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Decadent Layered Red Velvet Cheesecake with Oreo Crust

A tall, layered slice of red velvet cheesecake featuring alternating red cake and white cream cheese layers, topped with dark crumbs.
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Make this showstopper dessert combining rich red velvet cake flavor with creamy cheesecake over a crunchy Oreo crust. It is perfect for holidays or special celebrations.

Ingredients

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  • 1 box red velvet cake mix, plus ingredients listed on box (eggs, oil, water)
  • 1 cup boiling water
  • 1 cup cold water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 box (15.25 oz) red velvet cake mix
  • 1 1/2 cups crushed Oreo cookies (about 12 cookies)
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon white vinegar
  • 1/2 teaspoon red food coloring (optional, for extra color)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the red velvet cake layer: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Prepare the red velvet cake mix according to package directions, substituting the required water amounts with 1 cup boiling water and 1 cup cold water. Pour the batter into the prepared springform pan. Bake for 15 to 20 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely on a wire rack.
  2. Prepare the Oreo crust: While the cake cools, mix the crushed Oreo cookies and melted butter in a small bowl until combined. Press this mixture firmly into the bottom of a separate 9-inch springform pan. Place the pan in the freezer while you prepare the cheesecake filling.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in 3 eggs one at a time, mixing well after each addition. Mix in the sour cream, flour, vanilla extract, and vinegar until just combined. Add red food coloring now if you want a deeper red color.
  4. Assemble and bake: Reduce the oven temperature to 325°F (160°C). Pour the cheesecake filling evenly over the cooled red velvet cake layer in its pan. Place the springform pan containing the cake and filling onto a baking sheet. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  5. Cool and chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the oven and let it cool completely on the counter. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  6. Prepare the topping: Before serving, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Carefully run a thin knife around the edge before releasing the springform side. Slice and serve your showstopper cheesecake.

Notes

  • For a truly impressive presentation, you can use a water bath when baking the cheesecake to prevent cracking.
  • If you prefer a more intense chocolate flavor, substitute the crushed Oreos with chocolate wafer cookies for the crust.
  • This dessert keeps well, covered, in the refrigerator for up to four days.

Nutrition

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