Oreo Cake Cheesecake Recipe

Introduction

This Oreo Cake Cheesecake is a decadent combination of rich chocolate cake and creamy Oreo-studded cheesecake layered together. Topped with a luscious Oreo whipped cream, it’s perfect for any celebration or when you simply want to indulge in a show-stopping dessert.

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 (4 whole Oreos)
• 1/4 cup Oreo crumbs (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 (2 whole Oreos)

Instructions

1. Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a parchment paper circle and spray again. Set aside. Begin heating the hot water on the stove.
2. Step 2: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, whisk together the oil, sugar, eggs, vanilla, sour cream, and buttermilk. Slowly whisk in the hot water until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and whisk until no lumps remain. Set the chocolate cake batter aside.
5. Step 5: Prepare the Oreo crumbs and Oreo pieces by pulsing them in a food processor or crushing finely by hand.
6. Step 6: Using a mixer, beat the cream cheese with sugar on high speed for 2 minutes until creamy.
7. Step 7: Add sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix on medium speed until smooth.
8. Step 8: Add the eggs one at a time, mixing on low speed until just combined. Remove the bowl from the mixer and fold in the Oreo crumbs and pieces with a spatula.
9. Step 9: Pour one-third of the chocolate cake batter into the prepared pan. Add one-third of the cheesecake batter in dollops on top. Then add another third of the chocolate cake batter in dollops on top of the cheesecake, spreading slightly.
10. Step 10: Repeat layering with the remaining cheesecake and cake batters, finishing with an even layer of the chocolate cake batter spread on top with an offset spatula.
11. Step 11: Bake for 45-55 minutes, until a toothpick inserted comes out with cheesecake crumbs but no wet batter. The cake may crack on top and sink slightly in the middle as it cools—this is normal.
12. Step 12: Cool the cake completely on a wire rack while still in the pan. Cover with foil and refrigerate for at least 6 hours or overnight.
13. Step 13: For the Oreo whipped cream, beat cold heavy cream, powdered sugar, and vanilla in a metal bowl with a whisk attachment on high speed until it starts to thicken.
14. Step 14: In a separate bowl, beat the cream cheese and heavy cream together until creamy, about 1 minute. Add this mixture to the whipped cream and continue whipping until stiff peaks form.
15. Step 15: Gently fold in the Oreo crumbs.
16. Step 16: Remove the cake from the springform pan and peel off the parchment paper. Spread about 3/4 cup of the Oreo whipped cream evenly over the top of the cake.
17. Step 17: Decorate with piped whipped cream dollops around the edges using a large star tip, and top with halved Oreos and mini chocolate chips for a finishing touch.

Tips & Variations

• Use room temperature ingredients for smoother batter and better texture in both cake and cheesecake layers.
• If you don’t have sour cream, full-fat Greek yogurt is a great substitute in this recipe.
• For even more Oreo flavor, fold extra crushed Oreos into the whipped cream frosting or garnish with additional Oreo pieces on top.
• Be careful not to overmix the cheesecake eggs to keep it creamy and prevent cracks.

Storage

Store the Oreo Cake Cheesecake covered in the refrigerator for up to 4 days. To keep the whipped cream topping fresh, add it just before serving or store the whipped cream separately and frost before serving. Reheat is not recommended; best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually benefits from chilling overnight, which helps the cheesecake layer set perfectly and enhances the flavors.

What if I don’t have a springform pan?

A regular 9-inch cake pan lined with parchment works too, but removing the cake will be easier with a springform pan, which is ideal for cheesecakes.

