Description
A delicious combination of rich cheesecake and classic red velvet cake, topped with Oreo goodness.
Ingredients
Scale
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1/2 cup cocoa powder (unsweetened)
- 1/4 cup unsalted butter, melted
- 1 package (15-16 cookies) of Oreo cookies
- Whipped cream (optional)
- Crumbling Oreo cookies (optional)
- Red velvet cake crumbs or mini Oreos for decoration (optional)
Instructions
- Preheat the oven to 325°F (163°C). Crush the Oreos and combine them with melted butter to form the crust. Press this mixture into a 9-inch springform pan and bake for 10 minutes.
- Beat the cream cheese until smooth. Add sugar and eggs one at a time, mixing well after each addition. Incorporate sour cream, vanilla, cocoa powder, buttermilk, and red food coloring. Mix in the flour.
- Pour half of the cheesecake batter onto the crust. If desired, sprinkle with crumbled Oreos and add the remaining batter on top.
- Tap the pan gently to release air bubbles and bake for 50-60 minutes until the center is set but still jiggly. Let it cool in the oven with the door slightly ajar for one hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream, crumbled Oreos, and any decorations you like.
Notes
Ensure cream cheese is softened to room temperature. Do not overmix the batter and allow it to cool slowly to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, red velvet, dessert, Oreo, baking