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Purple Velvet Oreo Cheesecake topped with crushed Oreos
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Purple Velvet Oreo Cheesecake

A decadent cheesecake featuring a vibrant purple velvet twist, enveloped in a crunchy Oreo crust.
Prep Time1 hour 30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Baking Recipe, Indulgent Dessert, Oreo Cheesecake, Purple Velvet Cheesecake, Special Occasion Cake
Servings: 12 slices
Calories: 450kcal

Ingredients

Crust

  • 2 cups Oreo crumbs These chocolatey bits form a rich, crumbly base.
  • 1/4 cup unsalted butter, melted This creamy counterpart binds the crust.

Cheesecake Filling

  • 24 oz cream cheese, softened The star of the show, creamy and rich.
  • 1 cup granulated sugar A touch of sweetness.
  • 1 cup sour cream Adds tangy depth.
  • 1 teaspoon vanilla extract Brings flavors together.
  • 3 large eggs Helps create creamy texture.
  • 2 tablespoons cocoa powder Enhances chocolate notes.
  • 1 teaspoon purple food coloring Gives the cheesecake its hue.
  • 1/2 cup crushed Oreos Adds more chocolatey goodness.
  • 1 cup white chocolate chips Provides creamy contrast.
  • 1/2 cup heavy cream Creates a melt-in-your-mouth texture.
  • whipped cream For topping.
  • mini Oreos For garnish.
  • purple velvet cake crumbs For decoration.
  • sprinkles For added fun.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine the Oreo crumbs and melted butter until evenly moistened. Press into the bottom of the prepared pan and bake for 10 minutes.
  • Allow the crust to cool.

Cheesecake Filling

  • In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, then the sour cream and vanilla extract, blending well.
  • Add the eggs one by one, mixing well after each. Then mix in the cocoa powder and purple food coloring.
  • Gently fold in the crushed Oreos.

Bake

  • Pour the cheesecake batter over the cooled crust and spread evenly.
  • Bake for 60-70 minutes until the center is set with a slight jiggle. Turn off the oven, leaving the cheesecake inside for an additional hour to cool.

Chill

  • Transfer to the refrigerator for at least 4 hours or overnight before removing from the springform pan.

Prepare Ganache

  • Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals until melted and smooth.
  • Drizzle ganache around the edges of the cheesecake.

Decorate

  • Top with whipped cream, mini Oreos, purple velvet cake crumbs, and sprinkles.

Notes

For best results, ensure ingredients are at room temperature and avoid overmixing after adding eggs. Don't skip refrigeration for proper setting.