Description
A decadent dessert that combines rich cream cheese, red velvet, and crunchy Oreo cookies for a delightful indulgence.
Ingredients
Scale
- 24 Oreo cookies
- 5 tablespoons melted butter
- 2 tablespoons sugar
- 2 packages full-fat cream cheese
- 1 cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 2–3 teaspoons red gel food coloring
- 3 large eggs
Instructions
- Prepare the Oreo crust: Process Oreo cookies into fine crumbs and combine with melted butter and sugar. Press into a springform pan.
- Make the cheesecake batter: Beat cream cheese until smooth, then mix in sugar, sour cream, vanilla extract, heavy cream, cornstarch, and food coloring.
- Incorporate eggs: Beat eggs in a separate bowl and gradually add to the batter, mixing on low speed.
- Layer the cheesecake: Pour half of the batter over the crust, sprinkle with chopped Oreos, then pour the remaining batter on top.
- Bake the cheesecake: Preheat oven to 300°F (150°C) and bake for 1 hour. Lower temperature to 225°F (110°C) and bake for an additional 30-45 minutes.
- Cool down: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Serve or store: Chill further in the fridge or serve immediately. Top with whipped cream and extra Oreos if desired.
Notes
This cheesecake can be prepared 3 days in advance and stored in the fridge or frozen for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg