Layered Red Velvet Oreo Cheesecake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
2 cups Oreo crumbs (about 20-25 Oreos, finely crushed)
02 -
1/4 cup unsalted butter, melted
→ Red Velvet Cake
03 -
1 1/4 cups all-purpose flour
04 -
1/4 cup unsweetened cocoa powder
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon baking soda
07 -
1/4 teaspoon salt
08 -
1/2 cup unsalted butter, softened
09 -
1 cup granulated sugar
10 -
2 large eggs
11 -
1/2 cup buttermilk
12 -
1 teaspoon vanilla extract
13 -
1 teaspoon white vinegar
14 -
1 tablespoon red food coloring
→ Cheesecake
15 -
16 oz (2 packages) cream cheese, softened
16 -
1/2 cup granulated sugar
17 -
2 large eggs
18 -
1 teaspoon vanilla extract
19 -
1/4 cup sour cream
→ Toppings
20 -
1/4 cup red velvet cake crumbs
21 -
4-5 Oreos, halved or crushed
22 -
Whipped cream for decoration
23 -
1/3 cup red velvet glaze (optional)
# Instructions:
01 -
Preheat oven to 325°F. Line 9-inch springform pan with parchment. Mix Oreo crumbs with melted butter, press into pan. Bake 8-10 minutes, cool.
02 -
Sift dry ingredients. Cream butter and sugar. Add eggs, buttermilk, vanilla, vinegar, and food coloring. Mix in dry ingredients. Bake in 9-inch pan for 25-30 minutes. Cool and trim.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over cooled cake layer.
04 -
Bake at 325°F for 45-50 minutes until edges set, center slightly jiggly. Cool in oven with door ajar 1 hour, then refrigerate 4+ hours.
05 -
Top with whipped cream, Oreos, cake crumbs, and optional glaze. Serve chilled.
# Notes:
01 -
Use room temperature ingredients for smooth batter
02 -
Can be stored in fridge up to 5 days or frozen 3 months
03 -
Water bath recommended to prevent cracks