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Yellow Velvet Cheesecake

Yellow Velvet Cheesecake

Discover the perfect blend of creamy cheesecake and crunchy Oreos in this Yellow Velvet Cheesecake Delight a showstopping dessert for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Oreo crumbs (about 24 whole cookies, filling included)
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 tablespoon yellow food coloring gel is best for vibrant color
  • 1/2 cup crushed Oreos (for the batter)
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream

Equipment

  • 9-inch springform pan
  • Electric mixer hand or stand
  • Medium and large mixing bowls
  • Measuring cups and spoons
  • Microwave-safe bowl

Method
 

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine Oreo crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes and let it cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, then mix in sour cream and vanilla extract.
  4. Add eggs one at a time, mixing on low until incorporated. Stir in yellow food coloring and crushed Oreos by hand.
  5. Pour the batter over the cooled crust and bake for 50-60 minutes until the edges are set but the center jiggles slightly.
  6. Let the cheesecake cool in the oven with the door cracked for 1 hour, then cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
  7. For the white chocolate drip, combine white chocolate chips and heavy cream, heat until smooth. Let it cool slightly, then pour over the cheesecake, allowing it to drip down the sides.
  8. Decorate with whipped cream, mini Oreos, yellow cake crumbs, and sprinkles.

Nutrition

Calories: 350kcalCarbohydrates: 32gProtein: 7gFat: 24gSaturated Fat: 14gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 270mgPotassium: 190mgFiber: 1gSugar: 21gVitamin A: 12IUCalcium: 10mgIron: 5mg

Notes

Make sure all ingredients are at room temperature for the best texture. Avoid overmixing after adding the eggs to prevent cracks. This cheesecake can be made ahead of time and lasts up to 5 days in the fridge. Freeze undecorated for up to 2 months if storing for longer.
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