Red Velvet Oreo Cheesecake
Red Velvet Oreo Cheesecake is a luscious, visually striking dessert that combines three beloved flavors into one harmonious creation. It’s a perfect treat for any occasion and is sure to impress anyone who takes a bite.
Ingredients
Crust:
- 3 cups Oreo crumbs from 36 finely crushed Oreos, 480g
- 4 tablespoons unsalted butter melted
- ¼ teaspoon sea salt
Filling:
- 32 oz cream cheese softened
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- ¾ cup sour cream at room temperature
- ½ cup heavy cream
- 1 tablespoon white vinegar
- 1 tablespoon pure vanilla extract
- 4 tablespoons cocoa powder
- 3 large eggs at room temperature
- Red gel food coloring
Ganache:
- 1 cup semisweet chocolate chips
- ¾ cup heavy whipping cream
Whipped Cream:
- 1 cup cold heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 12 Oreos
Instructions
Crust:
- Preheat your oven to 180°C (355°F). Grease a 9-inch baking pan with a pat of cold butter (see notes for alternative pan options).
- In a large bowl, combine Oreo crumbs, melted butter, and sea salt. Stir until the mixture is evenly incorporated.
- Ingredients: 3 cups Oreo crumbs, 4 tablespoons unsalted butter, ¼ teaspoon sea salt
- Transfer the mixture to the prepared baking pan and spread it into an even layer.
- Use the bottom of a glass to firmly press the crumbs down into the pan, ensuring they are packed tightly. Push the crumbs about an inch high along the edges to create a border.
- Bake for 12 minutes. Remove from the oven and let it cool while preparing the filling.
Filling:
- Fill a kettle with water and set it to boil.
- In a large bowl or a stand mixer fitted with a paddle attachment, beat cream cheese, granulated sugar, and salt until completely smooth. Scrape down the sides of the bowl.
- Ingredients: 32 oz cream cheese, 1 cup granulated sugar, ¼ teaspoon sea salt
- Add sour cream and mix thoroughly. Scrape down the bowl again, then add heavy cream and mix. Incorporate vinegar and vanilla extract, followed by the cocoa powder. Mix well after each addition.
- Ingredients: ¾ cup sour cream, ½ cup heavy cream, 1 tablespoon white vinegar, 1 tablespoon pure vanilla extract, 4 tablespoons cocoa powder
- Beat in the eggs one at a time, scraping the bowl and mixing well after each addition.
- Ingredients: 3 large eggs
- Add red gel food coloring until the batter reaches your desired red hue. Mix gently to combine without overmixing; the color will deepen as it bakes.
- Ingredients: Red gel food coloring
- Place the prebaked crust in a round baking pan that is 1–2 inches wider than the cheesecake pan. Set this pan into a large rectangular baking dish. (See notes for water bath alternatives.)
- Pour the cheesecake filling into the crust and smooth the top with a spatula.
- Carefully pour the boiling water into the large rectangular baking dish until it reaches halfway up the sides of the round pan. Use oven mitts to transfer the setup to the oven.
- Bake for 70–90 minutes, or until the edges are set, and the center is still slightly jiggly. The cheesecake will finish setting as it cools.
- Leave the oven door slightly ajar for 10 minutes to allow the cheesecake to cool gradually. Remove it from the water bath and cool completely at room temperature. Cover and refrigerate for at least 8 hours or overnight.
Ganache:
- On the day of serving, bring heavy whipping cream to a simmer over medium heat.
- Place the chocolate chips in a heat-safe bowl.
- Ingredients: 1 cup semisweet chocolate chips, ¾ cup heavy whipping cream
- Pour the hot cream over the chocolate and let it sit undisturbed for 7 minutes.
- Whisk until the ganache is completely smooth. Set aside to cool while preparing the whipped cream.
Whipped Cream:
- In a large bowl or a stand mixer fitted with a whisk attachment, combine heavy cream, powdered sugar, and vanilla extract.
- Ingredients: 1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract
- Whip the mixture until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a star tip (such as a Wilton 1M tip). Alternatively, use a piping bag with the tip cut off, or simply use a spoon or spatula.
Assembly:
- Pour the cooled ganache over the chilled cheesecake, spreading it evenly with a spatula or spoon. Place the cake in the freezer for 10 minutes to set the ganache.
- Pipe a border of whipped cream along the top edge of the cheesecake.
- Arrange 8 Oreos evenly on top of the cake. Crumble the remaining 4 Oreos over the whipped cream and ganache.
- Ingredients: 12 Oreos
- Slice the cheesecake and serve!
- Enjoy your decadent Oreo Red Velvet Cheesecake!
Notes
Water Bath Options
-
Best Option:
Use a round baking pan that is 1–2 inches larger than the cheesecake pan. This setup prevents water from seeping into the cheesecake, keeping it from becoming soggy. Place the cheesecake pan inside the larger pan, then nest both into a large roasting tray. Add the hot water to the roasting tray. (Ideal for cheesecakes baked in a springform pan.) -
For Regular Round Pans (Not Springform):
If using a regular round pan, you can place it directly into the water bath since water won’t seep through the edges. To make removal easier after chilling, create a parchment paper sling to lift the cheesecake out of the pan. -
For Springform Pans:
Wrap the outside of the springform pan tightly with a double layer of aluminum foil, ensuring the foil covers the entire bottom and sides. Alternatively, use a heat-safe sous vide bag to nestle the pan instead of aluminum foil.