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Red Velvet Oreo Cheesecake with Chocolate Ganache Recipe

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★★★★★

4.5 from 120 reviews

This indulgent Red Velvet Cheesecake combines the rich, moist texture of classic red velvet cake with a creamy Oreo-studded cheesecake filling. Finished with a decadent dark chocolate ganache and whipped cream frosting, this layered dessert is perfect for special occasions and chocolate lovers alike.

Ingredients

Scale

Red Velvet Cake Base

  • 1 1/2 cups all-purpose flour
  • 2 tsp unsweetened cocoa powder
  • Salt, a pinch
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 4 tsp red food coloring
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Oreo Cheesecake Filling

  • 24 oz full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • 10 Oreos, crushed

Ganache

  • 1 cup heavy cream
  • 1 cup dark chocolate chips

Decoration

  • Whipped cream frosting
  • Chopped Oreos

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Line a springform pan and an 8-inch round cake pan with parchment paper and spray them with non-stick spray to ensure easy release after baking.
  2. Make Red Velvet Cake Batter: In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt. In a separate large bowl, cream the unsalted butter with sugar until light and fluffy. Beat in eggs one at a time, then mix in sour cream, vegetable oil, vanilla extract, red food coloring, and buttermilk until smooth. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  3. Bake Red Velvet Cake Layers: Divide the batter evenly between the prepared pans. Bake for 18 to 20 minutes until a toothpick inserted comes out clean and the cake layers are set. Remove from oven and cool completely on wire racks.
  4. Make Oreo Cheesecake Filling: In a large bowl, beat the full-fat cream cheese with sugar and cornstarch until smooth and creamy. Mix in sour cream and vanilla extract, then add eggs one at a time until fully incorporated. Fold in the crushed Oreos gently.
  5. Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled red velvet cake layers in the springform pan. Place the pan in a water bath (bain-marie) to prevent cracking, and bake at 300°F (150°C) for approximately 90 minutes until the cheesecake has a custard-like consistency and the edges are set.
  6. Cool the Cheesecake: Turn off the oven and allow the cheesecake to cool gradually inside the oven with the door slightly open to prevent cracking. Once cooled to room temperature, refrigerate until fully chilled.
  7. Prepare Ganache and Decorate: Heat heavy cream until just simmering and pour over dark chocolate chips. Let sit for a few minutes, then stir until the mixture is smooth and glossy. Pour ganache over the chilled cheesecake surface. Decorate with whipped cream frosting and chopped Oreos before serving.

Notes

  • Using a water bath during the cheesecake baking prevents cracks and promotes even cooking for a creamy texture.
  • Be careful not to overmix the red velvet batter; fold ingredients gently to maintain lightness.
  • For best results, chill the cheesecake overnight before adding the ganache and decoration.
  • If desired, substitute Oreos with any other chocolate cookies for a different flavor twist.
  • Allow ganache to set before slicing for cleaner slices.

Keywords: red velvet cheesecake, Oreo cheesecake, chocolate ganache, layered cheesecake, red velvet cake, dessert, baking, holiday dessert

Find it online: https://chefmilacook.com/red-velvet-oreo-cheesecake-with-chocolate-ganache-recipe/