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.
