Whenever you think of red velvet cheesecake, if you daydream about it at all then you probably picture a slice of plain cheesecake sandwiched between a couple layers of red velvet cake. Or you may also picture a plain slice of cheesecake with pieces of red velvet cake swimming around. I admit this didn’t look good at first.
An entirely red cheesecake? Trust me, it’s amazing. It really tastes like red velvet. You can certainly tell that there’s vinegar, buttermilk, and cocoa powder thrown in there. Plus an oreo cookie crust and cream cheese frosting for decoration? How can it not be amazing? Ok, I’m asking way too many questions. Just give it a try.
Red Velvet Oreo Cheesecake
- 1 package Oreo Cookies
- 6 tbsp unsalted melted butter
- 24 ounces softened cream cheese
- 1 1/2 cups sugar
- 3 eggs
- 1 cup sour cream
- 3/4 cup buttermilk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp vinegar
- 1 ounce red food coloring
Cream Cheese Frosting
- 4 ounces unsalted butter
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 325 F.
- Wrap an 8-inch springform pan with aluminum foil, Set aside.
- Place Oreos in a food processor and blend until fine crumbs.
- Add melted butter to the Oreo cookie crumbs and press onto the bottom of an 8-inch spring form pan, Set aside.
- In a separate bowl, whisk the buttermilk and red food coloring, set aside.
- For the filling, beat the softened cream cheese until smooth.
- Add sugar, sour cream, vinegar, cocoa powder, and vanilla mixture. Mix until well incorporated.
- Add the eggs one at a time and mix until incorporated, do not over mix.
- Add the buttermilk mixture and mix until well incorporated.
- Pour the filling over the crust.
- To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
- Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
- Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
- Turn the oven off and let it sit in the oven for 30 minutes.
- Open the oven doors slightly and let it sit for an additional 10 minutes.
- Carefully remove cheesecake from water bath and run a knife along the sides
- Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
- To make the cream cheese frosting, mix the cream cheese and butter for about 3 minutes
- Add the powdered sugar, milk, and vanilla extract and mix for about 3 minutes on high speed.
- Decorate the cheesecake with cream cheese frosting and Oreo cookie crumbs if desired.