Red Velvet Oreo Cheesecake

5 from 57 votes

This Red Velvet Oreo Cheesecake is the ultimate dessert mashup—gluten-free and totally drool-worthy. A moist red velvet cake forms the base, topped with a thick, creamy layer of vanilla cheesecake, crushed Oreo cookies, and a cloud of cream cheese frosting. It’s rich, decadent, and surprisingly easy to make with simple steps.

Prep Time10

Cook Time5 50

Total Time6

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cheesecake, Red Velvet Oreo Cheesecake

Servings:

Calories: 539kcal

Author: Nicole Kendrick

Equipment

Ingredients

Wet ingredients

2 eggs room temperature
¾ cup milk room temperature
½ tablespoon apple cider vinegar
2 tablespoon vegetable oil
¾ cup sugar
¼ cup butter softened
1 teaspoon Singing Dog Vanilla
2 teaspoon OliveNation red velvet cake emulsion
Red food colouring

Dry ingredients

1 ½ cups Gluten Free 1:1 Flour
1 ½ teaspoon Baking Powder
1 ¾ tablespoon Cocoa Powder
½ teaspoon salt

Cheesecake

24 oz cream cheese softened
½ cup Sour cream room temperature
2 large eggs room temperature
⅔ cup sugar
1 ¼ teaspoon Singing Dog Vanilla extract
1 ½ tablespoon Gluten Free 1:1 Flour

Decorating

6-8 crushed gluten free oreos
1 cup cream cheese frosting

Instructions

Red Velvet Cheesecake

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.

Oreo Cheesecake

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

Video

Notes

Top Tips:

Make sure that all of the ingredients for both the cake and the cream cheese frosting are at room temperature including the milk. This will allow everything to mix together smoothly and quickly without over-mixing.
Follow the instructions for cooling and chilling your cheesecake. This way your cheesecake cools slowly so it doesn't split and so it's fully set before slicing it.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition