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Showstopper Red Velvet Cheesecake with Oreo Crust

A decadent slice of layered red velvet cheesecake featuring a dark crust, white cheesecake layer, and bright red topping, garnished with chocolate crumbs.
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Make this ultra creamy and rich red velvet cheesecake featuring a crunchy Oreo crust and a beautiful cream cheese swirl. This bakery-style dessert is perfect for holidays and special occasions.

Ingredients

  • For the Oreo Crust: 2 cups crushed Oreo cookies, 6 tablespoons unsalted butter melted
  • For the Red Velvet Layer: 1 (8 ounce) package cream cheese softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 1 teaspoon cocoa powder, 1 teaspoon red food coloring, 1/4 cup buttermilk, 1 cup all-purpose flour, 1/2 teaspoon baking soda
  • For the Cheesecake Layer: 2 (8 ounce) packages cream cheese softened, 1 cup granulated sugar, 1/2 cup sour cream, 1 teaspoon vanilla extract, 3 large eggs
  • For the Cream Cheese Swirl/Topping (Optional): 4 ounces cream cheese softened, 1/2 cup powdered sugar, 1/4 cup heavy whipping cream

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix the crushed Oreos and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.
  2. Prepare the red velvet layer: In a medium bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Stir in vanilla, vinegar, cocoa powder, and red food coloring until combined. Mix buttermilk, flour, and baking soda separately, then gently fold into the red velvet batter.
  3. Pour half of the red velvet batter over the cooled crust. Bake for 10 minutes. Remove from oven.
  4. Prepare the cheesecake layer: In a large bowl, beat the 2 packages of cream cheese and 1 cup sugar until smooth. Beat in the sour cream and vanilla. Add the eggs one at a time, mixing just until combined after each addition.
  5. Pour the cheesecake batter over the partially baked red velvet layer.
  6. Top with the remaining red velvet batter, dropping spoonfuls randomly over the cheesecake layer. Use a knife or skewer to gently swirl the layers together for a stunning visual effect.
  7. Bake: Reduce the oven temperature to 325°F (160°C). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Make the optional topping: Beat the 4 ounces of cream cheese with powdered sugar until smooth. Gradually beat in the heavy cream until fluffy. Spread over the chilled cheesecake before serving.

Notes

  • For an ultra creamy texture, bring all dairy ingredients for the cheesecake layer to room temperature before mixing.
  • Wrap the outside of the springform pan tightly with heavy-duty aluminum foil before placing it in a water bath (bain-marie) to prevent cracking and ensure even baking.
  • If you skip the swirl, you can bake the red velvet batter as a thin base layer and pour all the cheesecake batter on top for a classic two-layer cheesecake.

Nutrition

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