By now, we can all agree on how tasty Oreo crust is, simply one of the best cheesecake crusts ever. However, I do need you to imagine a red velvet oreo cheesecake. I mean, even its name is mouth-watering enough.
Just imagine its taste! There is no room for imagination. You can try the recipe yourself and be the judge. The addition of cream cheese instead of buttermilk gives a special richness and deliciousness more than any other normal red velvet cake.
Some important tips to consider
- You can use half frosting or no frosting at all. It will still taste delicious!
- Graham crackers can be used instead of oreos.
- Exact cooking time of the cheesecake can vary, so it’s best to check the firmness and color of the edges to ensure the decent cooking of the cheesecake.
- It’s important for the cream cheese to be soft and for the butter to be at room temperature to make the rich and smooth cheesecake batter.
Frequently asked questions
Can the cheesecake be frozen?
You can freeze cheesecake by wrapping the individual slice pieces into plastic wrap followed by aluminum foil and leave it in the freezer for up to 2 months. Leave it to thaw before eating it. It should have the same delicious taste.
Ways to store the cheesecake leftovers?
You can easily store any leftovers by placing them in an airtight container for up to 1 week in the fridge.
Can cheesecake be made in advance?
Yes, you can bake the cheesecake and wrap it tightly with a plastic bag while it’s still in the springform pan and leave it in the fridge. Add the frosting when you take it out of the fridge before serving.
Red Velvet Cheesecake with Oreo Crust
Ingredients
For the crust
- 2 cups of crushed Oreos
- 4 tablespoons of melted unsalted butter
For the cheesecake
- 32 ounces of softened cream cheese
- 1 ½ cup of granulated sugar
- 3 tablespoons of unsweetened cocoa powder
- 1 cup of sour cream
- 1 tablespoon of white vinegar
- 1 ½ tablespoon of vanilla extract
- 4 eggs, lightly beaten
- 2 ounces of red food coloring for the velvety color
For the frosting
- 3 ounces of cream cheese
- ¼ cup of melted unsalted butter
- 2 cups of powdered sugar
- 2 teaspoons of vanilla extract
Instructions
- Put a large pan filled with water into a preheated oven at 325 to make a water bath for the cheesecake.
- Prepare your springform pan by spraying it with oil and wrapping the bottom from the outside with two layers of aluminum foil tightly.
- Prepare the Oreo crust by mixing the crushed oreos with the melted butter and spread it at the bottom of the pan evenly.
- Beat together the sugar and cream cheese using electric mixer until it’s smooth enough.
- Add in the rest of the ingredients of the filling to be mixed and well combined.
- After pouring the filling on the crust and spreading it evenly, put the pan on the preheated water bath and let it bake for 10 minutes. Lower the temperature of the oven to 300F and leave the pan to bake for 70-80 minutes until the center is firm.
- Leave the pan for 40 minutes after turning the oven off.
- Leave the cheesecake cool on a cooling rack till it reaches room temperature, then transfer it to the fridge to cool overnight.
- Mix the butter and cream cheese in a mixer set on medium speed for 3 minutes to make the delicious frosting.
- Remove the cheesecake from the pan and spread the frosting on top. Enjoy the heavenly cheesecake.
Video
Related Recipes:
No Bake Golden Oreo Cheesecake
Easy No Bake Mini Oreo Cheesecake
Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.