Description
A stunning dessert that combines rich red velvet cake with creamy Oreo cheesecake and a delightful chocolate ganache.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 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
- 10 Oreos, filling removed (crushed)
- 3 (8 oz) packages cream cheese, room temperature
- Reserved Oreo filling
- 1 cup granulated sugar
- 1 tablespoon cornstarch or 3 tablespoons all-purpose flour
- 1 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
- 15 Oreos, chopped
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Instructions
- Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining it with parchment paper and greasing the sides. Prepare an 8-inch cake pan and set aside.
- Whisk together the flour, cocoa powder, and salt in a medium bowl. In a larger bowl, cream the butter and sugar until light and fluffy. Mix in the sour cream, vegetable oil, vanilla extract, and eggs one by one. Add the red food coloring until evenly colored. Alternate adding the dry ingredients and buttermilk, finishing with dry ingredients. Stir in baking soda and vinegar.
- Divide the batter between the two pans. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool in pans.
- Reduce oven temperature to 300°F (150°C). Beat the cream cheese and reserved Oreo filling until creamy. Add sugar, cornstarch, sour cream, and vanilla. Gradually mix in eggs until smooth. Fold in crushed Oreo wafers and chopped Oreos.
- Pour cheesecake filling over one red velvet cake layer in the springform pan. Set up a water bath by placing the springform pan in a larger pan of boiling water. Bake at 300°F for 1 hour and 30 minutes. Cool in the oven for 30 minutes, then leave the door cracked for another 30 minutes. Cool to room temperature and refrigerate for 6-8 hours.
- For ganache, microwave chocolate chips and heavy cream until smooth. Pour over the center of the chilled cheesecake and refrigerate for another hour.
- Crumble the second red velvet cake and coat the sides of the cheesecake with crumbs. Spread cream cheese frosting around the edges and gently press in the crumbs. Top with chopped Oreos and more crumbs. Slice and enjoy!
Notes
Ensure all ingredients are at room temperature for better mixing. Don’t overmix the cheesecake filling after adding eggs 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: 28g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Red Velvet, Cheesecake, Oreo, Dessert, Cake