If you are a fan of both rich chocolate cake and creamy cheesecake, then you’re going to absolutely fall in love with this Oreo Cake Cheesecake Recipe. Combining layers of moist, chocolatey cake with luscious, Oreo-studded cheesecake filling, this dessert is the ultimate crowd-pleaser that impresses without complicated steps. Every bite delivers a perfect harmony of textures and flavors that feels like a celebration in your mouth. Whether you’re making it for a special occasion or simply treating yourself, this Oreo Cake Cheesecake Recipe brings pure joy to your dessert table.
Ingredients You’ll Need
The beauty of this Oreo Cake Cheesecake Recipe is that it calls for simple, easy-to-find ingredients, yet every component plays a crucial role in building layers of flavor and texture. From the rich cocoa powder to the creamy cream cheese and crunchy Oreo pieces, each ingredient is essential to achieve that perfect balance.
- All-purpose flour: Forms the foundational structure of the chocolate cake layer for a tender crumb.
- Cornstarch: Helps create a lighter texture in the cake, giving it a soft bounce.
- Unsweetened cocoa powder (Dutch process preferred): Provides deep, rich chocolate flavor and dark color.
- Baking powder and baking soda: Leavening agents that give the cake its rise and lightness.
- Salt: Enhances and balances the sweetness perfectly.
- Oil (canola or vegetable): Keeps the cake moist and tender while maintaining softness.
- White granulated sugar: Sweetens the cake and cheesecake layers in tandem.
- Large eggs: Bind everything together and add richness to the batter.
- Pure vanilla extract: Adds warm, aromatic undertones enriching the flavor.
- Sour cream or Greek yogurt: Adds tanginess and moisture, crucial for creamy cheesecake texture.
- Buttermilk: Reacts with leavening agents for a tender crumb and subtle tang.
- Hot water: Blooming cocoa powder to intensify chocolate flavor and create a smooth batter.
- Cream cheese: The heart of the cheesecake layer, providing that signature silky richness.
- Heavy cream: Used both in the cheesecake batter and Oreo whipped cream for decadence.
- Oreo pieces and crumbs: Add texture and that unmistakable cookies-and-cream vibe.
- Powdered sugar: Sweetens and stabilizes the whipped cream topping.
- Mini chocolate chips (optional for decoration): Adds extra chocolate bursts and visual appeal.
How to Make Oreo Cake Cheesecake Recipe
Step 1: Prepare the Chocolate Cake Base
First, preheat your oven to 350°F and prepare a 9-inch springform pan by spraying it thoroughly with nonstick spray and lining the bottom with parchment paper. This step ensures your cake won’t stick and will come out beautifully. While the oven warms up, start heating hot water on the stove; this will be mixed into the cake batter to enhance the chocolate flavor.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Sifting is key here to prevent clumps and make sure your cake bakes evenly with a smooth texture.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, sour cream, and buttermilk until fully blended. Slowly add the hot water while whisking to bloom the cocoa, which deepens the chocolate flavor and helps achieve that luscious moist texture.
Step 4: Finish Cake Batter
Gently incorporate the dry ingredients into the wet, whisking just enough to eliminate lumps but not over-mixing. This delicate step ensures your chocolate cake layer stays soft and tender without becoming dense.
Step 5: Prepare the Oreo Cheesecake Filling
Using a food processor, pulse your Oreo cookies to create two portions: half finely crumbled and half slightly chunkier. In a mixer, beat cream cheese with sugar on high for two minutes until creamy. Add sour cream, heavy cream, and vanilla; mix on medium speed until smooth. Beat in eggs on low speed just until combined. Finally, fold in your Oreo crumbs and pieces carefully with a spatula, distributing Oreo love throughout the cheesecake layer.
Step 6: Layer the Cake and Cheesecake Batters
Pour one-third of your chocolate cake batter into the prepared pan and dollop one-third of the cheesecake mixture on top. Then add another one-third of the cake batter in dollops over the cheesecake, alternating layers until all batter is used, ending with cake batter. Spread out the final cake batter smoothly with an offset spatula for an even finish.
