Red Velvet Cheesecake
This decadent Red Velvet Cheesecake features a rich Oreo crust, a smooth cocoa-kissed red velvet filling, and a light cream cheese whipped cream topping. A showstopping dessert perfect for holidays and special occasions.
Equipment
- springform pan
- Electric mixer
- Roasting Pan for Water Bath
Ingredients
- 25 Oreo cookies, crushed (filling included)
- 4 Tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 3 Tbsp unsweetened cocoa powder
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup buttermilk
- 1 tsp distilled white vinegar
- 1 Tbsp red gel food coloring
- 4 oz cream cheese, room temperature (for topping)
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Mix crushed Oreo cookies with melted butter. Press firmly into the bottom of a greased 9.5-inch springform pan. Chill while preparing the filling.
- Beat cream cheese until smooth. Add sugar and cocoa powder and mix until combined. Add vanilla, then eggs one at a time, mixing just until incorporated.
- Add sour cream, buttermilk, vinegar, and red gel food coloring. Mix gently until just combined.
- Wrap the springform pan in foil. Pour batter over crust. Place pan in a larger dish and add hot water halfway up the sides.
- Bake for 90–100 minutes until edges are set and the center jiggles slightly. Turn oven off and cool cheesecake inside with door cracked open for 1 hour.
- Refrigerate cheesecake overnight. Before serving, beat cream cheese until smooth, add heavy cream and whip to soft peaks. Add powdered sugar and vanilla and whip to stiff peaks.
- Remove cheesecake from pan and pipe or spread cream cheese whipped cream on top. Slice and serve.
Notes
Use a water bath and allow the cheesecake to cool slowly in the oven to prevent cracks.