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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.

Ingredients

Scale

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.

Keywords: Oreo cake cheesecake, Oreo cheesecake recipe, chocolate cake cheesecake, layered dessert, creamy cheesecake, chocolate cake with Oreos

Find it online: https://spiceupwithsophie.com/oreo-cake-cheesecake-recipe/