Description
This Red Velvet Oreo Cheesecake is a decadent dessert combining the rich, moist layers of classic red velvet cake with a creamy, smooth cheesecake filling, all nestled on a crunchy Oreo cookie crust and topped with Oreo cookies. Perfect for special occasions or indulgent treats, this recipe delivers a delightful blend of flavors and textures that cheesecake lovers and red velvet fans will adore.
Ingredients
Scale
For the 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
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
For the Oreo Crust and Topping:
- 20 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- 10–12 Oreo cookies (for topping)
Optional Garnish:
- Whipped cream
- Additional crushed Oreos
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure the cheesecake doesn’t stick and for easy removal after baking.
- Make the Red Velvet Cake Batter: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. In another bowl, combine the egg, buttermilk, oil, vanilla extract, vinegar, and red food coloring. Mix the wet ingredients into the dry ingredients until smooth.
- Bake the Red Velvet Cake Layer: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan while preparing the cheesecake filling.
- Prepare the Cream Cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy, scraping down sides as needed.
- Add Sour Cream and Sugar: Add sour cream and sugar to the cream cheese and continue beating until fully combined and smooth.
- Incorporate the Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl sides after each addition.
- Add Flour and Vanilla: Stir in the flour and vanilla extract until well combined and smooth.
- Pour the Cheesecake Filling: Carefully pour the cheesecake filling over the cooled red velvet cake layer and smooth the top with a spatula.
- Make the Oreo Crust: In a medium bowl, combine crushed Oreo cookies and melted butter. Stir until evenly coated and press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Add the Topping: Arrange 10-12 Oreo cookies on top of the cheesecake filling in a circular pattern or randomly for a rustic look.
- Bake the Cheesecake: Bake at 325°F (163°C) for 50-60 minutes, until the cheesecake is set with a slightly jiggly center and firm edges. The top should be lightly golden.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool slowly and prevent cracking.
- Chill the Cheesecake: After it reaches room temperature, refrigerate the cheesecake for at least 4 hours or overnight to set properly.
- Garnish and Serve: Remove from springform pan, optionally top with whipped cream and crushed Oreos. Slice with a sharp knife and serve chilled, enjoying the luscious layers and crunchy Oreo texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling free of lumps.
- Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
- Use parchment paper to prevent sticking and easier removal from the pan.
- Allow the cheesecake to chill thoroughly to improve texture and ease of slicing.
- For an extra rich flavor, you can substitute buttermilk with whole milk mixed with a tablespoon of lemon juice if unavailable.
- Press Oreo crust firmly for best results and prevent crumbling when slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 520
- Sugar: 38g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 120mg
Keywords: red velvet cheesecake, Oreo cheesecake, layered cheesecake, Oreo crust dessert, red velvet dessert
