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This Red Velvet Cheesecake is a luscious dessert that combines the moist richness of classic red velvet cake with the creamy indulgence of a smooth Oreo cheesecake. It’s perfect for celebrations or any time you want to treat yourself to something special. The striking red color and layered textures make it as beautiful as it is delicious.
I first made this cheesecake for a holiday party and watched it disappear within minutes. Now it’s a go-to dessert whenever I want something both classic and show-stopping.
Ingredients
- All-purpose flour: for structure and tenderness in the red velvet base. Look for fresh flour in a sealed container for best results.
- Unsweetened cocoa powder: adds subtle chocolate notes, use Dutch-processed if you want a milder flavor.
- Salt: to bring out all the flavors harmoniously.
- Unsalted butter: at room temperature keeps the cake moist and rich. Choose good quality butter for a creamier texture.
- Granulated sugar: sweetens just right without overpowering.
- Sour cream: also at room temperature, lends moisture and tenderness. Make sure it's fresh and not too runny.
- Vegetable oil: helps keep the cake incredibly moist and soft.
- Pure vanilla extract: enhances the flavor complexity. Use pure extract, not imitation, for the best aroma.
- Large eggs: at room temperature for structure and binding. Cold eggs can cause the batter to split.
- Red food coloring: is what gives the cake its signature vibrant hue—gel food coloring is best to avoid thinning the batter.
- Buttermilk: at room temperature tenderizes the cake and adds subtle tanginess.
- Baking soda: to help the cake rise and become fluffy. Always check the expiration date for effectiveness.
- White vinegar: activates the baking soda creating a light crumb.
- Oreos: filling removed and wafers crushed, form a flavorful crust. Choose classic Oreos or your favorite variant.
- Full-fat cream cheese: softened to room temperature, is crucial for a creamy cheesecake filling without lumps.
- Oreo filling: scooped from the crust Oreos adds extra flavor to the cheesecake batter.
- Cornstarch or all-purpose flour: to thicken the cheesecake and improve texture.
- Additional chopped Oreos: for crunch inside the cheesecake layers.
- Dark chocolate chips: for a rich, decadent ganache topping. Look for good quality chocolate with at least 60 percent cocoa.
- Heavy cream: to make the ganache silky and smooth.
- Store-bought cream cheese frosting: simplifies decorating and adds a creamy sweetness.
- Chopped Oreos: for garnish to echo the flavors inside the cake and add visual appeal.
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit. Prepare your pans by lining a 9-inch springform pan and an 8-inch round cake pan with parchment paper and lightly spraying them with non-stick spray. This prevents sticking and makes removal easy, especially important for the delicate cheesecake layers.
- Prepare Red Velvet Cake Bottom:
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt thoroughly to ensure even distribution of flavors. In a separate large bowl, beat the unsalted butter and granulated sugar together using an electric mixer until fluffy and light—this builds the structure and sweetness base. Add the sour cream, vegetable oil, pure vanilla extract, beaten large eggs, and red food coloring, mixing until fully combined creating a smooth red velvet batter. Gradually add your dry ingredient mixture alternating with buttermilk. Begin and end with the dry ingredients. This prevents a dense batter and ensures tenderness. Just before baking, mix the baking soda with the white vinegar and fold it gently into the batter. This mixture acts as a natural leavening agent giving the cake lift. Divide this batter between the two prepared pans and bake for about 18 to 20 minutes, checking doneness by inserting a toothpick—it should emerge clean. Allow both cakes to cool completely before assembling.
- Prepare Oreo Cheesecake Filling:
- Process the Oreo wafers without filling into fine crumbs for the crust base. In a large mixing bowl, beat the full-fat cream cheese with the reserved Oreo filling until the mixture is smooth and creamy with no lumps. Add granulated sugar and cornstarch and continue blending to combine. Mix in sour cream and pure vanilla extract for richness and flavor depth. One at a time, add the eggs plus one egg yolk, beating well after each addition to avoid cracks during baking. Gently fold in the crushed Oreo crumbs and the chopped Oreos for texture and bursts of chocolaty crunch. Pour this filling over the cooled red velvet base already assembled in your springform pan.
