Description
Indulge in this dreamy Red Velvet Oreo Cheesecake, a perfect blend of rich flavors and creamy texture.
Ingredients
Scale
- 1 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ cup buttermilk
- 2 tablespoons red food coloring
- 1 tablespoon cocoa powder
- 1 cup chopped Oreo cookies (about 8 cookies)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine Oreo cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- Add the vanilla extract, eggs (one at a time), sour cream, buttermilk, red food coloring, and cocoa powder. Mix until smooth and fully incorporated.
- Gently fold in the chopped Oreo cookies until evenly distributed throughout the batter.
- Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, carefully remove the sides of the springform pan. Slice and enjoy!
Notes
- For a chocolatey twist, add ½ cup of mini chocolate chips to the batter.
- Top the cheesecake with whipped cream and additional crushed Oreos for an extra special presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg