Description
A rich and decadent cheesecake featuring a red velvet filling, crushed Oreo crust, and a creamy topping for a show-stopping dessert.
Ingredients
- 24 Oreo cookies, finely crushed
- 5 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup white chocolate chips, melted (optional for swirl or topping)
- Whipped cream and extra Oreos for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine crushed Oreos with melted butter and press into the bottom of the pan to form a crust.
- In a large mixing bowl, beat cream cheese, sugar, and cocoa powder until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream, buttermilk, vanilla extract, and red food coloring until fully combined.
- Pour batter over the crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
- Top with whipped cream, melted white chocolate, and extra Oreos before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overmix the batter to avoid cracks.
- For best results, bake in a water bath to ensure even cooking.
- Chill overnight for the perfect texture.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American