If you have a serious sweet tooth and adore the combination of rich, creamy cheesecake and moist chocolate cake, you are going to fall head over heels for this Oreo Cake Cheesecake Recipe. It’s a dreamy dessert that brings together layers of tender chocolate cake swirled with luscious Oreo-studded cheesecake, all crowned with a cloud of Oreo whipped cream that makes every bite a party. Whether you’re celebrating a special moment or simply craving a show-stopping slice, this recipe delivers decadent flavor and texture in perfect harmony. Get ready to wow your friends and family with a homemade treat that tastes like it came from a top bakery.
Ingredients You’ll Need
Every ingredient in this Oreo Cake Cheesecake Recipe is carefully chosen to build layers of flavor and texture, turning simple pantry staples into a masterpiece. These essentials work together to create the chocolate cake’s delicate crumb, the cheesecake’s creamy body, and the irresistibly fluffy whipped cream topping.
- All-purpose flour: Forms the structure of the chocolate cake for that perfect tender crumb.
- Cornstarch: Helps lighten the cake and cheesecake texture by softening the batter.
- Unsweetened cocoa powder: Gives the cake its deep, chocolatey richness; Dutch process works best.
- Baking powder and baking soda: These leavening agents ensure the cake rises beautifully and stays light.
- Salt: Balances the sweetness and enhances overall flavors.
- Oil (canola or vegetable): Keeps the cake moist and tender.
- White granulated sugar: Sweetens both the cake and cheesecake layers just right.
- Large eggs: Provide structure and richness; room temperature is key for smooth batter.
- Pure vanilla extract: Adds warm, aromatic notes throughout the cake and cheesecake.
- Sour cream or Greek yogurt: Adds moisture, tang, and tenderizes the cake crumb.
- Buttermilk: Adds tang and keeps the cake tender and flavorful.
- Hot water: Enhances the cocoa flavor and creates a silky cake batter.
- Cream cheese: The star of the cheesecake layer, smooth and creamy for perfect texture.
- Heavy cream: Used in both cheesecake and whipped topping to add richness and stability.
- Oreo pieces and crumbs: Infuse the cheesecake and whipped cream with that classic chocolate sandwich cookie crunch.
- Powdered sugar: Sweetens and stabilizes the Oreo whipped cream topping.
How to Make Oreo Cake Cheesecake Recipe
Step 1: Prepare the Chocolate Cake Batter
Preheat your oven to 350℉ and prep a 9-inch springform pan with nonstick spray and parchment on the bottom to ensure your cake releases perfectly. Begin heating the hot water on the stove. In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt—this helps the dry ingredients mix evenly and prevents lumps.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the oil, sugar, eggs, vanilla, sour cream, and buttermilk until harmonious. Slowly drizzle in the hot water while continuing to mix; the hot water intensifies the chocolate flavor and helps dissolve the sugar, resulting in a silky batter that’s easy to work with.
Step 3: Combine Dry and Wet
Gently whisk the dry ingredients into the wet mixture until just combined, with no flour lumps remaining. The batter will be slightly thin—that’s exactly what you want for a moist cake layer. Set this aside while you prepare your cheesecake filling and Oreo components.
Step 4: Prepare the Oreo Cheesecake Filling
Using a food processor, pulse Oreo cookies to create both crumbs and small pieces that will add texture to your cheesecake. In a mixer bowl, beat cream cheese and sugar until gloriously creamy and fluffy. Add sour cream, heavy cream, and vanilla, mixing gently until smooth, then incorporate eggs one at a time on low speed to avoid creating air bubbles. Finally, fold in your Oreo crumbs and pieces with a spatula for that delightful cookie burst in every bite.
Step 5: Assemble the Oreo Cake Cheesecake Layers
Pour one-third of the chocolate cake batter into your prepared pan. Dollop one-third of the cheesecake batter over it, followed by another third of the chocolate batter in dollops, and repeat the layering until all batter is used, finishing with chocolate cake batter on top. Smooth the surface with an offset spatula. The layering creates those beautiful swirls and pockets of cheesecake amid the cake.
