🍰🍰 Red Velvet Cheesecake Drip Cake
🔥🤤luscious chocolate drip.
Ingredients 📋📝
For the Oreo Crust:
1 ½ cups Oreo cookie crumbs
½ cup unsalted butter, melted
For the Red Velvet Cheesecake Layer:
32 oz (4 blocks) cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
Red food coloring
1/2 cup crushed Oreos
For the Chocolate Drip:
1 cup heavy cream
8 ounces semisweet chocolate chips
For the Oreo Cookie Topping:
Whole Oreo cookies, for garnish
Instructions:
Preheat oven to 325°F (165°C).
Grease and flour a 9-inch springform pan.
Prepare the crust: Combine Oreo cookie crumbs and melted butter. Press into the bottom of the springform pan.
Make the cheesecake filling: 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.
Bake: Pour cheesecake batter into the prepared crust. Bake for 60-70 minutes, or until the cheesecake is set. Let cool completely before refrigerating.
Make the chocolate drip: 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.
Assemble the cake: Drizzle the chocolate ganache over the cooled cheesecake. Decorate with whole Oreo cookies.
Tips:
For a more intense red velvet flavor, use red velvet cake mix for the crust instead of Oreo cookies.
To prevent cracks, let the cream cheese and eggs come to room temperature before mixing.
For a richer chocolate flavor, use dark chocolate chips for the ganache.