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Showstopper Red Velvet Cheesecake with Oreo Crust

A close-up slice of red velvet cheesecake showing a beautiful red and white swirl pattern on a white plate.
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Create a stunning, creamy Red Velvet Cheesecake featuring a rich Oreo crust and a vibrant red velvet swirl. This recipe merges the best of cake and cheesecake for a decadent dessert perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons red food coloring (gel preferred)
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar (for cake batter)
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on box for cake portion)
  • For Topping (Optional): 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract

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 the crust cool completely. Reduce oven temperature to 325°F (160°C).
  2. Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Beat in the flour, sour cream, and eggs one at a time, mixing just until combined after each addition. Do not overmix.
  3. Prepare the Red Velvet Cake Batter: Prepare the red velvet cake mix according to the package directions, but use the specified amounts for the liquid ingredients listed on the box. In a small bowl, mix the buttermilk, baking soda, and 1 teaspoon of vinegar; stir this into the cake batter. Add the cocoa powder and red food coloring, mixing until the color is uniform.
  4. Assemble the Cheesecake: Pour half of the plain cheesecake batter over the cooled Oreo crust. Gently spoon dollops of the red velvet cake batter over the cheesecake layer. Pour the remaining plain cheesecake batter over the red velvet dollops.
  5. Create the Swirl: In a small bowl, mix the remaining 1 teaspoon of vinegar into the remaining red velvet batter. Drizzle this over the top layer. Use a knife or skewer to gently swirl the layers together, creating a marbled effect. Do not swirl too deeply.
  6. Bake: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  8. Finish (Optional): Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the chilled cheesecake before slicing.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Wrapping the springform pan securely prevents water from the bath from seeping into the crust.
  • If you skip the water bath, bake at 325°F (160°C) for 50-60 minutes, but watch carefully for cracks.

Nutrition

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