Description
Red velvet oreo cheesecake combines rich, chocolatey layers with creamy cheesecake for an indulgent dessert. Chocolate cookie crust and velvety cream cheese filling create a luxurious treat you’ll savor with pure delight.
Ingredients
Scale
- 3 pkg (8 oz / 226 g) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 cup sour cream, room temperature
- 25 Oreo cookies (10 with filling removed and crushed, 15 chopped)
- 1 cup dark chocolate chips
- 0.5 cup heavy cream
- 1 tbsp cornstarch (or 3 tbsps all-purpose flour)
- 1 tbsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened to room temperature
- 0.67 cup buttermilk, room temperature
- 0.5 cup sour cream, room temperature
- 0.25 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsps unsweetened cocoa powder
- 2 tsps pure vanilla extract
- 4 tsps red food coloring
- 1 tsp baking soda
- 1 tsp white vinegar
- 0.5 tsp salt
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Instructions
- Preparation: Preheat oven to 350°F (180°C). Line springform and cake pans with parchment paper and non-stick spray.
- Cake Batter Creation: Blend flour, cocoa powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Incorporate sour cream, oil, vanilla, eggs, and red food coloring.
- Batter Finalization: Gradually mix dry ingredients with wet ingredients, alternating with buttermilk. Fold in baking soda and vinegar until evenly distributed.
- Initial Baking: Divide batter between prepared pans and bake for 18-20 minutes. Cool completely.
- Cheesecake Mixture: Pulse Oreo cookies into fine crumbs. Beat cream cheese, Oreo filling, sugar, and cornstarch until smooth. Blend in sour cream, vanilla, and eggs.
- Cheesecake Assembly: Fold Oreo crumbs and chopped cookies into mixture. Pour over cooled red velvet cake base in springform pan.
- Precise Baking: Create water bath by placing springform pan in larger roasting pan with hot water. Bake at 300°F (150°C) for 1.5 hours until slightly jiggly.
- Cooling Process: Allow cheesecake to cool in oven with door slightly open for one hour, then refrigerate overnight.
- Finishing Touches: Prepare ganache by microwaving chocolate chips and cream until smooth. Pour over chilled cheesecake. Decorate with reserved cake crumbs, cream cheese frosting, and additional Oreo cookies.
Notes
- Chill Thoroughly: Refrigerate cheesecake overnight to develop rich, deep flavors and achieve perfect texture consistency.
- Water Bath Technique: Use hot water bath during baking to prevent cracks and ensure creamy, smooth cheesecake surface.
- Room Temperature Ingredients: Bring cream cheese, eggs, and butter to room temperature before mixing for seamless blending and smoother batter.
- Gentle Folding Method: Mix Oreo crumbs and additional cookies gently to maintain texture and prevent deflating delicate cheesecake mixture.
- Prep Time: 1 hour
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 470
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg