Name: Red Velvet Oreo Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon cocoa powder; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1 teaspoon vanilla extract; 1 large egg; ½ cup buttermilk; ¼ cup vegetable oil; 1 tablespoon white vinegar; 1 ounce red food coloring; 3 (8 oz) packages cream cheese, softened; 1 cup sour cream; 1 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; ¼ cup all-purpose flour; 20 Oreo cookies, crushed; 4 tablespoons unsalted butter, melted; 10-12 Oreo cookies (for topping); Whipped cream (for topping); Additional crushed Oreos (for decoration)

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why make this recipe

Red Velvet Oreo Cheesecake is a stunning dessert that brings together the rich flavors of red velvet cake and creamy cheesecake, all layered with crunchy Oreo crust. It’s perfect for special occasions or when you want to impress your friends and family. The combination of textures and flavors makes this cheesecake a delightful treat for any dessert lover.

how to make Red Velvet Oreo Cheesecake

Ingredients

1 ½ cups all-purpose flour: Provides the base for the red velvet cake.
1 cup granulated sugar: Sweetens the cake layer.
1 tablespoon cocoa powder: Adds a mild chocolate flavor that complements the red velvet taste.
½ teaspoon baking powder: Helps the cake rise and maintain a soft texture.
¼ teaspoon baking soda: Works with the vinegar to activate the red velvet color.
1 teaspoon vanilla extract: Enhances the flavor of the cake.
1 large egg: For binding and structure.
½ cup buttermilk: Adds moisture and creates a soft texture in the cake.
¼ cup vegetable oil: For richness and a tender crumb.
1 tablespoon white vinegar: Reacts with the baking soda to give the cake its light, airy texture.
1 ounce red food coloring: The key to achieving the bold red color of the cake layer.
3 (8 oz) packages cream cheese: Softened to create a smooth and creamy filling.
1 cup sour cream: Adds creaminess and a slight tang that balances the sweetness of the cheesecake.
1 cup granulated sugar: Sweetens the cheesecake layer.
4 large eggs: For a smooth, firm texture.
1 teaspoon vanilla extract: Adds depth to the cheesecake flavor.
¼ cup all-purpose flour: Helps stabilize the filling and prevent cracking.
20 Oreo cookies: Crushed into fine crumbs. This will form the crunchy crust at the bottom and be used as a topping.
4 tablespoons unsalted butter: Melted to bind the cookie crumbs together and create a firm crust.
10-12 Oreo cookies (for topping): Whole cookies to decorate the top of the cheesecake for a final touch of flavor and texture.
Whipped cream: For a light and fluffy topping.
Additional crushed Oreos: For added crunch and decoration.

Directions

Prepare the Red Velvet Cake Layer: In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the wet ingredients like the egg, buttermilk, vegetable oil, vinegar, red food coloring, and vanilla. Combine both mixtures until smooth. Pour into a greased baking pan and bake until set.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla. Mix well. Add flour and mix until just combined.
Prepare the Oreo Crust and Topping: Crush the Oreo cookies and mix with melted butter. Press this mixture into the bottom of a springform pan. Set aside some crushed Oreos for topping later.
Bake the Cheesecake: Pour the cheesecake filling over the cooled red velvet cake layer. Bake in a preheated oven. Use a water bath if you have one to prevent cracking.
Garnish and Serve: Once cooled, top the cheesecake with whipped cream, whole Oreos, and additional crushed Oreos for a delicious finish.

how to serve Red Velvet Oreo Cheesecake

Serve the Red Velvet Oreo Cheesecake chilled, straight from the refrigerator. You can slice it into wedges and add a dollop of whipped cream on each slice. It pairs wonderfully with coffee or a glass of milk, making it an indulgent dessert for any gathering.

how to store Red Velvet Oreo Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to five days. For longer storage, you can freeze slices wrapped in plastic wrap, then in foil, for up to three months. Thaw in the fridge before serving.

tips to make Red Velvet Oreo Cheesecake

Make sure your cream cheese is at room temperature to ensure a smooth filling.
Don’t overmix your cheesecake batter; this can incorporate too much air, which may cause cracking.
Allow the cheesecake to cool completely in the oven with the door cracked open before transferring it to the fridge. This helps prevent cracks.

variation

To change things up, you can add different flavored extracts such as almond or coconut to the cheesecake for a unique twist. You could also swirl in some raspberry or strawberry puree for added flavor and visual appeal.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make it a day or two in advance. Just store it in the refrigerator until you are ready to serve.

2. Can I use a different type of cookie for the crust?
Absolutely! Any chocolate sandwich cookie works well, but Oreos are traditional for this recipe.

3. What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with whipped cream or additional toppings to hide the cracks. Always let it cool slowly to minimize cracking.