Description
A delightful blend of red velvet cake and creamy cheesecake, perfect for special occasions.
Ingredients
- 1 ½ cups chocolate Oreo cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup all-purpose flour
- 1 tablespoon cocoa powder
- 3 large eggs
- 1 tablespoon red food coloring
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine chocolate Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add in sugar, vanilla extract, and buttermilk, mixing until well combined.
- Mix in flour, cocoa powder, and eggs one at a time until fully incorporated. Finally, stir in red food coloring.
- Pour the cheesecake batter over the Oreo crust in the springform pan.
- Bake in the preheated oven for about 55-60 minutes, or until the center is set.
- Allow to cool completely, then refrigerate for at least 4 hours or overnight.
- For the topping, whip the heavy cream with powdered sugar until stiff peaks form and spread it over the chilled cheesecake.
- Serve slices chilled.
Notes
Best served chilled, can be garnished with chocolate shavings or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American