Introduction

This Oreo Cake Cheesecake is a decadent dessert that combines rich chocolate cake with creamy Oreo-studded cheesecake layers. It’s perfect for Oreo lovers looking to impress guests with a visually stunning and delicious treat.

A slice of layered Oreo cheesecake is held above the rest of the cake on a silver server. The cake slice shows three main layers: a rich dark brown chocolate crust at the bottom, a thick middle layer of creamy white cheesecake mixed with crumbly Oreo pieces, and a top layer of light cookies and cream whipped topping with specks of crushed Oreo and small dark chocolate chips. On the very top edge of the slice, half of a whole Oreo cookie stands upright, surrounded by dollops of whipped cream sprinkled with chocolate chips. The whole cake below is decorated with similar swirls of whipped topping and halved Oreo cookies placed around the edge. The setting includes a white marbled surface and blurred green plants in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 TBSP cornstarch
1/2 cup unsweetened cocoa powder (dutch process recommended)
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
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)
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

Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with parchment paper, and spray again. Set aside. Begin heating the hot water on the stove.
Step 2: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, whisk together the oil, sugar, eggs, vanilla, sour cream, and buttermilk. Slowly add the hot water while mixing.
Step 4: Gradually add the dry ingredients to the wet ingredients, whisking until just combined and no lumps remain. Set aside the chocolate cake batter.
Step 5: Prepare Oreo crumbs and pieces by pulsing Oreos in a food processor or chopping finely by hand.
Step 6: Using a mixer, beat the cream cheese and sugar on high speed for about 2 minutes until creamy and smooth.
Step 7: Add sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix on medium speed until smooth, then add eggs and mix on low just until combined.
Step 8: Fold in the Oreo crumbs and Oreo pieces using a spatula until evenly distributed.
Step 9: Pour one-third of the chocolate cake batter into the prepared pan. Drop one-third of the cheesecake batter in dollops evenly over the cake batter. Dollop one-third of the remaining chocolate cake batter over the cheesecake layer.
Step 10: Repeat layering with the remaining batter, finishing with the chocolate cake batter on top. Smooth the top with an offset spatula.
Step 11: Bake for 45-55 minutes or until a toothpick inserted comes out with only cheesecake crumbs, avoiding raw batter. The cake may crack on top and sink slightly after cooling—this is normal.
Step 12: Cool the cake in the pan on a wire rack. Once completely cool, cover with foil and chill in the refrigerator for at least 6 hours or overnight.
Step 13: To make the Oreo whipped cream, beat the cold heavy cream, powdered sugar, and vanilla with a mixer on high until it begins to thicken.
Step 14: In a separate bowl, beat the cream cheese and 1 tablespoon heavy cream on high until creamy, about 1 minute. Add this to the whipped cream and continue whipping until stiff peaks form.
Step 15: Fold in the Oreo crumbs gently with a spatula.
Step 16: Remove the cake from the pan and peel off the parchment paper. Spread about 3/4 cup of the Oreo whipped cream over the top.
Step 17: Decorate by piping dollops of whipped cream around the edges and topping with Oreo halves and mini chocolate chips, if desired.

Tips & Variations

Use Dutch process cocoa powder for a richer chocolate flavor.
Make sure all dairy ingredients are at room temperature for smoother batter and cream.
Substitute Greek yogurt for sour cream if preferred, keeping the same measurements.
Wrap leftover cake tightly and store in the refrigerator to maintain freshness.
Try adding a sprinkle of espresso powder to the chocolate batter for an enhanced mocha flavor.

Storage

Store the Oreo Cake Cheesecake covered tightly in the refrigerator for up to 4 days. For best texture, bring to room temperature for about 20 minutes before serving. Leftover whipped cream can be stored separately in an airtight container and gently re-whipped before use.

How to Serve

A slice of cookies and cream cheesecake is held above a white marbled surface, showing three main layers: a dark brown chocolate crust at the bottom, a middle cream layer with cookie pieces creating a marbled pattern, and a top layer of white whipped cream speckled with cookie crumbs. The slice is topped with a half Oreo cookie and small chocolate chips. The full cake below has similar white whipped cream swirls around the edges, each topped with a half Oreo cookie, all set against a blurred background with soft purple flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular cocoa powder, though Dutch process offers a smoother, less acidic chocolate flavor. Adjust baking powder slightly if needed.

Do I need a special pan for this recipe?

A 9-inch springform pan is preferred as it allows easy removal of the delicate cheesecake layers without damaging the cake.