Introduction

This Oreo Cake Cheesecake combines rich chocolate cake with creamy, cookie-studded cheesecake for a decadent dessert experience. Topped with Oreo whipped cream, it’s a showstopper perfect for any celebration or a special treat.

The image shows a slice of cookies and cream cheesecake being lifted, displaying three main layers: a deep dark brown chocolate crust at the bottom, a thick creamy white cheesecake layer with specks of cookie pieces in the middle, and a smooth white whipped cream layer with tiny cookie crumb bits on top. The top layer is decorated with a half Oreo cookie and small chocolate chips. The larger cake below reveals more swirls of the same chocolate and cheesecake mixture, topped with generous dollops of whipped cream each crowned with half Oreo cookies, all placed on a white marbled surface. 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 (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
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 baking nonstick spray. Line the bottom with a parchment paper circle and spray again. Set the pan aside. Heat the water on the stove until hot.
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 extract, sour cream, and buttermilk. Slowly add the hot water while mixing until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients. Whisk until no flour lumps remain. Set the chocolate cake batter aside.
Step 5: Prepare the Oreo pieces and crumbs using a food processor or by crushing them finely.
Step 6: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until creamy and smooth.
Step 7: Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
Step 8: Add the eggs one at a time, mixing on low speed until just combined. Remove the bowl from the mixer and fold in the Oreo pieces and crumbs using a spatula.
Step 9: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter evenly over the top. Then add another third of the chocolate cake batter in dollops over the cheesecake layer.
Step 10: Repeat layering with the remaining cheesecake and cake batters, ending with chocolate cake batter on top. Use an offset spatula to spread the top layer evenly.
Step 11: Bake for 45 to 55 minutes. Check doneness by inserting a toothpick; it should come out with cheesecake crumbs but no wet batter. The cake may crack and sink slightly in the middle after baking—that’s normal.
Step 12: Let the cake 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.
Step 13: For the Oreo whipped cream, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until it starts to thicken.
Step 14: In a separate bowl, beat the cream cheese and heavy cream until creamy. Fold this mixture into the whipped cream and continue whipping until stiff peaks form.
Step 15: Gently fold in the Oreo crumbs into the whipped cream.
Step 16: Remove the chilled cake from the pan and discard the parchment paper. Spread about 3/4 cup of the Oreo whipped cream on top.
Step 17: Optionally, pipe whipped cream dollops around the edges and garnish with halved Oreos and mini chocolate chips for decoration.

Tips & Variations

Use Dutch process cocoa powder for a richer chocolate flavor in the cake.
Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
You can substitute Greek yogurt for sour cream if preferred for a tangier taste and healthier option.
For more Oreo texture, gently fold in extra Oreo pieces just before baking.
Try adding a drizzle of chocolate ganache on top for an extra luxurious finish.

Storage

Store the Oreo Cake Cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture and freshness. Reheat is not recommended; serve chilled or at room temperature for best flavor.

How to Serve

A slice of cookies and cream chocolate cake being lifted, showing three layers: a dark brown chocolate base, a thick middle layer of light cream with cookie pieces mixed inside, and a top layer of white whipped cream with dark cookie crumbs mixed in, decorated with a half cookie and small chocolate chips on top. The cake underneath has white whipped cream swirls topped with whole dark chocolate sandwich cookies. The scene has a white marbled surface and blurred green and purple plants in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from chilling overnight to let the flavors meld and the cheesecake set firmly. Just cover it tightly and refrigerate.

Can I freeze the Oreo Cake Cheesecake?

You can freeze the cake without the whipped cream topping, wrapped well in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge before serving and then add fresh whipped cream.