Step 7: Bake Until Set
Bake for 45 to 55 minutes until a toothpick inserted comes out with moist cheesecake crumbs but no raw cake batter. Expect some cracks on top caused by the rising cake batter. After baking, the cake will sink slightly in the center because of the dense cheesecake—this is completely normal and part of its charm.
Step 8: Chill Thoroughly
Cool the cake in the pan on a wire rack, then cover with foil and refrigerate for at least 6 hours or overnight. This chilling step allows the flavors to meld and the cheesecake to set perfectly, making slicing a breeze.
Step 9: Make Oreo Whipped Cream
Beat cold heavy cream, powdered sugar, and vanilla extract on high until thickening begins. Separately, whip softened cream cheese with heavy cream until creamy, then combine with whipped cream and continue beating until stiff peaks form. Gently fold in Oreo crumbs for added crunch.
Step 10: Frost and Decorate
Remove the cheesecake from the pan and peel off parchment. Spread 3/4 cup of Oreo whipped cream evenly on top. Use a piping bag fitted with a large star tip to create dollops around the edges and garnish with halved Oreos and mini chocolate chips for a show-stopping finish.
How to Serve Oreo Cake Cheesecake Recipe
Garnishes
Adding extra Oreos or chocolate shavings on top enhances the Oreo Cake Cheesecake Recipe’s already spectacular look and taste. Fresh berries can offer a pop of color and tartness to balance the richness.
Side Dishes
This decadent dessert pairs beautifully with a simple cup of freshly brewed coffee or a scoop of vanilla ice cream for those who want to elevate their experience further. A drizzle of chocolate or caramel sauce is also a delightful touch.
Creative Ways to Present
Try serving individual slices with a dollop of Oreo whipped cream piped onto the plate alongside edible flowers for a fancy twist. For parties, consider creating mini versions in small jars for an adorable and portable treat that still captures the essence of the Oreo Cake Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Oreo Cake Cheesecake well-covered in the refrigerator. This helps preserve the creamy texture and keeps the multiple layers fresh and delicious for up to 4 days.
Freezing
You can freeze the entire cake or individual slices wrapped tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw it overnight in the fridge before serving to enjoy that signature creamy and moist texture.
Reheating
This cheesecake is best enjoyed cold or at room temperature. If preferred warm, let slices sit at room temperature for 30 minutes, but avoid microwaving as it can alter texture and melt the layers.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Absolutely! Using regular cocoa powder will still yield a delicious cake, though the flavor might be slightly more acidic and the color a bit lighter. Both work well in the Oreo Cake Cheesecake Recipe.
Do I have to use Oreos, or can I substitute another cookie?
While Oreos give this recipe its iconic cookies-and-cream character, you can experiment with other chocolate sandwich cookies if preferred. Just keep in mind the flavor will vary slightly.
Why does the cheesecake layer sometimes crack?
Cracking can happen due to overbaking or rapid temperature changes. In this recipe, some cracks are expected because of the layering with cake batter. The chilling step helps the cracks become less noticeable and doesn’t impact taste.
Can I make this recipe in a different size pan?
You can adjust to an 8 or 10-inch pan, but baking times will vary. Keep an eye on the cake and test doneness with a toothpick to avoid over or under baking your Oreo Cake Cheesecake Recipe.
How do I prevent the Oreo pieces from sinking to the bottom?
Gently folding the Oreo pieces into the cheesecake batter and ensuring the batter is thick enough helps keep them suspended evenly throughout the filling.
Final Thoughts
Making this Oreo Cake Cheesecake Recipe is like creating a little slice of heaven in your own kitchen. It’s the perfect blend of chocolate cake and cookies-and-cream cheesecake with an easy-to-follow method that anyone can master. I truly hope you treat yourself and your loved ones to this delightful dessert—it’s guaranteed to bring smiles and maybe even requests for seconds!
