Description
This Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant flavor of red velvet cake and the crunchy indulgence of Oreo cookies, creating a decadent dessert perfect for special occasions or any time you crave a luxurious treat.
Ingredients
Scale
Crust
- 2 cups Oreo cookies, crushed
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 box (15.25 oz) red velvet cake mix
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed Oreo cookies and melted butter thoroughly. Press this mixture evenly into the bottom of a springform pan to form the crust.
- Beat cream cheese: In a separate large bowl, beat the softened cream cheese until smooth and creamy to eliminate lumps for a silky texture.
- Add sugar and mix: Gradually add the granulated sugar to the cream cheese while continuing to beat until the mixture becomes fluffy and light in texture.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and smooth batter.
- Mix in sour cream and vanilla: Gently stir in the sour cream and vanilla extract, which add moisture and enhance the cheesecake’s creamy flavor.
- Fold in cake mix: Carefully fold the red velvet cake mix into the cream cheese mixture until just combined, making sure not to overmix to preserve a tender texture.
- Assemble and bake: Pour the cheesecake filling over the prepared Oreo crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is slightly jiggly but mostly set, indicating perfect doneness.
- Cool and chill: Allow the cheesecake to cool at room temperature. Then refrigerate for at least four hours or preferably overnight to let it set completely and develop flavors.
Notes
- Room temperature eggs help in achieving a smooth batter without lumps.
- Do not overmix the batter after adding the cake mix to avoid a dense texture.
- The cheesecake is best served chilled and can be refrigerated for up to 3-4 days.
- Use a springform pan for easy removal of the cheesecake.
- Ensure the cream cheese is fully softened at room temperature for a creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