Oreo Cake Cheesecake Recipe

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★★★★★

4.9 from 139 reviews

This Oreo Cake Cheesecake is a decadent layered dessert combining a moist chocolate cake base with a creamy Oreo-studded cheesecake layer, topped off with luscious Oreo whipped cream. Perfect for Oreo lovers, this dessert balances rich chocolate flavor with the creamy tang of cheesecake and the crunch of Oreo cookies, creating a show-stopping treat for any occasion.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 75 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1/2 cup Unsweetened cocoa powder (preferably Dutch-process)
• 1 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/2 cup Oil (canola or vegetable)
• 1 cup White granulated sugar
• 2 Large eggs (room temperature)
• 1 teaspoon 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 teaspoon Pure vanilla extract
• 2 Large eggs (room temperature)
• 1/2 cup Oreo pieces (from 4 whole Oreos)
• 1/4 cup Oreo crumbs (from 2 whole Oreos)

Oreo Whipped Cream

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

Instructions

1. Preheat and prepare pan: Preheat oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a parchment circle. Spray the parchment again and set the pan aside. Meanwhile, heat the hot water on the stove over high heat.
2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Mix wet ingredients for cake: In a large bowl, whisk together the oil, white granulated sugar, eggs, vanilla extract, sour cream, and buttermilk. Slowly add hot water while mixing until combined.
4. Combine wet and dry cake ingredients: Gradually add the sifted dry ingredients into the wet mixture. Whisk until the lumps from the flour have mostly disappeared. Set the cake batter aside.
5. Prepare Oreo components: Use a food processor to process Oreo cookies into pieces (for the batter) and crumbs (for mixing and topping). Reserve separately.
6. Beat cream cheese mixture: Using a mixer, beat the room temperature cream cheese and sugar on high speed for 2 minutes until creamy.
7. Add wet cheesecake ingredients: Add sour cream, heavy cream, and vanilla extract to the cream cheese mixture and combine on medium speed until smooth. Then add eggs and mix on low speed until just blended.
8. Incorporate Oreos into cheesecake batter: Remove the beaters and fold in the Oreo pieces and Oreo crumbs carefully with a spatula.
9. Layer batters in pan: Pour one third of the chocolate cake batter into the prepared pan. Drop one third of the cheesecake batter in dollops over the cake batter. Repeat layering by alternating dollops of cake batter and cheesecake batter two more times, finishing with the chocolate cake batter on top. Spread the top evenly with an offset icing spatula.
10. Bake the cake: Bake in the preheated oven for 45 to 55 minutes until a toothpick inserted near the center comes out with moist cheesecake crumbs but no raw batter. Expect surface cracking due to rising cake batter; this is normal and will settle during cooling.
11. Cool and chill: Transfer the cake on a wire rack, leaving it in the springform pan, and allow it to cool completely. Wrap it tightly with foil and refrigerate for at least 6 hours or overnight to set properly.
12. Make Oreo whipped cream: In a chilled metal bowl with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla on high speed until it begins to thicken.
13. Add cream cheese to whipped cream: In a separate bowl, using a hand mixer, beat cream cheese and 1 tablespoon heavy cream on high speed for 1 minute until creamy. Gently add this to the whipped cream and continue beating until stiff peaks form.
14. Fold in Oreo crumbs: Remove the mixer and fold in the reserved Oreo crumbs carefully to maintain the cream’s fluffiness.
15. Frost the cake: Remove the cheesecake from the springform pan and peel off the parchment paper circle. Spread about 3/4 cup of the Oreo whipped cream evenly over the top of the cake.
16. Decorate: Using a piping bag fitted with a large French star tip, pipe whipped cream dollops around the cake’s edges. Garnish with halved Oreos and mini chocolate chips as desired for a beautiful finishing touch.

Notes

• Use room temperature ingredients (eggs, cream cheese, sour cream) to ensure smooth batter and cheesecake texture.
• Heating the water before adding it to the cake batter helps to bloom the cocoa powder for richer chocolate flavor.
• Do not overmix the cheesecake batter after adding eggs to avoid cracking during baking.
• The cracked surface after baking is normal; it will settle and sink slightly upon cooling.
• Chill the cake thoroughly to allow the cheesecake layer to set fully before serving.
• For best results, use Dutch-process cocoa powder for deep chocolate taste.
• When folding Oreo crumbs into whipped cream, be gentle to keep the cream light and fluffy.

Keywords: Oreo cheesecake cake, Oreo cheesecake dessert, layered Oreo cake, chocolate cake cheesecake, Oreo whipped cream cake