This recipe is simply a culinary collision of 3 of the BEST things to ever exist! Red Velvet + OREOS + Cheesecake = a thrilling threesome of deliciousness that will make you wonder why they’re not together, joined at YOUR hip, ..ALL the time!
Each bite is once, twice,..three times a scrumptious treat! 😉
The double thick, buttery, OREO cookie crust is the first layer of lusciousness followed closely by an intermingled menagerie of Red Velvet/Cheesecake magnificence…topped off by a sweet cascade of Cocoa dusted, melty Cream Cheese frosting..because..YUM!
Yep… drippy, warm, cream cheese glaze… ahhh!
~ You have to DO this! ..Go!
What you’ll need:
8″ spring form pan
1-1lb. box of Red Velvet cake mix
The Crust:
50 OREOS.. (2 boxes)
4 tbsp. butter..melted
food processor…not required, you can crush the cookies in a zipper bag.
The Cheesecake:
3-8oz. blocks of cream cheese..room temp.
1 cup granulated sugar
1 tsp. vanilla extract
3 eggs
The Cream Cheese Frosting:
1-16 oz. container of cream cheese frosting..softened in the microwave
1/2 cup of Cocoa powder..sweetened OR unsweetened is fine..your preference.
Directions:
Spray your pan and set aside…
Crush up the OREOS and drizzle in the melted butter, until the crumbs stick together when you squeeze them.
In a medium bowl mix up the red velvet cake batter according to your box instructions…you won’t need all of the batter, but you’ll use about 3/4 of it…
Press the cookie crumbs into the bottom of the pan, making sure to cover it evenly.
Pour the red velvet batter onto the crumb crust, about halfway up the pan…
Bake it at 350 for approx. 20 minutes, or just until the cake is firming up all the way through.
While it’s baking, mix up the cheesecake~
In a large bowl combine the cream cheese, sugar, vanilla, and eggs. Beat with an electric hand mixer until it’s smooth.
Pour the cheesecake mixture directly onto the red velvet cake, the cheesecake will sink into the cake, but that’s ok!
Just fill it up as high as your pan will allow, making sure to leave at least an inch around the sides for the cake to expand slightly . And as always, use a sheet pan under your cake pan to protect your oven.
Bake it at 350 for approx. 40 minutes, or until the cake is firm, and cooked through. It will look like a delicious planet…haha!
Let it cool…
Now simply microwave the frosting for a few seconds, and pour it on…
Sprinkle on some cocoa powder to drive home that red velvety hint of chocolate…
And serve that tasty beauty up…
Be sure to share with those you LOVE! And don’t forget about YOU! ~Enjoy! 🙂
Do you chill the cheesecake before serving? It sounds like it was served warm
Room temp, or chilled! 🙂
The recipe calls for the cake first, then the cheesecake, but the picture looks like it was cheesecake baked first. Cheesecake takes almost an hour to bake, will that not over bake the red velvet, if you bake the cake first?
The pic looks that way because the cheesecake sank into the red velvet~ bake the cake first, then pour the cheesecake batter onto it~ Good luck! 🙂
Do you pour the cheesecake directly in the center of the cake or drizzle/pour it all throughout?
Pour the cheesecake batter directly over the cake…
I was just wondering what tips you would have if I wanted to make cupcake versions of this.
Just use the same process inside the cupcake liners..and be sure to adjust your baking time! 🙂 Good luck!
Is the recipe correct saying you only use 4 Tbsp. melted butter with 2 packages of Oreos crushed?
I bought the “family pack” size… It said 3 cookies per serving and that it had 16 servings. so that’s 48 cookies. I figured that was good enough lol I didn’t even use all the oreos because I didn’t have a pan that deep… I used about 80% of them and I didn’t think that was enough butter either.. I ended up doubling it and thought it was good.
I make this red velvet cheese cake yesterday ..???????????? i didn’t use the oreo i used the Maria’s cookies …still good..thanx for the recipe
I tried this receipe and an 8″ spring form pan is way too small for the amount of ingredients given. I’m going to try again with a 12″ pan.
yes~ it all depends on how tall you’d like your finished cake..all sizes will work as long as you don’t over-fill the pan. 🙂 Remember too…it will sink down as the cake cools.
I have a 9 inch pan. Can you please give me the amounts to use please? Thank you so much.
