Oreo Red Velvet Cheesecake
Beautiful Oreo Red Velvet Cheesecake is made with an Oreo crust, filled with a smooth and creamy cheesecake, and topped with whipped cream. Using a slow cool-down method, your cheesecake will be crack-free and an absolute show-stopper.
Expert Tip to Achieve the Perfect Cheesecake
Crust - Let’s start with the foundation. For this cheesecake, I am using an oreo cookie crust. However, the rule applies to any cheesecake. Use a food processor to grind the cookies into a fine crumb. There should be no chunks left. Add the butter and any other flavoring the recipe calls for. Then spread the crumbs evenly at the bottom of your pan. Pack the crumbs down tightly. I usually use the bottom of a measuring cup, but a glass or coffee cup works too. The key here is to pack the crust tightly, so it does not crumble when you cut it.
Ingredients - Always use full fat. Lower fat cream cheese tastes grainy in a cheesecake. If you make a cheesecake, now is not the time to worry about fat. Second, all dairy products should be at room temperature. This allows all the ingredients to be blended together smoothly and avoids lumps!
Ingredient Timing - I use a stand mixer and mix the cream cheese and sour cream until the two are perfectly blended. Lightly whip the eggs together by hand in a separate bowl. Then add the eggs to the cream cheese mixture and just barely mix. This is key to having a cheesecake that does not crack!
Let me explain – when the eggs are over-mixed into the batter; the over-mixing introduces air. The air expands and contracts in the baking process, resulting in cracks.
Long Slow Bake - Over the years, I have tried just about every method to bake a cheesecake, including the water bath method. Every time my cheesecake had cracks, except when I made the cake using a long slow bake method. Here is the method I swear by. Preheat your oven to 325 and bake the cheesecake for 30 minutes. Without opening the door, lower the temperature to 250 and bake for an additional 45 minutes. Without opening the door, turn off the oven and keep the cheesecake inside for 30 minutes. Then barely crack the oven door and keep it open with a wooden spoon. Leave the cheesecake like this for 1 hour. After an hour, remove the cheesecake from the oven and sit it on the counter for 3 - 4 hours.
I promise this will result in the best cheesecake you have ever had!
How to Make the Mini Cupcake Version
Using the ingredients above, you can make 24 mini Oreo red velvet cheesecakes. Cut the recipe in half to make 12 mini cheesecakes.
Start by placing cupcake liners in your muffing pan/s. Follow the same instructions to make the crust. However, shorten the bake time by 1 - 2 minutes. Evenly distribute the cheesecake batter between the muffin tins. Bake at 350F/175C for 15-17 minutes. When the edges are set and the center of the cheesecake is a little wobbly, the cheesecake is finished baking. Remove the cheesecake from the oven and cool it to room temperature.
Refrigerator - Cheesecake will keep for three days in the fridge. For best results, store without the whipped cream in an airtight container. About 30 minutes before you plan on eating the cheesecake, place it on your counter and allow them to come to room temperature.
Freezer - Allow the cheesecakes to cool thoroughly. Then wrap it tightly in plastic wrap. When you are ready to eat cheesecake, move it to the refrigerator the day before. About 30 minutes before eating the cheesecake, place it on your counter and let it come to room temperature.
Oreo Red Velvet Cheesecake
- ▢ 36 36 Oreos +10 - 12 for decoration
- ▢ 4 tablespoons (57g) butter, melted
- ▢ 2 tablespoons (24g) granulated white sugar
- ▢ 24 ounces (680 grams) Full-fat bricks of cream cheese (3 bricks) softened to room temperature.
- ▢ 1 and 1/3 cups (270g) granulated white sugar
- ▢ 1 cup (249g) sour cream, room temperature
- ▢ 3 tablespoons (16g) cocoa powder, sifted
- ▢ 1 pinch salt
- ▢ 1 teaspoon (4g) vanilla extract
- ▢ 3-6 drops red gel food coloring (add more for a darker color)
- ▢ 4 large eggs, room temperature
- ▢ 2 cups (476g) heavy cream
- ▢ 1 teaspoon (4g) vanilla
- ▢ 1/2 cup (60g) confectioners sugar
- Prep: Preheat the oven to 325F/160C. Line the bottom of a springform pan with aluminum foil. Place the Oreos in a food processor, with the filling, and pulse until the cookies are fine crumbs. Add the melted butter and sugar. Pulse until fully combined.
