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Slice of Pink Velvet Oreo Cheesecake with rich Oreo crust and creamy topping
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Pink Velvet Oreo Cheesecake

A delightful cheesecake combining smooth cream cheese, chocolatey Oreo crust, and a pop of pink, perfect for celebrations.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time3 hours 30 minutes
Course: Celebration, Dessert
Cuisine: American
Keyword: birthday cake, cheesecake, Dessert Recipe, Oreo, Pink Velvet
Servings: 12 servings
Calories: 500kcal

Ingredients

For the Crust

  • 2 cups Oreo crumbs Rich, chocolatey crumbs that bring a delightful texture.
  • 1/4 cup unsalted butter, melted Silky butter adds moisture and binds the crust together.

For the Cheesecake Filling

  • 24 oz cream cheese, softened Creamy and luscious, this is the star of the show.
  • 1 cup granulated sugar Sweetness that balances the richness of the cheesecake.
  • 1 cup sour cream Adds tanginess and a creamy mouthfeel.
  • 1 teaspoon vanilla extract Aromatic and warm, it elevates the taste profile.
  • 3 large eggs Essential for structure and creaminess.
  • 2 tablespoons cocoa powder For a subtle depth of chocolate flavor.
  • 1 teaspoon pink food coloring A charming touch that turns your cheesecake into a delightful pink canvas.
  • 1/2 cup crushed Oreos Adds bites of crunchy bliss throughout the cheesecake.

For the Ganache and Toppings

  • 1 cup white chocolate chips Sweet and creamy, perfect for a decadent ganache.
  • 1/2 cup heavy cream This helps create a smooth, drip-worthy ganache.
  • to taste whipped cream Light and airy, it complements the rich cheesecake.
  • to taste mini Oreos Fun and festive toppings to accent your creation.
  • to taste pink velvet cake crumbs Adds both texture and visual appeal.
  • to taste sprinkles A cheerful finish that brings joy to each slice.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and prepare your workspace.
  • Combine Oreo crumbs with melted butter until the mixture resembles wet sand. Press into the bottom of a greased 9-inch springform pan to form the crust.
  • Bake for 10 minutes and let it cool while preparing the filling.

Mixing the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Gradually add granulated sugar and mix until combined.
  • Fold in sour cream and vanilla extract.
  • Beat in eggs one at a time, mixing until fully incorporated.
  • Mix in cocoa powder and pink food coloring until the batter is a beautiful shade of pink.
  • Gently fold in crushed Oreos.

Baking

  • Pour the cheesecake batter into the cooled crust, spreading evenly.
  • Bake for 60-70 minutes until the center is set and edges are lightly browned.
  • Turn off the oven and let the cheesecake cool with the door slightly ajar for one hour.
  • Refrigerate for at least 4 hours, preferably overnight.

Preparing the Ganache

  • Heat white chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Decoration

  • Drizzle the ganache over the cheesecake, allowing it to drip down the sides.
  • Top with whipped cream, mini Oreos, pink velvet cake crumbs, and sprinkles.

Notes

For best results, use room temperature cream cheese. Ensure the cheesecake cools gradually in the oven to avoid cracks. Refrigerating overnight enhances flavors.