Regards,
Maria M
The 9″ will be fine..the height of the finished product is all that may vary~ just don’t overfill your pan! 🙂
You say not to overfill the pan. I have never made cheesecake before nor used a spring form pan. I bought an 8 inch pan specifically for the recipe. If I follow the recipe exactly as written, will it fit in that pan? WHen pouring in the cheesecake batter part, how far from the top of the pan should i stay below? I dont know how much this might rise.
I followed the instructions exactly but the cheesecake mix came out thick and did not pour. Im not sure if I mixed it too long or the wrong speed. It was a disaster..it never sank into the cake.where dod I go wrond?
You must make sure that the cream cheese is fresh, and is at room temp. Other than that..the cheesecake filling is pretty much fool-proof.
It looks like the layers are (from the bottom): oreo; cheesecake; red velvet cake; frosting. The directions have the layers: oreo; red velvet cake; cheesecake; frosting. Can someone clarify? Does the cheesecake displace the cake? Thank you. 🙂
The cheesecake batter is heavy so when you pour it onto the cake, and bake it again…it sinks down, creating that cool illusion! 🙂
2 boxes is wrong. 1 bag of oreos is more like it.
Next time I will use my 10 inch pan and make 2.
I will report how it came out.
Hello. I first have to say this looks amazing. I am planning to make it for a potluck and was wondering if would turn out the same way if I turned it into cupcake?
Hi,
I am making this now. I have baked for 20 min red velvet cake and crust added cream cheese mix and baked for 60 minutes and inside cake (tooth pick test for doneness) still looks like cake not baked through. Should it look like this. I just put it back in oven again without pan( I already took it out of pan thinking it was done)Hope it doesn’t fall apart lol. Any clues what I’m doing wrong?
Mine did the same thing. Was not nearly done in the center. So I cut temperature down to 325, covered it with foil cause cheesecake was getting dark and baking it more until done. I also done this in a 10 inch spring form pan and it barely fit in it. However, since I went with the 10 inch pan…I used all the mix because I use a whole box in one 10 inch pan when I do cakes. I baked it about an hour and 10 minutes. The last 20 minutes were on 325. I think next time I will do it on 325 for like 1 1/2 hours. It is cooling now, so I’m hoping for a good outcome. Looks very yummy though.
I’m testing this recipe using a 9 inch pan. 2 packages of Oreos is 64 cookies. I’d already crushed most of them before I realized that. I used 2/3 of the crumbs for the crust. I ended up with enough left over cake batter for 8 cupcakes. That seemed right by the instructions. I had 1 cup of cheesecake batter that wouldn’t fit in the pan. It’s still baking we’ll see how it goes. Now, questions: 1) How firm is the cake layer supposed to be? Mine was just getting set in a 1 to 1-1/2 inch ring around the edge at 20 minutes. I poured the cheesecake batter in the center and let it spread on it’s own. I’m not getting the swirled effect I see on yours at all. So far I’ve baked it for 60 minutes and it’s still nowhere near done in the middle. Fingers crossed.
Mine is in the oven now and I’m having same issues as all the above. I’m already at 70 minutes. Just lowered the temp and setting it to 10 more minutes. I sure hope it turns out as I’m bringing it to a party.
How long did you end up baking it? I’m making it for my sweetheart’s birthday and want it to come out perfect =)
How long is the cook time all together til done?
Made 2 of these tonight. 40 minutes bake time on cake layer in a 10 inch pan untill the cake was “firm all the way through” (tooth pick came out clean). Poured on top cheese cake layer and it pan was full to the lip. Baked for another 30 minutes untill center was just set (like a regular cheesecake). Had enough filling left over to make an 8 inch regular cheesecake (just made up a Graham cracker crust) and baked at 325 for 35 mins till center was set. Had enough cake mix left over for 16 cup cakes (8 per batch). Cheesecakes look good however I don’t see the cream cheese layer switching with the cake layer at this point, I guess I’ll just have to wait to see what happens.
Hi,
I have one question before I begin. Do I need to remove the filling from the Oreo cookies?
Thanks
Nope~ like magic it incorporates …lol! 🙂
I don’t have a spring form pan and don’t plan on buying one just yet. Would this recipe work in a normal 13×9 pan or should I double the recipe?
I’m not sure about the amounts, but the pan should yield the same result…
This is a great recipe do I bake the cake th=n bake it again with the Cheesecake it’s not states in the recipe