Description
A luxurious dessert that blends the classic flavors of red velvet cake and creamy cheesecake, featuring a crunchy Oreo crust.
Ingredients
Scale
- 2 cups Oreo crumbs (about 20–25 Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup red velvet cake crumbs (reserved from the cake layer)
- 4–5 Oreos, halved or crushed, for garnish
- Whipped cream for decoration
- 1/3 cup red velvet glaze (optional)
Instructions
- Prepare the crust: Combine the Oreo crumbs and melted butter in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, then let it cool completely.
- Create the red velvet cake layer: In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth.
- Combine dry and wet ingredients: Gradually sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
- Bake the cake layer: Pour the red velvet batter into the springform pan over the cooled Oreo crust. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, and reserved red velvet cake crumbs. Mix until creamy.
- Assemble the cheesecake: Pour the cheesecake mixture over the cooled red velvet cake layer. Smooth the top with a spatula.
- Final touch: Drizzle with red velvet glaze if desired.
- Chill: Refrigerate for at least 240 minutes or overnight.
Notes
This cheesecake can be made ahead of time for better flavor development. Serve with fresh berries or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg