Name: Oreo Red Velvet Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups Oreo cookie crumbs (about 20 cookies); 1/4 cup unsalted butter, melted; 1 box red velvet cake mix (plus eggs, oil, and water as directed on box); 1 cup crushed Oreos (optional, for texture); 24 oz cream cheese, softened; 1 cup granulated sugar; 1/2 cup sour cream; 3 large eggs; 1 teaspoon vanilla extract; 1 cup crushed Oreos; 1/4 cup white chocolate drizzle or cream cheese frosting; 1/4 cup strawberry or cherry pie filling (optional)

Description

This Oreo Red Velvet Cheesecake is a decadent dessert masterpiece featuring layers of Oreo crust, moist red velvet cake, and a rich, creamy cheesecake. Finished with crushed Oreos and optional white chocolate or fruit topping, it’s a showstopper for any celebration.

Ingredients

For the Oreo Crust:

2 cups Oreo cookie crumbs (about 20 cookies)
1/4 cup unsalted butter, melted

For the Red Velvet Cake Layer:

1 box red velvet cake mix (plus eggs, oil, and water as directed on box)
1 cup crushed Oreos (optional, for texture)

For the Cheesecake Layer:

24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract

For Topping:

1 cup crushed Oreos
1/4 cup white chocolate drizzle or cream cheese frosting
1/4 cup strawberry or cherry pie filling (optional)

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Instructions

Prepare the Oreo Crust:
Preheat oven to 350°F (175°C). Mix Oreo crumbs and melted butter until combined. Press into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, then cool.
Bake the Red Velvet Cake Layer:
Prepare cake batter according to box instructions. Fold in 1 cup of crushed Oreos if using. Pour over the cooled crust and bake for 15–20 minutes until partially set. Let cool slightly.
Prepare the Cheesecake Layer:
In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in sour cream, eggs, and vanilla until smooth and creamy.
Pour cheesecake mixture over the red velvet layer. Tap gently to remove air bubbles.
Bake:
Reduce oven temperature to 325°F (163°C). Bake for 50–60 minutes or until the center is set. Turn off oven and let the cheesecake cool with the door cracked for 1 hour.
Chill & Top:
Refrigerate for at least 4 hours or overnight. Before serving, top with crushed Oreos, a drizzle of white chocolate or cream cheese frosting, and pie filling if desired.

Notes

For clean slices, dip your knife in hot water between cuts.
Cheesecake can be made 1–2 days in advance.
Optional pie filling adds a fruity twist and extra color.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American