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Oreo Red Velvet Cheesecake Drip Cake

Oreo Red Velvet Cheesecake Drip Cake - featured image
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A stunning layered cake combining red velvet, creamy cheesecake, and Oreo crunch, topped with a glossy chocolate drip for a show-stopping dessert.

Ingredients

Scale
  • 2 cups Oreo crumbs (about 20 Oreos)
  • 1/4 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • Crushed Oreos for garnish
  • Whipped cream or frosting for piping
  • Sprinkles or edible glitter for extra sparkle

Instructions

  1. Prepare the Oreo crust: Crush Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter until well combined, then press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the cheesecake layer.
  2. Make the cheesecake layer: Preheat your oven to 325°F (165°C). Beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract until combined. Pour the mixture over the chilled Oreo crust and smooth it out using a spatula. Bake for 40 minutes, or until the edges are set but the center is slightly jiggly. Let cool completely.
  3. Prepare the red velvet cake: Increase oven temperature to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in buttermilk, red food coloring, vanilla extract, and vinegar. Gradually fold in the dry ingredients until just combined. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a tooth…
  4. Assemble the cake: Place one red velvet cake layer on a cake stand or plate. Spread a thin layer of frosting or whipped cream, then carefully place the cheesecake layer on top. Add another thin layer of frosting and top with the second red velvet cake layer.
  5. Prepare the chocolate drip: In a small saucepan or double boiler, heat the heavy cream until steaming but not boiling. Remove from heat and stir in chocolate chips until melted and smooth. Let cool slightly before drizzling over the cake using a spoon or piping bag.
  6. Decorate: Garnish with crushed Oreos, piped whipped cream, and sprinkles for a festive finish. Chill the cake for at least an hour before serving to let the flavors meld together.

Notes

[‘Ensure all ingredients are at room temperature for smoother mixing.’, ‘Allow layers to cool completely before assembling to prevent instability.’, ‘Test chocolate drip consistency before applying to the cake.’]

Nutrition

Keywords: Oreo, Red Velvet, Cheesecake, Drip Cake, Layered Cake, Birthday Cake, Special Occasion Dessert

Find it online: https://yumnode.com/oreo-red-velvet-cheesecake-drip-cake-recipe-youll-love/