This red velvet oreo cheesecake is ultra creamy, packed with oreos, and red velvet flavour. It’s topped with a chocolate ganache, whipped cream, and lots of oreos. The cheesecake has a silky smooth velvety texture thanks to some cream and sour cream inside the cheesecake. Exactly like a red velvet cake. The recipe goes through everything you need to know to get a perfect baked cheesecake every time.
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Why you will LOVE this recipe:
- Velvety: The texture is creamy and silky smooth. It really embodies its red velvet name!
- Oreo: A thick oreo crust, and lots of oreos on top. You get oreo in each bite.
- Straight forward: This recipe has everything you need to know to get a perfect baked cheesecake every time.
- Flavour: It has that tangy - light chocolate flavour that is reminiscent of red velvet cake. Red velvet and cream cheese is such a classic flavour combination!
Jump to:
How to get the best cheesecake texture
Have everything at room temperature. This will help everything blend evenly. Make sure to scrape down the bowl frequently to make sure it's smooth.
I like to add whipping cream right into the red velvet oreo cheesecake batter. It helps you get a silky smooth texture and the cheesecake will never be dry after baking. The texture is truly velvety.
When to know it's ready
Don’t overbake the cheesecake for a super creamy and decadent cheesecake. You want to take the cheesecake out of the oven when it is set on the edges and still jiggly in the center. It will continue to bake as it cools.
An overbaked cheesecake will be dense, dry, and have a cracked top.
Why a waterbath is essential for a baked cheesecake
Waterbaths are absolutely essential when baking cheesecake. They give you even heat and moisture that will bake the cheesecake perfectly. This helps to prevent cracks and overbaking.
Waterbath options
In this recipe I provided a couple of options for a waterbath depending on what you have on hand.
The best option can be used if you’re using a springform pan. Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake, preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. This is what I used in this recipe.
If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
If the cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges so that water for sure can’t get through the cracks of the springform pan. You can also nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Cream cheese: Use a full fat brick style cream cheese. Anything else will be too watery! I like to use Original Philadelphia.
Cocoa powder: You can use natural or dutch processed cocoa for this recipe
Vinegar: This adds a bit of tang to the red velvet oreo cheesecake, just like a red velvet cake. You can use white or apple cider vinegar. Don't use white wine vinegar.
Heavy whipping cream: Use a cream that is at least 32% milk fat or higher. This will give you a luxurious cheesecake texture, and will whip up beautifully.
Sour cream: Use a full fat sour cream. Anything low fat will make the cheesecake too watery.
Red gel food colouring: Don't use liquid food colouring, you will need a lot and it will water down too much.
Oreos: You can use any flavour oreos you like, or similar sandwhich cookie. I used regular oreos.
Step by step
Step 1 - Prep pan. Preheat oven to 355°F (180°C). Grease a 9” baking pan with a pat of cold butter. See waterbath options section to see what baking pan to use.
Step 2 - Make crust. In a large bowl combine oreo crumbs, butter, and salt. Stir until evenly incorporated. Pour into the prepared baking pan and spread into an even layer.
Pack the crumbs down into the pan tightly with the bottom of a glass. Push the crumbs about an inch high to create a border up the pan edge.
Bake for 12 minutes. Then, remove from oven and let cool while you work on the filling.
Step 3 - Make filling. Fill a kettle with water and set it to boil. Beat cream cheese, sugar, and salt until fully smooth in a large bowl or stand mixer with a paddle attachment. Scrape down the sides of the bowl.
Add sour cream and mix well. Scrape down the bowl. Add cream and mix again. To the bowl add vinegar and vanilla extract, mix well. Add cocoa powder and mix.
Crack eggs into the cheese mixture one by one, scraping the bowl and beating well between each addition.
Add food colouring to the batter to make it a dark pink colour. Mix gently until well incorporated. Do not overmix! It will become darker after baking.
Step 4 - Pour onto crust. Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See recipe notes for water bath alternatives.
Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
Step 5 - Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It's ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
Leave the oven door open for 10 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Step 6 - Ganache. The day of serving, Bring the cream to a simmer on the stove. Place chocolate into a heat safe bowl. Pour cream over the chocolate and let sit for 7 minutes. Whisk until completely smooth and set aside to cool while making the whipping cream.
Step 7 - Whip cream. In a large bowl or stand mixer, combine cream, sugar, and vanilla. Using a whisk attachment (you can also whisk this by hand), whip to stiff peaks.
Transfer to a piping bag fitted with a star tip (I used a Wilton 1M tip). Alternatively transfer to a bag with the tip cut off. Or use a spatula or spoon.
