Why You’ll Love This Recipe

This Red Velvet Oreo Cheesecake is the ultimate fusion of flavors and textures. A moist red velvet cake bottom pairs beautifully with a rich, creamy Oreo cheesecake filling packed with crunchy cookie pieces. Topped with silky chocolate ganache and finished with cream cheese frosting swirls and chopped Oreos, this dessert is visually stunning and irresistibly decadent. Whether you’re making it for a birthday, celebration, or just to impress your guests, this cake delivers in every way.

Preparation and Cooking Time

Prep Time: 30 minutes
Bake Time: 60 minutes
Chill Time: 4–6 hours
Total Time: 6–7 hours
Servings: 12–14 slices
Calories: Approximately 550–650 kcal per slice

Ingredients Overview

Red Velvet Cake Bottom / Crumbs

• 1 1/2 cups all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 4 teaspoons red food coloring
• 2/3 cup buttermilk, room temperature
• 1 teaspoon baking soda
• 1 teaspoon white vinegar

Oreo Cheesecake Filling

• 10 Oreos (filling removed, cookies crushed)
• 24 oz cream cheese, room temperature
• Oreo filling from removed cookies
• 1 cup granulated sugar
• 1 tablespoon cornstarch (or 3 tbsp flour)
• 1 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 3 large eggs + 1 yolk, room temperature
• 15 Oreos, chopped

Ganache Topping

• 1 cup dark chocolate chips
• 1/2 cup heavy cream

Decoration

• 1 can cream cheese frosting
• 8 Oreos, chopped

Step-by-Step Instructions

1. Prepare the Red Velvet Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a bowl, whisk flour, cocoa powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until creamy. Add sour cream, oil, and vanilla.
4. Mix in eggs one at a time. Add red food coloring and stir well.
5. Add half of the dry ingredients, then the buttermilk, then the remaining dry ingredients. Mix until just combined.
6. In a small cup, combine baking soda and vinegar—let it fizz, then fold into the batter.
7. Spread the batter into the springform pan and bake for 20–25 minutes, or until a toothpick comes out clean.
8. Let cool completely before adding the cheesecake layer.

2. Make the Oreo Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar and cornstarch, mixing until combined.
3. Add sour cream, vanilla, and the Oreo filling you set aside.
4. Add eggs one at a time, mixing on low speed. Do not overmix.
5. Fold in crushed and chopped Oreos.
6. Pour the cheesecake batter over the cooled red velvet layer.

3. Bake the Cheesecake

1. Wrap the outside of the springform pan in foil.
2. Place the pan into a larger roasting pan and pour in hot water halfway up the sides.
3. Bake at 325°F (160°C) for 50–60 minutes. The center should jiggle slightly.
4. Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Refrigerate for at least 4 hours or overnight.

4. Prepare the Ganache Topping

1. Heat heavy cream until steaming.
2. Pour over the chocolate chips and let sit for 2–3 minutes.
3. Stir until smooth and glossy.
4. Spread over the chilled cheesecake.

5. Decorate the Cheesecake

1. Pipe swirls of cream cheese frosting around the edges.
2. Sprinkle with chopped Oreos.
3. Slice, serve, and enjoy!

Helpful Tips

• Make sure all ingredients for the cheesecake filling are room temperature for a smooth texture.
• Overmixing the batter can cause cracks—mix on low speed.
• Chilling overnight creates the best texture.
• You can make the red velvet layer a day ahead.

Storage Instructions

• Refrigerate covered for up to 5 days.
• Freeze slices for up to 2 months; thaw overnight before serving.

Red Velvet Oreo Cheesecake

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• Author: Sophia

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Ingredients

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Red Velvet Cake Bottom / Crumbs

• 1 1/2 cups all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 4 teaspoons red food coloring
• 2/3 cup buttermilk, room temperature
• 1 teaspoon baking soda
• 1 teaspoon white vinegar

Oreo Cheesecake Filling

• 10 Oreos (filling removed, cookies crushed)
• 24 oz cream cheese, room temperature
• Oreo filling from removed cookies
• 1 cup granulated sugar
• 1 tablespoon cornstarch (or 3 tbsp flour)
• 1 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 3 large eggs + 1 yolk, room temperature
• 15 Oreos, chopped

Ganache Topping

• 1 cup dark chocolate chips
• 1/2 cup heavy cream

Decoration

• 1 can cream cheese frosting
• 8 Oreos, chopped

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Instructions

1. Prepare the Red Velvet Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a bowl, whisk flour, cocoa powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until creamy. Add sour cream, oil, and vanilla.
4. Mix in eggs one at a time. Add red food coloring and stir well.
5. Add half of the dry ingredients, then the buttermilk, then the remaining dry ingredients. Mix until just combined.
6. In a small cup, combine baking soda and vinegar—let it fizz, then fold into the batter.
7. Spread the batter into the springform pan and bake for 20–25 minutes, or until a toothpick comes out clean.
8. Let cool completely before adding the cheesecake layer.

2. Make the Oreo Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar and cornstarch, mixing until combined.
3. Add sour cream, vanilla, and the Oreo filling you set aside.
4. Add eggs one at a time, mixing on low speed. Do not overmix.
5. Fold in crushed and chopped Oreos.
6. Pour the cheesecake batter over the cooled red velvet layer.

3. Bake the Cheesecake

1. Wrap the outside of the springform pan in foil.
2. Place the pan into a larger roasting pan and pour in hot water halfway up the sides.
3. Bake at 325°F (160°C) for 50–60 minutes. The center should jiggle slightly.
4. Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Refrigerate for at least 4 hours or overnight.

4. Prepare the Ganache Topping

1. Heat heavy cream until steaming.
2. Pour over the chocolate chips and let sit for 2–3 minutes.
3. Stir until smooth and glossy.
4. Spread over the chilled cheesecake.

5. Decorate the Cheesecake

1. Pipe swirls of cream cheese frosting around the edges.
2. Sprinkle with chopped Oreos.
3. Slice, serve, and enjoy!