Red Velvet Oreo Cheesecake
This Red Velvet Oreo Cheesecake features rich, velvety layers of red velvet cheesecake, a crunchy Oreo cookie crust, and a silky chocolate ganache topping, making it a perfect indulgence for special occasions.
Ingredients
For the Oreo Crust
- 24 pieces Oreo cookies, crushed
- ½ cup unsalted butter, melted
For the Red Velvet Layer
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup red velvet cake mix (dry)
- 1 teaspoon vanilla extract
For the Vanilla Cheesecake Layer
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Garnish
- Whipped cream
- Extra Oreos
- Red velvet cake crumbs
Instructions
Prepare the Oreo Crust
- Preheat oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes and let cool completely.
Make the Red Velvet Cheesecake Layer
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each.
- Stir in the red velvet cake mix and vanilla extract until just combined.
- Pour this mixture over the cooled crust and spread evenly.
Add the Vanilla Cheesecake Layer
- In a separate bowl, beat the cream cheese and sugar until creamy.
- Add the eggs and vanilla extract, mixing until smooth.
- Carefully pour this vanilla cheesecake mixture over the red velvet layer, spreading it evenly to form a distinct layer.
Bake the Cheesecake
- Place the cheesecake into your preheated oven and bake for about 60 minutes, or until the edges are set and the center still has a slight jiggle.
- Once done, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually — this helps prevent cracks.
Chill Overnight
- Transfer the cheesecake to the refrigerator and let it chill for at least 7 hours, or preferably overnight.
Make the Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a bowl and let sit for a few minutes.
- Stir until smooth and glossy.
- Once the cheesecake is fully chilled, pour the ganache over the top, spreading it to the edges.
Garnish & Serve
- Decorate with whipped cream, extra Oreo cookies, or red velvet crumbs if desired.
- Slice and serve chilled for the best texture and flavor.
Notes
Amazing served with a cup of espresso or coffee to balance the richness. Pair with berries or fruit coulis for a fresh contrast. Great for holiday dessert tables and celebrations. Store in the refrigerator, covered, for up to 5 days. Cheesecake can be wrapped tightly and frozen for up to 2 months — thaw in fridge overnight before serving. Best made a day ahead to enhance texture and flavor.