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Decadent Red Velvet Oreo Cheesecake

A rich slice of red velvet cheesecake featuring layers of bright red cake and white cream cheese filling, topped with dark cookie crumbs.
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Make this showstopper Red Velvet Oreo Cheesecake. It combines rich red velvet flavor with a creamy cheesecake layer over a crunchy Oreo crust for a truly decadent dessert perfect for any celebration.

Ingredients

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  • 1 box red velvet cake mix (plus eggs, oil, and water as directed)
  • 1 package (14.3 oz) Oreo cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • â…” cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare the red velvet cake base: Mix the red velvet cake mix according to package directions, substituting the required water with 1 cup of water. Pour the batter into the prepared springform pan. Set aside.
  3. Prepare the Oreo crust: In a small bowl, mix the crushed Oreo cookies with the melted butter until fully combined. Press this mixture firmly onto the bottom of the cake batter in the springform pan.
  4. Bake the cake layer for 15 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake filling. Reduce the oven temperature to 325°F (160°C).
  5. Prepare the cheesecake layer: Beat the softened cream cheese and granulated sugar together in a large bowl until smooth. Mix in the vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition.
  6. Gently pour the cream cheese mixture over the partially baked red velvet layer.
  7. Bake at 325°F (160°C) for 45 to 55 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and cool completely on a wire rack. Then, chill in the refrigerator for at least 4 hours, or preferably overnight.
  10. Prepare the whipped topping: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  11. Spread or pipe the whipped topping over the chilled cheesecake before serving.

Notes

  • For a smoother cheesecake layer, let your cream cheese come to full room temperature before mixing.
  • To prevent the crust from becoming soggy, you can briefly pre-bake the crust alone for 8 minutes before adding the cake batter.
  • If you want a layered effect (like a Knock You Naked style), bake the cake layer fully, let it cool, then pour the cheesecake batter on top and bake as directed.

Nutrition

Find it online: https://dishicious.com/red-velvet-cheesecake-recipe-showstopper-dessert/