Description
This decadent Oreo Cake Cheesecake combines a rich chocolate cake layered with creamy Oreo-studded cheesecake, topped with luscious Oreo whipped cream. Perfect for Oreo lovers, this dessert features moist cake layers intertwined with velvety cheesecake bits, finished with a fluffy, subtly sweet whipped topping and decorative Oreo pieces for added texture and flavor.
Ingredients
Scale
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder (preferably Dutch process)
- 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 (about 4 whole Oreos, roughly chopped)
- 1/4 cup Oreo crumbs (about 2 whole Oreos, processed into crumbs)
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)
Instructions
- Prepare the pan: Preheat the oven to 350℉ (175℃). Spray a 9-inch springform pan generously with baking nonstick spray, line the bottom with a parchment paper circle, and spray the parchment as well. Set the prepared pan aside. Begin heating 1/2 cup of water on the stovetop over high heat until hot.
- Mix dry cake ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Mix wet cake ingredients: In a large bowl, whisk together the oil, white granulated sugar, eggs, vanilla extract, sour cream, and buttermilk until well combined. Slowly add the hot water while continuously whisking to incorporate smoothly.
- Combine cake batter: Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and no flour lumps remain. Set the chocolate cake batter aside.
- Prepare Oreo crumbs and pieces: Using a food processor, pulse whole Oreos to create both finely grated crumbs (about 2 Oreos) and roughly chopped pieces (about 4 Oreos). Set aside separately.
- Make the cheesecake batter: In a mixing bowl, beat the cream cheese and sugar on high speed for about 2 minutes until creamy and smooth. Add sour cream, heavy cream, and vanilla extract; mix on medium speed until fully combined and smooth. Then add eggs and mix on low speed until just combined. Using a spatula, fold in the Oreo crumbs and pieces gently until evenly distributed.
- Layer cake and cheesecake batter: Pour one-third of the chocolate cake batter into the prepared pan, spreading it evenly. Drop dollops of one-third of the cheesecake batter over the cake batter. Repeat layering twice more, ending with the chocolate cake batter on top, spreading it evenly with an offset spatula to create a smooth surface.
- Bake the cake: Bake in the preheated oven for 45-55 minutes until a toothpick inserted into the center comes out with only cheesecake crumbs and no raw batter. The cake may crack on top due to the rise of the chocolate batter; this is normal. After baking, the center will slightly sink as it cools because of the cheesecake layer.
- Cool and chill: Allow the cake to cool completely in the pan on a wire rack. Once cooled, cover with foil and refrigerate for at least 6 hours or overnight to set completely.
- Prepare Oreo whipped cream: Using a mixer with a metal bowl and whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until the mixture starts to thicken. In a separate bowl, beat the cream cheese and 1 tablespoon heavy cream on high speed until creamy (about 1 minute). Add this cream cheese mixture to the whipped cream and continue beating on high speed until stiff peaks form. Remove from the mixer and gently fold in Oreo crumbs.
- Frost and decorate: Remove the chilled cake from the pan and carefully peel off the parchment paper from the bottom. Spread about 3/4 cup of the Oreo whipped cream evenly over the cake top. Using a piping bag fitted with a large French star tip, pipe dollops of whipped cream around the edges. Garnish with halved Oreos and mini chocolate chips for a decorative finish.
Notes
- Ensure all dairy ingredients (cream cheese, eggs, sour cream, buttermilk, heavy cream) are at room temperature to prevent lumps and achieve a smooth batter.
- Use Dutch process cocoa powder for a richer chocolate flavor, but natural cocoa powder will also work.
- Do not overmix the cheesecake batter once eggs are added to prevent cracking during baking.
- The cake will crack on top during baking and slightly sink after cooling; both are normal characteristics due to the cheesecake layer.
- Allow sufficient chilling time (at least 6 hours or overnight) for best texture and sliceability.
- Hold the hot water separate and add slowly to avoid curdling the batter and to help bloom the cocoa powder for deeper chocolate flavor.
- For easier removal, run a knife around the edges before releasing the springform pan.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cheesecake cake, chocolate cheesecake, Oreo layered cake, chocolate cake with cheesecake, Oreo dessert, layered cheesecake recipe
