Red Velvet Oreo Cheesecake

Cheesecake was very popular in the new colonies. By the 1730’s the city of Philadelphia even had a tavern called the “Cheesecake House!” How cool is that? I wonder if it was like our beloved Cheesecake Factory – but colonial style 😉

Cheesecake was also listed in the book A Booke of Cookery and Book of Sweet Meats which was given to Martha Washington upon her first marriage to Daniel Custis in 1749. In the book, Cheesecake is also listed as a Curd Pudding. These were all flavored with rose water, spices and currants.

The basis of the American Cheesecake changed dramatically in the 1930’s from a cheese curd type to a much creamier and richer flavor – as well as texture – due the use of cream cheese in the filling.

Our friend, Tara, asked that I make a Red Velvet Oreo Cheesecake for her husband’s birthday this weekend. Luckily I had enough Oreo’s to make the crust thanks to my Oreo loving Mr. Dixon 🤣

Happy Birthday to Kevin! Enjoy your special day…and your cheesecake!

Red Velvet Oreo Cheesecake


Directions for the Oreo Crust

Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.

In a food processor, pulse the Oreo Cookies until you get 2 cups of crumbs. Add in the salt and butter and pulse until thoroughly combined.

Bake at 350 degrees for 10 minutes.

Directions for the Cheesecake Filling

Mix in the vanilla, heavy cream, buttermilk, and vinegar and mix until combined.

Bake on 350 degrees for 15 minutes then, without opening the oven door (I know you want to peek. I’m a peeker too!) reduce the oven temperature to 200 degrees and bake for an additional 50 minutes.

Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it is so incredibly helpful because it helps reduce cracking – and we don’t want a “Humpty Dumpty” cracked head lookin’ cheesecake!)

Chocolate Ganache Topping

With the whipped cream topping, it’s important that you serve immediately. If you aren’t serving immediately, refrigerate the cake until you are ready to serve – then top with the whipped cream (and chocolate shavings is beautiful on the top too!)

I used the recipe from My Heavenly Recipes. Make sure to look on their site for additional delicious recipes too!


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