Description
This Red Velvet Oreo Cheesecake features a soft red velvet cake base topped with a rich Oreo cheesecake filling and finished with smooth chocolate ganache and red velvet crumbs. It’s a comforting, make-ahead dessert perfect for holidays, birthdays, and special family gatherings.
Ingredients
- All-purpose flour – 1 ½ cups
- Unsweetened cocoa powder – 2 teaspoons
- Salt – ½ teaspoon
- Unsalted butter, softened – ½ cup
- Granulated sugar – 1 cup
- Sour cream, room temperature – ½ cup
- Vegetable oil – ¼ cup
- Pure vanilla extract – 2 teaspoons
- Large eggs, room temperature – 2
- Red food coloring – 4 teaspoons
- Buttermilk, room temperature – ⅔ cup
- Baking soda – 1 teaspoon
- White vinegar – 1 teaspoon
- Full-fat cream cheese, room temperature – 24 ounces
- Granulated sugar – 1 cup
- Cornstarch – 1 tablespoon
- Sour cream, room temperature – 1 cup
- Pure vanilla extract – 1 tablespoon
- Large eggs, room temperature – 3
- Large egg yolk – 1
- Oreos, filling removed and crushed – 10
- Oreos, chopped – 15
- Dark chocolate chips – 1 cup
- Heavy cream – ½ cup
- Cream cheese frosting – 1 can
- Oreos, chopped for topping – 8
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan and an 8-inch round cake pan with parchment and nonstick spray.
- Whisk together the flour, cocoa powder, and salt in a bowl and set aside.
- Cream the butter and sugar until light and fluffy, then mix in sour cream, oil, and vanilla.
- Add the eggs one at a time, followed by the red food coloring, mixing until evenly colored.
- Alternate adding the dry ingredients and buttermilk until combined, then gently fold in the baking soda and vinegar.
- Divide the batter between the prepared pans and bake until a toothpick comes out with a few moist crumbs.
- Cool the cakes completely and lower the oven temperature to 300°F.
- Beat the cream cheese with the reserved Oreo filling until smooth, then mix in sugar and cornstarch.
- Add sour cream and vanilla, then slowly mix in the eggs and egg yolk just until combined.
- Fold in the crushed Oreo wafers and chopped Oreos.
- Pour the cheesecake batter over the red velvet cake base and smooth the top.
- Bake the cheesecake in a water bath until the edges are set and the center jiggles slightly.
- Cool gradually in the oven, then chill in the refrigerator for at least 6 hours or overnight.
- Heat the chocolate chips and heavy cream until smooth to make the ganache.
- Spread ganache over the chilled cheesecake and refrigerate until set.
- Decorate with cream cheese frosting, red velvet crumbs, and chopped Oreos before serving.
Notes
- Make the red velvet cake layers a day ahead and store tightly wrapped.
- Do not overmix the cheesecake batter to avoid cracks.
- Chill the cheesecake uncovered with a paper towel to prevent condensation.
- Add red velvet crumbs only on the day of serving to keep them soft.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 658
- Sugar: 58 g
- Sodium: 420 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 161 mg
