Description
Rich red velvet layers meet creamy Oreo cheesecake in this luxurious dessert symphony. Chocolate cookie crumbles and velvety cream cheese create an indulgent experience you cannot resist.
Ingredients
Scale
Cake Base Ingredients:
- 1.5 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 0.5 cup sour cream, room temperature
- 0.25 cup vegetable oil
- 0.67 cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 4 teaspoons red food coloring
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Cheesecake Filling Ingredients:
- 3 packages (8 ounces / 226 grams) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 cup sour cream, room temperature
- 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
- 1 tablespoon pure vanilla extract
- 25 Oreo cookies (10 with filling removed and crushed, 15 chopped)
- 1 cup dark chocolate chips
- 0.5 cup heavy cream
Decoration Ingredients:
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Instructions
- Preheat the oven to 350°F (180°C) and prepare two round cake pans: a 9-inch springform pan and an 8-inch round cake pan with parchment paper and non-stick cooking spray.
- In a medium mixing bowl, thoroughly combine all-purpose flour, unsweetened cocoa powder, and salt.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Incorporate sour cream, vegetable oil, pure vanilla extract, eggs, and red food coloring into the butter mixture, mixing until well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, ensuring smooth incorporation.
- Sprinkle baking soda and white vinegar over the batter, gently folding to distribute evenly.
- Divide the red velvet cake batter between the two prepared pans, spreading it evenly.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
- Crush Oreo cookies into fine, uniform crumbs using a food processor or rolling pin.
- In a large mixing bowl, beat cream cheese, Oreo cookie filling, granulated sugar, and cornstarch until smooth and creamy.
- Mix in sour cream, vanilla extract, and eggs, blending until fully incorporated.
- Gently fold in Oreo cookie crumbs and roughly chopped Oreo cookies.
- Pour the cheesecake mixture over the cooled red velvet cake base in the springform pan.
- Prepare a water bath by placing the springform pan in a larger roasting pan filled with hot water.
- Bake at 300°F (150°C) for approximately 1 hour and 30 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake overnight to set completely.
- For the ganache topping, combine chocolate chips and heavy cream in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
- Pour the ganache evenly over the chilled cheesecake.
- Crumble the reserved red velvet cake and gently press the crumbs around the sides of the cheesecake.
- Pipe cream cheese frosting decoratively on top and sprinkle with additional chopped Oreo cookies.
Notes
- Prepare all ingredients at room temperature to ensure smooth mixing and consistent texture.
- Use gel food coloring for vibrant red color without affecting batter consistency.
- Create a water bath by wrapping the springform pan in aluminum foil to prevent water seepage and ensure even baking.
- Gradually cool the cheesecake to prevent cracking by leaving it in the oven with the door slightly open after baking.
- Chill the cheesecake overnight for optimal flavor development and firm setting.
- Trim cake edges before decorating to achieve a clean, professional presentation.
- Prep Time: 1 hour
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg