Red Velvet Cheesecake
Indulge in this creamy Red Velvet Cheesecake featuring a rich Oreo crust, a tangy cream cheese filling, and a luscious cream cheese frosting. Perfect for special occasions or as a showstopping dessert!
12 Servings
Ingredients
For the Crust:
- 17 OREO cookies with cream filling, crushed into crumbs
- ¼ cup ½ stick butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 24 ounces 3 packages cream cheese, softened to room temperature
- 1½ cups granulated sugar
- 4 large eggs lightly beaten
- 3 tablespoons unsweetened cocoa powder
- 1 cup sour cream
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 ounces red food coloring two 1-ounce bottles
For the Cream Cheese Frosting:
- 3 ounces cream cheese
- ¼ cup ½ stick butter, softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Mint sprigs for garnish optional
Instructions
Prepare the Crust:
- Combine the OREO cookie crumbs, melted butter, and granulated sugar in a medium mixing bowl. Mix until well combined and the texture resembles wet sand.
- Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Press the crust mixture firmly into the bottom of the pan to create an even layer.
- Refrigerate the crust while preparing the filling.
Prepare the Cheesecake Filling:
- Preheat the oven to 325°F. If using the water bath method, prepare a large roasting pan with about 1 inch of water and place it in the oven to preheat. Alternatively, place the roasting pan on a lower rack and bake the cheesecake on a rack above the water.
- In a large mixing bowl, beat the cream cheese and granulated sugar on medium-low speed with an electric mixer for approximately 1 minute, or until smooth.
- Gradually add the eggs, cocoa powder, sour cream, buttermilk, vanilla extract, white vinegar, and red food coloring. Mix on low speed until all ingredients are well combined, being careful not to overmix.
- Pour the cheesecake batter over the prepared crust in the springform pan.
Bake the Cheesecake:
- If using the water bath method, wrap the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in the preheated water bath. Alternatively, place the springform pan on a rack above the water bath.
- Bake at 325°F for 10 minutes, then reduce the oven temperature to 300°F. Continue baking for an additional 75 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the oven and carefully take it out of the water bath (if used). Allow it to cool on a wire rack to room temperature before refrigerating. Chill the cheesecake for at least 8 hours or overnight.
Prepare the Cream Cheese Frosting:
- In a medium mixing bowl, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is well combined and fluffy.
Assemble the Cheesecake:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Spread the cream cheese frosting evenly over the top of the cheesecake.
- Garnish with mint sprigs, if desired.
Notes
To make this cheesecake gluten-free, substitute the OREO cookies with gluten-free chocolate sandwich cookies. Ensure that all other ingredients, such as powdered sugar and vanilla extract, are certified gluten-free.