Red Velvet Oreo Cheesecake with Chocolate Ganache
Red Velvet Oreo Cheesecake with Chocolate Ganache is a stunning dessert that combines the rich, velvety flavor of red velvet cake with the creaminess of cheesecake and the irresistible crunch of Oreo cookies. The cheesecake itself is smooth and decadent, with a buttery Oreo crust and a hint of tanginess from the cream cheese. The luscious chocolate ganache drizzled on top adds a perfect finishing touch, creating a dessert that looks as amazing as it tastes. Whether you're celebrating a special occasion or just indulging in something sweet, this red velvet Oreo cheesecake is sure to impress!
Ingredients
- For the Oreo Crust:
- 24 Oreos crushed
- ¼ cup unsalted butter melted
- For the Red Velvet Cheesecake:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons red food coloring gel or liquid
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate chopped
Instructions
- Preheat the Oven
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the Oreo Crust
- In a food processor or plastic bag, crush the Oreos into fine crumbs. Combine the crushed Oreos with melted butter and mix until the mixture is evenly moistened. Press the mixture into the bottom of the springform pan, creating a firm, even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the Red Velvet Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add the granulated sugar and continue to beat until combined. Add the sour cream, eggs, vanilla extract, cocoa powder, and red food coloring, mixing until smooth and well combined.
- Bake the Cheesecake
- Pour the cheesecake batter into the cooled Oreo crust and spread it out evenly. Bake in the preheated oven for 55-60 minutes or until the center is just set and a toothpick inserted comes out clean. The cheesecake will still have a slight wobble when done. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar. Afterward, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
- Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Stir until the chocolate is completely melted and smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake.
- Top the Cheesecake
- Once the cheesecake has cooled and set, pour the chocolate ganache over the top, spreading it evenly with a spatula. Allow the ganache to set for about 30 minutes to firm up.