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Red Velvet Oreo Cheesecake Recipe

Indulgent Red Velvet Oreo Cheesecake Recipe finished dish
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This Red Velvet Oreo Cheesecake combines the rich flavors of red velvet cake with a creamy Oreo cheesecake filling, topped with a luscious ganache and decorated with crushed Oreos and cream cheese frosting. It’s a decadent dessert perfect for any occasion.

Ingredients

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  • 1 teaspoon baking soda
  • 2 teaspoons unsweetened cocoa powder
  • 4 teaspoons red food coloring
  • 2/3 cup buttermilk, room temperature
  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs + 1 yolk, room temperature
  • 1 Tablespoon cornstarch
  • 10 Oreos, crushed
  • 15 Oreos, chopped
  • 1 Tablespoon pure vanilla extract
  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 8 Oreos, chopped
  • 1 can store-bought cream cheese frosting

Instructions

  1. Preheat the oven to 350°F (180°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper and coat with non-stick spray.
  2. In a bowl, whisk together the flour, cocoa powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the sour cream, vegetable oil, vanilla extract, eggs, and red food coloring, mixing well after each addition.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Fold in the baking soda and vinegar.
  5. Divide the batter between the prepared pans and bake for 18-20 minutes. Let cool completely.
  6. Process the Oreo wafers into fine crumbs. In a large bowl, beat the cream cheese with the Oreo filling, sugar, and cornstarch until smooth. Add the sour cream, vanilla, eggs, and yolk, mixing until well combined. Fold in the Oreo crumbs and chopped Oreos.
  7. Pour the cheesecake filling over the cooled red velvet cake base in the springform pan.
  8. Place the springform pan in a larger baking pan filled with hot water. Bake at 300°F (150°C) for about 1 hour and 30 minutes. Cool gradually in the oven, then chill overnight in the refrigerator.
  9. Heat the chocolate chips and heavy cream together until smooth. Pour the ganache over the chilled cheesecake, allowing it to drip down the sides.
  10. Crumble the remaining red velvet cake and press the crumbs onto the sides of the cheesecake. Decorate the top with swirls of cream cheese frosting and chopped Oreos.

Nutrition

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