- Bake Your Cheesecake:
- Place the springform pan in a water bath to maintain moisture, preventing cracks. To create the water bath, wrap the bottom of the pan tightly in foil and place it in a larger pan filled halfway with hot water. Bake at 300 degrees Fahrenheit for about one hour and thirty minutes. The cheesecake should be mostly set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool gradually inside the oven with the door slightly ajar to prevent sudden temperature changes that cause cracks. Once cool, refrigerate the cheesecake overnight to allow it to fully set.
- Prepare Ganache Topping:
- Microwave dark chocolate chips and heavy cream in short bursts until melted and smooth. Stir continuously to combine and avoid burning. Once cooled slightly, pour the glossy ganache over the chilled cheesecake creating a rich, shiny top layer.
- Decorate Your Cheesecake:
- Crumble any reserved red velvet cake pieces around the cheesecake edges, pressing gently to adhere. Using store-bought cream cheese frosting, pipe decorative swirls or rosettes on top as desired. Finish by sprinkling chopped Oreos over the frosting for a tempting crunchy finish.
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My favorite ingredient has to be the crushed Oreos mixed directly into the cheesecake filling. It adds an unexpected crunch that gives this dessert a delicious surprise bite every time. I fondly remember making this with my kids and how excited they were to spot Oreo bits in every slice.
Storage Tips
Store your cheesecake covered in an airtight container in the refrigerator to keep it moist and prevent it from absorbing fridge odors. It stays fresh up to five days. For longer storage, wrap individual slices tightly in plastic wrap and place them in an airtight container before freezing. Properly stored, frozen cheesecake lasts up to three months. To thaw, move slices to the refrigerator overnight before reheating or serving cold.
Ingredient Substitutions
If you do not have Oreos, you can use chocolate wafer cookies or graham crackers for the crust and crunch, though the flavor will be different. Buttermilk can be substituted with regular milk mixed with a teaspoon of vinegar or lemon juice to replicate the acidity. For the ganache, semi-sweet chocolate chips can replace dark for a milder chocolate taste. If avoiding store-bought frosting, you can whip cream cheese with powdered sugar and vanilla extract as a homemade alternative.
Serving Suggestions
Serve slices plain to let all the rich flavors shine. Top with fresh mixed berries for a tart contrast that brightens the dessert. Add a scoop of vanilla ice cream or a dollop of freshly whipped cream to make it extra indulgent. Drizzle warm chocolate or caramel sauce over slices for a dramatic finishing touch. Pair with a strong cup of coffee or espresso to balance the sweetness.
Pro Tips
Use room temperature ingredients to ensure smooth mixing and consistent baking results. Avoid overmixing the filling to prevent too much air that can cause cracks. Use a hot knife dipped in warm water for clean, beautiful cheesecake slices every time.
Common Recipe Questions
- → How do I achieve a smooth cheesecake filling?
Use room temperature cream cheese and eggs, and mix gently until just combined to avoid lumps and cracks.
- → Why bake the cheesecake in a water bath?
The water bath provides gentle, even heat that prevents the cheesecake from drying out or cracking during baking.
- → Can I substitute Oreos in the filling or crust?
Yes, graham crackers or chocolate wafers work well and offer a different yet delicious twist.
- → What’s the best way to decorate the dessert?
Use cream cheese frosting, crumbled red velvet pieces, and chopped Oreos to enhance both texture and presentation.
- → How should leftovers be stored?
Keep the cheesecake covered in an airtight container in the refrigerator for up to five days to maintain freshness.
- → What are tips for clean slicing?
Warm your knife under hot water, wipe it clean between cuts, and slice carefully to preserve neat layers.