Red Velvet Oreo Cheesecake: A Decadent Dream Come True!
Hey there, Jason Griffith here! If you’re anything like me, you believe that dessert should be an experience – a moment of pure, unadulterated indulgence. And when you combine two iconic flavors like Red Velvet and Oreo with the creamy luxury of a cheesecake, you’re not just making a dessert; you’re crafting a masterpiece. This Red Velvet Oreo Cheesecake is truly next-level, featuring a tender red velvet cake base, an unbelievably creamy Oreo-infused cheesecake filling, and a luscious dark chocolate ganache, all beautifully decorated. Get ready to bake a dessert that will leave everyone speechless!
Why I Love This Recipe
I’m a passionate advocate for making desserts that are as much a feast for the eyes as they are for the palate, and this Red Velvet Oreo Cheesecake ticks every single box. What I particularly love about this recipe is the incredible layering of flavors and textures. The moist, subtly chocolatey red velvet cake forms a vibrant base. Then comes the star: a rich, tangy cheesecake studded with crushed Oreos and enhanced by their creamy filling. The deep, bittersweet ganache adds a sophisticated finish, and the final decorations make it absolutely stunning. It’s an ambitious bake, but every step is worth it for the truly show-stopping results and the ultimate indulgent experience.
Ingredients
Here’s everything you’ll need to create this epic Red Velvet Oreo Cheesecake:
For the Red Velvet Cake Bottom/Crumbs:
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder (natural cocoa)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 4 teaspoons red food coloring (gel food coloring for best vibrancy)
- 2/3 cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
For the Oreo Cheesecake Filling:
- 10 Oreos (filling removed and reserved, wafers crushed into fine crumbs)
- 24 oz full-fat cream cheese, room temperature (three 8-ounce blocks)
- Oreo filling (reserved from the 10 Oreos above)
- 1 cup granulated sugar
- 1 Tablespoon cornstarch (or 3 Tbsp. all-purpose flour, acts as a stabilizer)
- 1 cup sour cream, room temperature
- 1 Tablespoon pure vanilla extract
- 3 large eggs + 1 yolk, room temperature
- 15 Oreos, chopped (for folding into the batter)
For the Ganache Topping:
- 1 cup dark chocolate chips (good quality, 60-70% cacao recommended)
- 1/2 cup heavy cream
For Decoration:
- 1 can store-bought cream cheese frosting (for piping/swirls)
- 8 Oreos, chopped (for sprinkling on top)
- Reserved red velvet cake crumbs (from the cake bottom)
Swaps and Notes
- Room Temperature Ingredients: This is crucial for both the red velvet cake and especially the cheesecake filling. Cold ingredients will lead to lumpy batter and a less smooth cheesecake. Plan ahead!
- Red Food Coloring: Gel food coloring will give you the most vibrant red color without thinning the batter too much.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 2/3 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 2/3 cup. Let it sit for 5 minutes before using.
- Oreo Prep: Be precise when separating the wafers from the filling. The wafers for crumbs should be very fine, while the 15 Oreos for folding should be roughly chopped.
- Cornstarch/Flour in Cheesecake: This acts as a stabilizer, preventing cracks and ensuring a smooth, creamy texture.
- Sour Cream in Cheesecake: Adds tanginess and richness, contributing to the classic cheesecake texture.
- Dark Chocolate for Ganache: High-quality dark chocolate will yield the best flavor for the ganache.
- Cream Cheese Frosting: Store-bought works for convenience in decoration, but you can also make your own if you prefer.
Directions
This Red Velvet Oreo Cheesecake is a multi-step process, but each part is manageable, and the result is absolutely worth the effort!
1. Red Velvet Cake Bottom:
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (180°C). Grease and flour (or line with parchment and non-stick spray) a 9-inch springform pan and an 8-inch round cake pan. The 9-inch will be for the cheesecake base, and the 8-inch for extra cake to crumble for decoration.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Set aside.
