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Bold 1-Hour Cool Red Velvet Cheesecake Joy

red velvet cheesecake
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Make this showstopping layered Red Velvet Cheesecake with a rich Oreo crust. This recipe delivers a decadent combination of classic red velvet flavor and smooth, creamy cheesecake. It is perfect for holidays or when you want an impressive dessert.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons red food coloring (gel preferred)
  • 1 cup red velvet cake mix (dry ingredients only, prepared according to package directions for a cake layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare the crust: Combine the Oreo crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the red velvet batter base: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in the vanilla extract and flour. Mix in the sour cream.
  4. In a separate small bowl, whisk together the buttermilk, vinegar, and baking soda. Add this mixture to the cream cheese base, mixing until just combined.
  5. In another small bowl, mix the cocoa powder and red food coloring until you have a deep red paste. Stir this paste into the cheesecake batter until the color is uniform. Mix in the eggs one at a time until just incorporated.
  6. Prepare the red velvet cake layer: Follow the package directions to prepare the cake mix batter for a thin layer.
  7. Assemble the dessert: Pour half of the red velvet cheesecake batter over the cooled Oreo crust.
  8. Gently spoon the prepared red velvet cake batter over the cheesecake layer. Top with the remaining cheesecake batter.
  9. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven. Prop the oven door open slightly and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For an extra smooth texture, make sure your cream cheese is truly at room temperature.
  • If you do not have buttermilk, mix 1/2 cup milk with 1/2 teaspoon lemon juice and let it sit for 5 minutes.
  • This dessert is excellent paired with a simple cream cheese frosting on top.

Nutrition

Find it online: https://whiskdaily.com/red-velvet-cheesecake-recipe-oreo-crust/