Red Velvet Oreo Cheesecake
Serves 12
25 mins prep
55 mins cook
480 mins Chill Time
80 mins total
This red velvet oreo cheesecake is ultra creamy, packed with oreos, and red velvet flavour. It’s topped with a chocolate ganache, whipped cream, and lots of oreos. The cheesecake has a silky smooth velvety texture thanks to some cream and sour cream inside the cheesecake. Exactly like a red velvet cake. The recipe goes through everything you need to know to get a perfect baked cheesecake every time.
Crust
Filling
Ganache
Whipping cream
Crust
Preheat oven to 180°C (355°F). Grease a 9” baking pan with a pat of cold butter. See notes on baking pan options.
In a large bowl combine oreo crumbs, butter, and salt. Stir until evenly incorporated. Pour into the prepared baking pan and spread into an even layer.
cup oreo crumbs
tbsp unsalted butter
tsp sea salt
Pack the crumbs down into the pan tightly with the bottom of a glass. Push the crumbs about an inch high to create a border up the pan edge.
Bake for 12 minutes. Remove from oven and let cool while you work on the filling.
Filling
Fill a kettle with water and set it to boil.
Beat cream cheese, sugar, and salt until fully smooth in a large bowl or stand mixer with a paddle attachment. Scrape down the sides of the bowl.
oz cream cheese
cup granulated sugar
tsp sea salt
Add sour cream and mix well. Scrape down the bowl. Add cream and mix again. Add vinegar and vanilla extract, mix well. Add cocoa powder and mix.
cup sour cream
cup heavy cream
tbsp white vinegar
tbsp pure vanilla extract
tbsp cocoa powder
Add eggs one by one, scraping the bowl and beating well between each addition.
large eggs
Add food colouring to the batter to make it a red colour. Mix gently until well incorporated. Do not overmix! It will become darker after baking.
red gel food colouring
Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See notes for water bath alternatives.
Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
Leave the oven door open for 10 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Ganache
The day of serving, Bring the cream to a simmer on the stove. Place chocolate into a heat safe bowl.
cup semisweet chocolate chips
cup heavy whipping cream
Pour cream over the chocolate and let sit for 7 minutes. Whisk until completely smooth and set aside to cool while making the whipping cream.
Whipping Cream
In a large bowl or stand mixer, combine cream, sugar, and vanilla. Using a whisk attachment (you can also whisk this by hand), whip to stiff peaks.
cup heavy whipping cream
cup powdered sugar
tsp pure vanilla extract
Transfer to a piping bag fitted with a star tip (I used a Wilton 1M tip). Alternatively transfer to a bag with the tip cut off. Or use a spatula or spoon.
Assembly
Pour cooled ganache over the chilled cake and spread with a spatula or spoon. Set the ganache in the freezer for 10 minutes.
Pipe a whipping cream border on top of the cheesecake. Place 8 oreos on top of the cake, arranging each oreo across from one another. Crumble the remaining 4 oreos on top of the cake. Slice and serve!
oreos