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Decadent Oreo Red Velvet Cheesecake Drip Cake Recipe

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This Decadent Oreo Red Velvet Cheesecake Drip Cake is a luscious dessert combining the rich flavors of a red velvet cake layered with creamy cheesecake atop a crunchy Oreo crust. Finished with a glossy red white chocolate drip and topped with whipped cream and whole Oreos, it’s an impressive and indulgent treat perfect for special occasions.

Ingredients

Scale

Crust

  • 2 cups Oreo cookie crumbs
  • 5 tablespoons melted butter

Red Velvet Cake Layer

  • 1 batch red velvet cake batter (prepared)

Cheesecake Layer

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Drip & Topping

  • 1 cup white chocolate chips
  • 1/2 teaspoon red gel food coloring
  • 1 cup whipped topping or buttercream
  • 8 whole Oreo cookies for garnish

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Combine the Oreo cookie crumbs with melted butter until well mixed. Press this mixture firmly into the base of a springform pan. Bake this crust for 10 minutes, then remove and let it cool completely.
  2. Add the red velvet cake layer: Prepare your red velvet cake batter according to your recipe or mix. Pour the batter evenly over the cooled Oreo crust. Bake in the oven until the cake is just set. Allow this layer to cool completely before proceeding.
  3. Make the cheesecake batter: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add the granulated sugar, then mix in vanilla extract. Add eggs one at a time, beating well after each addition. Finally, stir in the sour cream and combine until the batter is smooth and well mixed.
  4. Assemble and bake cheesecake layer: Pour the cheesecake batter over the cooled red velvet cake layer. Place the springform pan in a water bath to ensure even baking and prevent cracking. Bake at 325°F (163°C) for 50 to 60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and chill.
  5. Prepare the white chocolate drip: Melt the white chocolate chips gently using a double boiler or microwave in short bursts. Once melted and smooth, stir in the red gel food coloring until the mixture becomes a glossy red. Allow to cool slightly to thicken, then carefully drip the colored white chocolate over the edges of the chilled cheesecake, allowing it to cascade down the sides.
  6. Decorate and serve: Pipe whipped topping or buttercream over the top of the cake in your desired pattern. Garnish with whole Oreo cookies placed evenly around or on top of the cake. Slice and serve chilled for the best texture and flavor experience.

Notes

  • Use a water bath to prevent cracks in the cheesecake and ensure a creamy texture.
  • Let the crust and red velvet layer cool completely before adding the next layer to maintain distinct layers.
  • Chilling the cheesecake overnight improves texture and flavor melding.
  • The red gel food coloring creates a vibrant drip without altering the texture of the white chocolate.
  • Storing leftovers in the refrigerator is recommended; consume within 3-4 days for optimal freshness.

Keywords: Oreo cheesecake, red velvet cake, drip cake, layered cake, cream cheese dessert, white chocolate drip, Oreo crust, whipped topping cake

Find it online: https://dailysimplerecipe.com/decadent-oreo-red-velvet-cheesecake-drip-cake-recipe/