A decadent Red Velvet Oreo Cheesecake featuring a crunchy Oreo crust, creamy red velvet and vanilla cheesecake layers, topped with rich chocolate ganache and garnished with whipped cream and Oreo cookies. Perfect for special occasions or a luxurious dessert treat.
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 cream cheese, softened (2 blocks)
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 cream cheese, softened (2 blocks)
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 completely.
Make the Red Velvet Cheesecake Layer: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing thoroughly until fully combined. Pour the red velvet batter evenly over the cooled Oreo crust.
Make the Vanilla Cheesecake Layer: In a separate bowl, beat softened cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until fully incorporated. Carefully pour this vanilla cheesecake batter over the red velvet layer, smoothing the top gently.
Bake the Cheesecake: Place the springform pan in the preheated oven and bake at 325°F (163°C) for 60 minutes, or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the 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 to fully set.
Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let sit for 2 minutes to melt. Stir gently until smooth and glossy. Allow the ganache to cool slightly, then pour it evenly over the chilled cheesecake surface.
Garnish and Serve: Decorate the cheesecake by piping whipped cream around the edges and sprinkling additional Oreo cookie crumbs. Arrange whole Oreo cookies on top as desired for extra visual appeal. Slice carefully and serve the cheesecake chilled. Enjoy your delicious Red Velvet Oreo Cheesecake!
Notes
Use room temperature cream cheese to ensure a smooth batter without lumps.
Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
For red food coloring, gel-based colors provide more vibrant results without affecting batter consistency.
If you prefer a less sweet ganache, reduce the amount of chocolate chips slightly.
Ensure the ganache is slightly cooled before pouring to avoid melting the cheesecake layers.
Use a sharp knife dipped in hot water and wiped dry for clean cheesecake slices.
