If you are ready to indulge in a dessert that brings together the best of two worlds, look no further than this Oreo Cake Cheesecake Recipe. This divine creation brilliantly combines a rich, moist chocolate cake swirled with velvety Oreo-studded cheesecake layers, crowned with luscious Oreo whipped cream. Every bite delivers a perfect balance of creamy, chocolatey, and cookie crunch that’s bound to wow anyone lucky enough to try it. Trust me, this is a show-stopping dessert that will quickly become a beloved favorite, perfect for celebrations or any time you want to treat yourself and your friends.
Ingredients You’ll Need
This Oreo Cake Cheesecake Recipe comes together with straightforward ingredients you can find easily, and every single one plays a starring role. From the rich cocoa powder that deepens the chocolate cake to the cream cheese and Oreos that create the signature cheesecake texture and flavor, the ingredient list promises a crowd-pleaser with simple pantry staples.
- All-purpose flour: Provides the perfect structure for a soft but sturdy cake base.
- Cornstarch: Adds tenderness and lightness to the cake texture.
- Unsweetened cocoa powder: Gives the cake a deep, rich chocolate flavor; dutch processed works beautifully here.
- Baking powder and baking soda: Essential for a nice rise and fluffy crumb.
- Salt: Enhances all the flavors by balancing sweetness and chocolate bitterness.
- Oil (canola or vegetable): Keeps the cake moist without overpowering flavors.
- White granulated sugar: Sweetens both the cake and cheesecake layers distinctly.
- Large eggs (room temperature): Provide richness and stability to both cake and cheesecake batters.
- Pure vanilla extract: Adds a warm, fragrant depth to every layer.
- Sour cream (or Greek yogurt): Contributes tang and moisture, making the cake tender and the cheesecake creamy.
- Buttermilk (room temperature): Enhances tanginess and soft crumb in the cake batter.
- Hot water: Intensifies the cocoa flavor and helps dissolve the cake batter evenly.
- Cream cheese (room temperature): The star of the cheesecake—smooth, rich, and perfectly tangy.
- Oreo pieces and crumbs: Infuse delightful cookie texture and taste throughout the cheesecake and whipped cream layers.
- Heavy cream: Whipped into plush creaminess for the topping and cheesecake mix.
- Powdered sugar: Lightly sweetens the whipped cream without graininess.
How to Make Oreo Cake Cheesecake Recipe
Step 1: Prepare Your Cake Pan and Oven
Start by preheating your oven to 350℉ and prepare a 9-inch springform pan by spraying it generously with nonstick spray. Lining the bottom with a parchment circle and spray again ensures your beautiful cake will come out effortlessly once baked. Meanwhile, heat the water on the stove so it’s hot and ready for the cocoa mix—this step intensifies the chocolate flavor in your cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. This helps evenly distribute the leavening and dry elements, leading to an ultra-smooth cake batter without unpleasant clumps.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the oil, sugar, eggs, vanilla, sour cream, and buttermilk until smooth. Slowly pour in the hot water while mixing, which will loosen the batter and marry all the flavors for incredible moistness.
Step 4: Make the Chocolate Cake Batter
Gently add the sifted dry ingredients to the wet mixture and whisk just until the flour lumps disappear—overmixing can toughen the cake, so be gentle. Set this luscious chocolate cake batter aside for layering.
Step 5: Prep Your Oreo Cheesecake Batter
Now, for the star filling. Blend Oreo pieces and crumbs using a food processor or by hand for the right chunkiness. Beat cream cheese and sugar on high speed until ultra creamy. Add sour cream, heavy cream, and vanilla, mixing until smooth. Incorporate the eggs one by one on low speed, then fold in the Oreo crumbs and chunks carefully with a spatula—this brings that signature Oreo crunch into every rich bite.
Step 6: Layer the Cake and Cheesecake Batters
Pour one-third of the chocolate cake batter into your prepared pan, then dollop one-third of the cheesecake batter across the surface. Next, add another third of the cake batter spread out in dollops over the cheesecake layer. Repeat one more time, finishing with the remaining chocolate cake batter spread evenly to the top. This creates a beautiful marbled effect as the batters bake together.
Step 7: Baking and Cooling
Bake for 45 to 55 minutes until a toothpick inserted comes out with only cheesecake crumbs and no raw batter. Expect some cracking on top—that’s the chocolate cake rising while the cheesecake sinks—the perfect texture signature. Cool the cake completely in the pan on a wire rack, then cover with foil and chill in the refrigerator for at least 6 hours or overnight to set the cheesecake layer fully.
Step 8: Prepare the Oreo Whipped Cream
Once your cake has chilled, whip heavy cream, powdered sugar, and vanilla until it thickens. Separately beat cream cheese and heavy cream until creamy, then fold this mixture into the whipped cream. Gently fold in Oreo crumbs and you have a luxuriously fluffy topping with a delightful cookie crunch.
Step 9: Frost and Decorate Your Cake
Remove the cake from the springform pan and peel off the parchment. Spread three-quarters of a cup of your Oreo whipped cream evenly over the top, then pipe decorative dollops around the edges using a piping bag with a large French star tip. Top with halved Oreos and mini chocolate chips for a gorgeous finishing touch.
How to Serve Oreo Cake Cheesecake Recipe
Garnishes
Enhance each slice with extra Oreo cookie halves or shards, a sprinkle of crushed Oreo crumbs, or even a drizzle of chocolate ganache for an over-the-top experience. Fresh berries like raspberries make a surprisingly perfect contrast to all that chocolatey richness.
