Print

Showstopper Red Velvet Cheesecake with Oreo Crust

A perfect slice of red velvet cheesecake showing layers of dark red cake and white cream cheese filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a stunning, creamy Red Velvet Cheesecake featuring a rich Oreo crust and a beautiful cream cheese swirl. This recipe is designed to be a visually impressive dessert for any special occasion.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring (liquid or gel)
  • 1/4 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the vanilla extract and flour until just combined.
  5. In a separate small bowl, whisk together the sour cream, eggs, and white vinegar. Mix this wet mixture into the cream cheese mixture until smooth. Do not overmix.
  6. Divide the cheesecake batter in half. To one half, add the cocoa powder, red food coloring, and buttermilk. Mix until the color is uniform and deep red.
  7. Pour the plain (white) batter over the cooled Oreo crust. Gently spoon dollops of the red velvet batter over the white layer.
  8. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Do not over-swirl.
  9. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  10. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  13. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a showstopper presentation, top the chilled cheesecake with a layer of cream cheese frosting or stabilized whipped cream before serving.
  • If you prefer a no-bake version, skip the water bath and oven steps. Chill the filling mixture for at least 8 hours until firm.
  • Use gel food coloring for the most intense red color without adding excess liquid to the batter.

Nutrition

Find it online: https://devourdish.com/red-velvet-cheesecake-recipe/