Description
Indulge in the rich and decadent layers of this Red Velvet Oreo Cheesecake, a perfect blend of creamy cheesecake and velvety cake with a delightful Oreo twist. It’s a gourmet dessert that’s as fun to make as it is to eat!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 4 teaspoons red food coloring
- 2/3 cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 10 Oreos (filling removed, crushed)
- 24 oz full-fat cream cheese, room temperature
- Oreo filling
- 1 cup granulated sugar
- 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
- 1 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs + 1 yolk, room temperature
- 15 Oreos, chopped
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped (for decoration)
Instructions
- Preheat oven to 350°F (180°C). Line pans with parchment and lightly spray with nonstick spray.
- In a bowl, whisk together flour, cocoa powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Mix in sour cream, oil, vanilla extract, eggs, and red food coloring.
- Alternately add dry ingredients and buttermilk into the wet mixture. Fold in baking soda and vinegar.
- Pour batter into prepared pans and bake for 18–20 minutes. Let cool completely.
- Crush 10 Oreo cookies and set aside the crumbs. Reserve the cream filling.
- Beat cream cheese, Oreo filling, sugar, and cornstarch until smooth. Mix in sour cream and vanilla extract.
- Add eggs and yolk one at a time, mixing on low speed. Fold in Oreo crumbs and chopped Oreos.
- Pour cheesecake filling over the cooled red velvet cake base.
- Place cheesecake pan into a water bath and bake at 300°F (150°C) for 1.5 hours.
- Turn off oven and leave cheesecake inside with the door slightly open to cool gradually. Then refrigerate overnight.
- Microwave chocolate chips and heavy cream in 20-second intervals until melted and smooth. Stir and pour over chilled cheesecake.
- Press crumbled red velvet cake onto the sides of the cheesecake.
- Top with cream cheese frosting and chopped Oreos before serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- Use a water bath to prevent the cheesecake from cracking.
- Chilling overnight is essential for best texture and flavor.
- Red velvet cake crumbs can be made from trimming the base or baking extra batter.
- Prep Time: 1 hour
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 40g
- Sodium: 380mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
