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
Scale
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.
