Red Velvet Oreo Cheesecake
A creamy dessert swirled with rich red velvet cake and crunchy Oreo goodness, perfect for any occasion.
Ingredients
For the Crust
- 24 pieces Oreo cookies (crushed)
- 5 tablespoons unsalted butter (melted)
For the Cheesecake Filling
- 2 packages cream cheese (8 oz each, softened) Ensure it's at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream Can substitute with Greek yogurt
- 3 large eggs Add one at a time
- 1 cup red velvet cake mix
- 1/2 cup crushed Oreos For added texture
For the Topping
- Whipped cream (for serving)
- Additional Oreos (for garnish)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a large bowl, combine the crushed Oreo cookies and melted butter. Mix until the consistency resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Bake for about 10 minutes, then let it cool.
Making the Filling
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and beat until creamy.
- Stir in the vanilla extract and sour cream, mixing well.
- Reduce the mixer speed, add the eggs one at a time, mixing just until combined to avoid cracks.
- Gently fold in the red velvet cake mix and crushed Oreos until just combined.
- Pour this mixture over your cooled crust.
Baking
- Place the cheesecake in the oven and bake for about 55 minutes. The edges should be set, while the center might still have a slight jiggle.
- Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
- Chill it in the refrigerator for at least 4 hours (or overnight for the best flavor).
Serving
- When you’re ready to serve, top slices with whipped cream and additional Oreos.
Notes
Ensure the cream cheese is at room temperature for a smooth filling. Patience is key while chilling for best flavor.