Red Velvet Oreo Cheesecake
This Irresistible Red Velvet Oreo Cheesecake features a creamy, rich cheese filling swirled with red velvet flavor and a crunchy Oreo base, making it a stunning dessert that delights both the eyes and the taste buds.
Ingredients
For the Crust
- 24 pieces Oreo Cookies (Crushed)
- ½ cup Unsalted Butter (Melted)
For the Cheesecake Filling
- 16 oz Cream Cheese (Room Temperature, Full-Fat)
- 1 cup Sugar (Adjust to Taste)
- 3 large Eggs (Room Temperature)
- 1 teaspoon Vanilla Extract (Pure Recommended)
- 1 cup Red Velvet Cake Mix (Boxed or Homemade)
For the Ganache and Decoration
- 1 cup Heavy Cream (For Ganache)
- 1 cup Chocolate Chips (Dark Chocolate Recommended)
- 1 cup Whipped Cream (For Decoration)
Instructions
Preparation of Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed Oreo cookies and melted butter.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Bake in the oven for 10 minutes and then allow it to cool.
Creating Cheesecake Filling
- In a large bowl, beat the room-temperature cream cheese with a mixer until smooth.
- Gradually add the sugar, beating well after each addition.
- Add the eggs one at a time, mixing thoroughly after each.
- Finally, mix in the vanilla extract and red velvet cake mix until fully combined.
Assemble and Bake
- Pour the cheesecake filling over the cooled Oreo crust and spread it evenly.
- Bake for about 50-60 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly for about 1 hour.
Prepare Ganache and Decorate
- In a small saucepan, heat the heavy cream until just simmering.
- Remove from heat and add the chocolate chips, stirring until smooth to create the ganache.
- Drizzle the ganache over the cooled cheesecake and allow it to set.
- Once set, top with whipped cream for a beautiful finish.
Notes
Ensure that your ingredients are at room temperature to guarantee a smooth texture. Don’t overmix the cheesecake filling after adding the eggs, as it can create excess air that causes cracking. Use a water bath for an extra smooth finish by wrapping the bottom of your springform pan tightly in aluminum foil and placing it in a larger baking dish filled with hot water.
