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Red Velvet Oreo Cheesecake Delight

  • Author: olivia
  • Total Time: 130 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A stunning dessert that combines red velvet cake with creamy Oreo cheesecake, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tsp unsweetened cocoa powder
  • 1/2 tsp 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 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 4 tsp red food coloring
  • 2/3 cup buttermilk, room temperature
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 10 Oreos (filling removed, wafers crushed)
  • 24 oz full-fat cream cheese, room temperature
  • Oreo filling (from above)
  • 1 cup granulated sugar
  • 1 tbsp cornstarch (or 3 tbsp all-purpose flour)
  • 1 cup sour cream, room temperature
  • 1 tbsp pure vanilla extract
  • 3 large eggs + 1 egg yolk, room temperature
  • 15 Oreos, chopped
  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 1 can store-bought cream cheese frosting
  • 8 Oreos, chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper and spray with non-stick spray.
  2. In a bowl, whisk together the flour, cocoa powder, and salt.
  3. Cream the butter and sugar until fluffy. Mix in the sour cream, vegetable oil, vanilla extract, eggs, and red food coloring until well combined.
  4. Gradually mix in the dry ingredients and buttermilk. Finally, add the baking soda and vinegar. Divide the batter between the prepared pans.
  5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  6. Blend 10 Oreo wafers into fine crumbs and set aside. In a large bowl, beat the cream cheese until smooth. Add the Oreo filling, sugar, and cornstarch (or flour) and mix until smooth.
  7. Add the sour cream and vanilla extract. Mix well. Incorporate the eggs and egg yolk, mixing until just combined. Fold in the Oreo crumbs and chopped Oreos.
  8. Place the cooled red velvet cake base in the bottom of the springform pan. Pour the cheesecake mixture over it.
  9. Place the springform pan in a larger baking dish and create a water bath by adding hot water to the larger dish until it reaches halfway up the sides of the springform pan. Bake at 300°F (150°C) for about 1 hour and 30 minutes.
  10. The center should be set but slightly jiggly. Turn off the oven and let the cheesecake cool gradually inside the oven with the door slightly open. Once cooled, refrigerate overnight.
  11. Microwave dark chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Pour the ganache over the chilled cheesecake and spread evenly.
  12. Crumble the reserved red velvet cake and press it onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix the cheesecake filling to prevent cracks.

  • Prep Time: 30 minutes
  • Cook Time: 100 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 32g
  • Sodium: 350mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

Keywords: cheesecake, red velvet, dessert, Oreo, sweet treats, baking

Find it online: https://sweettreatsrecipes.com/red-velvet-oreo-cheesecake-delight/