Description
The Red Velvet Oreo Cheesecake is a symphony of flavors and textures, marrying the rich indulgence of red velvet cake with the classic charm of Oreo cheesecake. From the deep red hues of the velvet cake base to the creamy white of the cheesecake, each layer adds its own unique touch. Topped with a silky ganache and adorned with a crown of Oreo pieces and cream cheese frosting, this dessert is not just a treat for the palate but a feast for the eyes as well.
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, softened to 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)
3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
Oreo filling (from above)
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, room temperature
1 large egg yolk
15 Oreos, chopped
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
For the Red Velvet Cake Bottom: Preheat the oven to 350°F (180°C). 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 add dry ingredients and buttermilk, then baking soda and vinegar.
Split the batter between the two pans and bake for 18-20 minutes. Let cool.
For the Oreo Cheesecake: Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch. Mix in sour cream, vanilla, eggs, and then fold in Oreo crumbs and chopped Oreos. Pour over cooled cake base.
Bake in a water bath at 300°F for about 1 hour and 30 minutes. Allow to cool gradually in the oven, then chill overnight.
For the Ganache Topping: Microwave chocolate chips and heavy cream, stirring until smooth. Pour over chilled cheesecake.
To Decorate: Crumble reserved red velvet cake and adhere to the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.
- Prep Time: 1 hour
- Cook Time: 1 hour 50 minutes