Description
Oreo Red Velvet Cheesecake
Ingredients
Oreo Crust:
24 Oreo cookies (with filling)
1/4 cup melted butter
Red Velvet Cake Layer:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 large egg, at room temperature
1 teaspoon white vinegar
1 teaspoon vanilla extract
Red food coloring
Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon vanilla extract
Topping:
Whipped cream
Cherry sauce or cherry preserves
Extra Oreos for garnish
Instructions
Make the Oreo Crust:
Preheat oven to 350°F (175°C).
Crush the Oreos into fine crumbs and mix with melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Prepare the Red Velvet Cake Layer:
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk buttermilk, oil, egg, vinegar, vanilla, and enough red food coloring to reach a vibrant color.
Gradually add wet ingredients to dry ingredients, stirring until smooth.
Pour the batter over the cooled Oreo crust and bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely.
Prepare the Cheesecake Layer:
Reduce the oven temperature to 325°F (165°C).
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, heavy cream, and vanilla until well combined.
Pour the cheesecake batter over the cooled red velvet layer.
Bake the Cheesecake:
Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan (water bath).
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Decorate and Serve:
Top the chilled cheesecake with whipped cream, cherry sauce, and garnish with an Oreo and extra crumbs.
Slice and enjoy!
This recipe combines a rich red velvet cake layer with a creamy cheesecake, topped with whipped cream, cherry sauce, and an Oreo garnish for that extra touch. Enjoy!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow this detailed guide for a flawless dessert. First, ensure all dairy ingredients (cream cheese, eggs, buttermilk, sour cream) are at room temperature for smooth blending. Prepare your springform pan by optionally lining the bottom with parchment paper for easier removal. When making the crust, use a food processor for ultra-fine crumbs and press them firmly up the sides slightly. For the red velvet layer, mix until just combined to avoid a tough cake. The water bath is non-negotiable; wrap the bottom of your springform pan in heavy-duty foil to prevent leaks. The final cool-down in the oven prevents cracking.
Serving Suggestions
Serve each slice with a dollop of freshly whipped cream and a drizzle of warm cherry sauce. For a contrasting texture, sprinkle with crushed Oreo crumbs. Pair with a cold glass of milk, a scoop of vanilla bean ice cream, or a bold cup of coffee. This cheesecake makes a stunning centerpiece for holidays, birthdays, or any special celebration.
How-to Summary
Create an Oreo crust, bake, and cool. Mix and bake a red velvet cake layer on top. Prepare a creamy cheesecake batter and pour it over the cooled cake. Bake the entire creation in a water bath at 325°F for 50-60 minutes. Cool slowly in the oven, then chill thoroughly overnight. Decorate with whipped cream, cherry sauce, and Oreos before serving.
Frequently Asked Questions
Can I make this without a springform pan?
It is not recommended. A springform pan’s removable sides are essential for cleanly releasing this tall, layered dessert.
How do I prevent my cheesecake from cracking?
Using a water bath and allowing the cheesecake to cool gradually in the turned-off oven with the door ajar are the most effective methods to prevent cracks.
Can I use a different cake mix for the red velvet layer?
Yes, you can use a standard 15.25oz box of red velvet cake mix, prepared according to package directions, but only use about half to two-thirds of the batter to avoid an overly thick layer.
How long does this cheesecake keep?
When stored covered in the refrigerator, it remains fresh for up to 5 days. You can also freeze the undecorated cheesecake for up to 2 months.
My red food coloring isn’t vibrant. What can I do?
Use a gel-based food coloring instead of liquid. Gels are more concentrated and provide a deep, rich red color without altering the batter’s consistency.
Common Mistakes to Avoid
- Using cold ingredients: Cold cream cheese and eggs will result in a lumpy batter.
- Skipping the water bath: This leads to uneven baking, a rubbery texture, and likely cracking.
- Overmixing the cheesecake batter: Once the eggs are added, mix on low speed just until incorporated to avoid incorporating too much air.
- Not cooling the red velvet layer completely: Pouring cheesecake batter onto a warm cake will cause the layers to mix.
- Rushing the chill time: Cheesecake needs at least 4 hours, but ideally overnight, to set properly for clean slicing.
Conclusion
This Oreo Red Velvet Cheesecake is a show-stopping dessert that masterfully combines three beloved elements: a crunchy cookie crust, moist red velvet cake, and velvety smooth cheesecake. While it requires careful steps and patience, particularly with the water bath and chilling time, the breathtaking and delicious result is worth every minute. By following this enhanced guide and avoiding common pitfalls, you are guaranteed to create a decadent masterpiece that will impress any crowd.