Description
Indulge in the Decadent Oreo Red Velvet Cheesecake Drip Cake Recipe, a delightful fusion of three beloved desserts that will elevate any celebration. With its crunchy Oreo crust, rich red velvet cake layer, and velvety cheesecake topping, this cake is both a treat for the eyes and a feast for the palate. Topped with a glossy red chocolate drip and decorated with Oreos, it promises to impress your guests at birthdays, holidays, or any special occasion.
Ingredients
Scale
- 2 cups Oreo cookie crumbs
- 5 tablespoons melted butter
- 1 batch red velvet cake batter
- 24 ounces cream cheese
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup white chocolate chips
- 1/2 teaspoon red gel food coloring
- 1 cup whipped topping or buttercream
- 8 whole Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C). Combine Oreo crumbs and melted butter in a bowl; press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- Prepare your red velvet cake batter and pour over the cooled crust. Bake for about 25-30 minutes until set; cool completely.
- For the cheesecake filling, beat cream cheese until smooth. Gradually add sugar, vanilla, and eggs. Mix in sour cream until blended.
- Pour cheesecake mixture over the cooled red velvet layer. Bake in a water bath at 325°F (163°C) for 50–60 minutes until just set; cool at room temperature before refrigerating for at least 4 hours.
- Melt white chocolate chips and mix in red gel food coloring for the drip topping; drizzle over the chilled cheesecake.
- Decorate with whipped topping or buttercream and whole Oreos before slicing.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Use a water bath while baking the cheesecake to prevent cracks. Refrigerate overnight if possible to enhance flavor.