There are desserts that you eat, and then there are desserts that you experience. The Easy Red Velvet Cheesecake with Oreo Crust falls distinctly into the latter category. This is not just a cheesecake; it’s a journey through layers of texture, a dance of flavors, and a visual feast that beckons you from the moment you lay eyes on it. Whether you’re a seasoned baker or a curious beginner, this recipe is designed to guide you through crafting a dessert that’s as delightful to make as it is to devour. Let’s embark on this culinary adventure together.
Ingredients to Gather:
Before we dive into the mixing and baking, let’s ensure we have all the components ready. This recipe is divided into three parts: the crust, the cheesecake, and the garnish. Each plays a crucial role in creating the final masterpiece.
For the Crust:
- 32 Oreo Cookies (about 2 sleeves)
- 6 tbsp unsalted butter
For the Red Velvet Cheesecake:
- 32 oz cream cheese, room temp (4 blocks)
- 1 cup sugar
- 1 cup sour cream, room temp
- 4 large eggs, room temp
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- ½ cup half n half, room temp
- 3 tbsp unsweetened cocoa powder
- 2 tbsp all-purpose flour
For Garnishing:
- Oreos
- Whipped cream
With your ingredients lined up, it’s time to start the transformation process.
Crafting the Oreo Crust:
- Begin by preheating your oven to 375° F.
- Crush the Oreos until they resemble small pieces. This can be done in a food processor or by hand in a zip-top bag with a rolling pin.
- Melt the butter and combine it with your crushed Oreos until the mixture feels like wet sand.
- Take a 9″ springform pan and press this mixture into the bottom and up the sides evenly. A quick bake for 8 minutes will set your crust perfectly.
The Red Velvet Cheesecake Creation:
- After setting your crust, lower the oven temperature to 350° F.
- In a stand mixer, blend the cream cheese and sugar until smooth. Incorporate the sour cream, then the eggs, vanilla, and red food coloring.
- Take a moment to scrape down the mixer’s sides, then add the half n half, cocoa powder, and flour. Mix until everything is evenly combined.
- Pour this vibrant batter into your crust and place it on the top rack of the oven. Below it, on the lower rack, place a 9×13” tray filled with an inch of water (this water bath helps prevent cracks).
- Bake for 45-55 minutes. You’ll know it’s done when the edges have set but the center still has a slight jiggle.
- Turn off the oven, leave the door ajar, and let the cheesecake cool for an hour before letting it chill in the fridge for at least 4 hours, or even better, overnight.
The Grand Finale: Garnishing
Before serving, add that extra touch of decadence with some Oreos and whipped cream. These garnishes not only add to the visual appeal but also introduce additional textures and flavors that complement the creamy cheesecake and crunchy crust.
Ready to Serve
After the chilling period, your Easy Red Velvet Cheesecake with Oreo Crust is ready to delight. With a prep time of 30 minutes, a cook time of 1 hour and 5 minutes, and the patience of chilling, this dessert is not just food; it’s an experience. Totaling approximately 780 Kcal per serving, it yields 12 servings, making it an ideal centerpiece for gatherings, celebrations, or a luxurious treat for the weekend.
As you slice through the layers, from the fluffy whipped cream down through the smooth, rich cheesecake, ending at the crunchy Oreo crust, you’ll realize that some desserts are made not just to be eaten, but to be remembered. Enjoy your culinary creation, and may it bring as much joy to your table as it has to ours.
Easy Red Velvet Cheesecake with Oreo Crust
Ingredients:
FOR THE CRUST:
32 Oreo Cookies, (2 sleeves)
6 tbsp unsalted butter
FOR THE RED VELVET CHEESECAKE:
32 oz cream cheese, room temp (4 blocks)
1 cup sugar
1 cup sour cream, room temp
4 eggs, large, room temp
2 tsp vanilla extract
1 tbsp red food coloring
½ cup half n half, room temp
3 tbsp unsweetened cocoa powder
2 tbsp all-purpose flour
GARNISH:
Oreos
Whipped cream
Directions:
FOR THE OREO CRUST:
Preheat your oven to 375° F.
Crush the Oreos in a food processor or place them in a zip-top bag and crush with a rolling pin into small pieces. Transfer to a bowl.
Melt the butter and pour over the crushed Oreos. Mix to combine. The mixture should resemble wet sand.
Spray a 9″ springform pan with baking spray. Press the mixture into the bottom and sides of the pan evenly.
Bake for 8 mins to set the crust.
FOR THE RED VELVET CHEESECAKE:
Lower the oven temperature to 350° F.
In a stand mixer fitted with the paddle attachment, mix cream cheese and sugar on low-medium speed until smooth.
Add sour cream and mix for 1 minute. Then add eggs, vanilla, and red food coloring, mixing until combined.
Stop the mixer to scrape down the sides. Add half n half and mix again.
Add cocoa powder and flour, mixing on low speed until combined. Ensure even mixing by scraping the bowl’s sides and bottom.
Pour the batter into the springform pan and place it on the oven’s top rack.
Place a 9×13” tray filled with 1” water on the lower rack (water bath).
Bake for 45-55 minutes. It’s done when the edges start to brown and pull away from the pan sides, with a jiggly center.
Turn the oven off, crack the door open, and let the cheesecake cool for an hour. Then, cool further on the counter and chill in the refrigerator for at least 4 hours or overnight.
Garnish with Oreos and whipped cream before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 8 hours (including cooling and chilling) | Kcal: 780 | Servings: 12 servings