Oh my goodness, let me tell you about this red velvet Oreo cheesecake! It’s the kind of dessert that makes your heart skip a beat—rich, creamy, and just the right amount of chocolatey. The first time I made it, I was on a mission to impress some friends, and it turned out to be a showstopper! With every bite, you get that velvety texture paired with crunchy Oreo goodness. It’s a combo that’s simply irresistible! Trust me, once you taste this decadent delight, you’ll want to whip it up again and again. It’s special to me because it brings everyone together around the table, sharing smiles and indulgence.

Ingredients List

Gather these simple yet essential ingredients to create your scrumptious red velvet Oreo cheesecake. You’ll need:

• 1 1/2 cups finely crushed Oreo cookie crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs, at room temperature
• 1 cup red velvet cake mix
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• Extra Oreo cookies for topping

Using room temperature cream cheese and eggs ensures a smooth, creamy texture, so don’t skip that step! You’ll see how each ingredient plays a crucial role in making this dessert a delightful masterpiece.

How to Prepare Red Velvet Oreo Cheesecake

Now that you’ve gathered all your ingredients, let’s dive into the delicious process of making this red velvet Oreo cheesecake! It’s really quite simple and oh-so-rewarding. Follow these step-by-step instructions, and you’ll have a show-stopping dessert ready to impress!

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C). This is super important, so don’t skip it!
2. In a medium bowl, mix the finely crushed Oreo cookie crumbs with the melted butter until they’re well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Make sure it’s compact for a nice base!
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You want it fluffy!
5. Add the sour cream, large eggs, red velvet cake mix, and vanilla extract to the cream cheese mixture. Mix until everything is well combined and smooth—no lumps allowed!
6. Carefully pour the cheesecake batter over your crust in the springform pan.
7. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. This will ensure a creamy texture!
8. Once baked, turn off the oven and let the cheesecake cool inside for about an hour to prevent cracking.
9. Finally, refrigerate the cheesecake for at least 4 hours, or even better, overnight! This chilling time is key to the flavors melding beautifully.

And there you have it! The preparation is straightforward, and soon you’ll be savoring that rich, velvety goodness topped with Oreos. Just wait until you share it with your friends and family—they’ll be raving about it!

Why You’ll Love This Recipe

• Decadent flavor: The combination of rich cream cheese and chocolatey red velvet makes every bite a taste sensation.
• Easy to make: With simple steps, you don’t need to be a pro to whip up this impressive cheesecake!
• Perfect for any occasion: Whether it’s a birthday, holiday, or just a Friday night treat, this cheesecake fits the bill.
• Visually stunning: The vibrant red color topped with Oreos makes it a showstopper on any dessert table.
• Everyone loves it: Trust me, this rich and creamy dessert will have everyone coming back for seconds!

Tips for Success

Getting your red velvet Oreo cheesecake just right can make all the difference, so here are my pro tips! First, always use room temperature cream cheese and eggs—that’s key for a smooth, lump-free batter. Don’t overmix once you add the eggs; just mix until combined to prevent a dense texture. Watch your baking time carefully; it’s better to underbake slightly than to overbake, as the cheesecake will continue to set while cooling. And remember, chilling overnight is a game changer! It allows those flavors to deepen and the texture to become perfectly creamy. Trust me, you’ll thank yourself later!

Nutritional Information

Here’s the estimated nutritional information for a slice of red velvet Oreo cheesecake. Keep in mind these values can vary based on specific ingredients used, but generally, you can expect:

• Calories: 350
• Fat: 22g
• Protein: 5g
• Carbohydrates: 32g
• Sugar: 25g
• Cholesterol: 80mg

This estimate helps you keep track of your delicious indulgence while enjoying every bite of this creamy dessert!

FAQ Section

Got questions about making this red velvet Oreo cheesecake? Don’t worry, I’ve got you covered! Here are some common queries that pop up:

Common Questions

How do I store leftovers?
Just place any leftover cheesecake in an airtight container and pop it in the fridge. It should stay fresh for up to 5 days, but trust me, it might not last that long!

Can I freeze the cheesecake?
Yes! You can freeze the cheesecake whole or in slices. Just wrap it tightly in plastic wrap, then aluminum foil, and it’ll keep for about 2 months. Thaw it in the fridge overnight before serving.

What are some variations I can try?
If you want to switch things up, you can add chocolate chips to the batter for extra chocolatey goodness or swap out the Oreos for another favorite cookie. The possibilities are endless!

Storage & Reheating Instructions

To store any leftover red velvet Oreo cheesecake, simply place it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to reheat, I recommend letting it sit at room temperature for about 30 minutes before serving, as it’s best enjoyed chilled!

Red Velvet Oreo Cheesecake: 5 Reasons You’ll Love It

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• Auteur: Julia marin
• Temps Total: 4 hours 20 minutes
• Rendement: 12 servings 1x
• Alimentation: Végétarien

Imprimer La Recette

Pin Recette

Description

Red velvet Oreo cheesecake is a rich and creamy dessert with a chocolatey twist.

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Ingrédients

L'échelle 1x2x3x

• 1 1/2 cups Oreo cookie crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 cup red velvet cake mix
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• Oreo cookies for topping

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Instructions

1. Preheat your oven to 325°F (160°C).
2. Mix the Oreo crumbs and melted butter in a bowl.
3. Press the mixture into the bottom of a springform pan.
4. In a large bowl, beat the cream cheese and sugar until smooth.
5. Add sour cream, eggs, red velvet cake mix, and vanilla. Mix until well combined.
6. Pour the cheesecake batter over the crust.
7. Bake for 50-60 minutes or until the center is set.
8. Let it cool in the pan, then refrigerate for at least 4 hours.
9. Top with whipped cream and Oreo cookies before serving.

Notes

• Use room temperature cream cheese for a smoother texture.
• Make sure not to overbake the cheesecake.
• Chill the cheesecake overnight for best results.

• Temps De Préparation: 20 minutes
• Temps De Cuisson: 60 minutes
• Catégorie: Dessert
• Méthode: Baking
• Cuisine: American

La Nutrition

• Taille D'Une Portion: 1 slice
• Calories: 350
• Sucre: 25g
• De Sodium: 200mg
• La graisse: 22g
• Graisses Saturées: 12g
• Les Graisses Insaturées: 8g
• Les Gras Trans: 0g
• Les hydrates de carbone: 32g
• La fibre: 1g
• La protéine: 5g
• Le taux de cholestérol: 80mg

Mots-clés: red velvet oreo cheesecake, cheesecake recipe, dessert