Go Back

Pink Velvet Oreo Cheesecake

A visually stunning cheesecake blending rich creaminess and the iconic flavors of Oreo cookies, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Oreo cookie crumbs About 15 Oreo cookies
  • 0.25 cups melted butter Provide a delightful richness
For the cheesecake filling
  • 2 cups cream cheese, softened The foundation of creaminess
  • 1 cups heavy cream Adds that luscious texture
  • 1 cups powdered sugar For sweetness without graininess
  • 1 tablespoon vanilla extract For a warm, comforting aroma
  • 0.5 cups sour cream For a subtle tanginess
  • 0.25 cups pink food coloring For an eye-catching pink hue
  • 0.5 cups crushed Oreo cookies To stir into the cheesecake
For garnish
  • 0.25 cups chocolate chips Optional for garnish
  • 0.25 cups Oreo cookie crumbs For topping

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine 1 1/2 cups of Oreo cookie crumbs with 1/4 cup of melted butter. Mix until the crumbs resemble wet sand.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.
  4. Bake for about 10 minutes, allowing the crust to set, then remove from the oven and let cool.
Making the filling
  1. In a large mixing bowl, beat 2 cups of softened cream cheese until smooth and creamy.
  2. Add 1 cup of heavy cream, 1 cup of powdered sugar, and 1 tablespoon of vanilla extract. Beat until well combined and fluffy.
  3. Gently fold in 1/2 cup of sour cream and 1/4 cup of pink food coloring, stirring until the color is even.
  4. Incorporate 1/2 cup of crushed Oreo cookies for added texture.
Baking
  1. Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
  2. Bake for 50-60 minutes or until the center is set but still has a slight jiggle.
  3. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly cracked for one hour.
  4. Refrigerate for at least 4 hours, or overnight, to allow it to fully set.
Serving
  1. Before serving, garnish with optional chocolate chips and a sprinkle of Oreo cookie crumbs.

Notes

Ensure cream cheese is fully softened to avoid lumps. For a stronger tang, consider using more sour cream. Add a pinch of salt for enhanced sweetness. Gently fold in crushed Oreos to maintain fluffiness. Using store-bought Oreo crust can save time.