Mississippi Mud Red Velvet Cheesecake

 

Ingredients Needed

For The Crust
Chocolate Oreo Cookies – crush the cookies by using a food processor or rolling pin and a ziploc bag.
Butter – melted. Use unsalted. Mix it with the crushed Oreos to create the crust.

For The Cheesecake Filing
Cream Cheese – set it out to soften so that it mixes easily and without clumps.
Sour Cream – to add the classic tang to the cheesecake filling.
Sugar – use white granulated to sweeten the filling.
Dark Hershey Cocoa Powder – to add the characteristic red velvet taste to the filling.
Super Red Gel Food Coloring – to add color to the filling.
Vanilla Extract – to flavor the filling.
Eggs – to add texture and help hold the filling together as it bakes.

For The Red Velvet Pudding
Sugar – use white granulated.
Dark Hershey Cocoa Powder – to add the characteristic red velvet taste to the pudding.
Cornstarch – to help thicken the pudding.
Salt – to flavor the pudding.
Egg Yolks – to help thicken and create texture in the pudding.
Whole Milk – to help mix and thicken the pudding.
Buttermilk – to add tang and help thicken the pudding.
Butter – to help flavor the pudding.
Super Red Gel Food Coloring – to add color to the pudding.

For The Chocolate Ganache
Semisweet Chocolate Chips – to help make the ganache topping.
Heavy Whipping Cream – to help make the ganache topping.

For The Toppings
Cool Whip – to pipe on around the edges of the cheesecake.
Chocolate Shavings Or Curls – to garnish the top of the cheesecake.

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How To Make Mississippi Mud Red Velvet Cheesecake

Note: this is a summary of the steps. For complete instructions see the recipe card down below.

STEP 1: Make the red velvet pudding mixture on the stovetop by combining the ingredients, in stages, as instructed. Once thickened, remove it from heat and let cool before transferring it to a bowl and covering it with plastic wrap. Chill it in the freezer to speed up the cooling process while you continue with the recipe.
STEP 2: Make the cookie crumb crust by combining the crushed Oreos with the melted butter and pressing them into a prepared springform pan. Bake in a preheated 350 degrees Fahrenheit oven for 10 minutes. When done, remove and set aside to cool. Reduce the oven heat to 325 degrees Fahrenheit.
STEP 3: Make the cheesecake filling as directed, including folding in the chilled red velvet pudding mixture. Spoon the filling on top of the baked Oreo crust and spread it evenly to smooth it out.
STEP 4: Place a deep dish pan filled with hot water on the lowest rack in the oven. Place the cheesecake on the rack above it and bake for 65 minutes. Turn off the oven, crack the oven door, and leave the cheesecake in the oven for 1 hour.
STEP 5: After an hour, remove the cheesecake from the oven and allow it to cool completely on the countertop before placing it in the refrigerator to chill overnight
STEP 6: Make the chocolate ganache topping by heating the heavy whipping cream on medium-low heat to a simmer on the stovetop. Pour the warm cream over a mixing bowl containing the semi-sweet chocolate chips and allow to sit for a minute before whisking until smooth. Carefully spread the chocolate ganache on top of the cheesecake and allow it to harden before piping dollops of the whipped cream along the rim of the cheesecake. Sprinkle the entire cheesecake with the chocolate shavings.
STEP 7: Store in the refrigerator until ready to slice and serve.