Description
This luscious Red Velvet Cheesecake combines the classic flavors of red velvet with a rich and creamy cheesecake texture, all atop a crunchy Oreo cookie crust. Finished with a smooth cream cheese frosting, this elegant dessert is perfect for special occasions or an indulgent treat.
Ingredients
Scale
For the crust
- 2 ½ cups (250 g) crushed Oreo cookies, about 30 cookies
- 5 tablespoons unsalted butter, melted
For the cheesecake
- 32 ounces (908 g) cream cheese, softened
- 1 ⅓ cups (267 g) granulated sugar
- ½ cup (42 g) Dutch-processed cocoa powder
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1-2 ounces red food coloring (used 1.5 ounces)
- 4 large eggs, room temperature, lightly beaten
For the frosting
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (260 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil. Combine crushed Oreo cookie crumbs with melted butter and press the mixture into the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
- Make the cheesecake filling: Reduce oven temperature to 300ºF. Using a stand mixer with a paddle attachment or handheld electric mixer, beat softened cream cheese on medium-low speed until smooth and creamy, about 1 minute. Add granulated sugar and cocoa powder, mixing on medium-low until well combined. Mix in sour cream, white vinegar, vanilla extract, and red food coloring until smooth. Gently stir in the lightly beaten eggs with a silicone spatula just until combined.
- Assemble and bake cheesecake: Pour batter over the cooled crust in the springform pan. Place the cheesecake inside a large roasting pan and carefully slide the pan onto the oven rack. Fill the roasting pan carefully with boiling water halfway up the side of the springform pan to create a water bath. Bake for 1 hour or until edges are set and center is slightly jiggly. Turn off the oven and leave the cheesecake in the water bath inside the oven for an additional hour to continue setting gently.
- Cool and chill: Remove the cheesecake from the water bath and place it on a wire rack. Run a knife around the outer edge to loosen the cake from the pan. Let cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. Remove sides of the springform pan just before serving.
- Make the frosting: Beat cream cheese and butter together until smooth and creamy. Add confectioners’ sugar and vanilla extract; beat on low speed to incorporate, then increase to medium speed and beat until smooth and fluffy. Spread frosting evenly over the chilled cheesecake.
Notes
- Food coloring: Start with 1 ounce of red food coloring and add up to 1.5 ounces to reach your desired red velvet color.
- Line the bottom of the springform pan with parchment paper or aluminum foil for easier cake transfer, though this is optional.
- Oven temperatures vary; bake until the cheesecake edges feel firm and the center jiggles slightly when shaken. If not done after 1 hour, continue baking until this texture is achieved before turning the oven off for resting.
- Ensure you create a leakproof water bath to prevent water from entering the springform pan during baking.
- Make ahead tip: This cheesecake keeps for up to 4 days refrigerated and can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 38g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg
