If you have a sweet tooth and a love for all things Oreo and cheesecake, then you are in for a real treat. The Oreo Cake Cheesecake Recipe is a luscious, indulgent dessert that perfectly marries the rich, fudgy texture of a chocolate cake with the creamy, tangy delight of classic cheesecake, all studded with crunchy Oreo cookie pieces. It’s a showstopper dessert that’s surprisingly simple to create but so rewarding in every bite. Whether it’s for a celebration or just because you deserve it, this Oreo Cake Cheesecake Recipe will quickly become your new favorite go-to dessert to impress family and friends.
Ingredients You’ll Need
Getting started on this Oreo Cake Cheesecake Recipe means gathering simple but essential ingredients that not only bring out incredible flavor but also give you that perfect texture and balance. Each ingredient has its own role — from the creamy cream cheese to the distinct Oreo crunch, and the rich cocoa powder that makes the cake deeply chocolatey.
- All-purpose flour: The backbone of the cake that provides structure and a tender crumb.
- Cornstarch: Helps lighten the cake’s texture for a soft but sturdy finish.
- Unsweetened cocoa powder: Adds intense chocolate flavor; Dutch process is preferred for richness.
- Baking powder and baking soda: The perfect combination to give rise and fluffiness to the cake.
- Salt: Balances sweetness and enhances chocolate depth.
- Oil (canola or vegetable): Keeps the cake moist and tender without overpowering flavors.
- White granulated sugar: Sweetens both the cake and cheesecake layers perfectly.
- Large eggs: Provide moisture, richness, and help bind all ingredients together.
- Pure vanilla extract: Adds warm, sweet aroma to lift the entire recipe.
- Sour cream or Greek yogurt: Offers tanginess and keeps the crumb soft in both cake and cheesecake.
- Buttermilk: Adds acidity and tenderizes the cake for that melt-in-your-mouth feel.
- Hot water: Intensifies cocoa flavor and contributes to a smooth batter.
- Cream cheese: The star of cheesecake, delivering that iconic creamy texture and tang.
- Heavy cream: Adds richness and helps create luscious frosting and cheesecake filling.
- Oreo pieces and crumbs: Bring delightful crunchy texture and iconic Oreo flavor throughout.
- Powdered sugar: Gives sweetness and stability to the whipped cream topping.
- Mini chocolate chips: Optional, but an irresistible finishing touch for decoration.
How to Make Oreo Cake Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
First, preheat your oven to 350℉. Prepare a 9-inch springform pan by spraying it with baking nonstick spray, lining the bottom with parchment paper, and spraying again to ensure the cake doesn’t stick. Set aside while you begin prepping your batter.
Step 2: Mix Your Dry Ingredients
In a medium bowl, sift together flour, cornstarch, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures a uniform texture and prevents lumps, allowing the cake to bake evenly and rise beautifully.
Step 3: Combine Wet Ingredients for the Cake
In a large bowl, whisk oil, sugar, eggs, vanilla, sour cream, and buttermilk together until smooth and well incorporated. Slowly add the hot water while mixing; this step deepens the chocolate flavor and keeps the batter silky.
Step 4: Bring Cake Batter Together
Carefully add the dry ingredients to the wet mixture and whisk only until lumps disappear. Overmixing can make the cake dense, so stop once it’s just combined to maintain a tender crumb.
Step 5: Prepare the Oreo Cheesecake Filling
Process Oreo cookies into crumbs and chunks separately to create texture within the cheesecake layer. Beat cream cheese and sugar on high speed until creamy, then mix in sour cream, heavy cream, and vanilla until smooth. Add eggs gently and finally fold in the Oreo crumbs and pieces for that signature Oreo crunch.
Step 6: Layer Cake and Cheesecake Batter
Pour a third of the chocolate cake batter into the prepared pan, then add a third of the cheesecake batter in dollops over the top. Repeat the layers two more times, finishing with the chocolate cake batter. Carefully spread it evenly using an offset spatula to create a marbled effect once baked.
Step 7: Bake and Cool the Cake
Bake for 45-55 minutes until a toothpick inserted comes out with only cheesecake crumbs but no wet batter. The cake may crack and sink slightly in the center, which is perfectly normal. Let it cool completely in the pan on a wire rack before covering with foil and chilling in the fridge for at least 6 hours or overnight to set.
Step 8: Prepare the Oreo Whipped Cream Topping
Whip cold heavy cream with powdered sugar and vanilla until it starts to thicken. Separately, beat cream cheese and some heavy cream until smooth, then fold it into the whipped cream. Finally, gently fold in Oreo crumbs for specks of cookie in every bite.
Step 9: Frost and Decorate
Remove the cake from the pan and peel off the parchment. Spread about 3/4 cup of Oreo whipped cream on top, then pipe decorative dollops around the edges. Top with halved Oreos and mini chocolate chips to complete that irresistible presentation.
How to Serve Oreo Cake Cheesecake Recipe
Garnishes
For a touch of elegance and added texture, garnish with crushed Oreos, fresh berries, or a drizzle of chocolate ganache. These little extras not only elevate flavor but also make the dessert visually stunning and extra festive.
Side Dishes
This dessert shines best on its own, but if you want a palate cleanser, serve with a scoop of vanilla ice cream or a light fruit salad. The fresh, tart notes of fruit nicely balance the richness of the Oreo Cake Cheesecake Recipe.
