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Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake

A decadent combination of creamy Oreo cheesecake, rich red velvet cake, and a luscious chocolate ganache topping. Perfect for celebrations or indulging your sweet tooth!
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Prep Time 1 hour
Cook Time 1 hour 50 minutes
Chilling Time 9 hours
Total Time 11 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 650 kcal

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.
Keyword Red velvet cheesecake, Oreo cheesecake, ganache topping, layered cheesecake dessert