Red Velvet Oreo Cheesecake Recipe
. Red Velvet Oreo Cheesecake is a variation of the classic vanilla cheesecake, with a shortbread base, Oreo cookie crust, and red velvet flavoring.The red velvet cupcakes are light, fluffy, and moist with a slight hint of cocoa.
Ingredients
Cheesecake Crust
- 2 cups Oreo cookies crushed
- 1 stick unsalted butter melted
Cheesecake
- 2 cups heavy cream cold
- 16 oz cream cheese room temperature
- ¼ cup sour cream at room temperature
- 2 teaspoon vanilla extract
- 1 cup confectioners' sugar sifted
- 3 tablespoon cocoa powder
- red food dye
Topping
- 6 Oreos crushed
- 1 cup heavy cream cold
- ¼ cup sugar
Instructions
Crust
- Using a large mixing bowl, combine your crushed Oreos and melted butter. If any crumbs are dry, make sure they are moist.
- For 20 minutes, place the 9" spring form pan in the freezer and press the crumbs into an even layer with a rubber spatula or the bottom of a measuring cup.
Cheesecake filling
- Whip cold heavy cream with a stand mixer attachment or with an electric mixer until stiff peaks form. Remove from heat.
- Make sure the cream is completely smooth by beating it at medium speed with the paddle attachment.
- Then add vanilla extract, cocoa powder, sour cream, and red food dye. Sift in confectioners' sugar, vanilla extract, and cocoa powder. Mix on medium-high until smooth and incorporated.
- Fold in the whipped cream gently with a rubber spatula, being careful not to deflate it.
- Fill your chilled crust with the filling. Make sure the top is smooth by using a small offset spatula. Place in the refrigerator overnight, covered with plastic wrap. The best time is 12 hours. Remove the springform pan from the fridge and remove the sides.
Topping
- Prepare your heavy cream by mixing heavy cream and sugar just before serving. You can use a hand mixer or a stand mixer with a whisk attachment to whip the cream until stiff peaks form.
- Place your Oreo cookie crumbs on top of the cheesecake.
- Pipe the whipped cream along the sides of the cheesecake using a piping bag fitted with a tip (I used the Wilton 1M).
Nutrition
Calories: 584kcal