Decadent Oreo Red Velvet Cheesecake Drip Cake Recipe

Introduction

This Decadent Oreo Red Velvet Cheesecake Drip Cake combines the rich flavors of creamy cheesecake, classic red velvet, and crunchy Oreo crust in one stunning dessert. Perfect for special occasions or when you want to impress friends and family with a show-stopping cake.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C). Combine the Oreo cookie crumbs with melted butter, then press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes and allow it to cool completely.
2. Step 2: Prepare the red velvet cake batter according to your recipe or package instructions. Pour the batter evenly over the cooled Oreo crust. Bake until just set, then let it cool completely.
3. Step 3: Beat the cream cheese until smooth. Gradually add sugar, vanilla extract, and eggs, mixing well after each addition. Stir in the sour cream until the mixture is well combined.
4. Step 4: Pour the cheesecake batter over the cooled red velvet layer. Place the springform pan in a water bath and bake at 325°F (163°C) for 50–60 minutes or until the cheesecake is just set. Remove from the oven, cool, and refrigerate for at least 4 hours or overnight.
5. Step 5: Melt the white chocolate chips in a microwave or double boiler. Stir in red gel food coloring until the mixture is smooth and glossy. Allow the chocolate to cool slightly before dripping it over the edges of the chilled cheesecake.
6. Step 6: Pipe whipped topping or buttercream onto the top of the cake. Garnish with whole Oreo cookies. Slice and serve chilled for the best flavor and texture.

Tips & Variations

• For a deeper red color, add an extra 1/4 teaspoon of red gel food coloring to the white chocolate drip.
• Use homemade red velvet cake batter for a more personalized taste.
• Swap whipped topping with cream cheese frosting for a richer topping option.
• Make sure to fully cool each layer before adding the next to prevent mixing and maintain clean layers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve for the best texture. If needed, slice and reheat briefly at room temperature, but this cake is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making a day or two ahead. Refrigerate it covered tightly, and add the white chocolate drip and toppings just before serving for freshness.

What if I don’t have a springform pan?

A springform pan is best for easy removal, but you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cake to avoid damaging the layers.

Decadent Oreo Red Velvet Cheesecake Drip Cake Recipe

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★★★★★

4.6 from 140 reviews

This Decadent Oreo Red Velvet Cheesecake Drip Cake combines the rich flavors of classic red velvet cake with a creamy cheesecake layer and an irresistible Oreo crust. Finished with a luscious white chocolate red drip and topped with whipped topping and whole Oreos, this show-stopping dessert is perfect for special occasions or any time you want a delightful treat.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Crust

• 2 cups Oreo cookie crumbs
• 5 tablespoons melted butter

Red Velvet Cake Layer

• 1 batch red velvet cake batter (prepared from your favorite recipe or mix)

Cheesecake Layer

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup sour cream

Drip & Topping

• 1 cup white chocolate chips
• 1/2 teaspoon red gel food coloring
• 1 cup whipped topping or buttercream
• 8 whole Oreo cookies, for garnish

Instructions

1. Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). In a bowl, mix Oreo cookie crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool completely.
2. Make the Red Velvet Cake Layer: Prepare your red velvet cake batter as directed by your recipe or mix. Pour the batter over the cooled Oreo crust in the springform pan. Bake until the cake layer is just set, then remove from the oven and let it cool completely.
3. Prepare the Cheesecake Batter: In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar, vanilla extract, and eggs one at a time, beating well after each addition. Stir in the sour cream until the mixture is fully combined and smooth.
4. Bake the Cheesecake Layer: Pour the cheesecake batter evenly over the cooled red velvet cake layer. Set up a water bath by placing the springform pan in a larger pan filled with hot water halfway up the side of the springform pan. Bake at 325°F (163°C) for 50–60 minutes or until the cheesecake is just set but still slightly jiggly in the center. Remove from oven and allow to cool completely, then refrigerate for at least 4 hours or overnight to set.
5. Make the White Chocolate Red Drip: Melt the white chocolate chips gently, either in the microwave or a double boiler, stirring until smooth. Mix in the red gel food coloring until you achieve a glossy, vibrant red. Allow the mixture to cool slightly but remain pourable.
6. Decorate the Cake: Remove the chilled cheesecake from the refrigerator. Carefully drip the red white chocolate mixture over the edges of the cheesecake, allowing it to run down the sides. Then pipe or spread the whipped topping or buttercream over the top of the cake. Garnish by placing whole Oreo cookies evenly on top.
7. Serve: Slice the cheesecake drip cake and serve chilled for the best flavor and texture.

Notes

• Using a water bath helps achieve a creamy, crack-free cheesecake layer.
• This cake needs several hours to chill, so plan ahead for best results.
• You can prepare the Oreo crust and red velvet cake layer a day ahead to save time.
• Ensure cream cheese and eggs are at room temperature for a smooth batter.
• Use gel food coloring for vibrant color without altering texture.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Oreo cheesecake, Red velvet cake, Drip cake, Dessert recipe, Layer cake, White chocolate drip, Cheesecake recipe