Red Velvet Oreo Cheesecake
An indulgent dessert that combines rich red velvet cake with creamy cheesecake, enhanced by Oreo cookies for a delightful crunch.
Ingredients
Red Velvet Cake Ingredients
- 1.5 cups all-purpose flour Fine and perfect for achieving that tender cake texture.
- 1 cup granulated sugar Sweetness that balances the rich flavors.
- 1 tablespoon cocoa powder Adds a subtle depth of flavor to the cake.
- 0.5 teaspoon baking powder Helps the cake to rise perfectly.
- 0.25 teaspoon baking soda Works in tandem with baking powder for a light texture.
- 1 teaspoon vanilla extract Aromatic and warmth-inducing.
- 1 large egg Binds the ingredients together.
- 0.5 cup buttermilk Provides tanginess and moistness.
- 0.25 cup vegetable oil Ensures richness and moistness.
- 1 tablespoon white vinegar Reacts with the baking soda to create a light crumb.
- 1 ounce red food coloring Gives that unmistakable festive hue.
Cheesecake Filling Ingredients
- 24 ounces cream cheese Creamy, rich filling.
- 1 cup sour cream Adds a delightful tang.
- 1 cup granulated sugar Sweetness for the creamy cheesecake mixture.
- 4 large eggs Essential for a smooth texture.
- 1 teaspoon vanilla extract For the filling.
- 0.25 cup all-purpose flour Helps set the cream cheese filling.
Oreo Crust Ingredients
- 20 cookies Oreo cookies For crust.
- 4 tablespoons unsalted butter Melted, to bind the crust.
Topping Ingredients
- 10-12 cookies Oreo cookies For topping.
- to taste Whipped cream For topping.
- to taste Additional crushed Oreos For garnishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and baking soda.
- In another bowl, mix the egg, buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring until smooth.
- Combine the wet and dry mixtures until just mixed, then pour into the prepared springform pan.
- Bake for 25-30 minutes until a toothpick comes out clean. Allow to cool completely.
Cheesecake Mixing
- In a mixing bowl, beat the cream cheese until silky smooth.
- Gradually add in the sugar and mix until well combined.
- Add in the sour cream and eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and flour until creamy and lump-free.
Assembly and Baking
- Crush the Oreo cookies into fine crumbs and combine with melted butter.
- Press the mixture into the bottom of the pan over the cooled red velvet layer.
- Pour the cheesecake filling over the crust and smooth the top, layering whole Oreos on top.
- Bake at 325°F (160°C) for 70-80 minutes until set but slightly jiggly.
- Cool in the oven with the door ajar.
Chilling
- Refrigerate for at least four hours, or overnight for best results.
- Before serving, top with whipped cream and extra crushed Oreos.
Notes
For best results, use room temperature ingredients, and consider a water bath for a creamier texture. Allow cooling to prevent cracks.