Red Velvet Cheesecake
A decadent dessert that combines the classic flavors of red velvet cake with creamy cheesecake, featuring a crunchy Oreo crust.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Electric Mixer
Ingredients
- 24 pieces Oreos (2 cups | 268g Oreo crumbs)
- 4 Tbsp butter melted (56g)
- 24 oz cream cheese room temperature (three 8 oz packages)
- 1 cup sugar (207g)
- 3 Tbsp cocoa powder (21g)
- 1 cup sour cream (230g)
- 1/4 cup buttermilk (60ml)
- 4 large eggs
- 2 tsp white vinegar
- 2 tsp vanilla extract
- 2 oz red food coloring
- 4 oz cream cheese room temperature (for topping)
- 1 cup heavy whipping cream cold (240ml)
- 1/2 cup powdered sugar (58g)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper.
- Combine Oreo crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- Reduce oven temperature to 300°F (148°C). Beat cream cheese until smooth, then add sugar and cocoa powder, mixing well.
- Add sour cream and buttermilk, then mix in eggs one at a time, followed by vinegar, vanilla, and red food coloring.
- Pour batter over the crust in the springform pan. Bake in a water bath for 1 hour and 45 minutes until the center is set but jiggles slightly.
- Cool in the oven with the door closed for 30 minutes, then cool completely on the counter before refrigerating for at least 5-6 hours.
- Beat cream cheese for topping until smooth. Whip heavy cream with powdered sugar and vanilla until stiff peaks form, then fold into cream cheese.
- Spread topping over the chilled cheesecake and refrigerate until ready to serve.
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Notes
Store leftovers in the refrigerator for 5-7 days. Can be frozen for up to 2 months.