Description
A deliciously rich and creamy Red Velvet Oreo Cheesecake that combines the classic flavors of red velvet cake and Oreo cookies, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- ½ cup crushed Oreo cookies for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the Oreo cookie crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream, eggs, vanilla extract, cocoa powder, and red food coloring, and mix until well combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with crushed Oreo cookies before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Make sure all ingredients are at room temperature before mixing.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg