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
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 (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.