- Bake: Evenly distribute the cookie crumbs to the bottom of the springform cheesecake pan. Firmly press the crumbs into place—Bake for 10 minutes. Remove from the oven and fully cool before filling with the cheesecake mixture.
- Prep: Preheat the oven to 325/160C. Bring the cream cheese, sour cream, and eggs to room temperature.
- Mix: Start with a large bowl and a mixer, either a hand mixer or a stand mixer fitted with the paddle attachment. Starting the mixer on a low speed eventually working up to a medium speed, beat the cream cheese and sugar until thoroughly combined, about 3 - 5 minutes. Add in the sour cream and mix, for 2 minutes. Add the cocoa powder, salt, and vanilla, and mix for 2 minutes. Add the red food coloring until you achieve the desired color and mix until the color is homogenous. * Throughout the mixing process scrape down the sides of the bowl as needed to ensure all ingredients are fully combined.
- Eggs: In a separate bowl gently beat the eggs together using either a whisk or a fork. Then add the eggs to the cream cheese mixture and mix on low until the ingredients are just barely combined about 1 minute.
- *Note: With eggs and cheesecake you want to just barely whisk and mix. Over whisking brings too much air into the eggs. Over mixing eggs into the batter results in cracks. 4 large eggs, room temperature
- *The baking steps are in stages. Read all the way through to the end before starting to bake the cheesecake.
- Bake: Pour the batter into the pre-baked Oreo crust. Gently tap the pan on the counter to release any air bubbles. Place the cheesecake on a baking sheet. Then place the baking sheet on the middle rack of the oven and bake at 325F/160C for 30 minutes.
- Lower Temperature: Without opening the door, lower the temperature to 250F/120C and bake for an additional 45 minutes.
- Cool Down: Without opening the door, turn off the oven and keep the cheesecake inside for 30 minutes. After 30 minutes have passed, just barely crack the oven door and keep it open with a wooden spoon. Leave the cheesecake like this for 1 hour. After an hour remove the cheesecake from the oven and sit it on the counter for 3 - 4 hours. After 3-4 hours your cheesecake has set. Set: Cover the cheesecake with plastic wrap and place in the refrigerator for at least 6 hours before serving. (I like to leave my cheesecake in overnight)
- In a medium-sized bowl, beat the heavy cream until you can see traces in the cream. Add vanilla and confectioners sugar
- Fill a piping bag with whipped cream and fit with a large drop flower tip. Place large drop flowers around the cheesecake and place an Oreo in each dropped flower.
- Dairy: All dairy should be at room temperature. When I make this, I leave the cream cheese out overnight. This ensures the smoothest consistency. If the cream cheese is cold, the cheesecake will not be perfectly smooth.
- Crust: You can use any cookie or cracker you like. Some substitutions include graham crackers, vanilla wafers, and ginger snaps.
- Whipped Cream: For the best result, top with the whipped cream just before serving.
- Substitutions and Alternatives
- As with most recipes, you can tweak the recipe to meet your dietary needs, preferences, or what is in your panty. Here are just a few suggestions.
- Oreo Cookie Crust - Oreo cookies might not appeal to everyone. In that case, you can swap out the Oreo cookies using the same measurements for graham crackers, vanilla wafers, or even animal crackers.
- Gluten-Free Crust - If you prefer a gluten-free crust, substitute using the same measurements as the Oreo cookie crust. Gluten-free crust options include gingersnaps, sandwich cookies, biscotti, or brownies!
- Red Velvet - If you would like a regular cheesecake without the red velvet, omit the cocoa powder and food coloring. Your cheesecake will taste delicious!