This Red Velvet Cheesecake recipe is a delicious and creamy cheesecake with an Oreo Crust. It’s covered with a thick layer of cream cheese frosting too. Watch the video showing you how to make this cheesecake, then scroll to the bottom of this post and print out the recipe so you can make it at home!
What is Red Velvet Cheesecake?
You’re probably familiar with the classic red velvet cake, which has cream cheese frosting. Or maybe you’ve tried my recipe for my very popular Red Velvet Cheesecake Cake! Well, this red velvet cheesecake is frosted with a good, thick layer of cream cheese frosting too. Does that make it rich and decadent? Yes, it does! Cheesecake is always a mega sweet-treat, and this one is over the top. I’ve made it a few times, and it’s always a big hit with cheesecake (and red velvet) lovers!
The Oreo crust is a nice pairing. Use the whole Oreo for the crust (cream and all). You can choose to make a classic graham cracker crust, if you’d like. Or you can use chocolate graham crackers for the crust instead.
What’s the best occasion for serving a Red Velvet Cheesecake?
This Red Velvet Cheesecake is such a pretty cheesecake to make for the holidays. It’s nice for Christmas because I love that it has all of the “Santa” colors. It’s a festive one for New Year’s Eve. And it’s always a hit for Valentine’s Day too.
How do you make Red Velvet Cheesecake?
First you’ll make the Oreo crust. It’s a simple trio of Oreos that have been crushed into crumbs combined with melted butter and sugar. A classic 9-inch springform pan is used for this recipe, so the Oreo crust is just pressed into the bottom of the pan. The crust does NOT need to be baked.
The filling is next. It’s a classic cheesecake made with cream cheese, sugar, eggs, sour cream and vanilla. But to turn it into a red velvet cheesecake, you’ll add unsweetened cocoa, buttermilk, white vinegar and red food coloring. If you prefer to use gel paste instead of red food coloring, just add in the red gel paste until you get a nice, deep red hue to the cheesecake batter. The batter is then scraped into the pan on top of the Oreo crust.
Then it’s ready for the oven!
Do you have to bake this cheesecake in a water bath?
If you just bake your Red Velvet Cheesecake in the oven like you’d bake a regular cake, you run the risk of some major cracking. Lucky for you, there are two options for baking this cheesecake. You can choose to bake it in a water bath. This method just means you wrap foil around the cheesecake pan and set it into a larger pan that has a little bit of water in it. This ensures your cheesecake will stay moist during the long baking process. Some people are wary of using this method because of the possibility of water leakage through tears in the foil.
If you don’t like to use a water bath, then you can choose this alternate method. Simply place a pan of water on a lower rack, and bake the cheesecake on a rack above the pan. Having the water in the oven will still create enough moisture to help keep the cheesecake moist. I actually prefer to use this method most of the time when I’m baking cheesecakes. Take a look at the photo above. This cheesecake turns out very moist!
FOLLOW-UP NOTE: There are a few people who have shared that the water bath method (or pan underneath) didn’t work well for them– that it made the crust too soggy. You are welcome to bake this without any kind of water bath. If it cracks on top, it’s okay since you will be covering it with icing.
What do you do if the top of your Red Velvet Cheesecake cracks?
It’s okay! Once the cheesecake has been chilled in the refrigerator for a good number of hours, you’ll be covering the top of it with a thick layer of cream cheese frosting. So if there are any cracks there, they’ll be buried by the frosting!
Are there make-ahead instructions for Red Velvet Cheesecake?
It’s probably a good idea to make this recipe one day ahead of serving. Go ahead and frost it too. It will be easiest to cut neat slices if it has been well-chilled.
Here are a few more great cheesecake recipes to try:
- No Bake Cheesecake
- Pumpkin Cheesecake
- Instant Pot Cheesecake
- Caramel Apple Cheesecake
- No Bake Baileys Chocolate Cheesecake
- Snickerdoodle Cheesecake
- Chocolate Chip Cheesecake
- Sugar Cookie Cheesecake
- No Bake Banana Rum Cheesecake
- Strawberry- Coconut Cheesecake
Red Velvet Cheesecake
Recipe Details
Ingredients
CRUST:
- 17 OREO cookies (don't remove the cream), crushed into crumbs
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon granulated white sugar
CHEESECAKE:
- 24 ounces (3 packages) cream cheese, at room temperature
- 1½ cups granulated white sugar
- 4 large eggs, lightly beaten
- 3 tablespoons unsweetened cocoa powder
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 ounces red food coloring (two 1-ounce bottles)
FROSTING:
- 3 ounces cream cheese
- 1/4 cup (1/2 stick) butter, at room temperature
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- mint sprigs for garnish, optional
Instructions
PREPARE THE CRUST:
- Stir together the Oreo crumbs, melted butter, and sugar. Spray the bottom and sides of a 9-inch springform pan with nonstick spray, and then press the crust mixture into the bottom of the pan. NOTE: the video for this recipe shows that you have to bake the crust. That's an error. You DO NOT have to bake the crust!
