Description

Indulge in the lusciousness of this Red Velvet Cheesecake, where the classic flavors of red velvet cake beautifully merge with a creamy Oreo cheesecake filling, topped off with a rich ganache. This dessert is not just a feast for the taste buds; its striking red color and elegant presentation make it a showstopper at any celebration, be it birthdays, holidays, or special gatherings. With its velvety texture and delightful blend of flavors, this cheesecake is sure to impress your guests. Plus, the recipe is designed to be easy to follow, ensuring that even novice bakers can create this masterpiece with confidence. Treat yourself and your loved ones to this decadent delight—it’s an experience you won’t want to miss!

Ingredients

Scale

1 1/2 cups All-purpose flour
2 tsp Unsweetened cocoa powder
1/2 tsp Salt
1/2 cup Unsalted butter
1 cup Granulated sugar
1/2 cup Sour cream
1/4 cup Vegetable oil
2 tsp Pure vanilla extract
2 Large eggs
4 tsp Red food coloring
2/3 cup Buttermilk
1 tsp Baking soda
1 tsp White vinegar
10 Oreos (filling removed, wafers crushed)
24 oz Full-fat cream cheese
1 cup Granulated sugar
1 tbsp Cornstarch (or all-purpose flour)
1 cup Sour cream
1 tbsp Pure vanilla extract
1 Large egg + 1 egg yolk
15 Oreos (chopped)
1 cup Dark chocolate chips
1/2 cup Heavy cream
1 can Store-bought cream cheese frosting
8 Chopped Oreos

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Instructions

Preheat your oven to 350°F. Prepare a springform pan and an 8-inch round cake pan with parchment paper.
In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, cream butter and sugar until fluffy. Add sour cream, oil, vanilla extract, eggs, and red food coloring; mix well.
Gradually incorporate dry ingredients and buttermilk. Stir in baking soda and vinegar before dividing the batter between pans. Bake for 18–20 minutes.
For the filling: Blend Oreo wafers into crumbs. Beat cream cheese until smooth; add sugar, cornstarch, sour cream, vanilla extract, eggs, and crushed Oreos.
Pour the filling over the cooled cake base in the springform pan and bake in a water bath at 300°F for 1 hour 30 minutes.
For the ganache: Heat dark chocolate chips with heavy cream until melted and smooth; pour over cooled cheesecake.
Decorate with crumbled red velvet cake around the edges and top with cream cheese frosting.

Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 28g
Sodium: 250mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg