Red Velvet Oreo Cheesecake

Happy Halloween everybody!

Halloween is my favourite part about the fall season. I’ve always been drawn to scary movies, haunted houses, spooky costumes, and of course, Halloween candy! This week I’d love to share a totally delicious recipe that can be enjoyed any time of year, but it makes for a spooktacular Halloween treat! Introducing a hauntingly delicious red velvet Oreo cheesecake!

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This is another super easy recipe for those who haven’t quite mastered the art of the cheesecake yet.

I’ll admit that I neglected the bake time a little and didn’t quite watch over the cheesecake as I should have, but I still ended up with a perfectly un-cracked cheesecake. If you find that you have some trouble with this, you may find it useful to wrap the bottom of your springform pan in aluminum foil and baking the cheesecake in a water bath.

To do so, you’d place your springform pan into another dish and fill the dish about halfway up the springform pan with water. This helps to even out the baking temperature. As well, keep an eye on the bake time so the cheesecake doesn’t brown too much which will cause the red colouring to fade away. You should bake until edges are just set and the middle still jiggles.

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The importance of using high-quality ingredients matters big time in this recipe! Always splurge on your baking chocolate to ensure a delicious flavour. I used melted milk Hershey’s chocolate for the cheesecake layer and Lindt chocolate for the ganache. It is crucial that you purchase gel food colouring for this recipe as well! Liquid food colouring is cheaper, but you’ll end up with a pink velvet cheesecake. It probably looks super cute, but it’s not quite the look we’re going for this Halloween!

 The recipe I’m posting below is for the basics of this delicious dessert. However, I’d love to share with you how I spiced it up for Halloween! I knew the deep red colour was perfect for Halloween, but I chose to pipe a white chocolate ganache onto the dark chocolate ganache and swirl with a toothpick to create a spider web effect. I also created an adorable spider using an Oreo cookie and pretzel sticks! Feel free to switch it up a little with strawberry syrup for fake blood or an edible graveyard scene. I’d love to see what fun ideas you could come up with!

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RED VELVET OREO CHEESECAKE

Prep time: 30 minutes

Cook time: 1 hour

INGREDIENTS:

 

Crust:

1 ¼ cup oreo cookie crumbs

¼ cup melted butter

 

Cheesecake layer:

3 8 oz. packages of cream cheese, softened

1 cup granulated sugar

4 eggs

½ cup sour cream

2 cup chocolate chips

2 tsp. vanilla

1 tbsp red gel food colouring

Oreos

 

Toppings:

5 oz. dark chocolate

½ cup heavy whipping cream

8 crushed Oreo cookies

Chocolate syrup

 

DIRECTIONS:

1. Preheat the oven to 325F.

2. Combine oreo cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.

3.  Using a stand mixer, beat the cream cheese until smooth. Add in granulated sugar, then eggs, one at a time. Add sour cream and vanilla, then beat until combined, scraping down the sides of the bowl.

4.  Melt chocolate chips in a saucepan. Add melted chocolate to cheesecake mixture and mix until combined.

5.  Add the red food colouring gel and mix until evenly coloured.

6.  Place a layer of Oreo cookies on top of the cookie crust.

7.  Pour cheesecake mixture into the springform pan.

8.  Bake cheesecake for 1 hour. Remove from oven and allow to cool for 1 hour, then refrigerate for 2 hours.

9. In a microwave-safe bowl, melt dark chocolate and heavy whipping cream slowly, stirring every 30 seconds. Pour dark chocolate ganache on top of cheesecake.

10. Mix together crushed Oreos and chocolate syrup. Spoon this mixture onto the border of the cheesecake.

11.  Allow the cheesecake to set in fridge for 4 hours before serving.