Description
Indulge in this decadent Red Velvet Oreo Cheesecake, a luscious dessert combining the rich flavors of red velvet cake, creamy cheesecake, and crunchy Oreo cookies. Perfect for special occasions or a delightful treat, this recipe results in a moist, velvety cake with a smooth cheesecake layer studded with Oreo chunks and topped with vibrant red crumbs and cookie pieces.
Ingredients
Scale
Crust
- 24 Oreo cookies (crushed, filling removed)
- 5 tablespoons unsalted butter (melted)
Cheesecake Filling
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup crushed Oreo cookies
Red Velvet Cake Layer
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Topping
- 1 cup crushed Oreo cookies
- ¼ cup red velvet cake crumbs (reserved from cake layer)
Instructions
- Prepare the crust. Preheat your oven to 325°F (165°C). Mix the crushed Oreo cookies (without filling) with melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Gently fold in the crushed Oreo cookies. Pour this filling over the cooled crust evenly.
- Prepare the red velvet cake batter. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. In another bowl, whisk sugar, eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Assemble the cheesecake. Carefully spoon the red velvet cake batter over the cheesecake filling. Use a spatula to smooth the top. Reserve some batter before pouring for making cake crumbs later.
- Bake the cheesecake. Place the springform pan on a baking sheet and bake in the preheated oven for about 60-70 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Cool and chill. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 6 hours or overnight for best results.
- Create topping and garnish. Use the reserved red velvet cake batter to bake a small sheet of cake, crumble it once cooled to make red velvet crumbs. Before serving, sprinkle the top of the chilled cheesecake with red velvet cake crumbs and crushed Oreo cookies for a beautiful finishing touch.
- Serve. Carefully remove the cheesecake from the springform pan, slice with a warm knife for clean cuts, and serve chilled. Enjoy the harmonious blend of creamy cheesecake, moist red velvet, and crunchy Oreos!
Notes
- Ensure cream cheese is fully softened for a smooth filling without lumps.
- Be careful not to overbake the cheesecake to keep it creamy and moist.
- Use room temperature ingredients to ensure even mixing and texture.
- Red food coloring provides the signature vibrant hue; adjust quantity for desired color intensity.
- For easier slicing, dip your knife in hot water and wipe dry between cuts.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- This cheesecake contains gluten and dairy; not suitable for gluten-free or lactose-free diets.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 510 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: Red Velvet, Oreo, Cheesecake, Dessert, Baked Cheesecake, Red Velvet Cake, Cookies and Cream
