Oreo Cake Cheesecake Recipe

Introduction

This Oreo Cake Cheesecake is a delightful combination of rich chocolate cake layered with creamy Oreo-studded cheesecake and topped with a luscious Oreo whipped cream. It’s a perfect dessert for Oreo lovers looking for an impressive but approachable treat.

Ingredients

• 1 cup All-purpose flour
• 2 TBSP Cornstarch
• 1/2 cup Unsweetened cocoa powder (Dutch process recommended)
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Oil (canola or vegetable)
• 1 cup White granulated sugar
• 2 Large eggs (room temperature)
• 1 tsp Pure vanilla extract
• 1/4 cup Sour cream (room temperature or Greek yogurt)
• 1/2 cup Buttermilk (room temperature)
• 1/2 cup Hot water
• 16 oz Cream cheese (room temperature)
• 1/2 cup White granulated sugar
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 1/4 cup Heavy cream (room temperature)
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)
• 1/2 cup Oreo pieces (about 4 whole Oreos)
• 1/4 cup Oreo crumbs (about 2 whole Oreos)
• 1 cup Heavy cream (cold)
• 1/4 cup Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• 2 oz Cream cheese (room temperature)
• 1 TBSP Heavy cream
• 1/4 cup Oreo crumbs (about 2 whole Oreos)

Instructions

1. Step 1: Preheat your oven to 350℉. Prepare a 9-inch springform pan by spraying it with nonstick baking spray, lining the bottom with a parchment paper circle, and spraying again. Set aside. Begin heating the water on the stove until hot.
2. Step 2: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set this dry mix aside.
3. Step 3: In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, sour cream, and buttermilk until combined. Slowly pour in the hot water while whisking gently to blend.
4. Step 4: Gradually add the sifted dry ingredients to the wet ingredients and whisk until there are no lumps of flour remaining. Set this chocolate cake batter aside.
5. Step 5: Prepare the Oreo crumbs and pieces using a food processor. Set them aside for the cheesecake batter.
6. Step 6: Using an electric mixer, beat the cream cheese and sugar on high speed for about 2 minutes until the mixture is creamy.
7. Step 7: Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture and mix on medium speed until smooth.
8. Step 8: Add the eggs one at a time, mixing on low speed just until combined. Then fold in the Oreo crumbs and pieces by hand using a spatula.
9. Step 9: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter over the cake batter. Add another third of the chocolate cake batter in dollops on top, followed by another third of the cheesecake batter. Repeat this layering until finished, ending with the chocolate cake batter on top. Spread it evenly with an offset spatula.
10. Step 10: Bake the layered cake for 45 to 55 minutes until a toothpick inserted comes out with only cheesecake crumbs and no raw batter. Note that cracks may appear after baking, and the cake will sink slightly in the center as it cools—both are normal.
11. Step 11: Place the cake on a wire rack and cool completely in the pan. Once cooled, cover the cake with foil and refrigerate for at least 6 hours or preferably overnight to set fully.
12. Step 12: To prepare the Oreo whipped cream, beat the cold heavy cream, powdered sugar, and vanilla extract in a chilled metal bowl with a whisk attachment on high speed until it starts to thicken.
13. Step 13: In a separate bowl, beat the cream cheese and 1 tablespoon of heavy cream on high speed for one minute until smooth and creamy. Add this to the whipped cream and continue beating on high speed until stiff peaks form.
14. Step 14: Gently fold the Oreo crumbs into the whipped cream mixture.
15. Step 15: Remove the cake from the pan and peel off the parchment paper. Spread about 3/4 cup of the Oreo whipped cream evenly over the top of the cake.
16. Step 16: For decoration, pipe additional whipped cream dollops around the edges using a large French star tip and top with Oreo halves and mini chocolate chips as desired.

Tips & Variations

• Use room temperature ingredients for a smoother batter and cream cheese mixture.
• For extra chocolate flavor, try adding a teaspoon of espresso powder to the dry ingredients.
• Substitute Greek yogurt for sour cream to reduce fat while maintaining moisture.
• Chill the mixing bowl and whisk when making whipped cream for better volume and stability.
• Add crushed Oreos inside the whipped cream topping for extra texture and flavor.

Storage

Store the Oreo Cake Cheesecake covered in the refrigerator for up to 4 days. The cake is best enjoyed chilled. Leftovers can be gently reheated at room temperature for 15-20 minutes before serving but avoid microwaving as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is recommended due to the delicate layers and ease of removal. If unavailable, you can use a regular cake pan lined with parchment, but removing the cake may be more challenging.

Can I freeze the Oreo Cake Cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving and add fresh whipped cream topping if desired.

