Red Velvet Cheesecake

The Red Velvet Oreo Cheesecake is an indulgent dessert that combines the best of two worlds: moist red velvet cake and rich, creamy Oreo cheesecake. Starting with a classic red velvet base, the cheesecake filling is loaded with crushed Oreos and topped with a smooth chocolate ganache. It’s the perfect dessert for birthdays, holidays, or any special occasion where a show-stopping dessert is needed. Each bite offers a creamy, crunchy, and chocolatey delight.

Red Velvet Oreo Cheesecake is the ultimate fusion of two beloved desserts: rich red velvet cake and creamy Oreo cheesecake. The moist red velvet base provides a slightly chocolatey foundation, while the Oreo cheesecake layer adds a creamy, crunchy texture that’s truly indulgent. Finished with a smooth chocolate ganache and decorated with crumbled red velvet, cream cheese frosting, and chopped Oreos, this dessert is perfect for special occasions or when you want to treat yourself.

INGREDIENTS

All-purpose flour: 1 1/2 cups, for the cake base
Unsweetened cocoa powder: 2 tsp, for a hint of chocolate
Salt: 1/2 tsp, to enhance the cake’s flavor
Unsalted butter: 1/2 cup, at room temperature, for moistness
Granulated sugar: 1 cup, for sweetness
Sour cream: 1/2 cup, at room temperature, for a moist cake
Vegetable oil: 1/4 cup, to keep the cake moist
Pure vanilla extract: 2 tsp, for flavor
Large eggs: 2, at room temperature, for structure
Red food coloring: 4 tsp, for the iconic red hue
Buttermilk: 2/3 cup, at room temperature, for a tender crumb
Baking soda: 1 tsp, for leavening
White vinegar: 1 tsp, to activate the baking soda
Oreos (filling removed, wafers crushed): 10, for the crust
Full-fat cream cheese: 24 oz, at room temperature, for the cheesecake filling
Oreo filling: from the above 10 Oreos, to enhance flavor
Granulated sugar: 1 cup, to sweeten the cheesecake
Cornstarch (or all-purpose flour): 1 tbsp, for thickening the filling
Sour cream: 1 cup, at room temperature, for creamy texture
Pure vanilla extract: 1 tbsp, for flavor
Large eggs + 1 egg yolk: at room temperature, for structure
Oreos (chopped): 15, for added crunch in the cheesecake
Dark chocolate chips: 1 cup, for the ganache
Heavy cream: 1/2 cup, for a smooth ganache
Store-bought cream cheese frosting: 1 can, for decorating
Chopped Oreos: 8, for garnish