Red Velvet Cheesecake Recipe

How to Make a Red Velvet Oreo Cheesecake

Valentine’s Day is approaching and this red velvet cheesecake recipe is perfect for your dessert! What person wouldn’t love this red cheesecake!?

It has a delicious oreo cookie crust, with a creamy velvety red cheesecake layer, topped with a chocolate ganache and whipped cream dollops.

The presentation is beautiful and can be made for any special occasion!

It’s very similar in taste to the Cheesecake Factory too! Yum!

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Red Velvet Cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 8 hours hours

Servings 16

Ingredients

Crust:

• ▢ 2 cups Oreo Cookie crumbs
• ▢ ½ teaspoon salt
• ▢ 6 Tablespoons butter- melted

Cheesecake Layer:

• ▢ 4 8 oz packages cream cheese- softened
• ▢ ¾ cup granulated sugar
• ▢ 3 Tablespoons Flour
• ▢ ¼ cup unsweetened cocoa powder
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup heavy whipping cream
• ▢ ¼ cup buttermilk
• ▢ 1 teaspoon white vinegar
• ▢ 1 Tablespoon red food color
• ▢ 2 eggs

Chocolate Ganache:

• ▢ ½ cup semi-sweet chocolate chips
• ▢ ¼ cup heavy whipping cream- hot

Instructions

Crust:

• Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
• In a food processor, pulse Oreo Cookies until you get 2 cups of crumbs. Add in salt and butter and pulse until combined.
• Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.
• Bake at 350 for 10 minutes.

Cheesecake Filling:

• In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour, and cocoa powder and mix until just combined.
• Mix in the vanilla, heavy cream, buttermilk, and vinegar and mix until combined.
• Add in red food color until you get desired color.
• Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.
• Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
• Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)
• Allow the cheesecake to come to room temperature and place in the refrigerator overnight.

Toppings:

• In a microwave safe bowl or measuring glass, heat the heavy cream for about 1 minute or until hot. Pour over chocolate and let sit for 2-3 minutes. Whisk until smooth. Allow to cool for about 5 minutes then pour over set cheesecake and smooth.
• Top with whipped cream and chocolate shavings and serve