Step 8 - Assemble. Pour cooled ganache over the chilled cake and spread with a spatula or spoon. Set the ganache in the freezer for 10 minutes.
Pipe a whipping cream border on top of the cheesecake. Then, place 8 oreos on top of the cake, arranging each oreo across from one another. Crumble the remaining 4 oreos on top of the red velvet oreo cheesecake. Slice and serve!
FAQ
The key is to have everything at room temperature. That way it will all blend together well and create a smooth batter, resulting in a silky smooth cheesecake texture.
You really do need to use a waterbath for a baked cheesecake. It's essential in creating a silky smooth texture. If you bake it without a waterbath you are risking a raised overbaked border and cracked middle. The water bath helps to add moisture to the oven and even out the baking temperature.
I highly recommend using a gel food colouring. It packs so much more colour in a smaller amount and won't make your cheesecake batter too thin. I would avoid liquid food colouring.
You definitely do! It's absolutely essential that you chill the cheesecake in the fridge for at least 8 hours or preferably overnight. This will set the cheesecake and help develop the flavours.
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Happy baking!
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📖 Recipe
Red Velvet Oreo Cheesecake
Equipment
- 1 9 inch round springform pan (see notes for options for pan options)
Ingredients
Crust
- 3 cups oreo crumbs 36 oreos, finely crushed 480g
- 4 tablespoons unsalted butter melted
- ¼ teaspoon sea salt
Filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- ¾ cup sour cream room temperature
- ½ cup heavy cream
- 1 tablespoon white vinegar
- 1 tablespoon pure vanilla extract
- 4 tablespoons cocoa powder
- 3 large eggs room temperature
- red gel food colouring
Ganache
- 1 cup semisweet chocolate chips
- ¾ cup heavy whipping cream
Whipping cream
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 12 oreos
Instructions
Crust
- Preheat oven to 180°C (355°F). Grease a 9” baking pan with a pat of cold butter. See notes on baking pan options.
- In a large bowl combine oreo crumbs, butter, and salt. Stir until evenly incorporated. Pour into the prepared baking pan and spread into an even layer.3 cups oreo crumbs, 4 tablespoons unsalted butter, ¼ teaspoon sea salt
- Pack the crumbs down into the pan tightly with the bottom of a glass. Push the crumbs about an inch high to create a border up the pan edge.
- Bake for 12 minutes. Remove from oven and let cool while you work on the filling.
Filling
- Fill a kettle with water and set it to boil.
- Beat cream cheese, sugar, and salt until fully smooth in a large bowl or stand mixer with a paddle attachment. Scrape down the sides of the bowl.32 oz cream cheese, 1 cup granulated sugar, ¼ teaspoon sea salt
- Add sour cream and mix well. Scrape down the bowl. Add cream and mix again. Add vinegar and vanilla extract, mix well. Add cocoa powder and mix.¾ cup sour cream, ½ cup heavy cream, 1 tablespoon white vinegar, 1 tablespoon pure vanilla extract, 4 tablespoons cocoa powder
- Add eggs one by one, scraping the bowl and beating well between each addition.3 large eggs
- Add food colouring to the batter to make it a red colour. Mix gently until well incorporated. Do not overmix! It will become darker after baking.red gel food colouring
- Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See notes for water bath alternatives.
- Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
- Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
- Leave the oven door open for 10 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Ganache
- The day of serving, Bring the cream to a simmer on the stove. Place chocolate into a heat safe bowl.1 cup semisweet chocolate chips, ¾ cup heavy whipping cream
- Pour cream over the chocolate and let sit for 7 minutes. Whisk until completely smooth and set aside to cool while making the whipping cream.
Whipping Cream
- In a large bowl or stand mixer, combine cream, sugar, and vanilla. Using a whisk attachment (you can also whisk this by hand), whip to stiff peaks.1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract
- Transfer to a piping bag fitted with a star tip (I used a Wilton 1M tip). Alternatively transfer to a bag with the tip cut off. Or use a spatula or spoon.
Assembly
- Pour cooled ganache over the chilled cake and spread with a spatula or spoon. Set the ganache in the freezer for 10 minutes.
- Pipe a whipping cream border on top of the cheesecake. Place 8 oreos on top of the cake, arranging each oreo across from one another. Crumble the remaining 4 oreos on top of the cake. Slice and serve!12 oreos
Notes
Water Bath Options:
- (The best option) Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. *This is for if the cheesecake is in a springform pan*
- If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
- If the cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges. You can also nestle the springform pan into a heatsafe sous vide bag instead of the aluminum foil.
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