Red Velvet Cheesecake with Oreo Crust

A Slice of Red Velvet Cheesecake Being Lifted From the Rest of the Cake with a Spatula

5 from 5 votes

Sensuously smooth and utterly decadent, my Red Velvet Cheesecake with Oreo Crust boasts a rich red velvet cheesecake filling, a crushed chocolate cookie crust and a simple cream cheese frosting!

Prep Time25

Cook Time1 30

Resting Time8

Total Time10

Course: Dessert

Cuisine: American

Keyword: homemade cheesecake, oreo cheesecake crust, red velvet cheesecake, red velvet cheesecake recipe, red velvet oreo cheesecake, valentines desserts

Servings:

Calories: 717kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Oven

Ingredients

For the Crust

2 cups crushed oreos
4 tablespoons unsalted butter, melted

For the Cheesecake

32 ounces cream cheese, softened
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 cup sour cream
1 tablespoon white vinegar
1 ½ tablespoons vanilla extract
4 eggs, lightly beaten
2 ounces red food coloring

For the Frosting

3 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract

Instructions

Preheat oven to 325 and place the oven rack in the lower third position.
Fill a large roasting pan with about 1-inch of water to create a water bath for the cheesecake to bake in. Place the water bath in the oven and allow to preheat along with the oven.
Spray a 9-inch springform pan with nonstick spray and wrap the outer bottom of the pan tightly with two layers of heavy-duty aluminum foil.
Make the crust by combining the crushed Oreos and melted butter in a mixing bowl.
Press crust mixture into the bottom of the prepared pan.
Make the filling by using an electric mixer set to low speed to beat the cream cheese and sugar together. Beat for 2 minutes, or until smooth.
Add the remaining cheesecake filling ingredients and continue to beat on low speed until well combined.
Pour the cheesecake batter into the prepared crust.
Carefully place the pan into the preheated water bath and bake for 10 minutes. Reduce heat to 300˚F and bake for 70 to 80 minutes, or until the center of the cheesecake is firm.
Turn the oven off and let the cheesecake stand in the oven for 40 minutes.
Remove the cheesecake from the oven and its water bath; place the cheesecake on a wire cooling rack. Let it cool for a few hours, or until cheesecake reaches room temperature. Cover and transfer it to the fridge. Let it chill for at least 8 hours or overnight.
Prepare the frosting by using an electric mixer set to medium speed to beat together the cream cheese and butter. Mix until smooth and creamy, about 3 minutes.
Add the remaining frosting ingredients and continue to beat until smooth and well combined.
Spread the frosting in an even layer over the cooled cheesecake which has been removed from its pan.
Serve immediately, or keep refrigerated.

Notes

The Oreos can be substituted with graham crackers if preferred.
This recipe works just as well with half the frosting recipe, or with no frosting at all.
Oven temperatures can vary so your cheesecake may need more time to bake. You will know when it is done baking when the outer edges of the cheesecake feel firm and the center looks set with a slight jiggle when shaken.
Before starting on the cheesecake, please make sure that the cream cheese is softened and butter is at room temperature.

Nutrition