Irresistible Red Velvet Oreo Cheesecake Recipe
Ingredients for Red Velvet Oreo Cheesecake:
– 1 1/2 cups Oreo cookie crumbs
– 1/4 cup unsalted butter, melted
– 3 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup sour cream
– 1/2 cup buttermilk
– 2 teaspoons vanilla extract
– 1 tablespoon cocoa powder
– 2 tablespoons red food coloring
– 12 Oreo cookies, roughly chopped
Directions for Making the Red Velvet Oreo Cheesecake:
1. **Preheat** oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
2. **Combine** Oreo cookie crumbs and melted butter in a medium bowl. Press the mixture into the bottom of the prepared springform pan to create the crust.
3. **Beat** cream cheese and granulated sugar in a large bowl until smooth. Add eggs one at a time, beating well after each addition.
4. **Mix** in sour cream, buttermilk, vanilla extract, cocoa powder, and red food coloring until smooth and well combined.
5. **Fold in** roughly chopped Oreo cookies gently. Pour the batter over the crust in the prepared pan.
6. **Place** the springform pan into a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
7. **Bake** for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. **Turn off** the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
9. **Remove** the cheesecake from the oven and run a knife around the edges to loosen. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