Creative Ways to Present
Try individual servings in pretty jars or parfait glasses layered with additional crushed Oreos and whipped cream for a fun twist. You could also turn it into a trifle or use cupcake liners for mini Oreo cake cheesecakes perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep your Oreo Cake Cheesecake Recipe covered tightly in the refrigerator where it will stay fresh for 3 to 4 days. This dessert tastes even better the next day after the flavors meld together beautifully.
Freezing
You can freeze leftover cheesecake by wrapping it well in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months, and thaw overnight in the fridge before serving to retain that fresh texture.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so no reheating is needed. Simply let slices sit out for 15-20 minutes before serving if taken straight from the fridge for the perfect creamy consistency.
FAQs
Can I use a different type of cookie instead of Oreos?
Absolutely! While Oreos give that classic crunch and flavor, you can experiment with other crunchy chocolate cookies or sandwich cookies for an interesting twist on the Oreo Cake Cheesecake Recipe.
Do I need a food processor to make this dessert?
It certainly helps to break the Oreos into pieces and crumbs quickly, but if you don’t have one, placing the cookies in a zip-top bag and crushing them with a rolling pin works just as well.
Why does the cheesecake crack sometimes?
Cracking is normal due to the moisture difference between the cake and cheesecake layers and the rising of the cake batter. Cooling and chilling the cake helps it settle, so cracks won’t affect the taste or texture.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend, and choose gluten-free Oreos to keep the recipe safe for gluten-sensitive folks without sacrificing flavor.
How long should I chill the cake before serving?
For the best texture and flavor, chill the cake for at least 6 hours or overnight. This resting time helps the cheesecake layer set firmly and the flavors meld harmoniously.
Final Thoughts
Nothing beats the comfort and celebration that this Oreo Cake Cheesecake Recipe brings to your table. It’s a decadent yet straightforward dessert, perfect for sharing with those you love or savoring on your own on a cozy night in. Trust me, once you make this, it will become a staple in your dessert repertoire. So, grab those Oreos and get ready to make magic happen — your taste buds will thank you!
Print
Oreo Cake Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oreo Cake Cheesecake recipe combines a rich chocolate cake layered with a creamy Oreos-infused cheesecake filling, topped with fluffy Oreo whipped cream. The dessert is decadent and perfect for celebrations, featuring layers of moist cake and smooth cheesecake with real Oreo pieces. It requires baking and chilling time to develop full flavor and texture.
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder (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
- Prepare the pan: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a parchment circle and spray again. Set aside. Start heating the hot water on the stove on high heat.
- Sift dry ingredients: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients for cake batter: In a large bowl, whisk together the oil, sugar, eggs, vanilla, sour cream, and buttermilk. Slowly add the hot water while continuously mixing until combined.
- Combine dry and wet mixtures: Gradually whisk the dry ingredients into the wet ingredients until the batter is smooth and no flour lumps remain. Set aside.
- Prepare Oreo crumbs and pieces: Using a food processor, pulse 4 Oreos into pieces and 2 Oreos into crumbs separately. Set aside.
- Make cheesecake batter: With a mixer, beat cream cheese and sugar on high speed for 2 minutes until creamy. Add sour cream, heavy cream, and vanilla extract; mix on medium speed until smooth. Add eggs and mix on low speed until just combined. Fold in the Oreo pieces and crumbs by hand with a rubber spatula.
- Layer batters in pan: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter evenly on top. Then add another third of the chocolate cake batter in dollops over the cheesecake. Repeat layers with remaining cake and cheesecake batters, finishing with the chocolate cake batter on top. Smooth top with an offset spatula.
- Bake: Bake in the preheated oven for 45-55 minutes until a toothpick inserted comes out with only cheesecake crumbs—no raw batter. The top may crack and sink slightly upon cooling, which is normal.
- Cool and chill: Place cake on a wire rack, still in the pan, and cool completely. Once cooled, cover with foil and refrigerate for at least 6 hours or overnight to set.
- Prepare Oreo whipped cream: Using a mixer fitted with a whisk attachment and a metal bowl, beat cold heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. In a separate bowl, beat cream cheese and 1 tablespoon heavy cream until creamy. Fold this mixture into the whipped cream and continue whipping until stiff peaks form. Gently fold in Oreo crumbs.
- Frost cake: Remove cake from the pan and peel off parchment paper. Spread about 3/4 cup of the Oreo whipped cream evenly on top of the cake.
- Decorate: Using a piping bag fitted with a large French star tip, pipe dollops of the whipped cream around the edges of the cake. Garnish with halved Oreos and mini chocolate chips as desired.
Notes
- Use room temperature ingredients (eggs, cream cheese, sour cream) to ensure smooth batter without lumps.
- Chilling the cake overnight helps the cheesecake layer set firmly for clean slices.
- The cracking and sinking of the top after baking is normal due to the cheesecake layer expanding and contracting.
- To avoid deflating the cake batter, gently fold Oreo pieces into the cheesecake mixture instead of vigorous mixing.
- If you prefer a more intense chocolate flavor, use Dutch process cocoa powder as recommended.
- Use a springform pan for easy removal of the delicate cheesecake layers.
- The whipped cream topping includes cream cheese for extra tang and stability.
