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🍰 Red Velvet Oreo Cheesecake – The Ultimate Decadent Dessert

Let’s dive into the key components that make up this decadent layered dessert.

Ingredients

🔻 Red Velvet Cake Bottom + Crumbs:

  • 1 ½ cups all-purpose flour

  • 2 tsp unsweetened cocoa powder

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • ½ cup sour cream (room temp)

  • ¼ cup vegetable oil

  • 2 tsp pure vanilla extract

  • 2 large eggs (room temp)

  • 4 tsp red food coloring

  • ⅔ cup buttermilk (room temp)

  • 1 tsp baking soda

  • 1 tsp white vinegar

📝 Tip: Use gel food coloring for deeper, vibrant red tones.

🍪 Oreo Cheesecake Filling:

  • 10 Oreos, filling removed (keep filling!) – crushed

  • 3 (8 oz) packages full-fat cream cheese (room temp)

  • Reserved Oreo filling

  • 1 cup granulated sugar

  • 1 tbsp cornstarch (or 3 tbsp flour)

  • 1 cup sour cream (room temp)

  • 1 tbsp vanilla extract

  • 3 large eggs (room temp)

  • 1 large egg yolk

  • 15 Oreos, chopped

🥣 Room temperature cream cheese ensures a smooth, lump-free cheesecake base.

🍫 Ganache Topping:

  • 1 cup dark chocolate chips

  • ½ cup heavy cream

🎂 Decorations:

  • 1 can store-bought cream cheese frosting

  • 8 Oreos, chopped

Instructions

This dessert has multiple layers and components, so take your time and enjoy the process.

Step 1: Bake the Red Velvet Cake Layers

Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan, lining each with parchment and spraying with nonstick spray.

In a bowl:

  • Whisk together flour, cocoa, and salt.

In a separate bowl:

  • Cream butter and sugar until fluffy.

  • Mix in sour cream, oil, vanilla, eggs, and red food coloring.

Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Lastly, mix in baking soda and vinegar.

Divide the batter between the two prepared pans and bake for 18–20 minutes, or until a toothpick comes out clean. Let both layers cool completely.

✅ One layer forms the cheesecake base. The other gets crumbled for decorating the sides.

Step 2: Prepare the Oreo Cheesecake Filling

Remove cream from 10 Oreos and crush the wafers into fine crumbs. Set aside.

In a large bowl, beat the cream cheese, reserved Oreo filling, sugar, and cornstarch until smooth and creamy.

Add sour cream, vanilla, eggs, and egg yolk, mixing just until combined—do not overbeat. Fold in the Oreo crumbs and chopped Oreos.

Step 3: Assemble and Bake the Cheesecake

Place one cooled red velvet cake layer into the bottom of the springform pan.

Pour the Oreo cheesecake batter on top.

Wrap the outside of the springform pan with aluminum foil to prevent leaks, and place into a large roasting pan. Fill with hot water to create a water bath.

Bake at 300°F for 1 hour 30 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the door, and let cool for 1 hour inside.

Then refrigerate the cheesecake overnight.

Step 4: Ganache Topping

In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth.

Pour over the chilled cheesecake and spread evenly.

Step 5: Decorate

  • Crumble the second red velvet cake layer and press the crumbs along the sides of the cheesecake.

  • Pipe cream cheese frosting on top.

  • Garnish with chopped Oreos for the final touch.

Notes

This dessert has multiple layers and components, so take your time and enjoy the process.

Step 1: Bake the Red Velvet Cake Layers

Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan, lining each with parchment and spraying with nonstick spray.

In a bowl:

  • Whisk together flour, cocoa, and salt.

In a separate bowl:

  • Cream butter and sugar until fluffy.

  • Mix in sour cream, oil, vanilla, eggs, and red food coloring.

Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Lastly, mix in baking soda and vinegar.

Divide the batter between the two prepared pans and bake for 18–20 minutes, or until a toothpick comes out clean. Let both layers cool completely.

✅ One layer forms the cheesecake base. The other gets crumbled for decorating the sides.

Step 2: Prepare the Oreo Cheesecake Filling

Remove cream from 10 Oreos and crush the wafers into fine crumbs. Set aside.

In a large bowl, beat the cream cheese, reserved Oreo filling, sugar, and cornstarch until smooth and creamy.

Add sour cream, vanilla, eggs, and egg yolk, mixing just until combined—do not overbeat. Fold in the Oreo crumbs and chopped Oreos.

Step 3: Assemble and Bake the Cheesecake

Place one cooled red velvet cake layer into the bottom of the springform pan.

Pour the Oreo cheesecake batter on top.

Wrap the outside of the springform pan with aluminum foil to prevent leaks, and place into a large roasting pan. Fill with hot water to create a water bath.

Bake at 300°F for 1 hour 30 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the door, and let cool for 1 hour inside.

Then refrigerate the cheesecake overnight.

Step 4: Ganache Topping

In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth.

Pour over the chilled cheesecake and spread evenly.

Step 5: Decorate

  • Crumble the second red velvet cake layer and press the crumbs along the sides of the cheesecake.

  • Pipe cream cheese frosting on top.

  • Garnish with chopped Oreos for the final touch.

  • Author: niold.com