Red Velvet Swirled New York Cheese Cake

Name: Red Velvet Swirled New York Cheese Cake
Total time: 6300 s
Yield: 16 servings
Cuisine: American
Ingredients: 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

Raven @ShugieSweetz143

Decatur, Alabama

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.
#12plates

Raven @ShugieSweetz143

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Ingredients

1 hour 45 min

16 servings

For the crust: Oreo sandwich cookies. Regular size and mini oreos
4 (8 oz)blocks of cream cheese room temp
1 1/2 cupsgranulated sugar
4large eggs room temp
1 tablespoonvanilla extract
2/3 cupheavy cream room temp
2/3 cupsour cream room temp
1/2 cupred velvet cake mix dry
1/8 tsp.Salt optional

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Steps

1 hour 45 min

1

Spray a 9 inch springform pan with non-stick spray.
2

Using the full sized oreo cookies, line the bottom of pan.
3

Use the mini oreos to fill in the spaces of the big oreos. Set aside.
4

In large mixing bowl, cream the cream cheese until fluffy.
5

Add the granulated sugar and mix a few minutes to incorporate well.
6

Add eggs 1 at a time, beating until each is incorporated well.
7

Add the salt and vanilla extract. Mix well.
8

Add the heavy cream and sour cream and beat about 3 minutes on medium speed.
9

In a separate bowl, add half of the cheesecake batter and 1/2 cup dry Red Velvet cake mix.
10

Mix well and add more red food coloring if you like.
11

Starting with the red batter, scoop 1 cup of batter in center of spring form pan.
12

Next add 1 cup of the white batter in the center of the red batter.
13

Continue to layer the batters until all batter is used.
14

With a skewer or knife, lightly swirl the batter. Do not over mix or the cake will be 1 color lol.
15

Set the springform pan inside a bigger pan. Fill the bigger pan with hot water until half way full.
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.
17

At 325 degrees, bake for 1 hour and 45 minutes. If you like it more firm bake for 2 hours.
18

If the top is browning, lightly lay a piece of foil over top.
19

After the cheesecake has baked, turn off oven and crack oven door open to let heat escape.
20

Let sit in over 1 hour. Remove springform pan from other pan and let cheesecake cool completely.
21

After it has cooled, place in fridge over night for best results.
22

When ready to serve, remove spring form pan and slice.
23

Keep leftovers covered in fridge.
24

I hope you enjoy!

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Raven @ShugieSweetz143

on December 21, 2020 21:15

Decatur, Alabama

I have loved cooking ever since I was a kid. I used to help my grandmother when I could barely see over the counter. I love collecting recipes and when I found this website I fell in love with it! All of the great recipes you can make, share, take photos of and talk about them is a dream come true! Thank you Cook pad for a wonderful site!!