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Showstopper Red Velvet Cheesecake with Oreo Crust and Cream Cheese Swirl

A close-up of a rich slice of red velvet cheesecake featuring a striking red and white swirl pattern and crumb topping.
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You will make an ultra-creamy, rich Red Velvet Cheesecake featuring a crunchy Oreo crust and a beautiful cream cheese swirl. This bakery-style dessert is perfect for holidays or any special occasion.

Ingredients

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  • 1 1/2 cups Oreo cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream, room temperature
  • 4 ounces cream cheese, softened (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • 1/4 teaspoon vanilla extract (for swirl)
  • 1/2 cup cream cheese frosting, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Oreo crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the main cheesecake batter: In a large bowl, beat the 24 ounces of softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. In a small bowl, whisk together the red food coloring, cocoa powder, vinegar, and flour. Add this red mixture to the cream cheese batter and mix on low speed until the color is uniform. Stir in the sour cream.
  5. Pour about two-thirds of the red velvet batter over the cooled Oreo crust.
  6. Prepare the cream cheese swirl: In a separate small bowl, beat the 4 ounces of softened cream cheese, 1/4 cup sugar, egg yolk, and 1/4 teaspoon vanilla extract until smooth.
  7. Dollop spoonfuls of the cream cheese mixture over the red velvet batter in the pan. Use a knife or skewer to gently swirl the two mixtures together to create a marbled effect.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this is a water bath).
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  12. If desired, top with cream cheese frosting before slicing.

Notes

  • Use room temperature ingredients for the cheesecake filling; this prevents lumps and ensures a velvety smooth texture.
  • Do not skip the water bath; it provides gentle, even heat necessary for a creamy, crack-free cheesecake.
  • If you prefer a simpler presentation, you can skip the cream cheese swirl and top the entire cheesecake with the red velvet batter, then bake.

Nutrition

Find it online: https://frostedfancies.com/red-velvet-cheesecake-showstopper-recipe/