Blue Velvet Oreo Cheesecake Recipe 💙🍰
Ingredients:
For the Blue Velvet Cake Layer:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tbsp blue food coloring
- 1 tsp vanilla extract
For the Oreo Crust:
- 20 Oreo cookies
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- Blue food coloring (optional, for tinting the cheesecake layer)
For Garnish:
- Whipped cream
- Crushed Oreo cookies
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Blue Velvet Cake Layer:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in buttermilk, blue food coloring, and vanilla extract until well combined.
Gradually add dry ingredients to wet ingredients, mixing until smooth.
Pour batter into prepared springform pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Oreo Crust:
In a food processor, pulse Oreo cookies into fine crumbs.
Mix melted butter into cookie crumbs until well combined.
Press mixture firmly into the bottom of the cooled blue velvet cake layer in the springform pan. Set aside.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream and vanilla extract until smooth.
Optionally, add a few drops of blue food coloring to tint the cheesecake filling to desired shade.
Assemble and Bake:
Preheat oven to 325°F (160°C).
Pour cheesecake filling over the Oreo crust and spread evenly.
Place the springform pan on a baking sheet to catch any potential leaks.
Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
Remove from oven and let cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight, to set completely.
Serve:
Once chilled and set, remove the cheesecake from the springform pan.
Garnish with whipped cream and crushed Oreo cookies.
Enjoy your Blue Velvet Oreo Cheesecake with its rich layers of blue velvet cake, creamy cheesecake, and Oreo crust!
Yield:
This recipe makes one 9-inch Blue Velvet Oreo Cheesecake, serving about 10-12 people.
Indulge in this unique and decadent dessert that combines the flavors of blue velvet cake and Oreo cookies in a creamy cheesecake form!
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