Red Velvet Oreo Cheesecake Recipe Queenslee Appétit

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Instructions. Preheat the oven to 350F (180C or 160C on a fan-forced oven). Wrap the outside of a 9-inch springform pan with heavy duty aluminum foil. Wrap it at least 3 times so that the bottom and sides are covered and all the seems are covered.

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Make the Crust. Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. Combine Ingredients & Add to Pan: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

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Prepare Pan: Spray a 9-inch springform pan with nonstick spray, or grease with butter. Wrap the outer bottom of the pan tightly with two layers of heavy-duty aluminum foil. Make Crust Mixture: Combine the crushed Oreos and melted butter in a mixing bowl, and stir well until blended together evenly.

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In a large bowl, beat the room-temperature cream cheese and sugar until smooth, about 3-5 minutes. Add the room-temperature sour cream and mix for 2 minutes. Add the cocoa powder and vanilla, and mix for 2 minutes. Add the red food coloring one drop at a time, stirring until the desired color is achieved.

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Scrape down the bowl as needed. Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Scrape down the bowl then beat in the cocoa powder, food coloring, and vanilla. Transfer the batter to the crust (if using a 6x2 pan, it'll fill to the top). Place the pan inside an 8x8 or larger pan.

Red Velvet Oreo Cheesecake Recipe Queenslee Appétit

Make the crust: Roughly break up 6 ounces chocolate wafer cookies (26 to 30) into the bowl of a food processor fitted with the blade attachment. Add 1 tablespoon of the granulated sugar and 1/4 teaspoon of the kosher salt. Pulse until the largest pieces are about 1/4-inch, about 12 pulses.

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For the Red Velvet Cake Bottom: Preheat the oven to 350°F (180°C). Grab a 9-inch springform pan and an 8-inch round cake pan. Line the bottom of the springform pan with parchment paper, and spray the sides with non-stick spray. Set aside. Add flour, cocoa and salt to a medium bowl.

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Using a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the vanilla extract and melted chocolate. Mix until the chocolate is fully incorporated. Add in the food coloring until you get your desired shade of red. Next, add in the powdered sugar ¼ cup at a time, mixing in between each time.

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Preheat oven to 325ºF. Lightly grease a 9″ springform pan and line with parchment paper. Set aside. Add the Oreo cookies and melted butter to a food processor and process until a crumbly, slightly sticky mixture has formed. Press the mixture firmly and evenly against the bottom of the cake pan. Refrigerate for 30 minutes.

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Once the red velvet cake is done, lower the temperature of the oven to 325 ℉. While the cake portion is baking, prepare your cheesecake batter. Beat the room-temperature cream cheese on medium-low until smooth, creamy, and free of lumps. Next add the sour cream, flour, eggs, sugar, and vanilla and mix for two more minutes on medium-low..

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Step 4: To your cream cheese mixture, add your confectioners' sugar, sour cream, vanilla extract, cocoa powder and red food dye. Mix on medium speed until the batter is smooth. Make sure to scrape the sides of the bowl so all the cheesecake mixture is mixed. Step 5: Gently fold in your whipped cream.

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Oreo Cookie Crust. Preheat oven to 350 F / 175 C. Spray an 8-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan and spray the top of it. Using a food processor, crush 25 Oreo cookies until they have a fine crumb.

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Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Prepare the red velvet cake mix according to the package instructions. Pour the batter into the prepared springform pan and spread it out evenly. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

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Instructions. Line the bottom of an 8 or 9-inch springform pan with parchment paper. Lightly spray the sides of the pan with non-stick spray. Wrap the pan with at least 4 layers of heavy-duty aluminum foil, and then tie an oven liner around the pan to prevent water seeping in from the water bath.

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How To Make Red Velvet Oreo Cheesecake. A full printable version of this recipe with ingredient measurements is available at the bottom of this post. STEP ONE: Preheat your oven to 350F. Wrap the outside of a 9" springform pan with aluminum foil, then grease the inside of the pan with nonstick spray. STEP TWO: In a medium bowl, stir together.

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Bake the Oreo crust for 8 to 10 minutes. Meanwhile, make the red velvet filling. To make the filling, add the cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth, then mix in the sour cream. The sugar, cocoa powder, food coloring, and vanilla are added in next. Make sure to stop and scrape down the sides.