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Slice of Yellow Velvet Oreo Cheesecake with Oreo cookie topping
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Yellow Velvet Oreo Cheesecake

A delightful twist on a classic favorite, this cheesecake features a buttery Oreo crust and a creamy interior infused with vibrant yellow hues and rich flavors.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, cheesecake, Dessert Recipe, Oreo, Yellow Velvet
Servings: 12 servings
Calories: 420kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs Dark and rich, they evoke a delightful crunch.
  • 1/4 cup unsalted butter, melted Binds the crumbs and adds a buttery note.

For the cheesecake

  • 24 oz cream cheese, softened The heart of the cheesecake, delivering a luxurious texture.
  • 1 cup granulated sugar Balances the tanginess of the cream cheese.
  • 1 cup sour cream Adds moisture and depth.
  • 1 teaspoon vanilla extract Infuses the cheesecake with delightful undertones.
  • 3 large eggs Essential for binding the cheesecake.
  • 1 tablespoon yellow food coloring Enhances the visual appeal.
  • 1/2 cup crushed Oreos Provides delicious surprises in the cheesecake.
  • 1 cup white chocolate chips Produces a luscious ganache.
  • 1/2 cup heavy cream Key ingredient for the ganache.
  • whipped cream For topping the cheesecake.
  • mini Oreos For garnishing the top.
  • yellow velvet cake crumbs For additional flavor and texture.
  • sprinkles Bright and festive, perfect for decoration.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  • For the crust: Combine Oreo crumbs with melted butter until resembling damp sand. Press into the bottom of the springform pan and bake for 10 minutes, then cool.

Making the Cheesecake

  • In a large bowl, beat softened cream cheese until smooth. Gradually mix in sugar, sour cream, and vanilla extract until blended.
  • Add eggs one at a time, mixing well after each addition. Then mix in yellow food coloring and crushed Oreos.
  • Pour the cheesecake batter into the cooled crust, spreading evenly.

Baking

  • Bake for 60-70 minutes until set but slightly jiggly. Turn off the oven and let the cheesecake cool with the door ajar for 1 hour.
  • Refrigerate for at least 4 hours, preferably overnight.

Making the Ganache

  • Heat white chocolate chips and heavy cream in the microwave, stirring every 30 seconds until smooth.
  • Drizzle the ganache over the cheesecake.

Decoration

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

Notes

For best results, ensure cream cheese is softened and cool the cheesecake properly to avoid cracks. Chill overnight for improved flavor.