Skip ordering dessert and serve up this spectacular mashup of two favorites with a decadent Red Velvet Oreo Cheesecake. Combining a tender and moist red velvet cake with a layer of tangy and rich cheesecake, this is a treat meant to totally impress.

There’s no need to sacrifice restaurant-worthy desserts when baking gluten-free. From white chocolate dream cake to this double-decker of creation, it’s all about simple techniques and picking quality ingredients. Now everyone can enjoy this confection reminiscent of the Cheesecake Factory. With its red velvet cake base topped with a crown of cheesecake, it will be an instant love affair with this gorgeous dessert.

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Why You’ll Love This Recipe
Ingredients
Instructions
Equipment
Storage for the Red velvet oreo cheesecake
Top Tips
FAQ
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Why You’ll Love This Recipe

Best of Both Worlds - Why pick between cake or cheesecake when you can have both? This delivers on everything you love about both red velvet cake and cheesecake in the ultimate combination.
Texture - Imagine slicing into tender and moist cake and an incredibly dreamy and silky smooth cheesecake. There is no sacrificing texture or flavors with this sumptuous treat.
Simple Process - There is nothing complicated about any step in this red velvet cheesecake recipe. The cake comes together with ease and is partially baked before the cheesecake layer is added. The hardest part it the waiting for it to cool so you can slice into this magnificent dessert.

Ingredients

Eggs
Milk
Apple Cider Vinegar - This is combined with the milk to create buttermilk for the red velvet cake layer. In addition to giving it a little tang it also keeps the cake tender and moist.
Vegetable Oil - This gives the cake its moisture while being a neutral flavor that doesn’t compete with the rest of the ingredients.
Sugar
Butter
Vanilla - Use the highest quality vanilla for the most pronounced flavor. Nielsen Massey Vanilla is my go-to.
Red Velvet Cake Emulsion - In addition to giving the cake incredible depth of flavor, this water-based emulsion also gives it its trademark color.
Red Food Coloring
Gluten-Free flour - Bob’s Red Mill 1:1 Baking Flour is my go-to flour. In addition to making it easy to measure for recipes that aren’t traditionally written as gluten-free without having to add other ingredients, it also has amazing texture and flavor.
Baking Powder
Cocoa powder - A little goes a long way in red velvet cake. It isn’t the predominant flavor but gives a mild, delicate undernote of chocolate.
Salt
Cream Cheese
Sour Cream - This makes the cheesecake layer extra creamy and a little tangy.
Gluten-Free Oreos
1 batch of cream cheese frosting

Instructions

Red Velvet Cake

Preheat the oven to 350 ℉. Lightly grease a 9” springform pan and set aside.
Next, stir together the milk and apple cider vinegar and set aside.
After that add all of the dry ingredients for the red velvet cake to a bowl and mix to combine.
Add the butter, sugar, and oil to a bowl and mix on medium-high for two minutes.
Next add the eggs, allowing each one to mix before adding the next. Then add the vanilla, red velvet cake emulsion, and red coloring.
After that add half of the dry ingredients and mix until just combined.
Finally, add the milk mixture and the remaining dry ingredients and mix to combine.
Pour the batter into the prepared springform pan and allow the cake to bake for 20 minutes.

Cheesecake Batter

Once the red velvet cake is done, lower the temperature of the oven to 325 ℉.
While the cake portion is baking, prepare your cheesecake batter. Beat the room-temperature cream cheese on medium-low until smooth, creamy, and free of lumps.
Next add the sour cream, flour, eggs, sugar, and vanilla and mix for two more minutes on medium-low..
Cover the bottom of the springform pan with three layers of foil to prevent water from getting in.
Place the springform pan into a larger pan such as a roaster and fill it with enough water to reach halfway up the springform.
Pour the cheesecake mixture on top of the red velvet cake. Let it bake for 50 minutes. The center will still be slightly jiggly.
Turn off the oven and crack the door open slightly. Leave the cake undisturbed in the oven for an hour.
Place the cheesecake on the counter and allow it to cool for 30 minutes. After 30 minutes remove the foil and allow it to cool for another 30 minutes.
Place the cooled cheesecake into the refrigerator and let it chill for 4-6 hours. This can be done the night before.
Before serving, frost the top of the cheesecake with cream cheese frosting and garnish with the crushed Oreos.

Equipment

Storage for the Red velvet oreo cheesecake

This layered red velvet cheesecake needs to be refrigerated when not being served. Keep it tightly covered in the refrigerator and it will last for up to four or five days.

Top Tips

Make sure that all of your ingredients including your eggs are at room temperature. This will allow everything to come together smoothly without over-mixing.
Don’t over-mix the cheesecake portion. This can cause the top of the cheesecake to split or be runny.
Be careful when pouring the boiling water into the larger baking dish so you don’t splash water into the cheesecake. You can do this step at the oven door to be safe.
Do not open the oven door too soon. This will cause the cheesecake to fall.
Make sure to let the red velvet cheesecake fully chill before slicing it. This will give it time to properly set.

FAQ

Can this cheesecake be made dairy-free?

Yes, use your favorite plant-based ingredients for the butter, milk, cream cheese, and sour cream.

Can I make cheesecake non gluten-free?

Yes. You can use regular all-purpose flour and regular Oreos.

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