Side Dishes
Serve with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for indulgent creaminess. For a coffee lover’s dream, pair this cake with a robust espresso or a creamy latte to complement the chocolate and cream cheese flavors beautifully.
Creative Ways to Present
Try serving the cake in individual clear glasses by layering cake crumbs, cheesecake chunks, and Oreo whipped cream for a fun “deconstructed” twist. You can also cut mini squares and place them on decorative skewers with fresh strawberries for a stunning party platter display.
Make Ahead and Storage
Storing Leftovers
This Oreo Cake Cheesecake Recipe keeps wonderfully covered in the refrigerator for up to 4 days. Keeping it tightly wrapped or stored in an airtight container preserves the moisture and rich flavors beautifully so you can enjoy it later without any dry edges.
Freezing
Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. When you want to enjoy, thaw them in the fridge overnight. This makes it perfect to prepare ahead for holidays or celebrations without the stress on the big day.
Reheating
Since this dessert is best served chilled, avoid reheating directly. If you prefer it slightly less cold, leave it out at room temperature for 15-20 minutes before serving to soften the whipped cream slightly without melting it away.
FAQs
Can I use regular cocoa powder instead of dutch process?
Yes, you can substitute regular cocoa powder if that’s what you have on hand. Keep in mind the flavor might be a bit more acidic and less mellow, but the cake will still be delicious.
Do I have to use a springform pan?
A springform pan is recommended so you can easily remove the delicate cake without damaging it. If you don’t have one, use a regular cake pan lined tightly with parchment and be extra gentle when unmolding.
Can I make this recipe gluten-free?
To make this Oreo Cake Cheesecake Recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and double-check that your Oreos and baking powder are gluten-free.
Why is my cheesecake cracked on top after baking?
The cracks happen because the chocolate cake layer rises during baking while the cheesecake layer sinks slightly. This is completely normal, and the cracks won’t affect the taste or texture.
How can I make the Oreo pieces bigger or smaller?
Use a food processor for smaller crumbly Oreo pieces or chop them by hand with a knife for chunkier pieces that add more texture to the cheesecake layer.
Final Thoughts
If you’re searching for a dessert that’s as fun to make as it is to eat, the Oreo Cake Cheesecake Recipe fits the bill perfectly. It’s a rich, irresistible treat that brings cookies and cake lovers together in the best way possible. Whether for a special occasion or a weekend baking project, I encourage you to dive right in—once you taste this delight, it will surely become a treasured recipe you’ll want to make again and again.
Print
Oreo Cake Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oreo Cake Cheesecake is a decadent, layered dessert combining moist chocolate cake with creamy Oreo cheesecake, topped with Oreo whipped cream and decorative dollops. Perfect for celebrations and chocolate lovers, it requires some chilling but rewards with rich textures and deep chocolate flavor.
Ingredients
Chocolate Cake 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
Oreo Cheesecake Filling Ingredients
- 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 Topping Ingredients
- 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 your oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray, line the bottom with a parchment circle, and spray again. Set aside. Begin heating the water on the stove while you prepare the batter.
- Mix 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.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, white sugar, eggs, vanilla extract, sour cream, and buttermilk until well combined. Slowly whisk in the hot water to form a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking until just combined and no lumps of flour remain. Set the chocolate cake batter aside.
- Prepare Oreo Pieces and Crumbs: Using a food processor, pulse the Oreo cookies to create both the Oreo pieces and fine crumbs as specified.
- Make Cheesecake Batter: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until creamy. Add sour cream, heavy cream, and vanilla extract; mix on medium speed until smooth. Add eggs one at a time on low speed just until incorporated. Finish by folding in Oreo pieces and crumbs using a rubber spatula.
- Layer Cake and Cheesecake Batters: Pour one third of the chocolate cake batter into the springform pan. Dollop one third of the cheesecake batter over the chocolate. Add another third of the cake batter as dollops on top of the cheesecake layer. Repeat the layering process twice, ending with chocolate cake batter on top. Spread evenly with an offset spatula.
- Bake: Bake the layered cake for 45-55 minutes until a toothpick inserted comes out with only cheesecake crumbs but no raw batter. The cake may crack on top; this is normal as it cools and settles.
- Cool and Chill: Place the cake on a wire rack and cool completely in the pan. Once cooled, cover with foil and refrigerate for at least 6 hours or overnight to allow the cheesecake to set fully.
- Prepare Oreo Whipped Cream: Using a mixer with a metal bowl and whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high until it begins to thicken. In a separate bowl, beat the cream cheese and heavy cream until creamy, about 1 minute. Fold the cream cheese mixture into the whipped cream and continue beating until stiff peaks form. Fold in the Oreo crumbs gently.
- Frost the Cake: Remove the cake from the springform pan and peel off the parchment paper. Spread 3/4 cup of the Oreo whipped cream evenly over the top of the cake.
- Decorate: Using a piping bag fitted with a large French star tip, pipe dollops of whipped cream around the cake edges. Top the dollops with halved Oreos and mini chocolate chips as decoration.
Notes
- Use room temperature ingredients for best mixing and texture results.
- Make sure the hot water is added slowly into the chocolate batter to prevent cooking the eggs prematurely.
- The cake may crack on top after baking due to rising; this is normal and will sink as it cools.
- Chilling the cake overnight is essential to fully set the cheesecake filling and develop flavors.
- Use a springform pan for easy removal of the delicate cheesecake cake.
- For a deeper chocolate flavor, Dutch process cocoa powder is recommended but natural cocoa powder can be used.
- Make sure the heavy cream for whipping is very cold to achieve stiff peaks.
