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Oreo Cake Cheesecake Recipe

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★★★★★

4.4 from 131 reviews

This luscious Oreo Cake Cheesecake combines a rich chocolate cake base with a creamy Oreo-studded cheesecake layer, topped with decadent Oreo whipped cream. Perfect for chocolate and Oreo lovers, this dessert features moist layers, a smooth cheesecake texture, and a fluffy, sweet whipped cream finish for a truly indulgent treat.

Ingredients

Scale

Chocolate Cake

  • 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

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

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 (2 whole Oreos, processed)

Instructions

  1. Prepare the pan and preheat oven: Preheat your oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a parchment circle and spray again to ensure easy removal after baking. Set aside. Begin heating the water on the stovetop to hot but not boiling.
  2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Mix wet cake ingredients: In a large bowl, whisk together the oil, granulated sugar, eggs, vanilla extract, sour cream, and buttermilk until smooth. Gradually add the hot water in a slow stream while whisking to integrate fully.
  4. Combine cake batter: Slowly add the sifted dry ingredients into the wet mixture. Whisk until just combined and no significant lumps remain. Set the chocolate cake batter aside.
  5. Prepare Oreo crumbs and pieces: Use a food processor to finely process 2 whole Oreos into crumbs and 4 whole Oreos into coarse pieces for texture in the cheesecake.
  6. Make cheesecake batter: Using a mixer, beat cream cheese and sugar on high speed for 2 minutes until creamy. Add sour cream, heavy cream, and vanilla extract and mix on medium speed until smooth. Add the eggs one at a time and mix on low speed just until combined. Fold in Oreo crumbs and pieces carefully with a spatula to distribute evenly.
  7. Layer cake and cheesecake batter: Pour one-third of chocolate cake batter into the prepared pan. Dollop one-third of cheesecake batter over the cake batter in small mounds. Add another third of the cake batter in dollops over the cheesecake batter, followed by another third of the cheesecake dollops on top. Finish with the remaining cake batter spread evenly with an offset spatula to create a marbled layered effect.
  8. Bake: Place the pan in the oven and bake for 45-55 minutes. A toothpick inserted into the center should come out with cheesecake crumbs but no raw batter. The cake may crack as it rises, and after cooling it will sink slightly in the middle; both are normal.
  9. Cool and chill: Transfer the cake on a wire rack and cool completely while still in the pan. Once cooled, cover tightly with foil and refrigerate for at least 6 hours or overnight to allow the cheesecake to set.
  10. Make Oreo whipped cream: In a metal bowl using a mixer with a whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla on high speed until it begins to thicken. Separately, beat cream cheese and 1 TBSP heavy cream until creamy for about 1 minute. Fold this mixture into the whipped cream and continue beating to stiff peaks. Gently fold in Oreo crumbs.
  11. Frost and decorate: Remove the cake from the pan and take off the parchment paper circle. Spread about 3/4 cup of the Oreo whipped cream evenly on top of the cake. Use a large French star piping tip to pipe whipped cream dollops around the edges. Garnish with halved Oreos and mini chocolate chips for decoration.

Notes

  • Use room temperature ingredients for best mixing results and smooth batter.
  • Ensure the hot water is added slowly to the cake batter to create a moist, tender crumb.
  • Baking times may vary, so check doneness at 45 minutes to avoid overbaking.
  • Make sure to chill the cake for at least 6 hours to allow the cheesecake to set firmly.
  • For easier removal, thoroughly grease and line the springform pan.
  • You can substitute Greek yogurt for sour cream in the recipe.
  • The cracked top is normal and will not affect the flavor or texture.

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

Find it online: https://ellaeatsdaily.com/oreo-cake-cheesecake-recipe-2/