Description
This Oreo Cake Cheesecake combines the richness of chocolate cake with the creamy texture of Oreo-infused cheesecake for a decadent layered dessert. Featuring a luscious Oreo whipped cream frosting and a moist, chocolatey cake base, this recipe is perfect for celebrations and Oreo lovers alike. It requires careful layering and a slow chill to achieve the ideal texture and flavor.
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder (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 (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 and line the bottom with a parchment circle, spraying it again. Set aside. Start heating the water on the stove on high heat.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, sugar, eggs, vanilla, sour cream, and buttermilk until fully combined. Slowly add the hot water while mixing to incorporate it evenly.
- Combine Batter: Add the dry ingredients to the wet mixture and whisk until there are no lumps of flour remaining. Set this chocolate cake batter aside.
- Prepare Oreo Crumbs and Pieces: Process Oreos in a food processor into crumbs and pieces as specified to prepare for the cheesecake batter.
- Make Cheesecake Mixture: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until creamy. Add the sour cream, heavy cream, and vanilla extract, mixing on medium speed until smooth. Add eggs and mix on low speed just until combined. Fold in Oreo crumbs and pieces using a spatula.
- Layer Cake and Cheesecake Batter: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter over the cake batter. Repeat layers twice more, finishing with chocolate cake batter evenly spread on top with an offset spatula.
- Bake: Bake for 45-55 minutes until a toothpick inserted comes out with cheesecake crumbs but no raw batter. The top will crack and sink slightly after cooling – this is normal.
- Cool and Chill: Place the cake on a wire rack still in the pan to cool completely. Cover with foil and chill in the refrigerator for at least 6 hours or overnight to set.
- Make Oreo Whipped Cream: Beat heavy cream, powdered sugar, and vanilla with a mixer on high speed until it starts to thicken. Separately, beat cream cheese and heavy cream until creamy, then add this to the whipped cream and continue beating until stiff peaks form. Fold in Oreo crumbs gently.
- Frost and Decorate: Remove cake from pan and peel off parchment. Spread about 3/4 cup of Oreo whipped cream on top of the cake. Pipe dollops using a large French star tip around the edges, topping with half Oreos and mini chocolate chips for decoration.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter.
- Hot water helps to bloom the cocoa powder improving cake texture.
- Do not overmix cheesecake batter after adding eggs to prevent cracking.
- The cracking and sinking texture after baking is normal due to cheesecake density.
- Chilling overnight is crucial for cheesecake to set properly.
- Use Dutch processed cocoa powder for richer chocolate flavor.
- Tighten springform pan base before baking to avoid leaks.
- Use offset spatula for even cake batter spreading.
- Using a food processor for Oreo crumbs and pieces yields best texture incorporation.
