Description
A stunning Red Velvet Oreo Cheesecake with a rich cream cheese filling and crunchy Oreo crust, topped with a glossy chocolate ganache.
Ingredients
Scale
- 24 Oreos (crushed)
- ¼ cup unsalted butter (melted)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons red food coloring (gel or liquid)
- 1 cup heavy cream
- 8 oz semisweet chocolate (chopped)
Instructions
- Preheat the oven to 325°F (163°C) and prepare your springform pan by greasing and lining it with parchment paper.
- Place the Oreos in a food processor and pulse until fine crumbs are formed. Mix the crumbs with melted butter and press into the bottom of the pan. Bake for about 10 minutes and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and blend, then gently incorporate sour cream, eggs, vanilla extract, cocoa powder, and red food coloring until smooth.
- Pour the cheesecake batter into the cooled Oreo crust, smoothing it out evenly. Bake for approximately 55-60 minutes until the center jiggles but is set. Allow to cool in the oven for an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to enhance flavor and texture.
- Heat heavy cream in a small saucepan until simmering. Remove from heat and whisk in chopped chocolate until smooth. Allow ganache to cool slightly.
- Pour the ganache over the chilled cheesecake, spreading it evenly, and let it rest for 30 minutes to firm up.
Notes
For best results, prepare a day in advance to let flavors meld. Customize with mini Oreo pieces or berry sauce for variations!
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg