Description
A rich and creamy red velvet cheesecake blended with crunchy Oreo cookies, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups red velvet cake mix
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup crushed Oreo cookies
- 1/2 teaspoon vanilla extract
- Extra Oreo cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease your springform pan.
- Combine the red velvet cake mix, melted butter, and sugar in a bowl until it forms a damp consistency.
- Press this mixture firmly into the bottom of the prepared pan for an even crust.
- Beat the cream cheese and powdered sugar in another bowl until smooth.
- Gradually add the heavy cream and vanilla extract, beating until it thickens and forms soft peaks.
- Fold in the crushed Oreo cookies gently using a spatula.
- Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.
- Bake for 45-50 minutes until the center is just set.
- Allow cooling in the pan for an hour before transferring to the fridge to chill for at least 4 hours, or overnight.
- Top with extra Oreo cookies before serving.
Notes
Make-ahead tip: This cheesecake stores beautifully in the fridge for a few days. Chilling time is essential for texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg