A show-stopping dessert that’s rich, creamy, and impossible to resist ❤️🍫

If you love red velvet and Oreos, this cheesecake is about to become your new favorite dessert.

This Red Velvet Oreo Cheesecake combines a buttery Oreo cookie crust, a silky-smooth red velvet cheesecake filling, and plenty of chopped Oreo pieces in every bite. It’s decadent without being fussy—and perfect for holidays, special occasions, or anytime you want to impress without stress.

And yes… the secret to that bakery-quality flavor? Watkins Organic Original Gourmet Baking Vanilla® (or Vanilla Bean Paste). Because when you’re making cheesecake, flavor matters.

Why This Cheesecake Always Steals the Show

Red velvet desserts have that perfect balance of subtle cocoa flavor and rich creaminess—and cheesecake takes it to the next level. Add crushed Oreos and a drizzle of melted chocolate, and suddenly you’ve got a dessert people talk about long after the last slice is gone.

Using Watkins vanilla gives this cheesecake a warm, rounded flavor that enhances both the chocolate and the tangy cream cheese—no artificial aftertaste, just pure dessert magic.

⭐ Recipe: Red Velvet Oreo Cheesecake

Ingredients

Oreo Cookie Crust

• 2 cups Oreo cookie crumbs (about 25 cookies with centers) – 200g

• 1/4 cup granulated sugar – 50g

• 1/4 cup (4 Tbsp) salted butter, melted – 56g

Red Velvet Cheesecake Filling

• 3 cups (three 8-oz packages) full-fat cream cheese, room temperature – 678g

• 1 cup granulated sugar – 200g

• 1/2 cup full-fat sour cream, room temperature – 128g

• 1 1/2 Tbsp Watkins Organic Original Gourmet Baking Vanilla®
  (or Watkins Organic Pure Vanilla Bean Paste) – 18g

• 1 1/2 Tbsp heavy whipping cream, room temperature – 22g

• 3 Tbsp cornstarch – 24g

• 2 tsp red gel food coloring

• 3 large eggs, room temperature – 168g

• 1/2 cup chopped Oreos (about 8 cookies) – 45g

Garnish

• 1/2 cup dark chocolate chips or chopped chocolate, melted – 80g

• Whipped cream

• 1/4 cup chopped Oreos – 30g

🧁 Equipment Needed

• Electric mixer

• 8-inch springform pan

• Rubber spatula

Step-by-Step Instructions

1. Make the Oreo Crust

1. Preheat oven to 325°F (163°C).

2. Mix Oreo crumbs, sugar, and melted butter until combined.

3. Press firmly into the bottom of an 8-inch springform pan.

4. Bake for 10 minutes, then set aside to cool.

✨ Pro Kitchen Hack: Use the bottom of a measuring cup to pack the crust tightly—this keeps it from crumbling later.

2. Prepare the Cheesecake Filling

1. Beat cream cheese until smooth and creamy.

2. Add sugar and mix until fully incorporated.

3. Mix in sour cream, heavy cream, and Watkins vanilla.

4. Add cornstarch and mix just until combined.

5. Blend in red gel food coloring until evenly colored.

6. Add eggs one at a time, mixing on low speed.

7. Gently fold in the chopped Oreo pieces using a rubber spatula.

3. Bake

1. Pour filling over cooled crust.

2. Smooth the top.

3. Bake at 325°F for 55–65 minutes, until the edges are set and the center still jiggles slightly.

4. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

5. Refrigerate for at least 4 hours (overnight is best).

4. Garnish & Serve

• Drizzle melted chocolate over chilled cheesecake

• Add whipped cream and extra chopped Oreos

• Slice, serve, and prepare for compliments 😍

Why Baking with Watkins Makes a Difference

Watkins has been trusted in home kitchens since 1868, and their Organic Original Gourmet Baking Vanilla® delivers rich, authentic vanilla flavor that elevates desserts without overpowering them.

When you’re baking something as special as cheesecake, using quality ingredients makes every bite count.

Perfect for Any Occasion

This Red Velvet Oreo Cheesecake is ideal for:

• Valentine’s Day ❤️

• Holidays & celebrations

• Dinner parties

• Make-ahead desserts

• “Just because” baking days

Save, Share & Indulge

Love decadent desserts with reliable flavor?

• 📌 Save this recipe for later

• 🍰 Share it with a fellow dessert lover

• ❤️ Try it with Watkins Vanilla Bean Paste for extra depth

👉 Order Watkins Products Here

Disclaimer: All opinions expressed are my own. I am not a professional, and the information shared should not be considered professional, legal, medical, or financial advice. Please use your own judgment before trying any recipes, tips, or recommendations. This blog may contain affiliate links, and I may earn a commission at no additional cost to you. I appreciate your support.