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Ultimate Creamy Red Velvet Cheesecake with Oreo Crust

Two slices of decadent red velvet cheesecake showing a beautiful red and white swirl pattern on a white plate.
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Create a showstopping dessert with this recipe for an ultra-creamy Red Velvet Cheesecake. It features a rich Oreo crust and a smooth, decadent filling perfect for holidays or special parties.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tablespoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1/2 cup powdered sugar (for topping)
  • 2 tablespoons heavy cream (for 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.
  2. Prepare the Oreo crust: Mix the crushed Oreos and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Make the cheesecake layer: In a large bowl, beat the softened cream cheese, granulated sugar, flour, vanilla extract, salt, and 1 teaspoon of red food coloring until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream and 1 tablespoon of white vinegar. Do not overmix.
  5. Prepare the red velvet batter: In a separate bowl, whisk together the cocoa powder, baking soda, buttermilk, oil, 1 teaspoon of white vinegar, 1 teaspoon of vanilla extract, 1 teaspoon of red food coloring, 2 tablespoons of flour, and 1 egg until just combined.
  6. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Gently spoon half of the red velvet batter over the cheesecake layer. Repeat with the remaining batters, alternating layers to create a swirl effect. Use a knife to gently swirl the layers together slightly.
  7. Bake the cheesecake in a water bath: 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.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven. Prop the oven door open slightly and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Prepare the topping: Beat the powdered sugar and heavy cream until light and fluffy. Spread or pipe over the chilled cheesecake before slicing.

Notes

  • Use room temperature ingredients for the cheesecake filling; this helps prevent lumps and ensures a creamy texture.
  • Gel food coloring provides a deeper, more vibrant red color than liquid coloring.
  • To achieve the best swirl effect, alternate dollops of the two batters rather than pouring them in one continuous stream.

Nutrition

Find it online: https://blissbatter.com/red-velvet-cheesecake-recipe-showstopper/