- Preheat the oven to 325°F. Prepare a water bath: Fill a large roasting pan (big enough for springform pan to fit into) with about 1-inch of water. Place in the oven and allow to preheat along with the oven. Alternately, if you don't want to put the cheesecake INTO a water bath, you can put the pan on a lower rack and plan to bake the cheesecake on a rack ABOVE the bath.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to combine the cream cheese and sugar at medium-low speed for 1 minute. Add the eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour the batter into the prepared crust.
BAKING:
- If using the WATER BATH method, take out two sheets of heavy duty foil and layer them on top of one another. Place the springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven. Alternately, if not using a water bath, just place the springform pan on a rack above the pan of water.NOTE: There are a few people who have shared that the water bath method didn't work well for them-- that it made the crust too soggy. You are welcome to bake this without a water bath. If it cracks on top, it's okay since you will be covering it with icing.
- Bake for 10 minutes; then reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm (it might take 15 minutes more or so... you don't want the cheesecake to be jiggly in the middle). Turn the oven off. Let the cheesecake stand in oven for 30 minutes. Remove the cheesecake from the oven. Carefully remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on the rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan.
PREPARE THE FROSTING:
- Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar and vanilla, beating until smooth. Spread evenly on top of the cheesecake. Garnish, if desired. Keep refrigerated until ready to serve.
Video
Notes
- You may sub 1 1/ cups chocolate graham cracker crumbs (or regular graham cracker crumbs) for the crushed Oreos.
- If your cheesecake cracks, don't worry! You'll be covered the top of it with frosting, and no one will know.
- Some readers have indicated that there is far too much frosting for this recipe. I personally like a lot of frosting, so you can see a thick layer of frosting in the photograph. If you're not big on frosting, you can leave it off entirely or cut the frosting recipe in half.
I am looking for your Red velvet cheesecake cake..It is not just a cheesecake and ir is not a cheesecake per say. Thank you!
Did you find it? You can always use the search on my site. Here it is! https://www.recipegirl.com/red-velvet-cheesecake-cake/
Hi. Are there any natural red food colorings you’d recommend that won’t affect flavor too much? Thanks!
I’m not super familiar with natural flavorings for red velvet. I know some people use beet juice, so you might be able to Google to find out more about that.
I made this as a thank you gift for my neighbors. I also made a small one for us at home. This cheesecake is AMAZING and was loved by all. I used the water bath on the shelf under the cheesecake method. Thank you for this recipe! I wanted to post a picture, but can’t see how to.
This cheesecake was great but it had a different texture than my other cheesecakes. it wasn’t as smooth and creamy. Is this normal? I did not use a water bath. Could that have made a difference? Also, those concerned about the soggy crust, you have to remember Oreos are smaller than they use to be so you need to use more cookies. I used about 22 and the crust was fine.
Husband loved it, and so did I! Baked this last night, frosted it today, and we had it tonight. Never tried baking a Cheesecake in a bath before, but it worked just fine! This is definitely a keeper!
Question…. Can I exclude the cocoa from this recipe? I don’t like it or use it in my red velvet cake recipe. Thanks!
Hmmm, that’s a good question. I honestly have not tried that, so I’m not sure!
Why did you not use a tablespoon of corn starch or flour?
for the water bath issue ..with the crust getting soggy..i use 3 pieces of tin foil on my pans everytime and put a towel or something underneath it when putting the tinfoil on it so there is no chance of any tiny holes or rips in the bottom sheet
Everyone loved this recipe. Only problem, may have been too moist any suggestions?
It does turn out pretty moist.
Hiello,
Can this be made in a pre made 9 inch pie crust by Keebler?
I don’t think so- there will be far too much filling. I haven’t tried it!
