Description
A delightful dessert blending red velvet cake and creamy cheesecake with a crunchy Oreo twist.
Ingredients
Scale
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 8–10 Oreo cookies, crushed
- 1 tablespoon cocoa powder (optional for color)
Instructions
- Preheat the oven to 325°F (160°C).
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla extract, and flour until well combined.
- Gently fold in the crushed Oreos and cocoa powder if using.
- Pour the batter into a prepared 9-inch springform pan.
- Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
Notes
Cover the cheesecake tightly before refrigerating. It lasts about 5-7 days in the fridge. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: cheesecake, red velvet, dessert, Oreo, holiday treat, birthday cake