Red Velvet Oreo Cheesecake
Bold, beautiful, and decadently delicious—this Red Velvet Oreo Cheesecake is the ultimate dessert for any celebration! With the richness of red velvet cheesecake, the creamy tang of classic Oreo cheesecake, and a chocolatey cookie crust, every bite is pure indulgence. Whether you're making it for a holiday, birthday, or just because, this show-stopping dessert recipe brings the best of both worlds together. A must-try for fans of red velvet Oreo creations and anyone looking for unforgettable Oreo cheesecake recipes.
Equipment
- 9-inch springform pan
- Hand or stand mixer
- Rubber spatula
- Oven thermometer (optional but helpful)
Ingredients
Red Velvet Cake Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 oz red food coloring
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
Oreo Crust & Topping:
- 20 Oreo cookies crushed
- 4 tbsp unsalted butter melted
- 10-12 Oreos for garnish
Optional Toppings:
- Whipped cream
- Extra crushed Oreos
Instructions
Make the Red Velvet Cake Base
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In one bowl, combine flour, sugar, cocoa, baking powder, and baking soda.
- In another, mix egg, buttermilk, oil, vanilla, vinegar, and food coloring.
- Combine wet and dry ingredients until smooth. Pour batter into the pan.
- Bake for 20–25 minutes. Let it cool while preparing the cheesecake layer.
Prepare the Cheesecake Filling
- Beat cream cheese until smooth.
- Add sour cream and sugar; mix well.
- Add eggs one at a time, scraping the bowl in between.
- Stir in vanilla and flour until just combined.
- Pour over the cooled red velvet cake layer.
Add Oreo Crust and Topping
- Combine crushed Oreos and melted butter. Press into a thin layer over the cheesecake filling.
- Top with whole Oreo cookies for decoration.
Bake and Chill
- Lower oven to 325°F (163°C). Bake the cheesecake for 50–60 minutes.
- Let it cool in the oven with the door slightly open for 1 hour to prevent cracks.
- Chill for at least 4 hours (preferably overnight).
Final Step: Garnish & Serve
- Top with whipped cream and crushed Oreos if desired. Slice and enjoy!
Notes
- Don’t Overmix: Mix the cheesecake filling until just combined to prevent air bubbles and cracks.
- Cool Slowly: Always let the cheesecake cool in the oven with the door cracked open to avoid sudden temperature changes.
- Chill Completely: Chilling is key for firm texture and clean slices.