Description
Indulge in a dreamy dessert with this Red Velvet Oreo Cheesecake. A rich red velvet cake base topped with a creamy Oreo-infused cheesecake layer, this dessert is finished with a velvety chocolate ganache and decorated with whipped cream cheese frosting. Perfect for any special occasion, this cheesecake combines the classic flavors of red velvet with the irresistible crunch of Oreos.
Ingredients
For the Red Velvet Cake:
-
1 1/2 cups all-purpose flour
-
2 tsp unsweetened cocoa powder
-
1/2 tsp salt
-
1/2 cup unsalted butter, at room temperature
-
1 cup granulated sugar
-
1/2 cup sour cream, at room temperature
-
1/4 cup vegetable oil
-
2 tsp pure vanilla extract
-
2 large eggs, at room temperature
-
4 tsp red food coloring
-
2/3 cup buttermilk, at room temperature
-
1 tsp baking soda
-
1 tsp white vinegar
-
10 Oreos, filling removed, wafers crushed (for the crust)
For the Cheesecake Filling:
-
24 oz full-fat cream cheese, at room temperature
-
Oreo filling from 10 Oreos (for flavor)
-
1 cup granulated sugar
-
1 tbsp cornstarch (or all-purpose flour)
-
1 cup sour cream, at room temperature
-
1 tbsp pure vanilla extract
-
2 large eggs + 1 egg yolk, at room temperature
-
15 Oreos, chopped
For the Ganache & Decoration:
-
1 cup dark chocolate chips
-
1/2 cup heavy cream
-
1 can store-bought cream cheese frosting
-
8 chopped Oreos (for garnish)
Instructions
-
Preheat oven & prep pans: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
-
Make the Red Velvet Cake: In a medium bowl, whisk together the flour, cocoa powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, sour cream, vanilla, red food coloring, and buttermilk, mixing until smooth. Gradually add the dry ingredients, followed by the baking soda and vinegar. Mix until combined.
-
Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely.
-
Prepare the cheesecake filling: Beat the cream cheese and Oreo filling until smooth. Add the sugar, cornstarch, sour cream, vanilla, eggs, and egg yolk, beating until creamy. Stir in the chopped Oreos.
-
Assemble the cheesecake: Pour the cheesecake mixture over the cooled red velvet cake. Bake for 1 hour 10 minutes at 325°F (165°C) until set. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
-
Make the ganache & decorate: Heat the heavy cream in a saucepan until simmering, then pour over the chocolate chips. Stir until smooth. Drizzle the ganache over the cheesecake. Decorate with cream cheese frosting and chopped Oreos.
-
Serve: Slice and serve your indulgent Red Velvet Oreo Cheesecake!
Notes
-
Ensure that the red velvet cake is completely cooled before adding the cheesecake layer.
-
For a gluten-free version, use gluten-free Oreos and a gluten-free flour blend.
-
The cheesecake will firm up more as it chills, so refrigerating it for several hours or overnight is key to achieving the perfect texture.
-
You can make the red velvet cake and cheesecake layers a day ahead and assemble them the day you plan to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Red Velvet Oreo Cheesecake, Oreo cheesecake, red velvet cake, Oreo dessert, cheesecake recipe, red velvet dessert, Oreo truffles, easy cheesecake recipes, festive dessert, holiday desserts, indulgent cheesecake, cream cheese frosting, chocolate ganache, red velvet treat, Oreo lovers dessert