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Amazing 3-Layer red velvet cheesecake Joy

red velvet cheesecake
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Create a showstopping, decadent layered Red Velvet Cheesecake featuring a rich red velvet cake base and a smooth, creamy cheesecake top, all set upon a crisp Oreo cookie crust. This recipe is perfect for making a memorable holiday or special occasion dessert.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients called for on box, usually eggs, oil, water)
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (optional, for cake layer enhancement)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine the Oreo crumbs and 1/4 cup sugar. Mix in the melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Set aside to cool slightly.
  3. Prepare the red velvet cake batter according to the box directions, incorporating the buttermilk, vinegar, vanilla, and optional food coloring for deep color.
  4. Pour the cake batter evenly over the cooled crust. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
  5. Reduce the oven temperature to 325°F (160°C).
  6. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  7. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  8. Beat in the eggs one at a time, mixing only until each egg is incorporated. Stir in the sour cream by hand until smooth.
  9. Pour the cheesecake batter gently over the cooled red velvet cake layer.
  10. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan creating a water bath.
  11. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  12. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  13. Remove from the oven and water bath. Let it cool completely on the counter, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest cheesecake, bring all dairy ingredients (cream cheese, eggs, sour cream) to room temperature before starting.
  • Baking in a water bath prevents cracking and results in a creamy texture.
  • If you prefer a simpler version, skip the cake layer and just make a classic red velvet cheesecake with the Oreo crust.
  • This dessert sets best after a full overnight chill.

Nutrition

Find it online: https://tasteportfolio.com/red-velvet-cheesecake-recipe-showstopper/