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
50 OREOS.. (2 boxes)
4 tbsp. butter..melted
food processor…not required, you can crush the cookies in a zipper bag.
3-8oz. blocks of cream cheese..room temp.
1 cup granulated sugar
1 tsp. vanilla extract
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.
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! 🙂
Is the center suppose to jiggle a little??
I’m doing you velvet cheesecake the the Oreo cookies do we use the cream in the cookies.
Do you know how much adjusting the time would be in making this into cupcake form
Thank you so much. When ever I want to WOW people I pull out this recipe. It’s hard to be modest when it is so amazing. But you are the true genius. Again thank you.