Description
A rich, creamy cheesecake combining red velvet flavor with Oreo cookie crust and chunks of Oreo in the filling
Ingredients
- 2 cups Oreo cookie crumbs (about 24–25 Oreos)
- ¼ cup (4 Tbsp) unsalted butter, melted
- 24 oz (≈ 680 g) full‑fat cream cheese, room temperature
- 1 cup granulated sugar (≈ 200 g)
- ½ cup sour cream (≈ 128 g), room temperature
- 1½ Tbsp vanilla extract
- 1½ Tbsp heavy cream
- 3 Tbsp cornstarch (≈ 24 g)
- 2 tsp red gel food coloring
- 3 large eggs, room temperature
- ½ cup chopped Oreos (≈ 8 cookies)
- Optional: whipped cream, additional Oreo crumbs or mini Oreos for topping
Instructions
- Preheat oven to 325 °F (≈ 163 °C). Line and grease an 8‑ or 9‑inch springform pan; wrap the outside with foil for water bath protection.
- Make the crust: combine Oreo crumbs and melted butter until mixture resembles wet sand. Press firmly into the bottom (and slightly up the sides) of the prepared pan. Bake 8–10 minutes. Remove and cool while making the filling.
- In a mixing bowl (stand or hand mixer), beat the cream cheese until smooth. Add sugar and beat until well combined and creamy.
- Add sour cream, vanilla extract, and heavy cream; mix until smooth. Scrape down the sides as needed.
- Stir in cornstarch and red food coloring, mixing gently until evenly colored.
- Beat eggs in a separate bowl. Add eggs one at a time into the batter, mixing on low speed and scraping sides after each addition.
- Fold in the chopped Oreo pieces by hand, gently.
- Pour the batter over the cooled crust, smoothing the top.
- Place the springform pan inside a larger roasting pan. Add hot water to the outer pan to reach about halfway up the sides of the cheesecake pan (water bath). Bake 55–65 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove from oven and cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight (best) before unmolding and serving.
- Before serving, optionally top with whipped cream and extra Oreo crumbs or mini Oreos.
Notes
- Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to avoid lumps and ensure even mixing.
- Do not overmix after adding eggs—mix just until incorporated to avoid cracks.
- The water bath helps prevent cracking and ensures a creamy texture.
- Cool gradually: letting it cool slowly (in the oven with door cracked) helps reduce sudden contraction and cracking.
- Use a warm, clean knife dipped in hot water (wiped dry) between cuts for clean slices.
- Store leftovers in an airtight container in the fridge (up to ~5 days) or freeze slices (wrapped) up to ~3 months. Thaw in fridge overnight.
- Decorate with whipped cream, extra Oreo pieces, or red velvet crumbs just before serving.
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 423 kcal
- Sugar: 39 g
- Sodium: 338 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 112 mg
