Before serving, remove the sides of the springform pan. Top with whipped heavy cream and chocolate shavings.

Notes

  • For the best color saturation, use gel food coloring instead of liquid.
  • If you skip the water bath, reduce the baking time slightly and watch carefully to prevent cracking.
  • Chill time is essential for the best creamy texture and clean slices.

Nutrition

Find it online: https://cookingzenith.com/red-velvet-cheesecake-recipe-oreo-crust/