What is the reason for the vinegar and buttermilk? I assume the sour cream is to provide a creamer/lighter cheesecake than a traditional NY cheesecake? Thanks
That’s how red velvet is traditionally made 🙂
I always use a water bath and i have had them leave my crust soggy but now after i wrap the pan in foil i place a plastic crockpot bag over the foil and twist and tuck it tight and i have not had a soggy crust since
Can this recipe be cut in half? My husband loves red velvet but he’s the only one in our family that does. Every time we’ve either made or bought anything red velvet, he eats 1 or 2 slices and then we end up throwing away the rest. If we can half the recipe, would the baking time be the same? Thanks!
I have never tried cutting the recipe in half, but perhaps use a smaller pan and try it? You’d have to just keep eyes on the baking time as I haven’t reduced the recipe so I’m not sure.
I am planning to make this for Thanksgiving. How many days can it be in the refrigerator before serving? Or, can I freeze it?
I think I’d bake it one day ahead of serving. Not sure about how well it would freeze…
Hello Lori,
I was thinking of making this for Thanksgiving. Could I use Nabisco’s Famous Chocolate Wafers for the crust too?
Kim
Sounds like a great idea!
HAPPY BIRTHDAY, Lori! Have a beautiful day!
Thank you 🙂
Hi Lori. I have made this cheesecake a number of times, and have had people raving about it every time. I have even made it in my Ninja Foodi and it turned out even better. I pressure cooked it for 40 minutes, and natural release for 10 mins. It was DEVINE, super moist. So thank you for such a delicious recipe.
Yes, the pan of water was on the rack below- have made many cheesecakes this way. The crust was soggy and I was unable to get it off the pan in one piece.
Made this according to directions- used pan of water below cake. Crust was so soggy I couldn’t get it off the pan- use more cookies or bake a little before putting in filling?
Soggy? I’m not sure how it would be soggy… you put a pan of water on the rack below the rack where you placed the pan?
Does this freeze well? Today is Monday, I made it tonight for a party on Saturday?. Thanks for the recipe!!
Did you make and assemble the whole thing? I guess I’d freeze it, then wrap it and put it back in the freezer. It should be fine to defrost on Saturday!
Easy way to get the cheese cake out of the Pan bottom
Run a sharp knife underneath while still frozen. Also… if you line the cheesecake pan with parchment, that helps.
I tried this and it was super bitter. I followed the recipe precisely, but it wasnt sweet at all
That’s really strange… something must have gone wrong!
I’m not a fan of crust, can I make this without a crust?
I haven’t tried making this as a crustless cheesecake, so I’m not sure!
I am a bit confused about the frosting, just below the cream cheese it says crush into fine crumbs, are there Oreos in the frosting if so, how much?
Thank you so much for catching this– obviously a mistake! Fixed.
Hi Lori! Is there a way I could convert this recipe into cupcake-sized cheesecakes?
I haven’t tried it!
I made this with my roommates and it was pretty good! We baked the crust and used parchment paper, which was probably a mistake, as it stuck pretty badly to the paper and was hard to get off, so don’t do that! Otherwise, I received only compliments. If someone likes cheesecake, they’ll like this!
The video shows baking the crust first, but the directions don’t mention this?
I know, sorry– I need to fix that. You don’t need to bake the crust!
I posted this last night, not sure if you answered, if so no it looks lumpy in the cheesecake part just wondering why the need to add vinegar to the mix, thinking that is what curdled it mix
I made this last night and it looked like my batter curdled not sure why, and everything I had was fresh to use not out of date at all
I made this last night and it looked like my batter curdled not sure why, and everything I had was fresh to use not out of date at all
Everything should have turned out fine in the end, did it?
Do you add just the Oreo cookie outsides? Or frosting as well??
The whole cookie with the cream.
This may be a silly question but, do you take the Oreo cookies apart and scrape the filling off first before crushing them?
No, use the whole cookie.
Hi,
Love this recipe.
In the video it says bake the crust which it doesn’t in the description. What should it be?
And how do you crumble a cookie with filling??
Can’t wait to finish this.
Sorry for the confusion- I’ll have to change that. No need to bake the crust!
How would you change this recipe to work in a springform pan in an instant pot?
I’m not sure as I’ve never done that!
Would love to make this for Christmas Day! I don’t have a proper processor for the Oreos. Cannot you just use pre ground Oreo crumbs and if so how many?
I’m not sure… you can just put the Oreos in a large plastic baggies and smash the heck out of them 🙂
I was wondering if I could use red gel food color instead of liquid food color?
yes!
I’m confused by the frosting. I have seen this same recipe somewhere else and the frosting said 8 oz cream cheese. Did you really mean 3 ounces?? That seems like an odd amount. Hoping to make this tomorrow. Thanks!
yes, just three ounces of cream cheese.
