Red Velvet Oreo Cheesecake
A creamy, rich cheesecake with a red velvet crust and Oreo cookie filling, perfect for impressing friends and family.
Ingredients
Crust Ingredients
- 2 cups red velvet cake crumbs Use freshly baked or store-bought.
- 1/2 cup unsalted butter, melted Binds the crumbs together.
- 1 cup Oreo cookie crumbs Feel free to use any chocolate sandwich cookies.
Filling Ingredients
- 16 oz cream cheese, softened Should be at room temperature.
- 1 cup granulated sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds flavor.
- 3 large eggs Help set the filling.
- 1 cup sour cream Adds creaminess.
- 1/2 cup heavy cream Contributes to the texture.
Decoration Ingredients
- as needed Oreo cookies for decoration Crushed for topping.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan.
Make the Crust
- In a bowl, combine red velvet cake crumbs and melted butter. Mix until the consistency clumps together.
- Press the mixture firmly into the prepared springform pan.
Prepare the Filling
- Beat cream cheese until smooth, then add sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing until just combined.
- Mix in sour cream and heavy cream until smooth.
Bake the Cheesecake
- Pour the filling over the crust and gently jiggle the pan to level it.
- Bake for 55-60 minutes, until the center is slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool gradually.
Chill and Decorate
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, decorate with crushed Oreo cookies.
Notes
For best results, use room temperature ingredients and avoid overmixing the eggs.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30gSaturated Fat: 18gSodium: 350mgFiber: 1gSugar: 25g
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