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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/decadent-oreo-red-velvet-cheesecake-drip-cake-recipe/