Ingredients:
For the Oreo Crust:
2 cups Oreo cookie crumbs (about 20 cookies)
1/4 cup unsalted butter, melted
For the Red Velvet Cake Layer:
1 box red velvet cake mix (plus ingredients listed on the box)
1 cup crushed Oreos (optional for extra texture)
For the Cheesecake Layer:
24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tsp vanilla extract
For Topping:
1 cup crushed Oreos
1/4 cup white chocolate drizzle or cream cheese frosting
1/4 cup strawberry or cherry pie filling (optional, for extra flair)
Directions:
1. Prepare the Oreo Crust:
Preheat oven to 350°F (175°C).
Combine Oreo crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Remove from oven and let cool completely.
2. Bake the Red Velvet Cake Layer:
Prepare the red velvet cake mix according to package instructions.
Stir in crushed Oreos if using.
Pour batter into a 9-inch round pan and bake according to package directions. Let it cool completely, then trim the top to level if needed.
3. Make the Cheesecake Layer:
Beat cream cheese and sugar in a large bowl until smooth.
Add sour cream and vanilla, mixing until combined.
Add eggs one at a time, mixing on low speed to avoid overbeating.
Pour the cheesecake batter over the prepared crust in the springform pan.
4. Bake the Cheesecake:
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan (water bath).
Bake at 325°F (165°C) for 55–65 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
5. Assemble the Layers:
Once the cheesecake is completely cooled, layer the red velvet cake on top.
Press lightly to adhere the layers. Refrigerate for at least 4 hours or overnight.
6. Add the Toppings:
Spread a thin layer of cream cheese frosting or white chocolate drizzle on top.
Sprinkle with crushed Oreos and drizzle with pie filling if desired.
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