The Art of Red Velvet Oreo Cheesecake Perfection

Perfecting the Oreo Crust Foundation

Learn the technique of creating a butter-rich, firmly pressed cookie crust that holds together perfectly while providing a crunchy chocolate base that won't become soggy under the creamy layers.

Mastering Red Velvet Cake Chemistry

Understand the delicate balance of cocoa, buttermilk, and vinegar that creates the signature red velvet flavor and tender crumb, along with achieving the perfect vibrant red color without bitterness.

Creating Silky Cheesecake Filling

Develop the skill of beating cream cheese to the perfect consistency - fluffy yet dense - while incorporating eggs gradually to create a filling that's creamy, smooth, and completely lump-free.

Layering and Water Bath Baking

Master the art of building multiple layers without mixing them, and learn the crucial water bath technique that ensures your cheesecake bakes evenly without cracking or drying out.

Decorating with Professional Flair

Acquire the techniques for creating a glossy glaze with perfect drip consistency, piping elegant whipped cream rosettes, and arranging garnishes to transform your homemade cheesecake into a bakery-worthy masterpiece.

Mastering Your Red Velvet Oreo Cheesecake Excellence

Temperature Control: All dairy ingredients for the cheesecake filling must be at room temperature to prevent lumps and ensure a smooth, creamy texture. Remove cream cheese, eggs, and sour cream from the refrigerator 1-2 hours before beginning.

Water Bath Technique: The water bath is crucial for preventing cracks in your cheesecake. Ensure your springform pan is wrapped tightly with aluminum foil and the water level stays consistent throughout baking.

Oreo Selection: Use regular Oreos, not Double Stuf, for the crust and mix-ins to maintain the proper texture and prevent the filling from becoming too dense with cookie pieces.

Make-Ahead Strategy: This cheesecake actually improves with time. Make it 1-2 days in advance and store covered in the refrigerator. Add the whipped cream topping and final decorations just before serving.

Red Velvet Customization: For more intense red color, increase the food coloring slightly, but be cautious as too much can create a bitter aftertaste. Gel food coloring provides more vibrant color than liquid.

Slicing Perfection: Always use a hot, clean knife for each slice. Dip your knife in very hot water, wipe it completely dry, make your cut, then repeat the process for each slice to achieve professional-looking results.

Ultimate Red Velvet Oreo Cheesecake with Cream Cheese Frosting and Chocolate Cookie Crust

Name: Ultimate Red Velvet Oreo Cheesecake with Cream Cheese Frosting and Chocolate Cookie Crust
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Cuisine: American
Ingredients: For the Oreo Cookie Crust:; 24 Oreo cookies, finely crushed; 4 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; For the Red Velvet Cake Layers:; 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 3 tablespoons cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs, room temperature; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 tablespoons red food coloring; 2 teaspoons vanilla extract; 1 teaspoon white vinegar; For the Cheesecake Filling:; 24 ounces cream cheese, softened to room temperature; 1 cup granulated sugar; 3 large eggs, room temperature; 1/2 cup sour cream; 2 teaspoons vanilla extract; 12 Oreo cookies, roughly chopped; For the Red Glaze:; 1 cup powdered sugar; 2-3 tablespoons whole milk; 1 tablespoon red food coloring; 1/2 teaspoon vanilla extract; For the Topping:; 1 1/2 cups heavy whipping cream

The ultimate Red Velvet Oreo Cheesecake featuring rich red velvet cake layers, creamy cheesecake filling, and crushed Oreo cookies. This show-stopping dessert combines the tangy sweetness of cream cheese with the classic cocoa undertones of red velvet, creating an unforgettable triple-layer experience that elevates the classic cheesecake to extraordinary heights perfect for Valentine's Day, anniversaries, birthday celebrations, or any time you crave the perfect balance of rich chocolate and velvety cheesecake.

Prep Time

30 Minutes

Cook Time

60 Minutes

Total Time

90 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Oreo Cookie Crust:

24 Oreo cookies, finely crushed

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Red Velvet Cake Layers:

2 cups all-purpose flour

1 1/2 cups granulated sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs, room temperature

1 cup vegetable oil

1 cup buttermilk, room temperature

2 tablespoons red food coloring

2 teaspoons vanilla extract

1 teaspoon white vinegar

For the Cheesecake Filling:

24 ounces cream cheese, softened to room temperature

1 cup granulated sugar

3 large eggs, room temperature

1/2 cup sour cream

2 teaspoons vanilla extract

12 Oreo cookies, roughly chopped

For the Red Glaze:

1 cup powdered sugar

2-3 tablespoons whole milk

1 tablespoon red food coloring

1/2 teaspoon vanilla extract

For the Topping:

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

6 Oreo cookies, halved for decoration

Red velvet cake crumbs

For Special Equipment:

9-inch springform pan

Electric mixer or stand mixer

Aluminum foil for water bath

Instructions

Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with heavy-duty aluminum foil to prevent water seepage during the water bath baking process.

Make the Oreo crust by combining crushed Oreo cookies with melted butter and sugar in a medium bowl. Press mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then remove and set aside to cool.

Prepare the red velvet cake batter by whisking together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. In a separate bowl, beat together eggs, oil, buttermilk, red food coloring, vanilla extract, and vinegar until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix. Divide the batter in half and pour one portion into a prepared 9-inch round cake pan. Bake at 350°F for 25-30 minutes until a toothpick inserted comes out clean. Reserve remaining batter.

While cake layer cools, prepare the cheesecake filling by beating softened cream cheese with sugar on medium speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix in sour cream and vanilla extract until smooth. Gently fold in the chopped Oreo cookies. Pour half of the cheesecake filling over the cooled Oreo crust in the springform pan.

Carefully place the first baked and cooled red velvet cake layer on top of the cheesecake filling. Pour the remaining cheesecake filling over the cake layer, spreading evenly to the edges.

Pour the reserved red velvet cake batter into another 9-inch pan and bake as before. Once cooled, place this second cake layer on top of the cheesecake filling, pressing down gently.

Place the springform pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F for 60-70 minutes until the center is almost set but still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for 1 hour. Remove from water bath and refrigerate for at least 6 hours or overnight.

Prepare the red glaze by whisking together powdered sugar, milk, red food coloring, and vanilla extract until smooth. Adjust consistency with additional milk if needed for a pourable but thick consistency.

Remove cheesecake from springform pan and transfer to a serving plate. Pour the red glaze over the top, allowing it to drip naturally down the sides.

Prepare whipped cream topping by beating heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe rosettes of whipped cream around the top edge of the cheesecake.

Garnish with Oreo cookie halves, pressing them gently into the whipped cream rosettes. Sprinkle crushed red velvet cake crumbs over the top for additional color and texture. Drizzle any remaining red glaze over the whipped cream.

Refrigerate for at least 30 minutes before slicing to allow the glaze to set. Use a sharp knife dipped in hot water and wiped clean between each cut for the cleanest slices. Serve chilled.

Ultimate Red Velvet Oreo Cheesecake with Cream Cheese Frosting and Chocolate Cookie Crust

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Red Velvet Oreo Cheesecake Perfection

Ultimate Red Velvet Oreo Cheesecake with Cream Cheese Frosting and Chocolate Cookie Crust

Ingredients

Instructions