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
Scale
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.
