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Overhead view of a red velvet Oreo cheesecake that's been partially sliced.
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5 from 1 vote

Red Velvet Cheesecake

This red velvet cheesecake recipe has an Oreo cookie crust. It can be enjoyed as is or topped with homemade whipped cream. Perfect for Valentine's Day or Christmas! 
Course Dessert
Cuisine American
Keyword homemade cheesecake recipe, red velvet
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Cooling Time 8 hours
Total Time 9 hours 55 minutes
Servings 8 slices
Author Danielle


For the crust:

  • 24 Oreos
  • 3 tablespoons (45 grams) unsalted butter , melted and slightly cooled

For the cheesecake filling:

  • 24 ounces (680 grams) brick-style cream cheese , softened to room temperature
  • 1 cup (240 grams) sour cream , room temperature
  • 1 ⅓ cups (270 grams) granulated sugar
  • 3 tablespoons (16 grams) natural unsweetened cocoa powder , sifted
  • 1 (1-ounce) bottle red liquid food coloring
  • 2 teaspoons pure vanilla extract
  • 4 large eggs , room temperature


To make the Oreo crust:

  • Preheat the oven to 325°F (163°C). Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
  • Scoop the mixture into a 9-inch springform pan and firmly press it down into an even layer on the bottom of the pan.
  • Bake at 325°F (163°C) for 8 to 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.

To make the cheesecake filling:

  • Set a large pot of water to boil for the water bath before getting started with the filling.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined. Add the granulated sugar and cocoa powder and mix until well combined, then mix in the red food coloring and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  • In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
  • Wrap the springform pan with the pre-baked Oreo crust in aluminum foil, then place into a large oven bag. Fold the oven bag down the sides of the springform pan.
  • Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
  • Carefully place the wrapped springform pan into a large roasting pan. Slowly add the boiling water you started before the filling into the roasting pan until it is about 1-inch deep.
  • Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60 to 65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
  • After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.
  • Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!


Storage Instructions: Store cheesecake in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions: Cheesecake may be wrapped tightly and stored in a large freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Room Temperature Ingredients: I highly recommend setting all of your ingredients out ahead of time so that they can come to room temperature. This will ensure a much smoother, creamier cheesecake filling.
Oreos: You will be using the whole Oreo, no need to remove the filling.
Cream Cheese: Make sure to use brick-style cream cheese for this recipe. Cream cheese spread in a tub is much too thin.
Eggs: If you forget to set your eggs out ahead of time, simply place them in a bowl of warm water for 5 to 10 minutes.