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Purple velvet cake roll dessert with creamy filling and vibrant color
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Purple Velvet Cake Roll

A delightful cake roll that merges rich cocoa flavors with vibrant purple hues, perfect for any celebration.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time2 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Cake Roll, cheesecake, dessert, Purple Velvet Cake Roll
Servings: 12 servings
Calories: 350kcal

Ingredients

Crust

  • 2 cups Oreo crumbs These chocolatey crumbs serve as the base.
  • 1/4 cup unsalted butter, melted Enhances flavor of the crumb mixture.

Cheesecake Filling

  • 24 oz cream cheese, softened Adds silkiness and tang to the filling.
  • 1 cup granulated sugar Balances the tangy cream cheese.
  • 1 cup sour cream Introduces subtle tartness.
  • 1 teaspoon vanilla extract Adds depth and warmth.
  • 3 large eggs Provides structure and stability.
  • 2 tablespoons cocoa powder Adds chocolate flavor.
  • 1 teaspoon red food coloring Transforms the batter into purple.
  • 1/2 cup crushed Oreos Adds crunchy contrast.

Ganache and Decoration

  • 1 cup semi-sweet chocolate chips Melts into a rich ganache.
  • 1/2 cup heavy cream Lends creaminess to the ganache.
  • as needed whipped cream for decoration For fluffy topping.
  • as needed Mini Oreos for decoration For whimsical embellishment.
  • as needed Red velvet cake crumbs for decoration Adds visual appeal.
  • as needed Sprinkles for decoration Invites fun to every slice.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C).
  • Grease a 9-inch springform pan. In a large bowl, combine Oreo crumbs with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes and let it cool.
  • In another bowl, beat the softened cream cheese until smooth. Add granulated sugar, sour cream, and vanilla. Mix well and then add eggs one at a time, mixing after each addition.
  • Mix in cocoa powder and red food coloring until incorporated, then gently fold in crushed Oreos.

Baking

  • Pour the cheesecake filling over the cooled crust and spread evenly.
  • Bake for 60-70 minutes or until the center is set and edges are lightly golden. Cool slightly with the oven door ajar for an hour.
  • Refrigerate for at least 4 hours or overnight.

Finishing Touches

  • Make the ganache by heating chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth.
  • Drizzle ganache over the cheesecake. Decorate with whipped cream, mini Oreos, red velvet crumbs, and sprinkles.

Notes

Ensure ingredients are at room temperature for better blending. Allow the cake to chill to enhance flavor and texture.