Oreo Red Velvet Cheesecake Cake

Oreo Red Velvet Cheesecake Cake is a decadent cake recipe that combines homemade red velvet cake with a cheesecake layer, chocolate cream cheese frosting, and OREOS! This cheesecake cake recipe is pure heaven!

Ingredients in Cheesecake Cake

• All-purpose flour: Be sure to measure it correctly
• Sugar: Granulated sugar is the sweetener for the cake. You also need this in the cheesecake.
• Unsweetened cocoa powder: Red velvet cake has just a touch of cocoa.
• Salt: Needed since there is no butter – you need it to cut sweetness and add flavor.
• Baking Soda and Vinegar: The combination helps the cake rise and gives the red velvet it’s traditional tang.
• Large Eggs: Eggs add structure and flavor, plus the fat in the yolk keeps the cake moist. You’ll also need one for the cheesecake layer.
• Vegetable Oil: Traditionally, red velvet is made with oil instead of butter.
• Buttermilk: The sourness from the buttermilk gives the red velvet that tang, along with the vinegar.
• Vanilla extract: Be sure to buy PURE vanilla.
• Red Food Coloring: You need a large amount to get the cake that traditional red color. I prefer regular food coloring (water based, not gel food coloring).
• Cream Cheese: As usual, whenever you’re making cheesecake, be sure you’re using softened cream cheese
• Sour Cream: I love adding just a bit of sour cream for creaminess. You can substitute greek yogurt.
• Oreo Cookies: Coarsely chop them.
• Butter, Cocoa and Powdered Sugar: For the chocolate cream cheese frosting.

How to Make Red Velvet Cheesecake Cake

1. Combine the egg, oil, buttermilk, white vinegar, and vanilla in a small bowl and whisk them until combined.
2. Whisk the flour, sugar, cocoa, salt, and baking soda in a large bowl.
3. Add the wet ingredients to the dry ingredients and mix with an electric mixer until smooth. Add the food coloring and mix slowly until combined.
4. Make the cheesecake batter by mixing the cream cheese, sugar, vanilla, egg, and sour cream in a bowl with an electric mixer.  Mix in the crushed Oreo cookies.
5. Pour red velvet cake batter in prepared pan.
6. Spread the batter carefully over red velvet cake batter in the pan.
7. Bake the cake for about 30 to 40 minutes or until a toothpick inserted in the cake part comes out clean. The cream cheese filling should be the teeniest bit jiggly. Let the cheesecake cool to room temperature, and then chill it for at least two hours before frosting.
8. While the cake cools, you can make the frosting. Cream the butter and cream cheese with an electric mixer until the mixture is fluffy. Mix in the cocoa powder and, once combined, slowly add the powdered sugar, salt, and vanilla.
9. Frost the cake as desired.

Expert Tips

• How to avoid lumps in cheesecake: Make sure your cream cheese, sour cream, and egg are all room temperature.
• Buttermilk Substitute: If you don’t have buttermilk, you can DIY with milk and vinegar. Place one teaspoon of vinegar in a liquid measuring cup can add enough milk for ½ cup. Stir and let it sit for a few minutes before using it.
• Pans: You can also use a 9” springform pan for this recipe. If you do, you don’t need to line it with foil – just spray the pan with cooking spray.
• Oreos: Feel free to mix additional crushed Oreos to the frosting.
• Frosting: The chocolate frosting should be spreadable without milk. If yours is too thick, you can add up to one tablespoon of milk one teaspoon at a time to thin it.
• How to store cheesecake cake: Store this loosely covered in the refrigerator.
• Freezing cheesecake cake: Freeze it whole or freeze slices.

Red Velvet Oreo Cheesecake Cake

5 from 1 vote

Red Velvet Oreo Cheesecake Cake – this decadent cake recipe combines homemade red velvet cake with a cheesecake layer, chocolate cream cheese frosting, and OREOS!

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Yield 12 servings

Serving Size 1 slice

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Ingredients

 

Cake:

• ▢ 1 ¼ cups (155g) all purpose flour
• ▢ ¾ cups (150g) granulated sugar
• ▢ 1 teaspoon unsweetened cocoa powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ 1 large egg
• ▢ ½ cup (118ml) vegetable oil
• ▢ ½ cup (118ml) buttermilk or 1 teaspoon vinegar with enough milk to make 1/2 cup
• ▢ ½ teaspoon white vinegar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon (15ml) red food coloring

Cheesecake:

• ▢ 1 8 ounce package (226g) cream cheese, room temperature
• ▢ ⅓ cup (82g) sour cream
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup crushed Oreo cookies

Frosting:

• ▢ 4 ounces (113g) cream cheese softened
• ▢ ¼ cup (57g) unsalted butter softened
• ▢ 2 tablespoons (10g) cocoa powder
• ▢ 2 cups (226g) powdered sugar
• ▢ ¼ teaspoon salt or to taste
• ▢ 1 teaspoon vanilla extract
• ▢ Oreo Cookie Crumbles for mixing in, optional
• ▢ Oreo cookie halves for garnish

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Instructions

• Preheat oven to 350°. Line a 9” round cake pan with foil and spray with nonstick cooking spray. You can also use a springform pan (grease it with cooking spray, no foil needed).
• Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add egg, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
• Pour batter into the prepared cake pan.
• Make the cheesecake: Mix cream cheese, sugar, vanilla, egg and sour cream with a hand mixer until smooth.  Stir in Oreo chunks. Spread carefully over cake batter in pan.
• Bake about 30-40 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting.
• Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy, then mix in the cocoa. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth. The frosting should be spreadable without milk, but if it seems too thick, add up to 1 tablespoon of milk, 1 teaspoon at a time. Optionally add more crushed Oreos to the frosting.
• Frost around the edges of the cake and top with Oreo cookie halves.

Recipe Video

Recipe Nutrition

Serving: 1slice | Calories: 453kcal | Carbohydrates: 51g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 2671mg | Fiber: 1g | Sugar: 40g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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More Red Velvet Desserts to Try

• Oreo Red Velvet Cookie Bars
• Soft & Chewy Red Velvet Cookies
• Red Velvet Gooey Bars

This Red Velvet Oreo Cheesecake is a decadent cheesecake cake recipe that is pure heaven!