Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake

The perfect blend of creamy cheesecake and rich red velvet

Ingredients:

• Red Velvet Cake Bottom/Crumbs:

• 1 and 1/2 cups all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 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
• 2/3 cup buttermilk, room temperature
• 1 teaspoon baking soda
• 1 teaspoon white vinegar

• Oreo Cheesecake Filling:

• 10 Oreos (filling removed, crushed)
• 24 oz full-fat cream cheese, room temperature
• Oreo filling
• 1 cup granulated sugar
• 1 Tablespoon cornstarch (or 3 Tbsp. all-purpose flour)
• 1 cup sour cream, room temperature
• 1 Tablespoon pure vanilla extract
• 3 large eggs + 1 yolk, room temperature
• 15 Oreos, chopped

• Ganache Topping:

• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• Decoration:
• 1 can store-bought cream cheese frosting
• 8 Oreos, chopped

Directions:

Red Velvet Cake Bottom:
Preheat oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan with parchment and non-stick spray. Whisk together flour, cocoa, and salt. In a separate bowl, cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually blend in the dry ingredients and buttermilk, then fold in baking soda and vinegar. Divide batter between two pans and bake for 18-20 minutes. Allow to cool.
Oreo Cheesecake Filling:
Process Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Mix in sour cream, vanilla, whole eggs, and egg yolk. Fold in Oreo crumbs and chopped Oreos gently. Pour over cooled red velvet cake base in springform pan.
Baking: Place springform pan in a water bath and bake at 300°F for about 1 hour and 30 minutes. Cheesecake should be set but slightly wobbly in the center. Allow to cool gradually in the oven with the door slightly open, then chill overnight in the fridge.
Ganache Topping: Microwave chocolate chips and heavy cream in intervals, stirring until smooth. Pour ganache over chilled cheesecake.
Decoration: Crumble reserved red velvet cake and press onto sides of cheesecake. Decorate with swirls of cream cheese frosting and sprinkle chopped Oreos.