Step 6: Bake and Cool
Bake for 45 to 55 minutes until the cake is set but still slightly wobbly in the center, and a toothpick inserted comes out mostly clean with just a few moist crumbs. Don’t worry if there are cracks on top—the cheesecake causes this, and it will settle as it cools. Let the cake cool completely on a wire rack in the pan, then wrap in foil and chill for at least 6 hours or overnight to let flavors meld and texture firm up.
Step 7: Make the Oreo Whipped Cream
Chill your metal bowl and whisk attachment, then beat the heavy cream, powdered sugar, and vanilla on high until it just starts to thicken. In a separate bowl, whip cream cheese and heavy cream until creamy, then fold it into the whipped cream base and continue whipping until stiff peaks form. Finally, gently fold in Oreo crumbs for that signature crunch. This mixture creates a luscious whipped topping that is rich yet light enough to complement the dense cake layers.
Step 8: Frost and Decorate
Remove the cake from the springform pan and peel off the parchment. Spread about 3/4 cup of the Oreo whipped cream over the cooled cake’s surface. Use a piping bag fitted with a large star tip to pipe decorative dollops around the edges. Top the dollops with Oreo halves and mini chocolate chips for the finishing touch that screams indulgence.
How to Serve Oreo Cake Cheesecake Recipe
Garnishes
Adding fresh Oreo cookies on top is an instant crowd-pleaser, but feel free to sprinkle some mini chocolate chips, a drizzle of chocolate sauce, or even a handful of crushed nuts for contrast. A light dusting of cocoa powder or a few mint leaves can also elevate the presentation with a pop of color and fresh aroma.
Side Dishes
This dessert pairs gloriously with simple accompaniments like a scoop of vanilla ice cream or a dollop of fresh whipped cream, which balances the rich cake. For a twist, pair it with fresh berries such as raspberries or strawberries; their tartness cuts through the cheesecake’s sweetness delightfully.
Creative Ways to Present
Consider turning this Oreo Cake Cheesecake Recipe into individual parfaits layered in clear glasses for elegant single servings. Another fun idea is creating mini versions in muffin tins for parties. You can also serve warm slices topped with a drizzle of hot fudge sauce and a sprinkle of cookie crumbs to impress guests with multiple textures and temperatures.
Make Ahead and Storage
Storing Leftovers
Oreo Cake Cheesecake Recipe leftovers store beautifully in the refrigerator. Simply keep it covered with plastic wrap or in an airtight container to maintain freshness and prevent the cheesecake from absorbing any fridge odors. It’s best enjoyed within 3 to 4 days for optimal flavor and texture.
Freezing
If you want to keep your cake longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil to keep out moisture and prevent freezer burn. When stored properly, the cake freezes well for up to 2 months. Thaw overnight in the fridge before serving to ensure it regains its creamy, luscious texture.
Reheating
This cake is usually best served cold, but if you prefer, let slices come to room temperature for about 20 minutes before eating. Avoid microwaving, as it can change the texture of the cheesecake and whipped cream. Alternatively, enjoy a scoop of vanilla ice cream alongside slightly warmed slices for a perfect balance.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Yes, you can, but Dutch process cocoa has a milder, richer chocolate flavor and darker color that really elevates the cake. If you only have natural cocoa powder, it will still work but the flavor will be a bit different.
Do I need to use a springform pan?
A springform pan is highly recommended because it makes removing this delicate layered cake much easier without damaging it. If you don’t have one, a regular cake pan lined with parchment can work but be extra careful when unmolding.
Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt works wonderfully as a substitute and adds a nice tang while providing moisture and tenderness to both the cake and cheesecake layers.
Why does the cake crack on top after baking?
The cracks on top are normal and happen because the chocolate cake layer rises more quickly than the cheesecake layer underneath. As it cools, it settles back down, and the cracks don’t affect the taste or texture.
Can I prepare this recipe in advance for a party?
Definitely! In fact, this Oreo Cake Cheesecake Recipe benefits from being chilled overnight, so prepping it a day or two in advance will give the flavors a chance to fully meld and save you stress on the day of your event.
