Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake

Indulge in a delightful dessert that combines the iconic red velvet cake with a luscious Oreo cheesecake filling. This Red Velvet Oreo Cheesecake is not only visually stunning but also offers rich flavors that will satisfy any sweet tooth. It’s perfect for birthdays, holidays, or any special occasion.

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Why Make This Recipe

If you love the combination of red velvet and Oreo cookies, this cheesecake is a must-try! The rich, moist cake bottom pairs perfectly with the creamy, decadent Oreo cheesecake filling. Plus, the gorgeous red color and indulgent toppings make it a show-stopping dessert that is sure to impress your guests.

How to Make Red Velvet Oreo Cheesecake

Ingredients:

Red Velvet Cake Bottom/Crumbs:

• 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

Oreo Cheesecake Filling:

• 10 Oreos, filling removed and crushed
• 24 oz full-fat cream cheese, room temperature
• Oreo filling from removed Oreos
• 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 and 1 yolk, room temperature
• 15 Oreos, chopped

Ganache Topping:

• 1 cup dark chocolate chips
• 1/2 cup heavy cream

Decoration:

• 1 can store-bought cream cheese frosting
• 8 Oreos, chopped

Directions:

Red Velvet Cake Bottom:

1. Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan with parchment paper and non-stick spray.
2. In a bowl, whisk together the flour, cocoa powder, and salt.
3. In another bowl, cream the butter and sugar until fluffy. Then, mix in the sour cream, oil, vanilla, eggs, and red food coloring.
4. Gradually blend in the dry ingredients and buttermilk. Finally, fold in the baking soda and vinegar.
5. Divide the batter between the two prepared pans and bake for 18-20 minutes. Let cool.

Oreo Cheesecake Filling:

1. Process the Oreo wafers into fine crumbs.
2. Beat the cream cheese with the Oreo filling, sugar, and cornstarch until smooth.
3. Mix in the sour cream, vanilla, whole eggs, and egg yolk.
4. Gently fold in the Oreo crumbs and chopped Oreos. Pour this mixture over the cooled red velvet cake base in the springform pan.

Baking:

1. Place the springform pan in a water bath and bake at 300°F for about 1 hour and 30 minutes. The center of the cheesecake should be slightly wobbly.
2. Allow the cheesecake to cool gradually in the oven with the door slightly left open, then chill overnight in the fridge.

Ganache Topping:

1. Microwave the chocolate chips and heavy cream in intervals, stirring until smooth. Pour this ganache over the chilled cheesecake.

Decoration:

1. Crumble the reserved red velvet cake and press it onto the sides of the cheesecake.
2. Decorate with swirls of cream cheese frosting and sprinkle with chopped Oreos.

How to Serve Red Velvet Oreo Cheesecake

Serve chilled slices of this cheesecake to family and friends. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Red Velvet Oreo Cheesecake

Keep the cheesecake in an airtight container in the fridge for up to five days. If you want to store it longer, tightly wrap it and freeze it for up to two months. Thaw it in the refrigerator before serving.

Tips to Make Red Velvet Oreo Cheesecake

1. Make sure all ingredients are at room temperature for better mixing.
2. Use a water bath to ensure even baking and prevent cracks in the cheesecake.
3. Allow the cheesecake to cool slowly to avoid sudden temperature changes, which can cause cracks.

Variation

For a twist, try adding a layer of chocolate ganache between the red velvet cake and the Oreo cheesecake filling for an extra layer of flavor.

FAQs

1. Can I make this cheesecake without Oreos?
   Yes, you can substitute with another type of cookie or omit them entirely for a plain cheesecake.

2. What if I don’t have buttermilk?
   You can create a buttermilk substitute by mixing 2/3 cup of milk with 2 teaspoons of vinegar or lemon juice. Let it sit for a few minutes before using.

3. How can I prevent my cheesecake from cracking?
   Baking in a water bath and ensuring the cheesecake cools gradually will help minimize cracks.