Description
A festive and decadent red velvet cheesecake topped with an Oreo crust and cream cheese frosting, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups Oreo cookies, crushed
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 2 tbsp red food coloring
- 2 tsp vanilla extract
- 1 tsp plus 1/2 tsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the crushed Oreo cookies with melted butter and press into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the buttermilk, red food coloring, vanilla extract, cocoa powder, baking powder, and baking soda.
- Gradually add the buttermilk mixture to the cream cheese mixture until fully combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set and the edges are slightly puffed.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- For best results, refrigerate the cheesecake overnight.
- Garnish with whipped cream and additional crushed Oreos.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg