Oreo Cake Cheesecake has become a beloved dessert in my home, especially during celebrations and family gatherings. I remember the first time I made it; the rich chocolate cake batter combined with the creamy Oreo cheesecake batter created a swirl that was not just beautiful but utterly delicious. The aroma filled my kitchen, and I could hardly wait to taste it. This cake has layers of flavor and texture that delight the senses. If you’re wondering how to make Oreo cheesecake that steals the show, you’re in the right place. Let’s get cooking!
Why You’ll Love This Oreo Cake Cheesecake
- Decadent layers of chocolate and creamy cheesecake
- Easy to make—perfect for beginner bakers!
- Family-friendly dessert that pleases everyone
- Great for special occasions, like birthdays or holidays
- Endless variations with different Oreo flavors and varieties
- Can be prepped ahead of time, saving you stress
Ingredients for Oreo Cake Cheesecake
Here’s everything you need for this delightful cake:
- 1 cup All-purpose flour – the base for the chocolate cake
- 2 TBSP Cornstarch – adds lightness to the cake
- 1/2 cup Unsweetened cocoa powder – for rich chocolate flavor
- 1 tsp Baking powder – helps the cake rise
- 1/4 tsp Baking soda – adds fluffiness
- 1/2 tsp Salt – enhances flavor
- 1/2 cup Oil (canola or vegetable) – keeps the cake moist
- 1 cup White granulated sugar – sweetens the cake
- 2 Large eggs (room temperature) – binds ingredients together
- 1 tsp Pure vanilla extract – adds warmth and depth of flavor
- 1/4 cup Sour cream – for creaminess
- 1/2 cup Buttermilk – adds moisture and tang
- 1/2 cup Hot water – activates cocoa powder
- 16 oz Cream cheese (room temperature) – key for cheesecake layer
- 1/2 cup White granulated sugar – sweetens cheesecake
- 1/2 cup Sour cream – enhances flavor and creaminess
- 1/4 cup Heavy cream – for richness
- 2 Large eggs (room temperature) – for the cheesecake
- 1/2 cup Oreo pieces (4 whole Oreos) – adds texture to the cheesecake
- 1/4 cup Oreo crumbs (2 whole Oreos) – for cheesecake topping
- 1 cup Heavy cream (cold) – for whipped cream topping
- 1/4 cup Powdered sugar (sifted) – sweetens whipped cream
- 1 tsp Pure vanilla extract – for flavor
- 2 oz Cream cheese (room temperature) – for whipped cream
- 1 TBSP Heavy cream – for whipped cream
- 1/4 cup Oreo crumbs (2 whole Oreos) – for decoration
How to Make Oreo Cake Cheesecake
- Step 1: Preheat the oven to 350℉ (175℃). Spray a 9-inch springform pan with nonstick spray. Line the bottom with a parchment circle and spray again. Set aside. Start heating the water on the stove on high heat.
- Step 2: In a medium bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, add the oil, sugar, eggs, vanilla, sour cream, and buttermilk. Mix with a whisk. Slowly add in the hot water and mix.
- Step 4: Add the dry ingredients to the wet. Whisk until there are no lumps. Set aside.
- Step 5: Prepare the Oreo crumbs and Oreo pieces using a food processor.
- Step 6: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until creamy.
- Step 7: Add in the sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs and mix on low speed until just combined.
- Step 8: With a rubber spatula, fold in the Oreo crumbs and pieces.
- Step 9: Pour 1/3 of the chocolate cake batter into the prepared pan. Add 1/3 of the cheesecake batter in dollops. Repeat, ending with the chocolate batter on top. Spread evenly.
- Step 10: Bake for 45-55 minutes until a toothpick inserted comes out with cheesecake crumbs, no raw cake batter. It may look cracked, which is normal.
- Step 11: Cool completely in the pan on a wire rack. Cover with foil and chill in the fridge for at least 6 hours or overnight.
- Step 12: Beat the cold heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken.
- Step 13: In a separate bowl, beat the cream cheese and heavy cream on high speed for 1 minute until creamy. Fold this into the whipped cream until stiff peaks form.
- Step 14: Fold in the Oreo crumbs.
- Step 15: Remove the cake from the pan and the parchment paper. Spread 3/4 cup of whipped cream on top.
