Go Back
+ servings
5 from 1 vote
Slice of red velvet cheesecake with Oreo crust, whipped cream, and chocolate shavings.
Red Velvet Cheesecake
Prep Time
20 mins
Cook Time
1 hr 15 mins
Chill Time
3 hrs
Total Time
4 hrs 35 mins

Your loved ones will adore this gorgeous red velvet cheesecake! With a crunchy Oreo crust & a creamy filling infused with cocoa and buttermilk. YUM!

Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake factory red velvet cheesecake, how to make red velvet cheesecake, red velvet cheesecake, red velvet cheesecake recipe
Servings: 12
Calories: 453 kcal
For the Oreo Crust:
For the Red Velvet Cheesecake Filling:
For the Garnishes:
  • sweetened whipped cream
  • chocolate shavings**
To Make the Oreo Crust:
  1. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.

  2. Drizzle in the melted butter and toss together until combined.

  3. Press the mixture into the bottom of the prepared pan.

To Make the Red Velvet Cheesecake:
  1. Preheat the oven to 400 degrees F.

  2. Place the cream cheese, sugar,cornstarch, cocoa, and salt in a large mixing bowl, and beat together on medium-low speed until smooth.

  3. Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.

  4. Continue adding eggs, one at a time, stopping to scrape the bottom and sides of the bowl after each addition.

  5. Stir in the egg yolk, buttermilk, red food coloring, vanilla, and vinegar, and pour the batter over the crust.

  6. Place the unbaked cheesecake in a larger dish, and pour water into the larger dish until it comes about halfway up the sides of the pan.

  7. Bake for 15 minutes at 400 degrees F, then lower the oven temperature to 300 degrees and bake for an additional 70 minutes, or until the cheesecake is set around the edges but still a little wobbly towards the center.

  8. Turn the oven off and leave the cheesecake in to cool down slowly, with the oven door slightly ajar.

  9. When the cheesecake has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours (or overnight).

  10. Just before serving, flip the cheesecake out of the pan and invert onto a serving plate.

  11. Garnish with sweetened whipped cream and chocolate shavings.

Recipe Video

Recipe Notes

*If you don't have buttermilk, you can stir 3/4 teaspoons of lemon juice or white vinegar into 1/4 cups of regular milk.  Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

**Make chocolate shavings by running a veggie peeler down the side of a chocolate bar.

For more info on how to make the crust, click here: Oreo Crust.

This recipe can also be made into bars.  Use a 9x9-inch pan (greased & lined).  Bake times may need to be slightly adjusted.

Nutrition Facts
Red Velvet Cheesecake
Amount Per Serving
Calories 453 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16g100%
Cholesterol 146mg49%
Sodium 417mg18%
Potassium 170mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 29g32%
Protein 7g14%
Vitamin A 1016IU20%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.