Ingredients
For the Oreo Crust:
- 24 Oreo cookies (crushed)
These form the base of our crust, giving it that delicious, chocolatey crunch we all love. - 1/4 cup melted unsalted butter
Butter helps bind the crumbs together and gives the crust a rich flavor. - 1 tablespoon granulated sugar
Just a touch of sugar to sweeten the crust slightly.
For the Pink Velvet Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened
Cream cheese is essential for the creamy texture of the cheesecake. Make sure itβs softened so it blends easily. - 1 cup granulated sugar
To add sweetness and help create that velvety smooth texture. - 3 large eggs
Eggs provide structure and richness to the filling. - 1 teaspoon vanilla extract
Adds a touch of vanilla flavor that complements the rich cream cheese perfectly. - 1/2 cup sour cream
Sour cream adds creaminess and a subtle tang to balance out the sweetness. - 1 tablespoon all-purpose flour
Helps to set the cheesecake and gives it that perfect consistency. - 1 tablespoon pink food coloring
For that beautiful pink hueβadd more or less depending on how vibrant you want the color to be. - 1/2 cup heavy cream
Heavy cream gives the cheesecake that luscious, melt-in-your-mouth texture.
Instructions
- Make the Oreo Crust:
Start by preheating your oven to 325Β°F (163Β°C). Grab your food processor (or a Ziploc bag and rolling pin if you donβt have one) and crush the Oreo cookies until they turn into fine crumbs. Youβll want to measure out 2 cups of the crumbs for the crust.In a medium bowl, combine the crushed Oreos, melted butter, and sugar. Stir everything together until the crumbs are well-coated in butter. You should have a mixture that looks like wet sand.
Press this mixture into the bottom of a 9-inch springform pan, making sure itβs evenly distributed and tightly packed. You can use the back of a spoon to press it down firmly. Bake the crust in the preheated oven for 10 minutes, then remove it and set it aside to cool.
- Make the Cheesecake Filling:
While the crust is cooling, letβs get started on the cheesecake filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until itβs smooth and creamy (about 1-2 minutes). Add the sugar and continue to beat until the mixture is light and fluffy.Add the eggs one at a time, making sure to beat well after each addition. Then, add the vanilla extract, sour cream, and flour, and beat until everything is well combined. Finally, stir in the pink food coloring. Donβt be afraid to go a little heavy-handed with itβitβs the color that makes this cheesecake stand out!
- Assemble the Cheesecake:
Pour the cheesecake batter onto the cooled Oreo crust, smoothing the top with a spatula. Gently tap the pan on the counter to remove any air bubbles.Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted into the center should come out clean. Turn off the oven and let the cheesecake sit in the oven for an additional hour. This will help prevent cracking as it cools.
- Chill the Cheesecake:
After the cheesecake has cooled for an hour in the oven, remove it and allow it to come to room temperature for about 30 minutes. Then, cover the cheesecake with plastic wrap and refrigerate it for at least 3 hours, or preferably overnight, to let the flavors meld and the texture firm up.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 14
- Calories: 350
- Fat: 24g
- Carbohydrates: 35g
- Protein: 5g