Description
This Oreo Cake Cheesecake is a decadent dessert combining moist chocolate cake layers with a creamy Oreo-studded cheesecake filling. Finished with a luscious Oreo whipped cream frosting and decorative dollops, this treat is perfect for special occasions or any time you crave a rich, indulgent cake that marries chocolate and cheesecake in one harmonious bite.
Ingredients
Scale
Chocolate Cake
- 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
Oreo Cheesecake Filling
- 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 about 4 whole Oreos)
- 1/4 cup Oreo crumbs (from 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 (from about 2 whole Oreos)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a parchment paper circle. Spray the parchment again and set the pan aside. Meanwhile, start heating the water on the stove over high heat to use in the cake batter.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Mix Wet Cake Ingredients: In a large bowl, combine the oil, white sugar, eggs, vanilla extract, sour cream, and buttermilk. Whisk these ingredients thoroughly until smooth. Gradually add the hot water into the mixture while whisking continuously to blend evenly.
- Combine Dry and Wet: Slowly add the sifted dry ingredients into the wet ingredients bowl. Whisk gently until all flour lumps disappear and the batter is smooth. Set this chocolate cake batter aside.
- Prepare Oreo Crumbs and Pieces: Using a food processor or by hand, crush Oreos into small pieces and crumbs. Separate 1/2 cup Oreo pieces (from four Oreos) and 1/4 cup Oreo crumbs (from two Oreos) for the cheesecake filling, and 1/4 cup Oreo crumbs (from two Oreos) for the whipped cream topping.
- Make the Cheesecake Filling: In a mixer bowl, beat the cream cheese and 1/2 cup sugar on high speed for 2 minutes until creamy and smooth. Add sour cream, heavy cream, and vanilla extract, mixing on medium speed until fully combined. Add the eggs one at a time and mix on low speed just until incorporated. Gently fold in the Oreo pieces and Oreo crumbs using a rubber spatula.
- Layer Cake and Cheesecake Batter: Pour one-third of the chocolate cake batter into the prepared springform pan. Dollop one-third of the cheesecake batter evenly over the chocolate batter. Next, dollop one-third of the remaining chocolate cake batter over the cheesecake dollops. Repeat this layering to alternate cake and cheesecake batters, finishing with the last portion of chocolate cake batter spread evenly on top.
- Bake: Bake the layered cake for 45-55 minutes, or until a toothpick inserted in the cake comes out with only cheesecake crumbs and no raw batter. The cake’s top will crack during baking and may sink slightly in the center upon cooling—this is normal.
- Cool and Chill: Remove the cake from the oven and place it on a wire rack still inside the pan. Allow it to cool completely. Once cooled to room temperature, cover the cake tightly with foil and refrigerate for at least 6 hours or overnight to set.
- Make Oreo Whipped Cream: Using a stand mixer fitted with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla on high speed until the mixture begins to thicken. In a separate bowl, beat cream cheese and 1 tablespoon heavy cream until creamy, about 1 minute. Add this cream cheese mixture to the whipped cream and continue whipping on high speed until stiff peaks form. Fold in the Oreo crumbs gently by hand.
- Frost the Cake: Remove the cake from the springform pan, carefully peel off the parchment paper circle from the bottom. 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 whipped cream dollops around the edges of the cake top. Garnish with halves of Oreos and mini chocolate chips for an elegant finish.
Notes
- Using room temperature ingredients (eggs, cream cheese, sour cream) ensures smoother batters and better mixing results.
- Do not overbake the cheesecake layer; it should be slightly soft in the middle when tested.
- The distinctive crack on the cheesecake surface after baking is normal and does not affect taste or texture.
- Allow chilling overnight to fully set the cheesecake and improve cutting.
- For best results, use a springform pan for easy release and clean edges.
- Cold heavy cream is essential for stable whipped cream formation.
- Feel free to substitute Greek yogurt for sour cream as indicated.
