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The Ultimate Creamy Red Velvet Cheesecake with Oreo Crust

Close-up of a rich slice of red velvet cheesecake swirled with cream cheese filling and topped with a chocolate cookie.
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Hi, I’m Alex, and I’m so glad you’re here. This recipe delivers a show-stopping, creamy Red Velvet Cheesecake built on a crunchy Oreo crust. It combines classic red velvet flavor with rich cheesecake for a decadent dessert that is surprisingly approachable to make at home.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring (liquid or gel)
  • 1/4 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cream cheese, softened (for optional topping)
  • 1/2 cup powdered sugar (for optional topping)
  • 1 tablespoon milk (for optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  2. Prepare the Oreo Crust: In a medium bowl, mix the crushed Oreos, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and 1/4 cup flour with an electric mixer until smooth. Beat in the vanilla extract and sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Prepare the Red Velvet Layer: In a separate small bowl, whisk together the vinegar, cocoa powder, red food coloring, buttermilk, and baking soda until smooth. In another small bowl, whisk together the remaining 1/2 cup flour and 1/2 cup sugar. Add this dry mixture to the red velvet liquid mixture and mix until just combined.
  5. Assemble the Cheesecake: Pour half of the plain cheesecake batter over the cooled Oreo crust. Carefully spoon dollops of the red velvet batter over the plain layer. Pour the remaining plain cheesecake batter over the red velvet dollops.
  6. Create the Swirl: Use a knife or skewer to gently swirl the layers together, creating a marbled effect. Be careful not to scrape the bottom crust.
  7. Bake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is the water bath). Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Cool: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare Optional Topping: If using, beat the softened cream cheese and powdered sugar until smooth. Add milk until you reach a spreadable consistency. Spread over the chilled cheesecake before serving.

Notes

  • For the creamiest texture, bring all dairy ingredients (cream cheese, sour cream, eggs) to room temperature before starting.
  • Do not overmix the batter once the eggs are added; this prevents cracks.
  • If you prefer a simpler look, you can layer the batters instead of swirling them for a layered cheesecake effect.

Nutrition

Find it online: https://www.purecookingjoy.com/red-velvet-cheesecake-recipe-creamy-oreo-crust/

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