Final Thoughts
This Oreo Cake Cheesecake Recipe is a total game-changer when it comes to desserts that impress but don’t overwhelm with complicated steps. Once you taste that moist chocolate cake layered with luscious Oreo cheesecake and the fluffy whipped cream topping, you’ll understand why it’s a beloved treat worth making again and again. Treat yourself and your loved ones to a slice of pure joy—you won’t regret it!
Print
Oreo Cake Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Oreo Cake Cheesecake combines the rich, chocolatey flavors of a moist chocolate cake with a creamy Oreo-infused cheesecake layer, topped with a luscious Oreo whipped cream frosting. Perfect for special occasions, this dessert features a layered chocolate and cheesecake bake that’s chilled overnight and decorated with Oreo pieces and a piped whipped cream topping.
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 (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 (from 4 whole Oreos)
- 1/4 cup Oreo crumbs (from 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 (from 2 whole Oreos)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again to prevent sticking. Set aside. Begin heating the water on the stove over high heat.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside to ensure a smooth batter.
- Mix Wet Ingredients for Cake: In a large bowl, whisk together the oil, granulated sugar, eggs, vanilla extract, sour cream, and buttermilk until combined. Slowly pour in the hot water while whisking continuously to incorporate all ingredients uniformly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Whisk until the lumps from the flour disappear and the batter is smooth. Set aside.
- Prepare Oreo Crumbs and Pieces: Using a food processor, pulse Oreo cookies to make 1/2 cup crumbs (from 4 Oreos) and 1/2 cup pieces (from 4 Oreos). Separate as needed for the cheesecake batter and topping.
- Beat Cream Cheese and Sugar: Using an electric mixer, beat the cream cheese and sugar on high speed for about 2 minutes until smooth and creamy.
- Add Remaining Cheesecake Ingredients: Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Beat on medium speed until smooth. Then add the eggs one at a time, mixing on low speed just until combined.
- Fold in Oreos: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the Oreo crumbs and pieces into the cheesecake batter evenly.
- Layer Cake and Cheesecake Batter: Pour one-third of the chocolate cake batter into the prepared springform pan. Dollop one-third of the cheesecake batter on top in several spots. Add another third of the chocolate cake batter in dollops over the cheesecake layer. Repeat layering the remaining batters, finishing with the chocolate cake batter on top. Use an offset icing spatula to spread the top layer evenly.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes. The cake is done when a toothpick inserted comes out with moist cheesecake crumbs but no raw batter. Expect cracks on top due to the rising chocolate cake layer; the cake will sink slightly in the middle as it cools, which is normal.
- Cool and Chill: Transfer the cake on a wire rack, leaving it in the pan. Allow it to cool completely to room temperature. Cover with foil and refrigerate for at least 6 hours or overnight to fully set and develop flavors.
- Make Oreo Whipped Cream: Using a stand mixer with a metal bowl and whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until it starts to thicken.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the cream cheese and heavy cream together on high speed for 1 minute until creamy. Gently fold this mixture into the partially whipped cream, then continue whipping on high speed until stiff peaks form.
- Add Oreo Crumbs to Whipped Cream: Remove the bowl from the mixer and fold in the Oreo crumbs carefully to retain airiness.
- Frost the Cake: Remove the cake from the springform pan and peel off the parchment paper circle from the bottom. Spread about 3/4 cup of the prepared Oreo whipped cream evenly over the top of the cake.
- Decorate: Using a piping bag fitted with a large French star tip, pipe dollops of whipped cream around the cake edges. Top each dollop with half Oreos and mini chocolate chips for a decorative finish.
Notes
- Room temperature ingredients help ensure a smooth batter without lumps.
- Be careful not to overmix the cheesecake batter after adding eggs to avoid cracking.
- Using Dutch-process cocoa powder gives a richer chocolate flavor but can be substituted if unavailable.
- The cake looks cracked after baking but will settle as it cools—this is expected for layered cheesecakes.
- Chilling the cake for at least 6 hours or overnight allows the cheesecake layer to firm up nicely.
- For best results, use cold heavy cream and chilled bowls when whipping cream to achieve stiff peaks.
