Oreo Cake Cheesecake Recipe

Introduction

Indulge in the rich and creamy Oreo Cake Cheesecake, a delightful combination of chocolate cake and Oreo-studded cheesecake layers topped with luscious Oreo whipped cream. This dessert is perfect for any celebration or a special treat to share with friends and family.

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

1. Step 1: Preheat the oven to 350℉. Prepare a 9-inch springform pan by spraying it with nonstick baking spray. Line the bottom with a parchment paper circle and spray again. Set aside. Begin heating the hot water on the stove.
2. Step 2: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside the dry mixture.
3. Step 3: In a large bowl, whisk together the oil, sugar, eggs, vanilla, sour cream, and buttermilk until smooth. Slowly add the hot water while mixing to combine.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain. Set the chocolate cake batter aside.
5. Step 5: Prepare the Oreo pieces and crumbs using a food processor or by crushing them manually.
6. Step 6: Using a mixer, beat the cream cheese and sugar on high speed for about 2 minutes until creamy.
7. Step 7: Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth. Then, add the eggs one at a time, mixing on low speed just until combined.
8. Step 8: Fold in the Oreo pieces and crumbs with a spatula, ensuring they are evenly distributed in the cheesecake batter.
9. Step 9: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter evenly over the cake batter.
10. Step 10: Repeat by adding another third of the chocolate cake batter over the cheesecake layer in dollops, then dollop the remaining cheesecake batter on top.
11. Step 11: Finish by spreading the remaining chocolate cake batter evenly over the top with an offset spatula.
12. Step 12: Bake for 45 to 55 minutes, or until a toothpick inserted comes out with cheesecake crumbs but no raw cake batter. The cake top may crack and then sink slightly as it cools—this is normal.
13. Step 13: Cool the cake completely in the pan on a wire rack. Once cooled, cover with foil and chill in the refrigerator for at least 6 hours or overnight.
14. Step 14: For the Oreo whipped cream, beat the cold heavy cream, powdered sugar, and vanilla until it begins to thicken using a mixer with a metal bowl and whisk attachment.
15. Step 15: In a separate bowl, beat the cream cheese and 1 tablespoon heavy cream on high speed for 1 minute until creamy. Gently fold this mixture into the whipped cream, then continue beating until stiff peaks form.
16. Step 16: Fold in the Oreo crumbs carefully to keep the whipped cream fluffy.
17. Step 17: Remove the cake from the pan and discard the parchment paper. Spread about 3/4 cup of the Oreo whipped cream evenly over the top of the cake.
18. Step 18: Optionally, pipe dollops of whipped cream around the edges and decorate with Oreo halves and mini chocolate chips to finish.

Tips & Variations

• Use room temperature ingredients to ensure smooth batter and prevent cracking.
• For extra texture, add crushed Oreos on top just before serving.
• Substitute Greek yogurt for sour cream to lighten the cheesecake layer.
• Allow the cake to chill overnight for the best flavor and texture.

Storage

Store the Oreo Cake Cheesecake in an airtight container in the refrigerator for up to 4 days. The whipped cream topping is best enjoyed fresh but can be kept refrigerated before serving. To reheat, slice and serve chilled; this cheesecake is typically enjoyed cold.

How to Serve

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, but the flavor might be slightly less rich. Dutch process cocoa powder gives a deeper, smoother chocolate taste.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients and avoid overmixing the batter. Baking the cake in a water bath helps, but since this recipe uses a combined batter, chilling thoroughly after baking reduces the appearance of cracks.