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Delicious Pink Velvet Oreo Cheesecake topped with Oreo crumbs and pink frosting.
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Pink Velvet Oreo Cheesecake

A luscious, creamy cheesecake with a stunning pink color, incorporating crunchy Oreos for a delightful texture.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time5 hours
Course: Dessert, Sweet Treat
Cuisine: American
Keyword: Baking, cheesecake, Dessert Recipe, Oreo, Pink Velvet
Servings: 12 servings
Calories: 450kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs Rich and chocolaty, providing the perfect base for your crust.
  • 1/4 cup unsalted butter, melted Binds the crust together perfectly.

For the cheesecake filling

  • 24 oz cream cheese, softened Decadently creamy texture.
  • 1 cup granulated sugar For sweetness that complements rich flavors.
  • 1 cup sour cream Adds tangy touch and creamy mouthfeel.
  • 1 teaspoon vanilla extract Infuses delicate flavors.
  • 3 large eggs Ensures a dense yet fluffy cake.
  • 2 tablespoons cocoa powder Adds refined chocolate flavor.
  • 1 teaspoon pink food coloring For eye-catching hue.
  • 1/2 cup crushed Oreos Enhances the crunch factor.

For the ganache and decoration

  • 1 cup white chocolate chips For sweet chocolate drip.
  • 1/2 cup heavy cream For velvety ganache.
  • Whipped cream for decoration Crowns the dessert beautifully.
  • Mini Oreos for decoration A playful topping.
  • Pink velvet cake crumbs for decoration Adds layer of texture.
  • Sprinkles for decoration Adds shimmer.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine Oreo crumbs and melted butter until perfectly integrated. Press this mixture into the bottom of the prepared pan firmly. Bake for 10 minutes, and then allow to cool.
  • In a large bowl, beat the softened cream cheese until beautifully smooth. Add in granulated sugar, mixing until well combined.
  • Beat in sour cream and vanilla extract. Then, add the eggs one at a time, mixing well after each addition.
  • Gently incorporate cocoa powder and pink food coloring until the batter is vibrantly pink and fully mixed.
  • Fold in the crushed Oreos.

Baking

  • Carefully pour the cheesecake batter onto the cooled crust and spread evenly. Bake for 60-70 minutes.
  • Turn off the oven and let cool with the door slightly ajar for about one hour.
  • Transfer the cheesecake to the refrigerator to chill for at least four hours or overnight.

Ganache and Decoration

  • In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat in 30-second increments, stirring until completely smooth.
  • Gently drizzle the ganache over the edges of the chilled cheesecake, letting it drip down the sides.
  • Top with whipped cream, mini Oreos, pink velvet cake crumbs, and sprinkles.

Serving

  • Cut the cheesecake into slices and enjoy!

Notes

For best results, allow the cheesecake to chill overnight. You can use reduced-fat cream cheese or replace sugar with natural sweeteners for healthier alternatives.