- Cream Wet Ingredients: In a separate large bowl, using an electric mixer, cream the room temperature unsalted butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Remaining Wet: Mix in the room temperature sour cream, vegetable oil, pure vanilla extract, and room temperature eggs until well combined. Stir in the red food coloring until evenly distributed.
- Alternate Dry & Buttermilk: Gradually blend in the dry ingredients mixture alternately with the room temperature buttermilk, beginning and ending with the dry ingredients, mixing on low speed until just combined.
- Activate Leavening: In a small bowl, combine the baking soda and white vinegar (it will fizz!). Immediately fold this mixture into the cake batter gently, until just incorporated.
- Bake Cake Layers: Divide the batter evenly between the 9-inch springform pan (this will be your cheesecake base) and the 8-inch round cake pan (for extra cake and crumbs). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool Cakes: Allow both cake layers to cool completely in their pans on wire racks. Once cool, remove the cake from the 8-inch pan and crumble it for decoration. Keep the 9-inch cake in its springform pan.
2. Oreo Cheesecake Filling:
- Prepare Oreo Crumbs: Take the 10 Oreos and remove their filling. Process the Oreo wafers into fine crumbsusing a food processor or by crushing them in a bag. Set aside the crumbs and the reserved Oreo filling.
- Beat Cream Cheese & Sugars: In a very large bowl, beat the room temperature full-fat cream cheese with the reserved Oreo filling, 1 cup granulated sugar, and 1 Tablespoon cornstarch (or flour) until the mixture is completely smooth and creamy, with no lumps. Scrape down the bowl as needed.
- Add Sour Cream & Vanilla: Mix in the room temperature sour cream and 1 Tablespoon pure vanilla extractuntil well combined.
- Incorporate Eggs: Add the 3 large eggs + 1 yolk (all at room temperature) one at a time, beating on low speed just until incorporated after each addition. Do not overmix once the eggs are in.
- Fold in Oreos: Gently fold in the fine Oreo crumbs (from the 10 Oreos) and the 15 chopped Oreos (new Oreos, chopped roughly) into the cheesecake batter until just distributed.
- Pour over Base: Pour the entire cheesecake mixture evenly over the cooled red velvet cake base in the 9-inch springform pan.
3. Baking the Cheesecake:
- Prepare Water Bath: Wrap the bottom of the 9-inch springform pan tightly with several layers of heavy-duty aluminum foil. This prevents water from seeping into the pan. Place the wrapped springform pan into a larger roasting pan.
- Bake in Water Bath: Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake: Bake in the preheated 300°F (150°C) oven for about 1 hour and 30 minutes (1 hour 45 minutes to 2 hours is also possible depending on oven). The cheesecake should be set around the edges but still slightly wobbly in the very center (about a 2-3 inch circle).
- Cool Gradually: Turn off the oven, prop the oven door slightly ajar (using a wooden spoon), and allow the cheesecake to cool gradually in the oven for 1 hour.
- Room Temperature Cool: Remove the cheesecake from the water bath and the roasting pan. Transfer it to a wire rack and let it cool completely to room temperature (about 2-3 hours).
- Chill Overnight: Once at room temperature, cover the cheesecake loosely with plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight (up to 24 hours). This long chill time is crucial for the cheesecake to fully set, firm up, and for the flavors to meld beautifully.
4. Ganache Topping:
- Make Ganache: In a microwave-safe bowl, combine the 1 cup dark chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth and glossy. Be careful not to overheat.
- Pour Ganache: Once the cheesecake is thoroughly chilled, remove it from the springform pan (gently run a thin knife around the edge first if needed). Pour the warm (but not hot) ganache evenly over the top of the chilled cheesecake, spreading it gently with an offset spatula if necessary. Let the ganache set for about 15-20 minutes, or chill briefly to speed setting.
