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Cookies and Cream Cheesecake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 7 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This indulgent Cookies and Cream Cheesecake Cake features a rich and creamy Oreo-studded cheesecake sandwiched between layers of moist chocolate cake and finished with stabilized whipped cream frosting and optional crushed Oreo crumbs. With a blend of smooth cream cheese, dark cocoa, and crunchy Oreo bits, this cake is perfect for celebrations or any special occasion requiring a luscious dessert with textures and flavors that delight every bite.

Ingredients

Cheesecake

  • 24 ounces cream cheese (softened, full-fat, brick-style)
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 3 large eggs (room temperature, lightly beaten)
  • 12 Oreo cookies (broken into small pieces)

Chocolate Cake

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup light brown sugar (packed)
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 cup avocado, canola, or vegetable oil (olive or avocado oil may be substituted, but may impart subtle taste)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ½ cup very hot or boiling water or coffee (must be steaming)

Frosting & Decoration

  • 2 batches stabilized whipped cream frosting
  • 12 Oreo cookies (pulverized to fine crumbs, optional)

Instructions

  1. Prepare the Cheesecake: Preheat oven to 350°F (175°C). Line an 8" springform pan with parchment paper, covering the bottom and letting sides stick out. Beat the softened cream cheese, ⅔ cup sugar, and 1 teaspoon vanilla on low speed, scraping sides frequently, until smooth and lump-free. Stir in ½ cup sour cream until combined. Add 3 lightly beaten eggs one at a time, mixing gently after each addition and scraping bowl sides. Fold in 12 broken Oreo pieces. Pour batter into prepared pan and bake for 40 minutes until edges are set but center remains slightly jiggly. Let cool to room temperature, then refrigerate in pan at least 6 hours or overnight.
  2. Make the Chocolate Cake Batter: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch round cake pans generously. In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ¾ cup light brown sugar, ¾ cup cocoa powder, 1 ½ tsp baking soda, and ¾ tsp salt. Add 1 cup oil and stir until the mixture is combined but may be dry. Mix in 2 eggs and 2 teaspoons vanilla extract. Using a mixer on low, gradually add 1 cup buttermilk, mixing until uniform. Stir in ½ cup very hot or boiling coffee or water until smooth, scraping the bowl as needed.
  3. Bake the Chocolate Cakes: Divide batter evenly between the two prepared pans. Bake on the center oven rack for 35 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool the cakes in pans for 10-15 minutes, then invert onto cooling racks and cool completely.
  4. Prepare Frosting and Assemble the Cake: Prepare 2 batches of stabilized whipped cream frosting according to recipe instructions. Place one chocolate cake layer on a serving platter and spread a thin layer of frosting over the top. Run a knife around the springform pan edges holding the cheesecake to loosen it, remove the rim, and carefully transfer the cheesecake on top of this cake layer. Pat dry any condensation on the cheesecake surface with paper towels before frosting. Spread another thin layer of frosting over the cheesecake. Place the second chocolate cake layer on top of the cheesecake. Frost the entire cake with the remaining frosting. Optionally, press pulverized Oreo crumbs partway up the sides and sprinkle over the top. For decorative piping, use a large closed-star tip such as Ateco 846 for a beautiful finish.

Notes

  • Prepare the cheesecake at least 6 hours or preferably overnight before assembling the cake to allow it to fully set and chill.
  • Room temperature eggs ensure better incorporation and texture for both cheesecake and cake batters.
  • Using steaming hot coffee or water enhances the chocolate flavor in the cake but may be substituted with boiling water if preferred.
  • Ensure to pat dry condensation on the cheesecake before frosting to prevent moisture interference.
  • Stabilized whipped cream frosting holds up well for decorating and keeps the cake moist and fresh.
  • Using parchment on the springform pan bottom makes transferring the cheesecake much easier and cleaner.

Find it online: https://meallora.com/cookies-and-cream-cheesecake-cake-recipe/