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The Ultimate Creamy Red Velvet Cheesecake with Oreo Crust

A close-up shot of a rich, vibrant red velvet cheesecake slice on a white plate, topped with dark chocolate crumbs.
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Make a stunning, showstopper red velvet cheesecake featuring a rich Oreo crust and a creamy, decadent filling. This recipe fuses the best of red velvet cake and classic cheesecake for a festive dessert.

Ingredients

Scale
  • 1 1/2 cups Oreo cookie crumbs
  • 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 cup sour cream
  • 2 large eggs
  • 1 tablespoon white vinegar
  • 1 teaspoon cocoa powder
  • 2 tablespoons red food coloring (liquid or gel)
  • 1/4 cup buttermilk

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Oreo crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, granulated sugar, and flour with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Beat in the vanilla extract and sour cream until just combined. Add the eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix.
  5. In a small bowl, whisk together the white vinegar, cocoa powder, red food coloring, and buttermilk until the color is uniform.
  6. Gently mix the red liquid mixture into the cream cheese batter until the batter is evenly colored.
  7. Pour the red velvet cheesecake batter over the cooled Oreo crust.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is a water bath).
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  12. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a showstopper presentation, top the chilled cheesecake with a layer of cream cheese frosting or stabilized whipped cream before serving.
  • If you prefer a no bake red velvet cheesecake, chill the filling mixture for 4 hours instead of baking. Use 1/2 cup heavy cream whipped to stiff peaks folded in for a lighter texture.
  • Use gel food coloring for the most intense, vibrant color without adding too much liquid.

Nutrition

Find it online: https://kitchenslang.com/red-velvet-cheesecake-recipe/