Red Velvet Oreo Cheesecake Recipe

Short Description
The Red Velvet Oreo Cheesecake is a luxurious dessert that merges the elegance of red velvet cake with the richness of creamy cheesecake, all set atop a buttery Oreo crust. With its striking layers and decadent taste, this dessert is both a visual showstopper and a flavorful delight.

Why You’ll Love This Recipe
This layered cheesecake is perfect for anyone who loves bold flavors and beautiful presentation. The crunchy Oreo base, silky cheesecake, and moist red velvet cake combine to create a harmonious contrast in textures and flavors. Whether you’re baking for a holiday, a celebration, or simply to impress, this dessert promises to satisfy every sweet tooth.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Oreo Crust:

Oreo cookies (with filling)

melted butter

Cheesecake Layer:

cream cheese, softened

granulated sugar

large eggs

vanilla extract

sour cream

heavy cream

Red Velvet Cake Layer:

all-purpose flour

cocoa powder

baking soda

salt

buttermilk

white vinegar

vanilla extract

unsalted butter, softened

sugar

eggs

red food coloring

Topping:

red velvet cake crumbs

whipped cream or buttercream rosettes

Oreo cookies

optional red glaze or melted red candy coating

Directions
1. Prepare the Crust:

Crush 24 Oreo cookies (with filling) into fine crumbs using a food processor or rolling pin.

Combine crumbs with 5 tablespoons of melted butter and mix until evenly moistened.

Press the mixture firmly into the bottom of a greased 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

2. Make the Cheesecake Layer:

In a large bowl, beat 3 blocks of cream cheese until smooth and creamy.

Add 1 cup of granulated sugar and continue beating.

Mix in 3 large eggs, one at a time, until fully incorporated.

Stir in 1 teaspoon of vanilla extract, followed by 1 cup of sour cream and ¼ cup of heavy cream.

Pour the cheesecake mixture over the chilled Oreo crust and smooth the top.

3. Bake the Cheesecake:

Preheat the oven to 325°F (163°C). Place the springform pan in a larger pan filled with about 1 inch of hot water to create a water bath.

Bake for about 50–60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Refrigerate for at least 4 hours, preferably overnight.

4. Make the Red Velvet Cake Layer:

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

In a bowl, whisk together 1¼ cups flour, 1 tablespoon cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt.

In another bowl, combine ½ cup buttermilk, ½ tablespoon vinegar, and ½ teaspoon vanilla extract.

In a mixing bowl, cream ½ cup softened butter with 1 cup sugar until light and fluffy.

Beat in 2 eggs, one at a time, then mix in 1 tablespoon red food coloring.

Alternate adding the dry and wet ingredients to the creamed mixture, beginning and ending with the dry.

Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

5. Assemble the Cake:

Once both cheesecake and red velvet cake layers are completely chilled, level the red velvet cake if needed.

Carefully place the red velvet cake layer on top of the cheesecake.

Decorate the top with whipped cream or buttercream rosettes, red velvet cake crumbs, Oreo cookies, and optional red glaze or candy drizzle.

Servings and Timing
Servings: Serves approximately 12–14 slices.

Total Time: About 6–7 hours including baking and chilling time. Active prep time is around 1.5 hours.

Variations
Mini Cheesecakes: Use a muffin tin for individual servings with the same layers.

Chocolate Drizzle: Add a melted chocolate drizzle instead of red glaze.

Layer Swap: Bake the red velvet layer as the base and cheesecake on top for an alternate presentation.

Festive Toppings: Use themed sprinkles or colored whipped cream for special occasions.

Storage/Reheating
Storage: Store the assembled cheesecake in the refrigerator for up to 5 days in an airtight container.

Freezing: Freeze slices individually or the whole cake tightly wrapped for up to 2 months. Thaw overnight in the fridge.

Reheating: Not recommended for this recipe, as it is best served chilled.

FAQs
Can I make this cheesecake without a water bath?
A water bath helps prevent cracking, but you can skip it and bake at a lower temperature, keeping a close eye on it.

Can I use store-bought red velvet cake?
Yes, to save time, you can use a boxed red velvet mix or pre-made cake layer.

How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and let it cool gradually in the oven before refrigerating.

Can I make this recipe ahead of time?
Absolutely. Both components can be made a day ahead and assembled when ready to serve.

What if I don’t have a springform pan?
You can use a regular round cake pan, but removing the cheesecake cleanly may be more difficult.

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well as a substitute in the cheesecake layer.

What type of cream cheese should I use?
Use full-fat, brick-style cream cheese for the best texture and flavor.

Is gel food coloring okay to use?
Yes, gel food coloring works well and often provides a more intense color with less liquid.

How do I get clean slices when cutting?
Use a sharp knife dipped in hot water and wiped clean between each cut.

Can I skip the Oreo crust?
You can, but the Oreo crust adds a rich, chocolatey base that complements the other layers beautifully.

Conclusion
The Red Velvet Oreo Cheesecake offers the best of both worlds—sumptuous layers of cheesecake and vibrant red velvet cake over a crunchy cookie crust.

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