Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. For a water bath (recommended for even baking and to prevent cracking), wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil.
- In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or measuring cup to help pack it down. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling.24 Oreo cookies Oreo cookies (about 2 sleeves), 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, with no lumps. Gradually beat in the granulated sugar until well combined and smooth.3 (8-ounce) packages cream cheese, 1 ½ cups granulated sugar
- Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.3 large eggs
- Stir in the sour cream and vanilla extract until just combined.¾ cup sour cream, 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the cocoa powder, red food coloring, and white vinegar. The vinegar helps to intensify the red color.¼ cup unsweetened cocoa powder, 2 tablespoons red food coloring, 1 teaspoon white vinegar
- Add the red velvet mixture to the cream cheese mixture and beat on low speed until the color is uniform and vibrant. Scrape down the sides and bottom of the bowl as needed.
- Gently fold in the chopped Red Velvet Oreos until they are evenly distributed throughout the batter.1 cup chopped Red Velvet Oreos
- Pour the Red Velvet Oreo cheesecake filling over the prepared Oreo crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Carefully place the foil-wrapped springform pan into a larger baking pan. Pour hot water into the larger baking pan, creating a water bath, until it comes about halfway up the sides of the springform pan.
- Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble. The internal temperature should be around 150°F (65°C).
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set and the flavors to meld.
- In a medium bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the sifted powdered sugar, mixing until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached.8 ounces cream cheese, ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon pure vanilla extract, 2-3 tablespoons milk
- Once the cheesecake is fully chilled and set, carefully remove the sides of the springform pan. Frost the top of the cheesecake with the cream cheese frosting, if desired. Garnish with additional chopped Red Velvet Oreos, chocolate shavings, or fresh berries for an extra flourish. Slice and enjoy!Additional chopped Red Velvet Oreos, Chocolate shavings, Fresh berries
Notes
Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 1-2 months.