Red Velvet Oreo Cheesecake
A show-stopping dessert that combines the iconic flavors of red velvet cake with creamy cheesecake and the indulgence of Oreo cookies, perfect for any celebration.
Ingredients
For the cake
- 1.5 cups all-purpose flour The base ingredient that provides the structure.
- 1 cup granulated sugar Adds sweetness to balance the cocoa.
- 1 tablespoon cocoa powder Gives the cake its chocolate touch.
- 0.5 teaspoon baking powder Helps the cake rise to perfection.
- 0.25 teaspoon baking soda Works alongside baking powder for leavening.
- 1 teaspoon vanilla extract A fragrant touch that enhances flavor.
- 1 large egg Binds the ingredients, creating a tender texture.
- 0.5 cup buttermilk Adds moisture and a slight tang that complements the sweetness.
- 0.25 cup vegetable oil Ensures a moist cake that stays tender.
- 1 tablespoon white vinegar Reacts with the baking soda for a softer crumb.
- 1 ounce red food coloring Gives Red Velvet its iconic color.
For the cheesecake filling
- 24 ounces cream cheese Creamy and rich, essential for the cheesecake filling.
- 1 cup sour cream Adds a tangy flavor that balances the sweetness.
- 1 cup granulated sugar Sweetens the cheesecake filling.
- 4 large eggs Provides richness and stability.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 0.25 cup all-purpose flour Helps set the cheesecake to the perfect consistency.
For the crust and topping
- 20 cookies Oreo cookies The base for a sweet and creamy flavor.
- 4 tablespoons unsalted butter Binds the cookies for a crunchy crust.
- 10-12 cookies Oreo cookies Adds a decorative and tasty finish.
- Whipped cream For a light and fluffy topping.
- Additional crushed Oreos To sprinkle over the finished cheesecake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and baking soda until combined.
- In another bowl, mix together egg, buttermilk, vegetable oil, white vinegar, vanilla extract, and red food coloring until smooth.
- Combine the wet and dry ingredients, then pour the batter into the prepared springform pan.
- Bake for 25-30 minutes until a toothpick comes out clean. Allow the cake to cool in the pan.
Cheesecake Filling
- Beat the softened cream cheese until smooth and creamy in a mixing bowl.
- Gradually add granulated sugar, then mix in sour cream.
- Add eggs one at a time, then add vanilla extract and flour. Mix just until combined.
- Pour the mixture over the cooled red velvet cake.
Crust and Baking
- Crush 20 Oreo cookies and mix with melted butter. Press into the bottom of the springform pan.
- Layer the cheesecake filling over the crust and scatter whole Oreos on top.
- Bake the cheesecake at 325°F (160°C) for about 70-80 minutes. The edges should be set, but the center should jiggle slightly.
- Turn off the oven and leave the cheesecake inside to cool gradually.
Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or preferably overnight.
- Garnish with whipped cream and sprinkle additional crushed Oreos on top before serving.
Notes
Allowing the cheesecake to chill overnight yields richer flavors. Ensure ingredients are at room temperature for easier mixing. Use a water bath to prevent cracking.