Indulge in the perfect blend of rich red velvet and creamy Oreo cheesecake. This show-stopping dessert combines the velvety texture of red velvet cake with the irresistible crunch of Oreo cookies, all topped with a luscious chocolate ganache. Whether you’re celebrating a special occasion or simply craving a decadent treat, this Red Velvet Oreo Cheesecake is sure to impress.
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
Directions
Red Velvet Cake Bottom:
- Preheat Oven: Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan with parchment paper and non-stick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the sour cream, vegetable oil, vanilla extract, eggs, and red food coloring, mixing well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Add Baking Soda and Vinegar: Fold in the baking soda and white vinegar.
- Bake: Divide the batter between the prepared pans and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Oreo Cheesecake Filling:
- Prepare Oreos: Process the Oreo wafers into fine crumbs. Set aside.
- Mix Cream Cheese: In a large bowl, beat the cream cheese with the Oreo filling, granulated sugar, and cornstarch until smooth and creamy.
- Add Sour Cream and Eggs: Mix in the sour cream, vanilla extract, whole eggs, and egg yolk until well combined.
- Fold in Oreos: Gently fold in the Oreo crumbs and chopped Oreos.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled red velvet cake base in the springform pan.
Baking:
- Water Bath: Place the springform pan in a larger baking pan filled with hot water to create a water bath.
- Bake: Bake at 300°F (150°C) for about 1 hour and 30 minutes. The cheesecake should be set but slightly wobbly in the center.
- Cool: Allow the cheesecake to cool gradually in the oven with the door slightly open. Then, chill it overnight in the refrigerator.
Ganache Topping:
- Prepare Ganache: In a microwave-safe bowl, heat the chocolate chips and heavy cream in intervals, stirring until smooth and fully melted.
- Top Cheesecake: Pour the ganache over the chilled cheesecake, allowing it to drip down the sides.
Decoration:
- Crumble Cake: Crumble the reserved red velvet cake and press the crumbs onto the sides of the cheesecake.
- Frost and Decorate: Decorate the top with swirls of cream cheese frosting and sprinkle with chopped Oreos.
FAQ
1. Can I use low-fat cream cheese for this recipe? Using full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions may result in a less creamy cheesecake.
2. How do I prevent cracks in my cheesecake? Using a water bath and allowing the cheesecake to cool gradually in the oven can help prevent cracks.
3. Can I make this cheesecake ahead of time? Yes, this cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.
4. What can I use instead of red food coloring? You can use natural food coloring or beetroot powder as an alternative to artificial red food coloring.
5. How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to five days.
6. Can I freeze this cheesecake? Yes, you can freeze the cheesecake without the ganache topping for up to three months. Thaw in the refrigerator before adding the ganache and serving.
Chef Advice
For the perfect cheesecake texture, make sure all your ingredients are at room temperature before you begin. This helps everything blend smoothly and evenly. Additionally, don’t rush the cooling process. Allowing the cheesecake to cool gradually in the oven prevents the top from cracking and helps it set properly. Enjoy your Red Velvet Oreo Cheesecake with a cup of coffee or tea for an indulgent treat!