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Red Velvet Oreo Cheesecake Recipe

Red Velvet Oreo Cheesecake Recipe
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★★★★★

4.9 from 21 reviews

This Red Velvet Oreo Cheesecake combines the classic rich, creamy texture of cheesecake with the delightful flavors of red velvet cake and crunchy Oreo cookies, creating a luscious dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

Red Velvet Cake Layer

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 ounce red food coloring

Cheesecake Layer

  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 15 Oreo cookies, crushed

Oreo Crust

  • 20 Oreo cookies, finely crushed
  • 5 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Oreo Crust: Combine finely crushed Oreo cookies with melted butter until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the cake layers.
  2. Make the Red Velvet Cake Batter: In a medium bowl, sift together flour, cocoa powder, baking powder, and baking soda. In a separate large bowl, beat egg, sugar, vegetable oil, buttermilk, vanilla extract, and red food coloring until smooth. Gradually add the dry ingredients into the wet, mixing until just combined. Stir in the white vinegar carefully.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with sugar until fluffy and smooth, then add eggs one at a time. Stir in vanilla extract and sour cream until fully combined. Fold in crushed Oreo cookies gently to maintain chunks.
  4. Assemble the Layers: Pour half of the red velvet cake batter over the Oreo crust and spread evenly. Next, gently pour the Oreo cheesecake filling over the cake layer, smoothing the top. Finally, carefully spoon the remaining red velvet cake batter over the cheesecake layer, trying to cover the filling as evenly as possible.
  5. Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the assembled cake for 60 to 70 minutes, or until the edges are set and the center slightly jiggles when nudged. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
  6. Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
  7. Serve: Release the springform pan, slice the cheesecake with a sharp knife, and serve chilled. Optionally garnish with additional crushed Oreos or whipped cream.

Notes

  • Ensure cream cheese is softened for a smooth cheesecake batter.
  • Do not overmix the batter to keep the cake tender.
  • Use full-fat cream cheese and sour cream for best texture.
  • Red food coloring amount may vary depending on brand and desired color intensity.
  • To avoid cracks, do not open the oven door during the initial baking period.
  • If you don’t have buttermilk, use regular milk with 1 tablespoon vinegar as a substitute.
  • The cheesecake is best refrigerated for at least 4 hours before serving.

Nutrition

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Red Velvet Cake, Oreo Dessert, Layered Cheesecake, Holiday Dessert, Cream Cheese Dessert

Find it online: https://spatulaqueen.com/red-velvet-oreo-cheesecake-recipe/