Description
Rich, velvety, and packed with Oreo goodness, this Oreo Red Velvet Cheesecake is the perfect show-stopping dessert for any special occasion. With layers of moist red velvet cake, smooth cheesecake, and an indulgent chocolate ganache topped with Oreo cookies, this recipe will be the star of your table. Best of all? It’s surprisingly easy to make!
Ingredients
Scale
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Topping:
- 10 Oreo cookies, whole or crushed (for decoration)
- Whipped cream (optional)
Instructions
- Prepare the Red Velvet Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the sugar and oil until smooth, then add the eggs, buttermilk, red food coloring, vanilla extract, and vinegar. Gradually mix the dry ingredients into the wet until fully combined. Divide the batter between the cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely. - Make the Cheesecake Layer:
Lower the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing between each addition. Stir in the vanilla extract and heavy cream. Pour the mixture into a 9-inch springform pan and bake for 45-50 minutes, or until the center is set but slightly jiggly. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight. - Assemble the Cake:
Once the cake layers and cheesecake are completely cooled, place one red velvet cake layer on a serving platter. Top with the chilled cheesecake, then place the second red velvet cake layer on top. - Make the Ganache:
In a small saucepan, heat the heavy cream until it begins to simmer (do not boil). Pour the cream over the chocolate chips in a heatproof bowl, allowing it to sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly, then pour it over the top of the assembled cake, letting it drip down the sides. - Decorate:
Top the cake with whole or crushed Oreo cookies and a swirl of whipped cream if desired. Slice and serve!
Notes
- You can prepare the red velvet cake and cheesecake layers a day in advance and store them separately in the fridge.
- This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 684 kcal
- Sugar: 46g
- Sodium: 463mg
- Fat: 39g
- Saturated Fat: 18g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg