Red Velvet Cheesecake Drip Cake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
1 ½ cups Oreo cookie crumbs
02 -
½ cup unsalted butter, melted
→ Red Velvet Cheesecake Layer
03 -
32 oz cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 tablespoons all-purpose flour
06 -
4 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/4 cup unsweetened cocoa powder
09 -
Red food coloring
10 -
1/2 cup crushed Oreos
→ Chocolate Drip
11 -
1 cup heavy cream
12 -
8 ounces semisweet chocolate chips
→ Oreo Cookie Topping
13 -
Whole Oreo cookies for garnish
# Instructions:
01 -
Preheat oven to 325°F (165°C).
02 -
Grease and flour a 9-inch springform pan.
03 -
Combine Oreo cookie crumbs and melted butter. Press into the bottom of the springform pan.
04 -
Beat cream cheese and sugar until smooth. Add flour, eggs one at a time, and vanilla. Beat until combined. Stir in cocoa powder and a few drops of red food coloring for desired intensity. Gently fold in crushed Oreos.
05 -
Pour cheesecake batter into the prepared crust. Bake for 60-70 minutes, or until the cheesecake is set. Let cool completely before refrigerating.
06 -
Heat heavy cream until simmering. Remove from heat and add chocolate chips. Let stand for 5 minutes, then stir until smooth. Let cool slightly before using.
07 -
Drizzle the chocolate ganache over the cooled cheesecake. Decorate with whole Oreo cookies.
# Notes:
01 -
For a more intense red velvet flavor, use red velvet cake mix for the crust instead of Oreo cookies.
02 -
To prevent cracks, let the cream cheese and eggs come to room temperature before mixing.
03 -
For a richer chocolate flavor, use dark chocolate chips for the ganache.