I love cheesecake, so with it being close to Christmas, I would try combined 2 of my favorite holiday desserts. Swirled with bright layers of red velvet makes it not only tasty, but also pretty.
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Ingredients
1 hour 45 min
16 servings
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For the crust: Oreo sandwich cookies. Regular size and mini oreos
- 4 (8 oz)
blocks of cream cheese room temp
- 1 1/2 cups
granulated sugar
- 4
large eggs room temp
- 1 tablespoon
vanilla extract
- 2/3 cup
heavy cream room temp
- 2/3 cup
sour cream room temp
- 1/2 cup
red velvet cake mix dry
- 1/8 tsp.
Salt optional
Cooking Instructions
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1
Spray a 9 inch springform pan with non-stick spray.
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2
Using the full sized oreo cookies, line the bottom of pan.
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3
Use the mini oreos to fill in the spaces of the big oreos. Set aside.
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4
In large mixing bowl, cream the cream cheese until fluffy.
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5
Add the granulated sugar and mix a few minutes to incorporate well.
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6
Add eggs 1 at a time, beating until each is incorporated well.
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7
Add the salt and vanilla extract. Mix well.
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8
Add the heavy cream and sour cream and beat about 3 minutes on medium speed.
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9
In a separate bowl, add half of the cheesecake batter and 1/2 cup dry Red Velvet cake mix.
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10
Mix well and add more red food coloring if you like.
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11
Starting with the red batter, scoop 1 cup of batter in center of spring form pan.
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12
Next add 1 cup of the white batter in the center of the red batter.
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13
Continue to layer the batters until all batter is used.
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14
With a skewer or knife, lightly swirl the batter. Do not over mix or the cake will be 1 color lol.
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15
Set the springform pan inside a bigger pan. Fill the bigger pan with hot water until half way full.
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16
I sometimes use a pan a bit bigger than my cheesecake pan to set cheesecake in, then add that pan to a bigger one like above photo. But typically it is just cheesecake inside a bigger pan. Do not cover while baking unless the top is browning too fast. This photo is just to show pan inside pan.
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17
At 325 degrees, bake for 1 hour and 45 minutes. If you like it more firm bake for 2 hours.
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18
If the top is browning, lightly lay a piece of foil over top.
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19
After the cheesecake has baked, turn off oven and crack oven door open to let heat escape.
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20
Let sit in over 1 hour. Remove springform pan from other pan and let cheesecake cool completely.
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21
After it has cooled, place in fridge over night for best results.
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22
When ready to serve, remove spring form pan and slice.
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23
Keep leftovers covered in fridge.
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24
I hope you enjoy!
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Comments (5)
Raven @ShugieSweetz143
December 03, 2023 21:24
Hi Chris. I use an 1/8 teaspoon, but you can omit salt if you prefer. I added a sample photo to the recipe. I hope this helps.
Written by
Raven @ShugieSweetz143
on
Decatur, Alabama
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