Ingredients
Scale
- 30 Oreo cookies (finely crushed)
- 6 tablespoons unsalted butter (melted)
- 3 (8 ounce) packages full-fat cream cheese (softened to room temperature)
- 1 1/4 cups granulated sugar
- 3 large eggs (room temperature)
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons pure vanilla bean paste
- 2–3 teaspoons red liquid food coloring (or 1 teaspoon gel coloring)
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the exterior tightly in heavy-duty aluminum foil. Mix the crushed Oreos and melted butter, then press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes, then remove and let cool while preparing the filling.
- Step 2: In a large bowl or stand mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar, cocoa powder, and vanilla powder, mixing until fully combined. Add the red food coloring until the desired deep red hue is achieved, scraping down the sides of the bowl frequently.
- Step 3: Carefully incorporate the eggs one at a time, mixing on low speed only until each egg is just combined. Avoid overmixing once the eggs are added, as this can introduce too much air and cause the cheesecake to crack during baking. Pour the red velvet filling over the cooled Oreo crust.
- Step 4: Place the foil-wrapped springform pan inside a large roasting pan. Carefully fill the roasting pan with boiling water until the water reaches about halfway up the sides of the springform pan (creating a water bath). Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
- Step 5: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before releasing the springform pan and serving.
Notes
- Ensure the cream cheese and eggs are truly at room temperature before mixing; this prevents lumps and guarantees a smooth emulsion, drastically reducing the risk of cracks during baking.
- For the cleanest slices and best texture, this cheesecake absolutely requires a minimum of 6 hours (preferably overnight) in the refrigerator to fully set before the springform pan is released.
- When wrapping the springform pan for the water bath, use two layers of heavy-duty foil pressed firmly against the sides to prevent leaks that could compromise the Oreo crust.
- Enhance the celebration factor by topping each chilled slice with a dollop of fresh whipped cream and a sprinkle of leftover crushed Oreos or chocolate shavings just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American