Description
This Red Velvet Oreo Cheesecake features a crunchy Oreo crust, a moist red velvet cake base, and a rich, creamy cheesecake layer topped with whipped cream and Oreo garnish.
Ingredients
Scale
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Whipped cream
- Oreo cookies for garnish
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan.
- Mix Oreo crumbs with melted butter, press into the pan, and bake for 8 to 10 minutes.
- Prepare the red velvet cake batter, bake until set, and cool completely.
- Place the red velvet cake layer over the cooled Oreo crust.
- Beat cream cheese and sugar until smooth, then mix in eggs, vanilla, and sour cream.
- Pour cheesecake batter over the cake layer and bake until edges are set.
- Cool gradually, then refrigerate for at least 4 hours before decorating and serving.
Notes
- Use room-temperature ingredients for smooth batter.
- Cool the cheesecake slowly to prevent cracks.
- Store leftovers refrigerated up to 5 days or freeze up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg