Looking for a dessert that combines the rich flavor of red velvet, the creamy goodness of cheesecake, and the crunch of Oreos? Look no further than this Red Velvet Oreo Cheesecake! With its layered textures, indulgent flavors, and stunning presentation, this dessert is perfect for special occasions, celebrations, or simply treating yourself.
Why You’ll Love Red Velvet Oreo Cheesecake
- Perfect Layers: A moist red velvet cake base, creamy Oreo cheesecake filling, and luscious chocolate ganache topping make this dessert truly irresistible.
- Texture Galore: Enjoy the softness of cake, the silkiness of cheesecake, and the crunch of Oreo pieces in every bite.
- Show-Stopping Dessert: This cheesecake looks as good as it tastes, making it the perfect centerpiece for any dessert table.
- Customizable: Easily adjust the layers or decorations to suit your preferences or occasion.
Ingredients Notes for Red Velvet Oreo Cheesecake
Each component of this Red Velvet Oreo Cheesecake recipe works together to create a dessert masterpiece. Here’s what you’ll need and why it’s important:
For the Red Velvet Cake Base/Crumbs:
- All-purpose flour (1 1/2 cups): Provides structure for the cake base.
- Cocoa powder (2 tsp): Adds a subtle chocolate flavor essential for red velvet cake.
- Unsalted butter (1/2 cup): Ensures a rich and tender crumb.
- Granulated sugar (1 cup): Sweetens the cake while balancing the tang of the cheesecake.
- Sour cream (1/2 cup): Keeps the cake moist and tender.
- Vegetable oil (1/4 cup): Adds additional moisture to the cake.
- Pure vanilla extract (2 tsp): Enhances the flavor.
- Eggs (2 large): Provide structure and richness to the cake.
- Red food coloring (4 tsp): Gives the cake its vibrant red hue.
- Buttermilk (2/3 cup): Adds tanginess and moisture, a hallmark of red velvet cake.
- Baking soda (1 tsp) and white vinegar (1 tsp): React to create a light and fluffy texture.
For the Oreo Cheesecake Filling:
- Oreos (10, filling removed, crushed): Adds texture and a rich chocolatey flavor to the cheesecake.
- Full-fat cream cheese (24 oz): The creamy base for the cheesecake. Use room-temperature cream cheese for the best consistency.
- Oreo filling (from the cookies): Adds extra creaminess and sweetness.
- Granulated sugar (1 cup): Sweetens the cheesecake.
- Cornstarch (1 Tbsp): Stabilizes the cheesecake and prevents cracking.
- Sour cream (1 cup): Adds tang and creaminess.
- Pure vanilla extract (1 Tbsp): Enhances the flavors in the cheesecake.
- Eggs (3 large + 1 yolk): Provide richness and help the cheesecake set.
- Chopped Oreos (15): Folded into the batter for texture and added crunch.
For the Ganache Topping:
- Dark chocolate chips (1 cup): Rich and smooth for the perfect ganache layer.
- Heavy cream (1/2 cup): Creates a glossy, velvety texture.
To Decorate:
- Store-bought cream cheese frosting: For piping and decorating.
- Chopped Oreos (8): Adds crunch and visual appeal.
Kitchen Tools Needed for Red Velvet Oreo Cheesecake
- Mixing bowls (small and large)
- Electric mixer or hand whisk
- 9-inch springform pan
- 8-inch round cake pan
- Parchment paper
- Spatula
- Saucepan or microwave-safe bowl (for ganache)
- Offset spatula (for decorating)
How to Make Red Velvet Oreo Cheesecake
Step 1: Make the Red Velvet Cake Base
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 spray with non-stick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add sour cream, oil, vanilla, eggs, and red food coloring, mixing until combined. Gradually mix in the dry ingredients, alternating with the buttermilk. Stir in the baking soda and vinegar.
Divide the batter between the two pans and bake for 18-20 minutes. Let cool completely. Reserve the smaller cake for crumbling.
Step 2: Prepare the Oreo Cheesecake Filling
Crush 10 Oreos (without their filling) into fine crumbs. Beat the cream cheese with the reserved Oreo filling, sugar, and cornstarch until smooth. Mix in the sour cream and vanilla, followed by the eggs and yolk one at a time. Fold in the crushed Oreos and chopped Oreos.
Pour the cheesecake batter over the cooled red velvet cake in the springform pan.
Step 3: Bake the Cheesecake
Create a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with about 1 inch of hot water. Bake at 300°F for about 1 hour and 30 minutes. The cheesecake is done when the edges are set, but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then chill it in the refrigerator overnight.
Step 4: Make the Ganache
In a microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly with an offset spatula.
Step 5: Decorate the Cheesecake
Crumble the reserved red velvet cake and press the crumbs into the sides of the cheesecake. Pipe cream cheese frosting on top and garnish with chopped Oreos for a stunning finish.
Serving and Storage Tips
Serving
Slice this indulgent cheesecake with a warm knife for clean cuts. Serve chilled with a glass of milk, coffee, or hot cocoa for the ultimate treat.
Storage
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze slices or the whole cheesecake for up to 3 months. Thaw in the refrigerator overnight before serving.
Red Velvet Oreo Cheesecake Variations
- Mini Cheesecakes: Use cupcake liners in a muffin tin to create individual servings. Adjust the baking time to 20-25 minutes.
- Gluten-Free Option: Use gluten-free flour and gluten-free Oreos for a gluten-free dessert.
