Indulge in the decadent layers of this Red Velvet Oreo Cheesecake, where the rich flavors of red velvet cake meet a creamy Oreo cheesecake filling. This stunning dessert is perfect for special occasions or as a delightful treat for any gathering!
Ingredients:
For the Red Velvet Cake Bottom/Crumbs:
- 1 ½ cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup sour cream, at room temperature
- ¼ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 4 teaspoons red food coloring
- ⅔ cup buttermilk, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
For the Oreo Cheesecake Filling:
- 10 Oreos, filling removed and cookies crushed
- 3 (8-ounce) packages (24 oz) full-fat cream cheese, at room temperature
- Oreo filling from above
- 1 cup granulated sugar
- 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
- 1 cup sour cream, at room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs, at room temperature
- 1 large egg yolk
- 15 Oreos, chopped
For the Ganache Topping:
- 1 cup dark chocolate chips
- ½ cup heavy cream
To Decorate:
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Directions:
1. Prepare the Red Velvet Cake Bottom:
- Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan by lining them with parchment paper and spraying with non-stick spray.
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until fluffy. Mix in the sour cream, vegetable oil, vanilla extract, eggs, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Finally, mix in the baking soda and vinegar until smooth.
- Divide the batter evenly between the two prepared pans and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
2. Make the Oreo Cheesecake Filling:
- Preheat your oven to 300°F (150°C) if not already done.
- In a food processor, blend the 10 Oreos into fine crumbs.
- In a large mixing bowl, beat the cream cheese until smooth. Add the Oreo filling, granulated sugar, and cornstarch, mixing until combined.
- Mix in the sour cream and vanilla extract, followed by the eggs and egg yolk. Gently fold in the crushed Oreos and chopped Oreos.
- Pour the cheesecake filling over the cooled red velvet cake base in the springform pan.
3. Bake the Cheesecake:
- Bake the cheesecake in a water bath at 300°F (150°C) for about 1 hour and 30 minutes, or until the center is set but slightly jiggly.
- Allow the cheesecake to cool gradually in the oven with the door slightly ajar for about an hour, then chill in the refrigerator overnight.
4. Prepare the Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the dark chocolate chips in a heatproof bowl. Let sit for a few minutes, then stir until smooth.
5. Assemble and Decorate:
- Once the cheesecake is chilled, pour the ganache over the top, allowing it to drip down the sides.
- Decorate the top with dollops of store-bought cream cheese frosting and sprinkle with the chopped Oreos for a finishing touch.
6. Serve:
- Slice the cheesecake and enjoy this indulgent dessert with family and friends!
Prep Time: 30 minutes | Cooking Time: 1 hour 50 minutes | Total Time: 8 hours (including chilling)
Servings: 12-16 slices
This Red Velvet Oreo Cheesecake is sure to impress with its stunning presentation and delightful flavors, making it the perfect addition to your dessert table for any special occasion!