Description
This indulgent Oreo Cake Cheesecake combines a rich chocolate cake base swirled with creamy, Oreo-studded cheesecake layers, topped with a luscious Oreo whipped cream frosting. Perfect for celebrations or a decadent dessert treat, this cake showcases the best of both worlds: moist chocolate cake and smooth cheesecake, enhanced by the classic cookies and cream flavor of Oreos.
Ingredients
Scale
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder (Dutch process preferred)
- 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 Topping
- 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 to prevent sticking. Heat the hot water on the stove over high heat 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 aside.
- Mix Wet Ingredients for Cake: In a large bowl, whisk together the oil, granulated sugar, eggs, vanilla extract, sour cream, and buttermilk until well combined. Gradually add the hot water while continuing to whisk.
- Combine Cake Batter: Slowly add the dry ingredient mixture to the wet ingredients. Whisk until just incorporated and no large lumps of flour remain. Set aside.
- Prepare Oreo Crumbs and Pieces: Using a food processor, pulse Oreo cookies to create crumbs and larger pieces separately for the cheesecake mixture.
- Beat the Cream Cheese Mixture: In a mixer bowl, beat the cream cheese and granulated sugar on high speed for 2 minutes until creamy and smooth.
- Add Remaining Cheesecake Ingredients: Add sour cream, heavy cream, and vanilla extract to the cream cheese mixture and beat on medium speed until smooth. Add eggs and mix on low speed just until combined.
- Fold in Oreos: Using a spatula, gently fold Oreo crumbs and Oreo pieces into the cheesecake batter until evenly distributed.
- Layer Batter in Pan: Pour one-third of the chocolate cake batter into the prepared pan. Dollop one-third of the cheesecake batter over the chocolate cake layer. Add another third of the chocolate cake batter in dollops on top, then another third of the cheesecake batter, and finally top with the last third of cake batter. Use an offset spatula to spread the top chocolate cake batter evenly.
- Bake: Bake in the preheated oven for 45-55 minutes. Insert a toothpick in the center; it should come out with cheesecake crumbs but no raw cake batter. The surface may crack during baking but is normal. The cake will sink slightly upon cooling.
- Cool and Chill: Place the cake on a wire rack still in the pan and allow it to cool completely. Once cooled, cover with foil and refrigerate for at least 6 hours or overnight to set fully.
- Prepare Oreo Whipped Cream: In a chilled metal bowl fitted with the whisk attachment, beat heavy cream, powdered sugar, and vanilla on high speed until it begins to thicken.
- Mix Cream Cheese Mixture for Frosting: In a separate bowl, beat cream cheese and 1 tablespoon heavy cream on high speed for 1 minute until creamy.
- Combine and Whip: Add the cream cheese mixture to the whipped cream and continue to beat on high speed until stiff peaks form.
- Fold in Oreo Crumbs: Gently fold Oreo crumbs into the whipped cream mixture with a spatula.
- Frost the Cake: Remove the cake from the springform pan and peel off the parchment paper from the bottom. Spread about 3/4 cup of Oreo whipped cream evenly over the cake surface.
- Decorate: Using a piping bag fitted with a large French star tip, pipe whipped cream dollops around the cake edges. Garnish with halved Oreos and mini chocolate chips for decoration.
Notes
- Room temperature ingredients ensure smooth batter and even baking.
- Use Dutch process cocoa powder for deeper chocolate flavor, but natural cocoa also works.
- Be sure to not overbeat the cheesecake batter after eggs are added to avoid cracks.
- Chilling the cake overnight helps the flavors meld and the texture set perfectly.
- Leftover cake keeps well refrigerated for 3-4 days.
- For easier cleanup, use parchment paper on the pan bottom and spray thoroughly with baking spray.