- White Chocolate Ganache: Swap dark chocolate for white chocolate for a sweeter topping.
- Layered Cake: Add more layers of red velvet cake for a taller, show-stopping dessert.
What to Serve with Red Velvet Oreo Cheesecake
Pair this decadent dessert with:
- Espresso or Coffee: The bitterness balances the sweetness.
- Whipped Cream: A dollop of whipped cream adds lightness to each slice.
- Fresh Berries: Strawberries or raspberries cut through the richness beautifully.
Top Tips for Perfect Red Velvet Oreo Cheesecake
- Room Temperature Ingredients: Ensure all ingredients (eggs, cream cheese, sour cream) are at room temperature for smooth mixing.
- Water Bath: Use a water bath to prevent cracks in the cheesecake.
- Cool Gradually: Cooling the cheesecake in the oven prevents sinking or cracking.
- Use Good Quality Chocolate: High-quality chocolate makes a noticeable difference in the ganache.
- Chill Overnight: This allows the flavors to meld and the cheesecake to set perfectly.
Helpful Notes
- Crust Alternative: If you prefer a traditional cheesecake crust, use crushed Oreos with melted butter as a base.
- Clean Knife: Wipe the knife clean between slices for a professional look.
- Decoration Flexibility: Add edible glitter, sprinkles, or red velvet crumbs to customize the look.
Tips from Well-Known Chefs
- Martha Stewart: “For the perfect cheesecake texture, always bake low and slow.”
- Ina Garten: “Don’t rush the chilling process—it’s key to a firm and creamy cheesecake.”
- Christina Tosi: “Add a pinch of salt to balance the sweetness in desserts like cheesecake.”
Frequently Asked Questions
Can I skip the red food coloring?
Yes, the cake will lose its signature red color but still taste delicious.
Can I make this ahead of time?
Absolutely! Cheesecake tastes even better the next day, making it ideal for advance preparation.
What if I don’t have a water bath?
Place a pan of hot water on the oven rack below the cheesecake to create steam and prevent cracks.
Can I use store-bought red velvet cake mix?
Yes, but homemade gives the best flavor and texture.
How can I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and cool the cheesecake gradually.
Red Velvet Oreo Cheesecake is a dessert lover’s dream. With its perfect layers of red velvet, Oreo cheesecake, and ganache, it’s a show-stopping dessert that’s as delicious as it is stunning. Get ready to wow your guests and enjoy every indulgent bite!
Red Velvet Oreo Cheesecake
Ingredients
For the Red Velvet Cake Bottom/Crumbs:
- – 1 1/2 cups all-purpose flour
- – 2 tsp unsweetened cocoa powder
- – 1/2 tsp salt
- – 1/2 cup unsalted butter softened
- – 1 cup granulated sugar
- – 1/2 cup sour cream room temperature
- – 1/4 cup vegetable oil
- – 2 tsp pure vanilla extract
- – 2 large eggs room temperature
- – 4 tsp red food coloring
- – 2/3 cup buttermilk room temperature
- – 1 tsp baking soda
- – 1 tsp white vinegar
For the Oreo Cheesecake Filling:
- – 10 Oreos filling removed and crushed
- – 3 8 oz packages cream cheese, room temperature
- – Oreo filling reserved from above
- – 1 cup granulated sugar
- – 1 tbsp cornstarch or 3 tbsp all-purpose flour
- – 1 cup sour cream room temperature
- – 1 tbsp pure vanilla extract
- – 3 large eggs room temperature
- – 1 large egg yolk
- – 15 Oreos chopped
For the Ganache Topping:
- – 1 cup dark chocolate chips
- – 1/2 cup heavy cream
To Decorate:
- – 1 can store-bought cream cheese frosting
- – 8 Oreos chopped
Instructions
- Make the Red Velvet Cake Base: Preheat the oven to 350°F (180°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment and non-stick spray. Whisk together flour, cocoa powder, and salt. In another bowl, cream butter and sugar until fluffy. Add sour cream, oil, vanilla extract, eggs, and red food coloring. Mix in dry ingredients and buttermilk alternately, then stir in baking soda and vinegar.Divide the batter between the two pans and bake for 18-20 minutes. Let cool completely.
- Prepare the Oreo Cheesecake Filling: Blend the Oreo wafers into fine crumbs and set aside. In a large mixing bowl, beat cream cheese, reserved Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, and eggs one at a time. Fold in Oreo crumbs and chopped Oreos.Place one red velvet cake layer in the springform pan and pour the cheesecake mixture over it.
- Bake the Cheesecake: Set the springform pan in a water bath and bake at 300°F (150°C) for 1 hour 30 minutes. Turn off the oven and let the cheesecake cool gradually inside. Then, transfer to the refrigerator and chill overnight.
- Make the Ganache Topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth. Pour the ganache over the chilled cheesecake and smooth the top.
- Decorate the Cake: Crumble the second red velvet cake and press the crumbs onto the sides of the cheesecake. Pipe cream cheese frosting on top and garnish with chopped Oreos.
- Serve and Enjoy: Slice and serve this stunning layered cheesecake for a show-stopping dessert!
Notes
- Storage Tip: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: This dessert is best when made a day ahead to allow flavors to meld.
- Customization: Swap dark chocolate ganache for white chocolate ganache for a different twist.
- Red Food Coloring: Adjust the amount of food coloring based on your preferred shade of red.