Oreo Cake Cheesecake Recipe

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★★★★★

4.8 from 140 reviews

This Oreo Cake Cheesecake is a decadent dessert that combines a rich chocolate cake base with a creamy Oreo-studded cheesecake layer. Topped with luscious Oreo whipped cream, it’s perfect for celebrations or indulgent treats, blending the best of cake and cheesecake into one irresistible slice.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 75 minutes (including chilling time)
• Yield: 10–12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 cup All-purpose flour
• 2 TBSP Cornstarch
• 1/2 cup Unsweetened cocoa powder (preferably dutch process)
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Oil (canola or vegetable)
• 1 cup White granulated sugar
• 2 Large eggs (room temperature)
• 1 tsp Pure vanilla extract
• 1/4 cup Sour cream (room temperature or Greek yogurt)
• 1/2 cup Buttermilk (room temperature)
• 1/2 cup Hot water

Oreo Cheesecake

• 16 oz Cream cheese (room temperature)
• 1/2 cup White granulated sugar
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 1/4 cup Heavy cream (room temperature)
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)
• 1/2 cup Oreo pieces (about 4 whole Oreos)
• 1/4 cup Oreo crumbs (about 2 whole Oreos)

Oreo Whipped Cream

• 1 cup Heavy cream (cold)
• 1/4 cup Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• 2 oz Cream cheese (room temperature)
• 1 TBSP Heavy cream
• 1/4 cup Oreo crumbs (about 2 whole Oreos)

Instructions

1. Prepare the Pan and Oven: Preheat your oven to 350℉. Spray a 9-inch springform pan thoroughly with nonstick baking spray, then line the bottom with a parchment paper circle and spray again. Set the pan aside. Begin heating the hot water on the stove on high heat.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution and smooth texture in your cake batter.
3. Mix Wet Ingredients: In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, sour cream, and buttermilk until well combined.
4. Add Hot Water: Slowly incorporate the hot water into the wet ingredients while mixing. This step helps to bloom the cocoa powder and intensify the chocolate flavor.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients while whisking gently. Mix until just combined and no lumps remain, but don’t overmix.
6. Prepare Oreo Crumbs and Pieces: Using a food processor, pulse Oreos to create small crumbs and chunks as specified for the cheesecake filling.
7. Beat Cream Cheese and Sugar: In a mixer, beat the cream cheese and sugar together on high speed for 2 minutes until smooth and creamy, ensuring no lumps remain.
8. Add Sour Cream, Heavy Cream, and Vanilla: Mix these into the cream cheese mixture on medium speed until fully incorporated and smooth.
9. Add Eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overbeating and cracking during baking.
10. Fold in Oreos: Using a rubber spatula, gently fold in the prepared Oreo crumbs and pieces into the cheesecake batter.
11. Layer Batters in Pan: Pour one-third of the chocolate cake batter into the prepared pan. Dot one-third of the cheesecake batter over the cake batter in small dollops. Repeat layering two more times, finishing with the cake batter evenly spread on top using an offset spatula.
12. Bake: Bake in the preheated oven for 45-55 minutes. The cheesecake is done when a toothpick inserted comes out with moist cheesecake crumbs but no raw batter. The top may crack slightly; this is normal and it will sink a bit upon cooling.
13. Cool and Chill: Place the cake on a wire rack while still in the pan and cool completely. Cover with foil and refrigerate for at least 6 hours or overnight to set fully.
14. Prepare Oreo Whipped Cream: Using a mixer with a metal bowl and whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla on high speed until it begins to thicken.
15. Beat Cream Cheese and Heavy Cream: In a separate bowl, using a hand mixer, beat the cream cheese and heavy cream for 1 minute until creamy. Add this mixture to the whipped cream and continue whipping until stiff peaks form.
16. Fold in Oreo Crumbs: Gently fold in the remaining Oreo crumbs into the whipped cream for added texture and flavor.
17. Frost the Cake: Remove the cake from the pan and peel off the parchment from the bottom. Spread about 3/4 cup of the Oreo whipped cream evenly over the top of the cake.
18. Decorate: Using a piping bag fitted with a large French star tip, pipe dollops of whipped cream around the edges. Garnish with halved Oreos and mini chocolate chips for a decorative finish.

Notes

• Make sure all dairy ingredients like eggs, cream cheese, sour cream, and buttermilk are at room temperature to ensure a smooth batter and prevent curdling.
• Do not overmix the cheesecake batter once you add eggs to prevent cracking during baking.
• If you don’t have a food processor, carefully chop Oreos by hand for the crumbs and pieces.
• Chilling the cake overnight is essential for the cheesecake to set properly and for easier slicing.
• Use an offset spatula for even spreading of batters and frosting, ensuring professional-looking layers.

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