With the oreos do you remove the filling?
No, you do not have to remove the filling.
Can you make this into mini cheesecakes using a mini muffin pan?
I have not tried it this way…
Do you remove the cream filling from the Oreos? How do you count 17 cookies? Does one cookie count as 2 when filling is removed?
No, you don’t need to remove the filling. 17 cookies with the cream inside them!
My experience with the waterbath was pretty disastrous. I made sure the foil was really tight and double-layered and even tied it around the pan with string, but it leaked during baking and water got into my cheesecake. I haven’t cut into it yet, but I am sure I am not going to have a nice crispy crust, and I may even have a runny cheesecake. I followed all instructions so meticulously, and I’m really disappointed. This is my first and last attempt at the waterbath. What a waste of time and expensive ingredients. I’m thinking I will have to visit the bakery for something to take for my special event. It’s a good-looking thing, though! Just not sure what to do to fix it. Just don’t try the waterbath.
How long do you bake the crust?
You don’t need to bake the crust.
This cake looks amazing. I had no cracking. I can’t wait to taste it!
Looking at this cake has me drooling! And it didn’t disappoint when I tried it! Tastes heavenly!
I loved the Oreo crust on this!
Do you have instructions and measurements for a 10 inch cheesecake? I only have a 10 inch pan and I would love to make this but I can’t afford to buy a smaller pan
I don’t. I guess you could make it in a 10-inch pan, but the cheesecake will be much thinner.
I love red velvet! Looks so delicious!
The chocolate crust on this put the red velvet cheesecake over the top in the best way!
It’s beautiful! I am making it this weekend!
this looks wonderful , can’t wait to try it
I love anything red velvet! I’m going to make this for one of our holiday parties!
The texture of this cheesecake is divine! And I loved the cream cheese frosting topping!!! A home run!
What a beautiful cheesecake!! I love the color, the creaminess, & taste!! I love red velvet!
This cheesecake is an absolute gorgeous holiday dessert and the taste is amazing!!!
This looks AMAZING! Love that frosting on top!
The best Cheesecake in the world! This is fantastic!
This cheesecake is very versatile for events. I made it for my friends halloween party and it was a bloody good cheesecake! All of my friends loved it. The only thing I would do differently next time is increase the cookie crumbs, bake it before adding the base so it could gain a nice crisp and add more of coco powder so it can truly resemble a red velvet cake. Also, I did use a buttercream cheesecake frosting instead of yours, not saying it didn’t come out great but next time I’ll try yours since mine was lacking a cream cheese taste not to mention it called for 4 cups of powered sugar, yikes (I only used 2 you really don’t need that much sugar)! Anyways, thanks for this recipe the cheesecake was incredibly rich yet creamy enough that it melts into your mouth!!! YUM.
This was a huge hit, made for my daughter in law’s birthday. Did have to bake for 45 ADDITIONAL minutes though and yes, I do have an oven thermometer which read correctly. Not sure why….. but who cares now that I know how long to bake it. May
use the 2 Tbsp flour mentioned in an earlier post, next time and use the non emersed water bath method.
THANKS!
I made this tonight! It was awesome and received a lot
Of compliments. I actually made the cake
Yesterday and iced it today. I doubled the icing recipe slapped a crumb
Coat on all over sides and top and chilled
For about an hour and then finished icing. It had a small
Amount of icing left but I definitely needed the
Doubled amount to cover the whole cake.
I have made this cheesecake many times now and it is always amazing. I just thought I should let you know how much I appreciate your recipe and say thank you, all the way from Berlin!
Thanks so much!
First time making a red velvet cheesecake. Turned out perfect and very creamy!! Thanks for sharing this recipe 🙂
I came across this recipe on Pinterest, and I compared to Food Networks, ultimately this seemed like the better recipe(they don’t have you add sour cream or buttermilk, and the good recipes ask for those). My husband saw the photo and immediately wanted that cake for his Birthday . I added just an extra half a tsp of cocoa(to humor my husband), and I was too lazy to buy red food coloring so I only used .25 ounces (Walmart brand too), but it still came out pretty red velvet looking. As for the water bath(I wanted to do one because the last cheesecake I made sank a little), I didn’t have a roasting pan, but after talking to my best friend, she said her dad would just put a 9×13 casserole dish of water on the bottom rock. So I did that, and put the cheesecake on the middle rack. It came out so perfect!
Awesome!