5. Decoration:
- Crumble Red Velvet: Take the reserved red velvet cake crumbs from the 8-inch cake layer. Gently press these crumbs onto the sides of the cheesecake for a beautiful finish.
- Frosting Swirls: Transfer the store-bought cream cheese frosting to a piping bag fitted with your favorite decorative tip (like a large star tip). Decorate the top edge of the cheesecake with swirls or dollops of frosting.
- Oreo Sprinkle: Roughly chop the 8 additional Oreos for decoration. Sprinkle these chopped Oreos over the cream cheese frosting swirls and/or around the center of the cheesecake.
Notes
- Berry Topping (Optional): While not in the main ingredients for this Red Velvet Oreo version, for a traditional Triple Berry White Chocolate Cheesecake (as the title suggests), you’d usually spread mixed berries (strawberries, blueberries, raspberries) and berry jam over the cheesecake after it’s chilled and before any final ganache/decoration. If you wanted to incorporate this, you could add it as a layer before the ganache, or serve fresh berries on the side. The provided recipe focuses on the Red Velvet Oreo elements.
- Feel free to use any combination of berries you prefer for a different topping, whether fresh or frozen!
- For a sweeter berry topping, you can use berry jam that matches your chosen fruits.
Nutritional Information
- Prep Time: 20 mins
- Cooking Time: 60 mins (plus red velvet cake bottom bake time)
- Total Time: 5 hrs 20 mins (mostly chilling time)
- Calories: Approximately 460 kcal per slice
- Servings: 12 slices
Tips for Success
- Patience with Chilling: The long chilling time is absolutely essential for cheesecake. It allows the cheesecake to fully set, develop its creamy texture, and prevents cracks. Do NOT rush this step.
- Water Bath is Your Friend: It helps ensure even baking and prevents cracking on the surface of the cheesecake by providing a moist, gentle heat.
- Don’t Overbake: A slightly wobbly center is perfect when you take it out of the oven; it will continue to set as it cools. Overbaking leads to dry, cracked cheesecake.
- Gentle Folding: When adding eggs and especially the Oreo pieces to the cheesecake batter, mix gently and only until just combined. Overmixing incorporates too much air.
- High-Quality Ingredients: For a dessert this decadent, using good quality cream cheese, white chocolate, and dark chocolate chips will make a noticeable difference in the final taste.
Serving Suggestions and Pairings
This Red Velvet Oreo Cheesecake is truly a standalone masterpiece, perfect for special occasions like birthdays, holidays, or any time you want to impress. Serve slices on their own, allowing the layers to shine. A strong espresso, a rich coffee, or a simple glass of milk would be perfect complements. For other incredibly indulgent and celebration-worthy desserts, you might love my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession or my fun and festive This Unicorn Poke Cake Became My Favorite Party Trick.
Storage and Leftover Tips
Store this Red Velvet Oreo Cheesecake tightly covered with plastic wrap or in an airtight cake carrier in the refrigerator for up to 4-5 days. For longer storage, you can freeze individual slices (without the fresh Oreo decoration) wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw slices overnight in the refrigerator before serving, adding fresh decorations if desired.
More Recipes You Will Love
If you enjoyed the luxurious and complex flavors of this cheesecake, here are a few more decadent dessert recipes that I think you’ll absolutely love:
- For a classic no-bake dessert that’s always a hit, check out my This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack.
- If you’re a fan of mint and chocolate, my This Grasshopper Pie Is My Favorite No-Bake Dessert With a Mint Chocolate Twist is a must-try.
- And for a quick and easy no-bake summer treat, my This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert is perfect for warm days.
Final Thoughts
This Red Velvet Oreo Cheesecake is truly a labor of love, but the payoff is immense. It’s a dessert that combines beloved flavors into a truly show-stopping creation that will earn you endless compliments. While it requires patience and a few steps, each one is worth it for the ultimate indulgence. Give it a try, and savor the pure decadence!
What’s your ultimate special occasion dessert to bake at home? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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