Indulge in Decadence: Red Velvet Oreo Cheesecake with Chocolate Ganache Recipe

Indulge in a slice of happiness with this stunning Red Velvet Oreo Cheesecake topped with rich chocolate ganache! This decadent dessert combines the moist, flavorful red velvet layer with a creamy Oreo cheesecake filling, creating a perfect balance of flavors and textures. Ideal for birthdays, anniversaries, or just because! Follow our easy recipe to create this show-stopping treat and impress your guests. #RedVelvet #Cheesecake #DessertGoals #BakeryInspiration #ChocolateGanache

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Ingredients

For the Red Velvet Cake Layer:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons unsweetened cocoa powder

1 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Oreo Cheesecake Layer:

2 cups cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 ½ cups crushed Oreo cookies (about 15 cookies)

½ cup sour cream

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

For Garnish:

Whipped cream

Extra crushed Oreos

Fresh raspberries (optional)

Instructions

Prepare the Red Velvet Cake Layer:

- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round springform pan.

- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.

- Combine the wet and dry ingredients, mixing until just combined.

- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare the Oreo Cheesecake Layer:

- Reduce the oven temperature to 325°F (165°C).

- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until creamy.

- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.

- Fold in the crushed Oreo cookies and sour cream until just incorporated.

- Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan.

- Bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Prepare the Chocolate Ganache:

- In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips. Let stand for a minute, then whisk until smooth and glossy.

Assemble the Cheesecake:

- Once the cheesecake has cooled to room temperature, pour the chocolate ganache over the top, spreading it evenly.

- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, for it to set properly.

Serve:

- Carefully remove the cheesecake from the springform pan.

- Garnish with whipped cream, crushed Oreos, and fresh raspberries if desired. Slice and enjoy!

Prep Time: 30 minutes | Baking Time: 1 hour | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes | Servings: 10-12 slices