Description
Sinful red velvet oreo cheesecake combines rich chocolate and creamy layers for an indulgent dessert that shatters expectations. Chocolate cookie crumbs and velvety cream cheese blend seamlessly, creating a dessert you’ll crave again and again.
Ingredients
Scale
Main Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients and Sugars:
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 4 teaspoons red food coloring
- 2/3 cup buttermilk
- 1 teaspoon white vinegar
Cheesecake and Topping Ingredients:
- 24 ounces (680 grams) full-fat cream cheese
- 10 Oreo cookies (filling removed, wafers crushed)
- Oreo filling (from 10 cookies)
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 2 large eggs + 1 egg yolk
- 15 Oreo cookies (chopped)
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 can store-bought cream cheese frosting
- 8 Oreo cookies (chopped, for garnish)
Instructions
- Prepare the red velvet cake base by mixing dry ingredients separately from wet ingredients. Combine flour, cocoa, and salt in one bowl. In another, cream butter and sugar until fluffy, then incorporate sour cream, oil, vanilla, eggs, and red food coloring. Gradually add dry ingredients and buttermilk, followed by baking soda and vinegar.
- Divide batter between a 9-inch springform pan and an 8-inch round cake pan lined with parchment paper and sprayed with non-stick spray. Bake at 350F for 18-20 minutes until fully cooked. Allow cakes to cool completely.
- Create cheesecake filling by grinding Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth and creamy. Gently mix in sour cream, vanilla, eggs, and egg yolk.
- Fold Oreo crumbs and chopped Oreos into the cheesecake mixture. Pour the filling over the cooled red velvet cake base in the springform pan.
- Bake the cheesecake in a water bath at 300F for approximately 1 hour and 30 minutes. Allow to cool gradually inside the oven, then refrigerate overnight.
- Prepare ganache by microwaving chocolate chips and heavy cream, stirring until completely smooth and glossy.
- Pour ganache over the chilled cheesecake. Crumble the reserved red velvet cake and press onto the sides of the cheesecake.
- Finish by decorating with cream cheese frosting and additional chopped Oreos for visual appeal and texture.
Notes
- Select high-quality cocoa powder for a rich, deep red velvet flavor that elevates the entire dessert.
- Ensure cream cheese is at room temperature to create a smooth, lump-free cheesecake filling without overmixing.
- Use a water bath to prevent cracks and achieve a silky, creamy cheesecake texture that melts in your mouth.
- Crush Oreos finely for an even distribution of cookie pieces throughout the cheesecake, creating a perfect balance of textures.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 610 kcal
- Sugar: 48 g
- Sodium: 320 mg
- Fat: 44 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 140 mg