This red velvet Oreo cheesecake combines a chocolate cookie crust with a creamy red velvet-infused filling, finished with a striking red and white swirl pattern and topped with whipped cream, chocolate shavings, and mini cookies for a show-stopping holiday dessert.
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Briefly dip chocolate sandwich cookies in milk.
Arrange the milk-soaked cookies in a single layer to cover the bottom of a springform pan. Crush additional cookies to fill any gaps.
In a large mixing bowl, combine the softened cream cheese, eggs, and heavy cream.
Using a hand mixer, beat the ingredients until the mixture is smooth and creamy.
Divide the cheesecake batter equally into two separate bowls.
Add the red velvet cake mix to one of the bowls of batter.
Mix with the hand mixer until the cake mix is fully incorporated and the batter is a vibrant red color.
Alternately pour scoops of the plain batter and the red velvet batter onto the cookie crust, creating concentric circles.
Using a skewer, drag lines from the center of the pan to the edge, and then from the edge to the center, to create a decorative web pattern.
Bake in a preheated oven at 325°F for 1 hour.
Allow the cheesecake to cool completely before releasing it from the springform pan.
Pipe dollops of whipped cream around the outer edge of the cooled cheesecake.
Create chocolate shavings by running a vegetable peeler along the side of a dark chocolate bar, and sprinkle them over the cheesecake.
Garnish each whipped cream dollop with half of a mini chocolate sandwich cookie.
Slice and serve.
Refrigerate covered for up to 5 days, or freeze unwrapped for up to 2 weeks; thaw in refrigerator before serving and add fresh whipped cream and toppings.
9-inch springform pan or round baking pan · food processor or blender · stand mixer or electric mixer · roasting pan for water bath · offset spatula or knife for swirling
Yes, bake and cool completely, then refrigerate overnight or freeze up to 2 weeks before adding the whipped cream and chocolate toppings just before serving.
Drop spoonfuls of red velvet batter and plain cream cheese batter alternately into the crust, then drag a knife or skewer through the batters in a figure-eight pattern to create the swirl.
Place cookies in a food processor and pulse until fine crumbs form, or seal them in a bag and crush with a rolling pin for consistent texture.
Yes, a 9-inch springform pan is ideal for this cheesecake and makes removal easier without damage.
The edges should be set but the center should still jiggle slightly when gently shaken. It will continue to cook as it cools.
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