Red Velvet Oreo Cheesecake
Red Velvet Oreo Cheesecake
Ingredients
For the Oreo Crust
- 1 package Oreo cookies, about 36 cookies
- 1/2 cup unsalted butter, melted
For the Red Velvet Swirl & Crumbs
- 1 box Duncan Hines Signature Moist Red Velvet Cake Mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
For the Cheesecake Filling
- 3 blocks Philadelphia Original Cream Cheese, 8 ounces each, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-natural sour cream
- 1/4 cup heavy whipping cream
- 2 large eggs, beaten
For the Cheesecake Topping
- 1 box Jell-O Cheesecake Instant Pudding & Pie Filling mix, 3.4 ounce
- 2 cups milk, cold
- 1 container whipped topping, 8 ounce, thawed
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9-inch springform pan. Line a separate small aluminum baking pan with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
For the Oreo Crust: Place Oreo cookies in a food processor or Magic Bullet blender and process until fine crumbs form. In a medium mixing bowl, combine the Oreo crumbs and melted unsalted butter. Mix until thoroughly combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
⏱️ 10 min
- 3
For the Red Velvet Batter: In a large mixing bowl, prepare the red velvet cake mix according to package directions, using water, vegetable oil, and 3 large eggs. Whisk until smooth and vibrant red.
⏱️ 10 min
- 4
Pour about 1 cup of the red velvet batter into the prepared small aluminum baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then crumble into small pieces for garnish. Reserve the remaining red velvet batter for swirling.
⏱️ 35 min•🌡️ 350
- 5
For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add the granulated sugar, vanilla extract, sour cream, and heavy whipping cream. Beat until well combined and creamy.
⏱️ 10 min
- 6
Gradually add the 2 beaten large eggs to the cream cheese mixture, mixing on low speed until just incorporated. Do not overmix once eggs are added.
⏱️ 5 min
- 7
Pour the cheesecake filling over the Oreo crust in the springform pan. Drop dollops of the reserved red velvet cake batter strategically over the cheesecake filling. Use a knife or skewer to gently swirl the red velvet batter into the cheesecake filling, creating a marbled pattern.
⏱️ 10 min
- 8
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
⏱️ 65 min•🌡️ 350
- 9
For the Cheesecake Topping: In a mixing bowl, whisk together the instant cheesecake pudding mix and cold milk until thickened. Gently fold in the thawed whipped topping until combined and light.
⏱️ 5 min
- 10
Once the cheesecake is thoroughly chilled, spread the prepared cheesecake topping evenly over the top. Generously sprinkle the crumbled red velvet cake pieces over the creamy topping. Carefully remove the sides of the springform pan.
⏱️ 5 min
- 11
Slice and serve this decadent Red Velvet Oreo Cheesecake. Store any leftovers in the refrigerator.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Oreo Cheesecake
Ingredients
For the Oreo Crust
- 1 package Oreo cookies, about 36 cookies
- 1/2 cup unsalted butter, melted
For the Red Velvet Swirl & Crumbs
- 1 box Duncan Hines Signature Moist Red Velvet Cake Mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
For the Cheesecake Filling
- 3 blocks Philadelphia Original Cream Cheese, 8 ounces each, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-natural sour cream
- 1/4 cup heavy whipping cream
- 2 large eggs, beaten
For the Cheesecake Topping
- 1 box Jell-O Cheesecake Instant Pudding & Pie Filling mix, 3.4 ounce
- 2 cups milk, cold
- 1 container whipped topping, 8 ounce, thawed
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9-inch springform pan. Line a separate small aluminum baking pan with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
For the Oreo Crust: Place Oreo cookies in a food processor or Magic Bullet blender and process until fine crumbs form. In a medium mixing bowl, combine the Oreo crumbs and melted unsalted butter. Mix until thoroughly combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
⏱️ 10 min - 3
For the Red Velvet Batter: In a large mixing bowl, prepare the red velvet cake mix according to package directions, using water, vegetable oil, and 3 large eggs. Whisk until smooth and vibrant red.
⏱️ 10 min - 4
Pour about 1 cup of the red velvet batter into the prepared small aluminum baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then crumble into small pieces for garnish. Reserve the remaining red velvet batter for swirling.
⏱️ 35 min•🌡️ 350 - 5
For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add the granulated sugar, vanilla extract, sour cream, and heavy whipping cream. Beat until well combined and creamy.
⏱️ 10 min - 6
Gradually add the 2 beaten large eggs to the cream cheese mixture, mixing on low speed until just incorporated. Do not overmix once eggs are added.
⏱️ 5 min - 7
Pour the cheesecake filling over the Oreo crust in the springform pan. Drop dollops of the reserved red velvet cake batter strategically over the cheesecake filling. Use a knife or skewer to gently swirl the red velvet batter into the cheesecake filling, creating a marbled pattern.
⏱️ 10 min - 8
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
⏱️ 65 min•🌡️ 350 - 9
For the Cheesecake Topping: In a mixing bowl, whisk together the instant cheesecake pudding mix and cold milk until thickened. Gently fold in the thawed whipped topping until combined and light.
⏱️ 5 min - 10
Once the cheesecake is thoroughly chilled, spread the prepared cheesecake topping evenly over the top. Generously sprinkle the crumbled red velvet cake pieces over the creamy topping. Carefully remove the sides of the springform pan.
⏱️ 5 min - 11
Slice and serve this decadent Red Velvet Oreo Cheesecake. Store any leftovers in the refrigerator.
⏱️ 5 min