oreo crust cheesecake

Made with a classic Oreo crust, this Red Velvet Cheesecake is one of the smoothest and creamiest cheesecakes I've ever tasted. It has that light tanginess that's so loved in a red velvet dessert, and the whipped cream cheese topping finishes it off perfectly!

Red Velvet Cheesecake

Oreo crumbs)

tbsp (56 grams) butter, melted

oz cream cheese, room temperature (three 8 oz packages)

cup (207 grams) sugar

tbsp (21 grams) cocoa powder

cup (230 grams) sour cream

cup (60 milliliters) buttermilk

eggs

tsp white vinegar

tsp vanilla extract

oz red food coloring

oz cream cheese, room temperature

cup (240 milliliters) heavy whipping cream, cold

cup (58 grams) powdered sugar

vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Crust

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and cocoa powder on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and buttermilk and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add the vinegar, vanilla extract and food color and mix until well combined.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour 45 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 20-30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Filling

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth. Set aside.

Add the remaining ingredients to another large mixing bowl and whip on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese in two parts until well combined.

Spread the whipped cream on top of the cheesecake in an even layer.

Refrigerate the cheesecake until ready to serve.

Make the Topping

I recently made this recipe for our delayed family Christmas get together, and OMG was it amazing. It was also the first cheesecake out of my many, many attempts that DID NOT CRACK and I credit it entirely to the baking method laid out in the recipe. It was flavorful but not overbearing and oh so smooth. Cannot recommend this recipe enough!

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Red Velvet Cheesecake

Red Velvet Cheesecake

Top 2 oreo crust cheesecake recipes from across the web

The most viewed oreo crust cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Velvet Cheesecake

Red Velvet Cheesecake

The most viewed oreo crust cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine