Red Velvet Oreo Cheesecake Recipe

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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:

  1. Preheat your oven to 350°F (180°C). Line your baking pan with parchment paper and spray lightly with nonstick spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, and salt.
  3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
  4. Mix in the sour cream, vegetable oil, vanilla extract, and eggs. Add the red food coloring and mix until well combined.
  5. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
  6. Fold in the baking soda and white vinegar.
  7. 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:

  1. Process the Oreo wafers (without the filling) into fine crumbs.
  2. In a large mixing bowl, beat the cream cheese, Oreo filling, granulated sugar, and cornstarch (or flour) until smooth and creamy.
  3. Mix in the sour cream and vanilla extract.
  4. Add the eggs and yolk, one at a time, beating well after each addition.
  5. Fold in the Oreo crumbs and chopped Oreos.
  6. Pour the cheesecake filling over the cooled red velvet cake base.

Baking:

  1. 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.
  2. Bake at 300°F (150°C) for about 1.5 hours or until the center is set but still slightly jiggly.
  3. Allow the cheesecake to cool gradually at room temperature, then refrigerate overnight to set completely.

Ganache Topping:

  1. Microwave the chocolate chips and heavy cream together in short intervals, stirring in between until smooth and fully melted.
  2. Pour the ganache over the chilled cheesecake and spread evenly.

Decoration:

  1. Use a piping bag to decorate the top of the cheesecake with cream cheese frosting.
  2. 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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