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Showstopper Red Velvet Cheesecake with Oreo Crust

A decadent slice of red velvet cheesecake featuring alternating layers of red cake and creamy cheesecake, topped with white frosting and an Oreo cookie piece.
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Make a rich, creamy, and visually stunning Red Velvet Cheesecake featuring a crunchy Oreo crust. This decadent dessert is perfect for holidays or special celebrations.

Ingredients

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  • 1 1/2 cups crushed Oreo cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (liquid or gel)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the crushed Oreos, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool while you prepare the filling.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, 1/4 cup flour, vanilla extract, salt, and sour cream until the mixture is smooth. Beat in the oil, vinegar, and red food coloring until combined.
  4. Prepare the red velvet cake layer: In a separate bowl, whisk together the cocoa powder, baking soda, 1 cup flour, and 1 cup sugar. In another bowl, whisk the eggs, buttermilk, and remaining 1/2 cup buttermilk. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled Oreo crust. Gently spoon half of the red velvet cake batter over the cheesecake layer. Repeat with the remaining cheesecake batter, then top with the remaining red velvet batter. Use a knife to gently swirl the layers together for a marbled effect.
  6. Bake the cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Make the cream cheese frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  9. Frost the chilled cheesecake before serving. Slice and serve your decadent dessert.

Notes

  • For the smoothest texture, bring all dairy ingredients for the filling to room temperature before starting.
  • If you want a true copycat version of The Cheesecake Factory style, consider making this a layered Cheesecake Cake by baking a thin layer of red velvet cake on top after the cheesecake has chilled.
  • Use gel food coloring for a deeper, more intense red color without adding extra liquid to the batter.

Nutrition

Find it online: https://rosatasty.com/red-velvet-cheesecake-recipe/