Why You’ll Love This Recipe

This Red Velvet Cheesecake Drip Cake is the ultimate indulgence, offering the best of both worlds: a decadent cheesecake with a hint of cocoa, topped with a smooth chocolate ganache drip. The combination of the classic red velvet flavor with the crushed Oreo crust adds layers of texture and depth. The chocolate drip and whole Oreo garnishes make the cake as visually appealing as it is delicious. Whether you’re celebrating a milestone or treating yourself, this cake will impress everyone with its rich flavor and show-stopping presentation.

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
¼ cup unsweetened cocoa powder
Red food coloring (a few drops, to your desired intensity)
½ 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (165°C). Grease and flour a 9-inch springform pan.
Prepare the Oreo crust: In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan. Set aside.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the flour, followed by the eggs, one at a time, beating after each addition. Stir in the vanilla extract, cocoa powder, and red food coloring to achieve your desired red velvet color. Gently fold in the crushed Oreos.
Bake the cheesecake: Pour the cheesecake batter into the prepared Oreo crust. Bake for 60-70 minutes, or until the cheesecake is set with a slight jiggle in the center. Once baked, remove from the oven and allow it to cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
Make the chocolate drip: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from the heat and add the semisweet chocolate chips. Let it stand for 5 minutes, then stir until smooth. Let the ganache cool slightly before drizzling.
Assemble the cake: Once the cheesecake has cooled and set in the fridge, drizzle the chocolate ganache over the top of the cheesecake, allowing it to drip down the sides. Garnish with whole Oreo cookies on top.
Serve and enjoy: Slice the cheesecake and enjoy the rich, velvety layers of red velvet, cheesecake, and chocolate ganache.

Servings and Timing

Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 60–70 minutes
Chill time: 4 hours or overnight
Total time: 5–6 hours

Variations

Red Velvet Cake Mix Crust: For a more intense red velvet flavor, use red velvet cake mix for the crust instead of Oreo cookies.
Richer Chocolate Drip: Use dark chocolate chips for a more intense chocolate flavor in the ganache.
Flavor Variations: Swap out the Oreo crust for a graham cracker crust or use other flavored cookies for the crust base.
Vegan Version: For a dairy-free and vegan version, substitute the cream cheese with vegan cream cheese, use egg replacer for the eggs, and choose plant-based milk and butter.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This cake is best served chilled, but you can bring it to room temperature before serving if you prefer a softer texture.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, you can use a regular cake pan, but the springform pan makes it easier to remove the cake once it has set.

How do I prevent cracks in the cheesecake?

To prevent cracks, let the cream cheese and eggs come to room temperature before mixing. Additionally, avoid overmixing the batter.

How do I know when the cheesecake is done?

The cheesecake should be set with only a slight jiggle in the center. It will firm up further as it cools in the refrigerator.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. In fact, refrigerating it overnight will help the flavors meld and make it easier to slice.

Can I make this with a different flavor cheesecake?

Absolutely! You can experiment with different flavors of cheesecake, such as vanilla, chocolate, or even strawberry, to complement the red velvet base.

How do I make the chocolate ganache thicker?

To make the ganache thicker, use less cream or allow it to cool longer before drizzling.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to a month. Wrap it tightly in plastic wrap and foil before freezing. To serve, let it thaw in the fridge overnight.

Can I use store-bought chocolate ganache?

Yes, you can substitute store-bought ganache or chocolate syrup if you’re short on time.

How should I store leftovers?

Store leftovers in an airtight container in the fridge to keep the cake fresh for up to 4 days.

How can I make this cake more festive?

For added decoration, use sprinkles, edible gold leaf, or festive toppers to customize the cake for special occasions like birthdays or holidays.

Conclusion

The Red Velvet Cheesecake Drip Cake is a stunning, indulgent dessert that combines the best of red velvet, cheesecake, and chocolate in one show-stopping treat. Whether you’re celebrating a special event or just treating yourself, this cake is sure to impress. With its rich flavor, smooth texture, and elegant presentation, it’s the perfect dessert for any occasion!

Red Velvet Cheesecake Drip Cake

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The Red Velvet Cheesecake Drip Cake is a show-stopping dessert that brings together the rich, velvety taste of red velvet cake with a creamy cheesecake filling and a decadent chocolate ganache drip. Topped with crushed Oreos and whole cookies, this cake is perfect for any special occasion or when you want to indulge in a truly luxurious treat. Its stunning appearance and irresistible flavor will make it the highlight of any celebration.

Author: Amy
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 5–6 hours
Yield: 10–12 slices
Category: Dessert, Cake, Special Occasions
Method: Baking
Cuisine: American, Celebration Cakes
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (165°C). Grease and flour a 9-inch springform pan.
Prepare the Oreo crust: In a medium bowl, mix Oreo cookie crumbs with melted butter. Press the mixture into the bottom of the prepared pan. Set aside.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add flour, then eggs one at a time, beating after each addition. Stir in vanilla extract, cocoa powder, and red food coloring. Gently fold in crushed Oreos.
Bake the cheesecake: Pour the cheesecake batter over the Oreo crust. Bake for 60-70 minutes, or until the cheesecake is set with a slight jiggle in the center. Remove from the oven and allow it to cool completely. Refrigerate for at least 4 hours or overnight.
Make the chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add chocolate chips. Let stand for 5 minutes, then stir until smooth. Let the ganache cool slightly.
Assemble the cake: Once the cheesecake is chilled, drizzle the ganache over the top, letting it drip down the sides. Garnish with whole Oreo cookies.
Serve: Slice the cheesecake and enjoy the rich layers of red velvet, cheesecake, and chocolate ganache.

Notes

For a richer chocolate drip, use dark chocolate chips.

Flavor variations: Use a graham cracker crust instead of the Oreo crust, or experiment with different cheesecake flavors.

Make ahead: The cake can be prepared a day in advance. Chilling overnight enhances the flavor and makes slicing easier.