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Ultimate Layered Red Velvet Cheesecake with Oreo Crust

A tall slice of red velvet cheesecake with alternating layers of dark red cake and white cream cheese filling, topped with crushed cookies.
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Create a showstopping dessert that combines rich red velvet cake layers with creamy vanilla cheesecake over a crunchy Oreo crust. This recipe delivers decadent flavor and impressive presentation for any celebration.

Ingredients

Scale
  • 1 box red velvet cake mix plus eggs, oil, and water as directed
  • 1 package (14.3 oz) Oreo cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar

Instructions

  1. Prepare the red velvet cake base: Mix the cake mix according to package directions for a 9-inch round cake. Pour batter into a greased 9-inch springform pan. Bake according to package directions for a thin layer, or until just set. Let cool completely.
  2. Prepare the Oreo crust: Pulse the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter until evenly moistened. Press the mixture firmly onto the bottom of the cooled cake layer in the springform pan. Place the pan in the freezer while you prepare the filling.
  3. Prepare the cheesecake layer: Beat the softened cream cheese and granulated sugar in a large bowl until smooth. Mix in the vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition.
  4. Pour the cheesecake filling evenly over the cooled red velvet cake base and Oreo crust.
  5. Bake the cheesecake: Bake in a preheated 325°F oven for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Prepare the whipped topping: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  8. Before serving, carefully remove the cheesecake from the springform pan. Spread the whipped topping over the top of the chilled cheesecake. Slice and serve this decadent velvet dessert.

Notes

  • For an extra showstopper look, you can use a water bath when baking the cheesecake to prevent cracking.
  • Chill the cheesecake completely before attempting to remove the springform ring to prevent the layers from separating.
  • This creamy red velvet cheesecake pairs well with a light, slightly sweet dessert wine.

Nutrition

Find it online: https://www.unfoldrecipes.com/red-velvet-cheesecake/