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Ultra Creamy Red Velvet Cheesecake with Oreo Crust

A perfect slice of swirled red velvet cheesecake sits on a white plate, showing the dark crust and creamy texture.
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You will make a rich, creamy, and show-stopping Red Velvet Cheesecake featuring a crunchy Oreo crust and a smooth cream cheese swirl. This recipe is perfect for holidays, parties, and special occasions when you want to impress your guests with a decadent dessert.

Ingredients

Scale
  • 1 ½ cups chocolate sandwich cookie crumbs (like Oreos)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • For the Topping (Optional): Extra cream cheese frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath.
  2. Prepare the Oreo Crust: In a medium bowl, mix the cookie crumbs, ¼ cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 ½ cups sugar, 1 teaspoon vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Prepare the Red Velvet Batter: In a separate small bowl, whisk together the red food coloring, 1 teaspoon white vinegar, cocoa powder, buttermilk, baking soda, the second teaspoon of white vinegar, the second teaspoon of vanilla extract, and a splash of the plain cheesecake batter until smooth.
  5. Assemble the Cheesecake: Pour about two-thirds of the plain cheesecake batter over the cooled crust. Gently pour the red velvet batter over the top. Dollop the remaining plain batter over the red layer. Use a knife or skewer to gently swirl the layers together to create a marbled effect.
  6. Bake in a Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool the Cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking. Remove from the water bath, remove the foil, and let it cool completely on a wire rack.
  8. Chill: Once cooled to room temperature, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  9. Prepare the Topping: Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. You may also use store-bought or homemade cream cheese frosting for a richer finish.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you do not have gel food coloring, you may need to use more liquid coloring, but be careful not to add too much liquid, which can affect the texture.
  • To achieve a true showstopper look, consider topping this with chocolate shavings or fresh berries after the cream cheese topping is applied.

Nutrition

Find it online: https://kingscook.com/red-velvet-cheesecake-ultra-creamy-recipe/