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Pink Velvet Oreo Cheesecake topped with cream and crushed Oreos
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Pink Velvet Oreo Cheesecake

This Pink Velvet Oreo Cheesecake is a luxurious blend of creamy cheesecake, Oreo cookie crunch, and vibrant pink velvet, perfect for celebrations.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 15 minutes
Course: Baking, Dessert
Cuisine: American
Keyword: celebration, cheesecake, dessert, Oreo, pink velvet
Servings: 12 slices
Calories: 420kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs Rich, chocolatey crumbs for the base.
  • 1/4 cup unsalted butter, melted Binds the crust together.

For the cheesecake

  • 24 oz cream cheese, softened Provides a smooth, velvety texture.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • 1 cup sour cream Adds a creamy tang.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 3 large eggs Provides structure to the cheesecake.
  • 2 tablespoons cocoa powder Deepens the chocolate flavor.
  • 1 teaspoon pink food coloring Adds color to the cheesecake.
  • 1/2 cup crushed Oreos For a crunch in the cheesecake.
  • 1 cup white chocolate chips Used for the ganache.
  • 1/2 cup heavy cream For a luscious ganache adding texture.
  • Whipped cream (for decoration) Adds elegance to the topping.
  • Mini Oreos (for decoration) Fun accents for the presentation.
  • Pink velvet cake crumbs (for decoration) Adds whimsy and color.
  • Sprinkles (for decoration) Finishing touch for joy and celebration.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  • For the crust: In a mixing bowl, combine the Oreo crumbs with the melted butter and press firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.

Cheesecake Filling

  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar, mixing well after each incorporation.
  • Mix in the sour cream and vanilla, then add the eggs one at a time, beating well after each addition.
  • Incorporate the cocoa powder and pink food coloring, mixing until uniform.
  • Gently fold in the crushed Oreos.
  • Pour the cheesecake batter into the cooled crust and smooth the top.

Baking

  • Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
  • Chill for at least 4 hours, or preferably overnight.

Ganache and Decoration

  • For the ganache: Heat the white chocolate chips and heavy cream in a microwave in 30-second intervals until melted and smooth.
  • Drizzle the ganache over the cheesecake edges.
  • Decorate with whipped cream, mini Oreos, pink velvet cake crumbs, and sprinkles.

Notes

Allow cream cheese to be at room temperature to avoid lumps. Cool the cheesecake slowly to prevent cracks. Use cold heavy cream for the ganache.