Description
This Red Velvet Oreo Cheesecake combines the rich cocoa flavor of red velvet cake with creamy Oreo cheesecake and a glossy chocolate ganache. Perfect for celebrations, this show-stopping dessert is as delicious as it is beautiful.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp unsweetened cocoa powder
- ½ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup sour cream, at room temperature
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 4 tsp red food coloring
- ⅔ cup buttermilk, at room temperature
- 1 tsp baking soda
- 1 tsp white vinegar
- 10 Oreos (filling removed, crushed)
- 24 oz cream cheese, at room temperature
- Reserved Oreo filling
- 1 cup sugar
- 1 tbsp cornstarch
- 1 cup sour cream, at room temperature
- 1 tbsp vanilla extract
- 2 eggs + 1 egg yolk, at room temperature
- 15 Oreos, chopped
- 1 cup dark chocolate chips
- ½ cup heavy cream
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped for garnish
Instructions
- Preheat the oven to 350°F and line pans with parchment paper.
- Make the red velvet cake: Whisk dry ingredients, cream butter and sugar, and mix wet ingredients before combining. Bake and cool.
- Prepare the cheesecake filling: Beat cream cheese, Oreo filling, sugar, cornstarch, sour cream, and vanilla until smooth. Fold in Oreos.
- Assemble and bake: Layer red velvet cake and cheesecake in a springform pan. Bake in a water bath at 300°F for 1.5 hours, cool, and refrigerate overnight.
- Top with ganache: Melt chocolate with cream, pour over cheesecake, and garnish with frosting and chopped Oreos.
Notes
- Chill overnight for best results.
- Use room temperature ingredients for a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American