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The Best Red Velvet Oreo Cheesecake

The Best Red Velvet Oreo Cheesecake Recipe

  • Author: Ava McKenney
  • Total Time: 2 hours
  • Yield: 10-12 servings 1x

Description

This Red Velvet Oreo Cheesecake combines the richness of red velvet cake, the creaminess of cheesecake, and the crunch of an Oreo crust for a dessert that’s both stunning and delicious. Perfect for celebrations or a special treat, this layered cheesecake is sure to wow your family and friends!

Ingredients

Scale

For the Oreo Crust:

  • 2 cups Oreo crumbs (about 20–25 Oreos, finely crushed)
  • 1/4 cup unsalted butter, melted

For the Red Velvet Cake Layer:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring

For the Cheesecake Layer:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Toppings:

  • 1/4 cup red velvet cake crumbs (reserved from the cake layer)
  • 4–5 Oreos, halved or crushed, for garnish
  • Whipped cream for decoration
  • 1/3 cup red velvet glaze (optional)

Instructions

  1. Make the Crust:

    • Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
    • Combine Oreo crumbs and melted butter in a bowl. Press firmly into the pan to form a crust. Bake for 8-10 minutes, then cool.

  2. Make the Red Velvet Cake Layer:

    • Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
    • Cream butter and sugar in a separate bowl. Add eggs, buttermilk, vanilla, vinegar, and red food coloring, mixing until smooth.
    • Gradually mix in dry ingredients until just combined. Pour into a 9-inch cake pan and bake for 25-30 minutes. Cool completely and trim the top if needed.

  3. Make the Cheesecake Layer:

    • Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
    • Pour over the cooled red velvet cake layer in the springform pan.

  4. Assemble and Bake:

    • Bake at 325°F (163°C) for 45-50 minutes, until edges are set and the center is slightly jiggly. Cool in the oven with the door ajar for 1 hour. Chill in the refrigerator for at least 4 hours.

  5. Decorate:

    • Garnish with whipped cream swirls, Oreo halves, red velvet crumbs, and optional red velvet glaze. Serve chilled.

Notes

  • Use room-temperature ingredients for a smooth cheesecake batter.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Add a water bath while baking the cheesecake to prevent cracks.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes (including cooling)

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Find it online: https://avadish.com/the-best-red-velvet-oreo-cheesecake-recipe/