Description
This Oreo Cake Cheesecake is a decadent layered dessert combining a rich chocolate cake base with a creamy Oreo-infused cheesecake center, topped with fluffy Oreo whipped cream. The recipe involves baking a marbled cake-cheesecake combo in a springform pan, then chilling it overnight for the perfect sliceable texture, finished with a decorative piped whipped cream topping featuring Oreos and mini chocolate chips.
Ingredients
Scale
Chocolate Cake:
- 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
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)
- 1/4 cup Oreo crumbs (about 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 (about 2 whole Oreos)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a parchment paper circle, and spray again. Set aside. Begin heating the water on the stove on high heat.
- Mix Dry Ingredients for Cake: In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt to ensure uniform mixing and no lumps.
- Mix Wet Ingredients for Cake: In a large bowl, whisk the oil, sugar, eggs, vanilla extract, sour cream, and buttermilk together until combined. Slowly whisk in the hot water to blend thoroughly, which helps the cake stay moist.
- Combine Cake Batter: Gradually add the dry ingredients to the wet ingredients, whisking until just combined and all flour lumps are dissolved. Set the chocolate cake batter aside.
- Prepare Oreo Crumbs and Pieces: Using a food processor, pulse Oreo cookies to make fine crumbs and coarsely chopped pieces as needed for the cheesecake layer.
- Make Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on high speed for 2 minutes until creamy and smooth. Add the sour cream, heavy cream, and vanilla extract, mixing on medium speed until combined. Add eggs last and mix on low speed until just mixed.
- Fold in Oreos: Using a spatula, gently fold in the Oreo crumbs and pieces to the cheesecake batter for an even distribution without overmixing.
- Assemble Layers: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter on top in separate spots. Continue layering alternating cake and cheesecake batter until all is used, ending with the chocolate cake batter. Spread the final cake batter evenly with an offset spatula.
- Bake: Bake the layered cake for 45-55 minutes, testing with a toothpick which should come out with moist cheesecake crumbs but no raw cake batter. Expect some cracking on top which will settle as the cake cools.
- Cool and Chill: Remove cake from oven and cool completely in the pan on a wire rack. Once cooled, cover tightly with foil and refrigerate for at least 6 hours or overnight to set the cheesecake.
- Prepare Oreo Whipped Cream: In a metal bowl with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until it begins to thicken.
- Blend Cream Cheese with Heavy Cream: In a separate bowl, beat cream cheese and heavy cream on high speed for 1 minute to a creamy consistency. Fold this mixture into the whipped cream and continue beating until stiff peaks form.
- Fold in Oreo Crumbs: Gently fold in the Oreo crumbs into the whipped cream mixture.
- Frost Cake: Remove the chilled cake from the pan and peel off the parchment paper. Spread about 3/4 cup of the Oreo whipped cream evenly on top of the cake.
- Decorate: Using a piping bag fitted with a large French star tip, pipe dollops of the whipped cream around the edges. Top these decorations with halved Oreos and mini chocolate chips for a festive finish.
Notes
- Ensure all dairy ingredients are at room temperature for the smoothest cheesecake batter and better incorporation.
- Heating the water before adding to the cake batter helps dissolve cocoa powder and promotes a moister cake texture.
- Do not overmix the cheesecake glaze once eggs are added to prevent cracking during baking.
- The cake will look cracked and may sink slightly after baking; this is normal due to the cheesecake layer’s density.
- Chilling the cake overnight is essential for best texture and ease of slicing.
- Use a sharp serrated knife warmed in hot water for clean slicing of the chilled cake.
- Substitutions for sour cream include Greek yogurt for similar tang and consistency.
- For a deeper chocolate flavor, Dutch process cocoa is recommended.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cheesecake, chocolate cake cheesecake, layered cake, Oreo dessert, creamy cheesecake, chocolate dessert, whipped cream frosting
