Looking for a show-stopping dessert that combines the rich flavor of red velvet with the creamy goodness of cheesecake? This Red Velvet Oreo Cheesecake is sure to impress at your next gathering. Indulge in layers of velvety red cake and smooth cheesecake, all topped off with crushed Oreo cookies for that perfect crunch. It’s a festive treat that will have everyone asking for seconds.
This cheesecake has a luscious, creamy texture that melts in your mouth, balanced by the slight tanginess of cream cheese. Every bite bursts with flavor, from the chocolaty notes of the Oreos to the subtle sweetness of the red velvet layer. It’s a true dessert lover’s dream that beautifully combines classic elements.
The Perfect Dessert for Any Occasion
This Red Velvet Oreo Cheesecake features a rich, velvety red velvet base topped with a silky cheesecake layer and finished with a crunchy Oreo crust. It’s an irresistible combination that offers both a creamy and slightly tangy flavor profile, making it a delightful end to any meal.
Ingredients
- 1 ½ cups crushed Oreo cookies
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
- Make the Red Velvet Cake: In a bowl, whisk together the flour, granulated sugar, baking powder, cocoa powder, and salt. In another bowl, mix the oil, buttermilk, eggs, food coloring, and vanilla extract. Gradually combine the wet and dry ingredients until smooth. Pour the batter over the cooled crust and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped cream until well combined. Spread the cheesecake mixture over the cooled red velvet layer evenly.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, top with additional crushed Oreos if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 10 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 450kcal
- Fat: 30g
- Protein: 6g
- Carbohydrates: 40g