Hi I am from Kuwait. There was a local baking competition, and i decided to made this cheesecake recipe. You know what, I actually won! I won a Samsung S3. I couldn’t believe it. Everyone said It’s perfect. Decadent. Delicious. Delectable. Personally there is not a thing I would change about this recipe. I only a different decoration, bu that was it. Btw, my cheesecake had no cracks also. You can see my photos here: http://ibakeq8.blogspot.com/2012/12/celebrating-wataniya-telecom-birthday.html
What fabulous news! Congrats on your baking success with this recipe!
Have you ever tried to make this or any cheesecake recipe fat free or low-fat? If so, does it taste rich? I am going to try to make this fat free/low-fat.
I haven’t tried it low fat!
Lori, if I substitute gel food coloring for the liquid food coloring (which would require less), do I need to add additional liquid to make up for the reduction of two ounces (quarter cup) of liquid food coloring?
I’m not sure since I haven’t tried it. I would think it would be okay without adding any extra liquid though.
Made this for our Christmas Celebration and it was a HUGE hit. Thank you so much for sharing!! An alternative to the water bath that I’ve been doing for years is to put a large glass bowl full of water on the bottom rack of the oven. Helps keep moisture in the oven, similar to the water bath, without the hassle.
Hello! Can’t wait to make this for our christmas day dessert! Just wonder where you would store it once it’s cooked and how log it would last for, if needs be!!
Thanks
Store in the refrigerator. I’d make it up to 24 hours before serving.
Any suggestions on making this sugar free? I was planning on just substituting sugar for Splenda.
No, I’m not skilled in that area.
I was wondering, can this be made into a mini cheesecake form? I just got a mini springform pan with 12 slots and I thought it would be cute to make mini’s on a platter for Christmas. Also, is there a way to use a NY Style Recipe, but use certain ingredients to make it red velvet? If so, what is essential to use? Thanks!!
I would imagine so, but I’ve not made it that way. I haven’t experimented with trying to alter a NY style cheesecake to make it red velvet.
After spreading the frosting, can I put blueberries, so it will be….RED VELVET BLUEBERRY CHEESE CAKE? Thanks
My attempt at this delicious-looking cheesecake is currently cooling ready for the fridge before it is unveiled at my first ever solo early-Christmas dinner party tomorrow. So far so good! It looks amazing except one teeny weeny thing…it’s not red! So it turns out, over here in England, our red food colouring is a weakling compared to its American counterpart because after emptying 2 larger bottles of the stuff (1.3oz each!) the cheesecake is, at best a …deep purple-y brown. This is kind of my luck with first-time recipes though but thought I would share the issue just in case any other Brits try this recipe out – Be warned! (Lori, is there a stronger type of colouring that could be used?).
Anyways, thanks for the recipe and I am definitely looking forward to my Purple Velvet Cheeesecake 🙂
oh nooooo! There is a color gel that you can get in the states that is more concentrated than the liquid drops. Perhaps you have access to something like that?
Sounds like its going to be fabulous. My girlfriend told me about this last year but her recipe involved making two cakes and putting cheesecake between red velvet. I am sorry I found this today, Thanksgiving. But I will make one tomorrow to practice for our Christmas gathering. I’m the resident baker. Happy Holidays and thanks so much! Dee
I’m going to try this next time to see if I have success with this method. Thanks!
Turned out amazing! I made one cheesecake for us and the other I sold it to a coworker for for her and her family to enjoy on Tuesday. Such a beautiful cheesecake. I WILL MAKE IT AGAIN! Thank you so much for this recipe.
I made this yesterday for a family party today. It was my first attempt at making cheesecake, and I was AMAZED at how good it is! This will definitely become one of those things that I take to family functions on a regular basis.
I am making this cheesecake right now! Ohy vey! It’s beautiful! I substituted the frosting for whipped cream!
Made this yesterday, it is awesome. You get the best of two worlds, a red velvet cake and cheesecake. My dinner guests loved it.
I made this for our family gathering at Christmas. My daughter in law had been after me for several months to make a red velvet cheesecake. This turned out fabulous. I believe the water bath helped to make the cheesecake extra moist and I had a number of people almost fighting over the last piece.
My wife is giving a baby shower later this month for her cousing and they want me to fix this for the baby shower only substituting blue food coloring for the red (she is having a boy). Do you see any problems with making the cake blue?
I think it would be fine! Blue Velvet Cake!
Making it for my husbands birthday since cheesecake and red velvet are his favorites. I split the cheesecake batter and did only half with the red color and cocoa and then swirled them together. It is very pretty and seems to work just fine.
