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A slice of red velvet cheesecake on a white plate.
5 stars (6 ratings)

Easy Red Velvet Cheesecake with Oreo Crust

Prep: 15 minutes
Cook: 55 minutes
Chill Time: 4 hours
Total: 5 hours 10 minutes
Servings: 12 people
This Red Velvet Cheesecake has a crunchy oreo cookie crust and a smooth and creamy red velvet filling. It is super easy to make and doesn't require a traditional water bath. Slicing into this cheesecake is like a dream!
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Ingredients

For the crust

  • 32 Oreo Cookies, (2 sleeves)
  • 6 tbsp unsalted butter

For the red velvet cheesecake

  • 32 oz cream cheese, room temp (4 blocks)
  • 1 cup sugar
  • 1 cup sour cream, room temp
  • 4 eggs, large, room temp
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup half n half, room temp
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp all purpose flour

Garnish

  • Oreos
  • Whipped cream

Instructions
 

For the Oreo Crust:

  • Preheat your oven to 375° F.
  • Crush up the 32 oreos in a food processor, or place them in a zip top bag and crush them with a rolling pin into small pieces. Place the pieces into a bowl.
  • Melt the 6 tbsp butter in the microwave and then pour it over the cookie pieces. Mix to coat the pieces with butter. The mixture should resemble wet sand.
  • Spray a 9" springform pan with baking spray.  Press the cookie pieces into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
  • Bake for 8 mins to set the crust.

For the Red Velvet Cheesecake

  • Lower the oven temperature to 350° F.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks cream cheese and 1 cup sugar and mix on low- medium speed for 2 minutes until smooth.
  • Add in the 1 cup sour cream and mix again on low-medium speed for 1 minute.
  • Add in the 4 eggs, 2 tsp vanilla, and 1 tbsp red food coloring and mix again until combined.
  • Stop the mixer and scrape down the sides of the bowl.
  • Add in the ½ cup half n half and and mix again.
  • Next add in the 3 tbsp cocoa powder and 2 tbsp flour and mix on low speed until combined.
  • Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.
  • Pour the batter into the springform pan and place it on the top rack of your oven.
  • Take a 9x13” tray and put it on the lower rack of your oven.
  • Pour water into the 9x13” tray till it reaches 1”.
  • Bake for 45-55 minutes. The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that!

Cool the cheesecake

  • Turn the oven off and crack the oven door open a little bit.
  • Leave the cheesecake to cool for one hour in the turned off oven, then remove to finish cooling on the counter.
  • Chill in the refrigerator for at least 4 hours or overnight.
  • Garnish with more oreos and whipped cream.

Notes

Use my water bath hack to bake the cheesecake:
  1. Fill a 9x13 pan with 2 inches of water and place it on the lower rack of your oven
  2. Place the cheesecake on the upper oven rack.
  3. You did it!
Serving: 1slice, Calories: 477kcal, Carbohydrates: 45g, Protein: 7g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 123mg, Sodium: 277mg, Potassium: 206mg, Fiber: 1g, Sugar: 32g, Vitamin A: 918IU, Vitamin C: 0.3mg, Calcium: 85mg, Iron: 4mg
Course: Cakes, cheesecake
Author: Sam Adler
Cuisine: American
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