Red Velvet Oreo Cheesecake with Chocolate Ganache
Indulge in the perfect fusion of flavors with this Red Velvet Oreo Cheesecake. Combining the tangy richness of red velvet cake, the creaminess of Oreo-infused cheesecake, and the luxurious smoothness of chocolate ganache, this dessert is a showstopper. Perfect for celebrations or simply treating yourself, this layered masterpiece is as stunning as it is delicious. The crunchy Oreo crust and vibrant red velvet base make every bite an unforgettable experience.
Ingredients
For the Red Velvet Cake Layer:
- 1 1/2 cups all-purpose flour
- 2 tsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 1/4 cup vegetable oil
- 2 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 4 tsp red food coloring
- 2/3 cup buttermilk, at room temperature
- 1 tsp baking soda
- 1 tsp white vinegar
For the Oreo Cheesecake Layer:
- 10 Oreo cookies (filling removed, wafers crushed), for the crust
- 24 oz full-fat cream cheese, softened to room temperature
- Oreo filling from the above 10 cookies
- 1 cup granulated sugar
- 1 tbsp cornstarch or all-purpose flour
- 1 cup sour cream, at room temperature
- 1 tbsp pure vanilla extract
- 2 large eggs + 1 egg yolk, at room temperature
- 15 Oreos (chopped), for texture
For the Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
For Decoration:
- 1 can store-bought cream cheese frosting
- 8 chopped Oreos, for garnish
Instructions
- Prepare the Red Velvet Cake Layer : Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add sour cream, vegetable oil, and vanilla extract, and mix until smooth. Beat in the eggs, one at a time, followed by the red food coloring. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Stir in the baking soda and vinegar until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.
- Make the Oreo Cheesecake Layer Lower the oven temperature to 325°F (163°C).Spread the crushed Oreo wafers evenly over the cooled cake layer, pressing gently to form a thin crust.In a large bowl, beat the cream cheese, Oreo filling, and sugar until smooth. Add the cornstarch and mix well.Beat in the sour cream and vanilla extract until combined. Add the eggs and egg yolk one at a time, mixing gently to avoid overbeating.Fold in the chopped Oreos.Pour the cheesecake batter over the Oreo crust in the springform pan. Place the pan in a water bath and bake for 55-65 minutes, or until the center is just set.Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Chocolate Ganache : Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the dark chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly before spreading it evenly over the chilled cheesecake.
- Decorate and Serve : Pipe cream cheese frosting around the edges of the cheesecake for decoration. Sprinkle chopped Oreos on top as garnish. Slice and serve chilled for the ultimate dessert experience.
Conclusion
This Red Velvet Oreo Cheesecake with Chocolate Ganache is a dessert lover’s dream. With its velvety cake base, creamy Oreo cheesecake layer, and decadent chocolate ganache topping, it’s a showpiece that tastes as good as it looks. Perfect for birthdays, holidays, or any special occasion, this dessert is bound to impress. Try it out and delight your guests with every indulgent bite.
Red Velvet Oreo Cheesecake with Chocolate Ganache
Ingredients
For the Red Velvet Cake Layer:
- 1 1/2 cups all-purpose flour
- 2 tsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream at room temperature
- 1/4 cup vegetable oil
- 2 tsp pure vanilla extract
- 2 large eggs at room temperature
- 4 tsp red food coloring
- 2/3 cup buttermilk at room temperature
- 1 tsp baking soda
- 1 tsp white vinegar
For the Oreo Cheesecake Layer:
- 10 Oreo cookies filling removed, wafers crushed, for the crust
- 24 oz full-fat cream cheese softened to room temperature
- Oreo filling from the above 10 cookies
- 1 cup granulated sugar
- 1 tbsp cornstarch or all-purpose flour
- 1 cup sour cream at room temperature
- 1 tbsp pure vanilla extract
- 2 large eggs + 1 egg yolk at room temperature
- 15 Oreos chopped, for texture
For the Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
For Decoration:
- 1 can store-bought cream cheese frosting
- 8 chopped Oreos for garnish
Instructions
- Prepare the Red Velvet Cake Layer : Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add sour cream, vegetable oil, and vanilla extract, and mix until smooth. Beat in the eggs, one at a time, followed by the red food coloring. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Stir in the baking soda and vinegar until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.
- Make the Oreo Cheesecake Layer Lower the oven temperature to 325°F (163°C). Spread the crushed Oreo wafers evenly over the cooled cake layer, pressing gently to form a thin crust. In a large bowl, beat the cream cheese, Oreo filling, and sugar until smooth. Add the cornstarch and mix well. Beat in the sour cream and vanilla extract until combined. Add the eggs and egg yolk one at a time, mixing gently to avoid overbeating. Fold in the chopped Oreos. Pour the cheesecake batter over the Oreo crust in the springform pan. Place the pan in a water bath and bake for 55-65 minutes, or until the center is just set. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Chocolate Ganache : Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the dark chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly before spreading it evenly over the chilled cheesecake.
- Decorate and Serve : Pipe cream cheese frosting around the edges of the cheesecake for decoration. Sprinkle chopped Oreos on top as garnish. Slice and serve chilled for the ultimate dessert experience.