Print
Oreo Cake Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Oreo Cake Cheesecake combines a rich chocolate cake layered with creamy Oreo-studded cheesecake, topped with luscious Oreo whipped cream. Baked to perfection and chilled overnight, this dessert offers a perfect balance of moist cake, creamy cheesecake, and crunchy Oreo pieces, making it a show-stopping treat for any occasion.
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder (Dutch process preferred)
- 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 (or Greek yogurt), room temperature
- 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 (or Greek yogurt), room temperature
- 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 processed)
- 1/4 cup Oreo crumbs (about 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 (about 2 whole Oreos processed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper circle. Spray the parchment lightly again and set aside. Begin heating hot water on the stove until ready for the batter.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, baking soda, and salt. Setting these aside ensures an even mix.
- Mix Wet Ingredients for Cake: In a large bowl, whisk together oil, granulated sugar, eggs, pure vanilla extract, sour cream (or Greek yogurt), and buttermilk until well combined. Slowly whisk in the hot water to the mixture, ensuring smooth consistency.
- Combine Dry and Wet Cake Batter: Gradually add the sifted dry ingredients into the wet ingredients. Whisk carefully until the flour lumps dissolve and the batter is smooth. Set the batter aside.
- Prepare Oreo Crumbs and Pieces: Use a food processor to pulse Oreos into fine crumbs and coarser pieces as needed: 1/2 cup Oreo pieces (from 4 Oreos) and 1/4 cup Oreo crumbs (from 2 Oreos) for the cheesecake, and additional crumbs for the whipped cream topping.
- Beat Cream Cheese and Sugar: In a mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed for 2 minutes until creamy and smooth.
- Add Remaining Cheesecake Ingredients: Mix in sour cream, heavy cream, and vanilla extract on medium speed until smooth. Add eggs and mix on low speed just until combined to avoid overmixing.
- Fold in Oreo Crumbs and Pieces: Gently fold in the Oreo crumbs and pieces by hand using a spatula to incorporate evenly into the cheesecake batter.
- Layer Batter in Pan: Pour one-third of the chocolate cake batter into the prepared pan. Spoon dollops of one-third of the cheesecake batter on top. Add one-third of the chocolate cake batter in dollops over the cheesecake filling and repeat layering, ending with chocolate cake batter on top. Use an offset spatula to spread the top layer evenly.
- Bake the Cake: Bake in the preheated oven for 45 to 55 minutes until a toothpick inserted comes out with cheesecake crumbs but no wet batter. The top may crack and the center will sink slightly upon cooling – this is normal.
- Cool Cake: Place the cake on a wire rack, still in the pan, and cool completely to room temperature. Once cooled, cover it tightly with foil and refrigerate for at least 6 hours or overnight to set fully.
- Prepare Oreo Whipped Cream: Using a mixer with a metal bowl and whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until it begins to thicken.
- Mix Cream Cheese with Heavy Cream: In a separate bowl, whip cream cheese and heavy cream on high speed for one minute until creamy. Fold this mixture into the whipped cream and continue whipping on high until stiff peaks form.
- Fold in Oreo Crumbs: Remove from mixer and gently fold in the Oreo crumbs for texture and flavor.
- Frost Cake: Remove the cake from the pan and peel away the parchment paper. Spread about 3/4 cup of the Oreo whipped cream evenly on top.
- Decorate: Using a piping bag fitted with a large French star tip, pipe dollops of whipped cream around the cake edges. Top the dollops with halved Oreos and sprinkle mini chocolate chips for extra decoration and crunch.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps and ensure smooth batter.
- The cake will appear cracked and may sink in the center after baking; this is expected due to the cheesecake layer.
- Chilling the cake overnight enhances flavor and texture, so plan ahead.
- For best results, use Dutch process cocoa powder for a richer chocolate flavor.
- If unavailable, Greek yogurt can be substituted for sour cream.