Would it be possible to seprate the batter half and half, only make half red velvet and the other half plain? Then pour red velvet over the plain and then bake it. Do you think it would run together or stay seprate? Thank you!
Hard to say since I haven’t tried it that way. I would guess that if you were very careful about gentle swirling, it might be okay.
hi, my cheesecake is in the oven right now so fingers crossed =) i just was looking at other websites as well and i was wonderin if anybody had trouble with removing the cake from the springfoam pan? some websites asked to line the bottom with parchment paper and to grease the sides but i didnt.. will i have some trouble with taking if off the pan?
I’m probably too late in answering your question. Putting parchment on the bottom certainly helps. How did it work out for you?
This is a wonderful and fun recipe. Everyone loved it and was great fun to do and present. I recommend this!
I really enjoyed this cheese cake, Everyone at the birthday party like and was amazed there was no cracks in the top. I ended up using a 10 inch round cake pan to keep the water out of spring pan.
I love this recipe it was a hit at christmas at my house and I am here 3 days after christmas making another to deliver to relatives that didnt get to try it…I will be delivering slices this after noon. I think the frosting was a little added bonus. Thanks so much.
i made this for our christmas dessert and it was SO good. everyone loved it!
i took the lazy way out and did not use a waterbath, i figured any cracks would be covered covered by the frosting. oooh my did it crack! it looked totally fine once i added the frosting, but i would definitely suggest using the waterbath.
great recipe, thanks!
I made this twice last year and I’ve just made it again today for a party tomorrow night . . . and I think I’ll make it again for Christmas Day. It has really been a big hit. It is super deliscous and looks amazing!!! Thanks a bunch!!
I recently made this for some of the girls at work. They ALL said that it was the BEST cheesecake they had EVER had!
Thanks so much recipegirl!
I make cheesecakes professional for an establishment, I came aross this recipe researching new flavors and methods, I appreciated the input I got from this recipe and made it at home, turned out amazing.. I also made a raspberry melba for garnish.. Was delicious and I think colaberate something my customers will enjoy… Thanks
@Bryce, Great to hear!
Have you seen those perfect brownie pans on tv?! Has anyone tried to make this cheesecake in one of those?! Same concept as a springform, and would be similar to mini cheesecakes…am going to try it..stay tuned! 🙂
@Kate, I’ve not tried those yet! Sounds like a good experiment.
@Lori Lange,
YAY 😛 … the classic plain new york style cheesecake, one of my fav
simple, rich, creamy… firm but yet smooth when it put in the mouth *drooling* lol
I made this for Valentine’s Day. It was beautiful and tasted SO good! I did notice that the frosting called for 3oz of cream cheese. You definitely need the whole 8oz package. Also, you don’t need that much food coloring for it to still be a beautiful dark red. All in all, I’m keeping this recipe and making it again! It may have to become a definite Heart Day tradition!
@Laura, I definitely only used 3 ounces of cream cheese for my icing.
I made this cheesecake during the Christmas holidays and it was a hit. I will definitely make it again.
I made this cheesecake with the water bath and the top still cracked :(….luckily the frosting covered it up because it was for Thanksgiving.
@kelli, That’s a definite benefit of having that frosting layer on top, isn’t it 🙂
Hi Recipe Girl –
Do you use just the chocolate cookie part of the oreo or the whole oreo (including the frosting) for the base?
@Lori Lange, Thank you, that was my question, too!
This is a great recipe, I had never heard of a red velvet cheese cake but stumbled across this recipe from a Google search. I would also recommend making about half the amount of icing, as I had way too much.
I used the water bath method as described and also had no cracks, but I must remind you, cracks don’t mean the cake is inedible! It would be still just as delicious with cracks and you probably wouldn’t even be able to tell with the cream cheese icing on top!
I love cheesecake and red velvet, so I just had to make this. I have been baking things such as cupcakes, brownies, and cookies for a while now, but this was my first attempt at making a cheesecake. It was perfect, no cracks at all! The only problem was that I didn’t have any long, heavy duty foil on hand, so a little water leaked in. It didn’t really affect the taste though. It was delicious, but I found myself eating the frosting more than the cake itself. Due to my past experiences with making frosting for red velvet cupcakes, I made only half of the frosting recipe. It fit the cheesecake perfectly, and double that (the original measurements) would’ve been far too much.
I made this Saturday for our Sunday dinner. It was amazing and such a big hit with my family! Thanks for this recipe.