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Decadent Red Velvet Cheesecake with Oreo Crust

A perfect slice of layered red velvet cheesecake featuring bright red and white layers, a dark crust, and chocolate crumbs on top.
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Make this showstopper Red Velvet Cheesecake featuring a crunchy Oreo crust and a creamy, rich filling. This recipe is perfect for holidays or any occasion needing an impressive baked good.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring (liquid or gel)
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup powdered sugar (for topping)
  • 1/4 cup cream cheese (for topping)
  • 1/4 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 325 degrees F.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups granulated sugar, and flour with an electric mixer until smooth. Mix in the vanilla extract and salt.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. In a small bowl, whisk together the vinegar, cocoa powder, and red food coloring until smooth. Add this red mixture to the cream cheese batter and mix on low speed until the color is uniform.
  6. Gently mix in the sour cream and heavy cream until just incorporated.
  7. Pour the cheesecake batter over the cooled crust in the springform pan.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  10. Turn off the oven, prop the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  12. Prepare the topping: Beat the powdered sugar, 1/4 cup cream cheese, and 1/4 teaspoon vanilla extract until smooth and fluffy. Spread or pipe this topping over the chilled cheesecake before serving.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you do not have chocolate wafer cookies, you can substitute with Oreo cookies (remove the cream filling first).
  • A water bath is key for creamy cheesecake; do not skip this step.

Nutrition

Find it online: https://fooddexterity.com/red-velvet-cheesecake-recipe-foolproof/