This Red Velvet Oreo Cheesecake features a rich Oreo crust layered with creamy red velvet and vanilla cheesecake layers, topped with a smooth chocolate ganache. Perfectly balanced in flavors and textures, this decadent dessert is garnished with whipped cream and extra Oreos for a stunning presentation.
Total Time:7 hours 40 minutes
Yield:12 servings
Ingredients
Oreo Crust
2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
5 tbsp unsalted butter, melted
Red Velvet Cheesecake Layer
16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract
1 tbsp red food coloring
Vanilla Cheesecake Layer
16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
2 large eggs
1 ½ tsp vanilla extract
Chocolate Ganache Topping
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Garnish (Optional)
Whipped cream
Oreo cookie crumbs
Whole Oreos
Instructions
Make the Oreo Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix Oreo cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Prepare the Red Velvet Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing until all ingredients are fully combined. Pour the red velvet batter over the cooled Oreo crust and spread evenly.
Prepare the Vanilla Cheesecake Layer: In a separate bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until fully incorporated. Carefully pour the vanilla cheesecake layer over the red velvet layer, smoothing the top for an even finish.
Bake the Cheesecake: Bake the assembled cheesecake at 325°F (163°C) for 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually. Then transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight for best results.
Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir gently until the ganache is smooth and glossy. Let it cool slightly before pouring evenly over the chilled cheesecake.
Garnish and Serve: Pipe whipped cream around the edges of the cheesecake and sprinkle with Oreo cookie crumbs. Decorate the top with whole Oreos as desired. Slice and serve the cheesecake chilled, enjoying the rich flavors and creamy texture.
Notes
For best results, use room temperature cream cheese to avoid lumps in the batter.
Press the Oreo crust firmly into the pan to prevent it from crumbling when slicing.
Do not overbake the cheesecake; a slightly jiggly center ensures a creamy texture.
Let the cheesecake cool gradually in the oven to prevent cracking.
The ganache can be made in advance and stored in the refrigerator; gently reheat before pouring.
Use gel-based red food coloring for a vibrant color without thinning the batter.
Make sure to chill the cheesecake for the recommended time to allow proper setting.
