Welcome to a heavenly combination that dessert dreams are made of: the Red Velvet Oreo Cheesecake. This indulgent creation is a symphony of flavors and textures, layering rich red velvet cake, creamy Oreo cheesecake, and silky chocolate ganache. It’s a perfect dessert for celebrations, holidays, or any day you want to treat yourself to something extraordinary. Here’s how you can create this marvel in your own kitchen.
Ingredients
Red Velvet Cake Bottom/Crumbs:
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 4 teaspoons red food coloring
- 2/3 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 Tbsp. 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
- 1/2 cup heavy cream
Decoration:
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Instructions
1. Red Velvet Cake Bottom:
Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan and an 8-inch round cake pan with parchment and non-stick spray. Whisk together flour, cocoa, and salt. In a separate bowl, cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually blend in the dry ingredients and buttermilk, then fold in the baking soda and vinegar. Divide the batter between the two pans and bake for 18-20 minutes. Allow to cool.
2. Oreo Cheesecake Filling:
Process Oreo wafers into fine crumbs. Beat the cream cheese with Oreo filling, sugar, and cornstarch until smooth. Mix in sour cream, vanilla, whole eggs, and egg yolk. Fold in Oreo crumbs and chopped Oreos gently. Pour this mixture over the cooled red velvet cake base in the springform pan.
3. Baking:
Place the springform pan in a water bath and bake at 300°F for about 1 hour and 30 minutes. The cheesecake should be set but slightly wobbly in the center. Allow it to cool gradually in the oven with the door slightly open, then chill overnight in the fridge.
4. Ganache Topping:
Microwave chocolate chips and heavy cream in intervals, stirring until smooth. Pour this luscious ganache over the chilled cheesecake.
5. Decoration:
Crumble the reserved red velvet cake and press it gently onto the sides of the cheesecake for a beautiful finish. Decorate with swirls of cream cheese frosting and sprinkle chopped Oreos for that extra wow factor.
Conclusion
This Red Velvet Oreo Cheesecake requires a bit of patience and love, but the result is well worth it—a decadent, creamy, and utterly delicious dessert that’s sure to impress. Whether for a special occasion or a delightful weekend treat, this cheesecake promises to be a showstopper. Enjoy the process and the delicious outcome!
Preparation Time: 1 hour
Cooking Time: 1 hour 50 minutes
Total Time: Approximately 12 hours (including chilling)
Servings: 12
Note
Please keep in mind that The recipe provided is designed for basic purposes, meant to serve a standard portion. However, the accompanying picture features additional layers, intended for a larger gathering, but rest assured, the core recipe shared is suitable for everyday use.
