Red Velvet Oreo Cheesecake Recipe
Ingredients:
Red Velvet Cake Bottom/Crumbs:
- 1½ cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 4 teaspoons red food coloring
- ⅔ cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Oreo Cheesecake Filling:
- 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
Ganache Topping:
- 1 cup dark chocolate chips
- ½ cup heavy cream
Decoration:
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Directions:
Red Velvet Cake Bottom:
- Preheat your oven to 350°F (180°C). Line your baking pan with parchment paper and spray lightly with nonstick spray.
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Mix in the sour cream, vegetable oil, vanilla extract, and eggs. Add the red food coloring and mix until well combined.
- Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Fold in the baking soda and white vinegar.
- Pour the batter into the prepared pan and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Oreo Cheesecake Filling:
- Process the Oreo wafers (without the filling) into fine crumbs.
- In a large mixing bowl, beat the cream cheese, Oreo filling, granulated sugar, and cornstarch (or flour) until smooth and creamy.
- Mix in the sour cream and vanilla extract.
- Add the eggs and yolk, one at a time, beating well after each addition.
- Fold in the Oreo crumbs and chopped Oreos.
- Pour the cheesecake filling over the cooled red velvet cake base.
Baking:
- Set up a water bath by placing the cheesecake pan in a larger baking pan and filling the larger pan with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake at 300°F (150°C) for about 1.5 hours or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool gradually at room temperature, then refrigerate overnight to set completely.
Ganache Topping:
- Microwave the chocolate chips and heavy cream together in short intervals, stirring in between until smooth and fully melted.
- Pour the ganache over the chilled cheesecake and spread evenly.
Decoration:
- Use a piping bag to decorate the top of the cheesecake with cream cheese frosting.
- Sprinkle the chopped Oreos over the top for a finishing touch.
Total Time: Approximately 12 hours (includes chilling time)
Servings: 12
Enjoy your delicious Red Velvet Oreo Cheesecake!
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