Red Velvet Oreo Cheesecake Cake – this decadent cake recipe combines homemade red velvet cake with a cheesecake layer, chocolate cream cheese frosting, and OREOS!
Basically, this cheesecake cake recipe is pure heaven!
Do you get my newsletter? I send it every Saturday morning full of recipe ideas, my favorite things, and some insider tidbits into my life (and usually a photo of Abby or three). If you do get my newsletter, thank you for subscribing.
This past weekend I talked about some of my favorite things for Valentine’s Day, but I also told a story about a message I got from a former student. If you didn’t know, I was a high school math teacher back in the early 2000s, before Jordan was born. I taught about 5 years, my time split between Burlingame High School outside San Francisco and Saguaro High School in Scottsdale, Arizona.
(Sometimes I think about the fact that my students are now all in their late 20s and early 30s and I wonder how I got so old.)
Anyway, long story short, you should go read my newsletter for the whole story, but a former Saguaro HS student wrote me and thanked me for my influence on him. It totally made my week, and it made me realize we should all do that sort of thing once in awhile: make someone feel good about themselves.
That’s why I paid it forward and reached out to my blogging inspiration over the weekend: Bakerella. She started me on this blog journey with her writing and her love of desserts, and her red velvet cake.
Basically, if it wasn’t for her, you wouldn’t be reading this right now and I wouldn’t know how to make red velvet cake. You should probably go thank her.
Over the years I’ve made and changed and adapted and altered her recipe to fit so many different red velvet desserts: red velvet cheesecake cupcakes, red velvet cake roll, red velvet blondies, and so many more.
This OREO Red Velvet Cheesecake Cake is no exception. It’s like the marriage of these Red Velvet Chocolate Chip Cheesecake Bars, my cheesecake cupcakes, and my Oreo cheesecake. This is a red velvet cake with a cheesecake layer on top. The red velvet cake is from scratch and the cheesecake is full of OREO cookies! Then I whipped up a chocolate cream cheese frosting for the top.
Have you ever combined Oreos and Red Velvet before? It’s totally a thing. I have friends who have made Oreo Red Velvet Cupcakes or Red Velvet Cake with Oreo frosting. You could even make Red Velvet Cookies and stuff Oreos inside!
I know this cheesecake cake looks hard, but it’s so much easier than all those other cheesecake cake recipes out there. For one thing, it’s all made in one pan. It’s baked as one thing, almost like the cheesecake has a red velvet cake crust. This is a red velvet cake with a cheesecake layer baked in.
And, um, don’t forget the OREOS!!
Oreo Red Velvet Cheesecake Cake is a decadent red velvet cake recipe with an Oreo Cheesecake Baked right in!
I mean, I guess if we’re being technical, this is a red velvet cake recipe topped with an Oreo cheesecake. I really had no idea what to call it, because it’s full of all sorts of good things! You might need two bowls to make the cake and the cheesecake, but at least it all bakes in one pan. You don’t even have to include the frosting, but who doesn’t want chocolate cream cheese frosting?!
How to make an EASY Cheesecake Cake:
- Use a 9-inch round pan or a springform pan. This won’t fit in an 8-inch cake pan.
- Bake it until the cake is poking up around the edges and the cheesecake is almost firm. It should still have a little bit of jiggle.
- Make sure you cool it completely and then chill it before eating. Good cheesecakes need time to rest.
- Feel free to add chopped Oreos to the cake mixture too! Or the frosting!
Whatever you do, enjoy this cake. And then tell someone how much they inspired you today!
Red Velvet Oreo Cheesecake Cake
- 1 1/4 cups all purpose flour
- 3/4 cups sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk or 1 teaspoon vinegar with enough milk to make 1/2 cup
- 1/2 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 8 ounce package cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 tablespoons cocoa powder
- 2 cups powdered sugar
- 1/4 teaspoon salt or to taste
- 1 teaspoon vanilla extract
- Oreo Cookie Crumbles for mixing in, optional
- Oreo cookie halves for garnish
- Preheat oven to 350°. Line a 9” round cake pan with foil and spray with nonstick cooking spray. You can also use a springform pan (grease it with cooking spray, no foil needed).
- Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add egg, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
- Pour batter into the prepared cake pan.
- Make the cheesecake: Mix cream cheese, sugar, vanilla, egg and sour cream with a hand mixer until smooth. Stir in Oreo chunks. Spread carefully over cake batter in pan.
- Bake about 30-40 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting.
- Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy, then mix in the cocoa. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth. The frosting should be spreadable without milk, but if it seems too thick, add up to 1 tablespoon of milk, 1 teaspoon at a time. Optionally add more crushed Oreos to the frosting.
- Frost around the edges of the cake and top with Oreo cookie halves.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 11, 2018