Description
This indulgent dessert combines the rich flavors of red velvet cake with the creamy richness of cheesecake, all topped off with the irresistible crunch of Oreo cookies. The three layers—red velvet cake, cheesecake, and Oreo crust—work harmoniously to deliver a visually stunning and deliciously decadent treat. Whether you’re hosting a celebration or simply indulging yourself, this Red Velvet Oreo Cheesecake is sure to be a showstopper!
Ingredients
Oreo Crust:
1 1/2 cups Oreo crumbs (about 15–20 Oreo cookies)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
Red Velvet Cake Layer:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 tablespoon red food coloring (gel or liquid)
1 teaspoon vanilla extract
1 teaspoon white vinegar
Cheesecake Layer:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup sour cream, at room temperature
Topping:
1/2 cup heavy whipping cream
1/4 cup semi-sweet chocolate chips
4–6 Oreo cookies, crushed (for garnish)
Whipped cream (optional, for garnish)
Instructions
- Prepare the Oreo Crust
- Crush the Oreos in a food processor or using a rolling pin.
- Mix the crumbs with melted butter and sugar.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill the crust in the fridge while preparing the other layers.
- Bake the Red Velvet Cake Layer
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- In a bowl, mix dry ingredients (flour, sugar, cocoa, baking soda, salt).
- In another bowl, combine wet ingredients (egg, buttermilk, oil, red food coloring, vanilla, vinegar).
- Mix the wet and dry ingredients together until smooth.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes.
- Let the cake cool completely.
- Prepare the Cheesecake Layer
- Beat softened cream cheese until smooth.
- Add sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream until smooth.
- Assemble the Cake
- Slice the cooled red velvet cake in half horizontally.
- Place the bottom layer of red velvet cake onto the Oreo crust in the springform pan.
- Pour the cheesecake filling evenly on top of the cake layer.
- Place the second layer of red velvet cake on top.
- Bake the Cheesecake
- Preheat the oven to 325°F (163°C).
- Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for an hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare the Topping
- Heat the heavy cream in a small saucepan until it simmers.
- Pour the cream over the chocolate chips and stir until smooth.
- Pour the ganache over the cheesecake and allow it to drip down the sides.
- Garnish with crushed Oreos and whipped cream (optional).
- Prep Time: 40 minutes
- Chill Time: 4 hours (preferably overnight)
- Cook Time: 1 hour (including cheesecake and cake baking)