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Red Velvet Oreo Cheesecake

Irresistible Red Velvet Oreo Cheesecake for Every Celebration

This Red Velvet Oreo Cheesecake combines rich red velvet cake with a creamy cheesecake filling, creating an indulgent dessert that's perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Cake
  • 1 box Red Velvet Cake Mix Substitute with a homemade red velvet recipe if desired.
  • 2 large Eggs No substitutes recommended.
  • 1/2 cup Vegetable Oil Can use melted butter as a richer flavor option.
  • 1 cup Buttermilk Combine milk with vinegar for a quick substitute.
For the Cheesecake Filling
  • 16 oz Cream Cheese Opt for full-fat for the best consistency.
  • 3/4 cup Granulated Sugar Consider using brown sugar for depth.
  • 1/2 cup Sour Cream Plain Greek yogurt can be used for a lighter option.
For the Crust & Topping
  • 24 cookies Oreo Cookies Use gluten-free Oreos if desired.
  • 1/4 cup Butter Unsweetened applesauce can be used as a lower-fat alternative.

Equipment

  • mixing bowl
  • electric mixer
  • 9-inch springform pan
  • Oven
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and buttermilk. Blend the mixture until smooth, about 2 minutes.
  2. Pour the red velvet cake batter into a greased 9-inch springform pan and bake at 350°F (175°C) for 25–30 minutes.
  3. In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream and mix, then incorporate eggs one at a time.
  4. Crush the Oreo cookies and mix with melted butter to form a crust. Press firmly into the bottom of the springform pan.
  5. Pour the cheesecake filling over the cooled red velvet cake layer in the springform pan.
  6. Bake the cheesecake at 325°F (160°C) for 50–60 minutes. Let it cool in the oven for about an hour.
  7. Refrigerate the cheesecake for at least four hours or overnight to set it properly.
  8. Carefully remove the cheesecake from the springform pan and serve with garnishes if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Consider using a water bath for a creamier texture.

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