- Step 16: Pipe whipped cream dollops around the edges and top with Oreos and mini chocolate chips.
Pro Tips for the Best Oreo Cake Cheesecake
These tips will help you achieve the perfect cake:
- Use room temperature ingredients for better mixing.
- Let the cake cool completely before chilling to avoid condensation.
- Experiment with different Oreo flavors and varieties for unique twists.
What’s the secret to perfect Oreo Cake Cheesecake?
The key is to mix the batter gently to maintain the fluffy texture. Also, chilling the cake overnight allows the flavors to meld beautifully.
Can I make Oreo Cake Cheesecake ahead of time?
Yes! You can prepare it a day or two in advance. Just store it in the fridge covered with plastic wrap.
How do I avoid common mistakes with Oreo Cake Cheesecake?
Avoid overmixing your batter, which can lead to a dense cake. Also, make sure to use room temperature ingredients for the best results.
Best Ways to Serve Oreo Cake Cheesecake
This cake is best served chilled, allowing the flavors to shine. Pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. You can also serve it with fresh berries for a refreshing contrast. It’s the perfect dessert for any occasion!
Nutrition Facts for Oreo Cake Cheesecake
Per serving (recipe makes 12 servings):
- Calories: 379
- Fat: 28g
- Saturated Fat: 15g
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 22g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Oreo Cake Cheesecake
Once cooled, cover the cake with plastic wrap and store it in the fridge for 3-4 days. You can also freeze it for up to 3 months. To reheat, simply let it thaw in the fridge overnight. For a warm slice, microwave for 15-20 seconds.
Frequently Asked Questions About Oreo Cake Cheesecake
Can I freeze Oreo Cake Cheesecake?
Absolutely! Wrap individual slices in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge before serving.
What can I use instead of cream cheese?
You can use mascarpone or a vegan cream cheese alternative for a different flavor profile.
How do I make a vegan version of Oreo Cake Cheesecake?
Substitute cream cheese with a plant-based option and use flax eggs instead of regular eggs. Ensure all other ingredients are vegan-friendly.
Variations of Oreo Cake Cheesecake You Can Try
There are so many ways to customize this cake! Try adding different flavored Oreo cookies for unique tastes, such as mint or peanut butter. You can also experiment with adding chocolate chips or nuts for added texture. Each variation offers a new twist on this classic dessert!
Print
Oreo Cake Cheesecake: 12 Layers of Heaven
- Total Time: 325 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Oreo cake cheesecake is chocolate cake batter mixed with Oreo cheesecake batter. It is swirled together and topped with Oreo whipped cream.
Ingredients
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder (I used dutch process cocoa powder)
- 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
- 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 (4 whole Oreos)
- 1/4 cup Oreo crumbs (2 whole Oreos)
- 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 (2 whole Oreos)
Instructions
- Preheat the 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. Start heating the water on the stove on high heat.
- In a medium bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the oil, sugar, eggs, vanilla, sour cream, and buttermilk. Mix with a whisk. Slowly add in the hot water and mix.
- Add the dry ingredients to the wet. Whisk until the flour lumps are mixed in. Set aside.
- Prepare the Oreo crumbs and Oreo pieces. I used a food processor for both.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. It will become creamy.
- Add in the sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs and mix on low speed until just combined.
- Take off the mixer and mix using a baking rubber spatula. Add in the Oreo crumbs and Oreo pieces and mix it in.
- Pour 1/3rd of the chocolate cake batter to the prepared pan. Add in 1/3 of the cheesecake batter in dollops around the top. With your eyes, separate the rest of the chocolate cake batter into thirds, add a third of that in dollops on top of the cheesecake.
- Repeat with the cheesecake and cake batter. You will end with the chocolate cake batter on top, spread evenly with an offset icing spatula.
- Bake for 45-55 minutes until a toothpick inserted comes out with cheesecake crumbs, no raw cake batter. Note: after baking it will look cracked due to the chocolate cake batter rising. After cooling it will sink in the middle a little due to the cheesecake. This is normal!
- Place the cake on the wire rack still in the pan. Cool completely. Once cool, cover in foil and chill in the fridge for at least 6 hours or overnight.
- Using a mixer with a metal bowl and whisk attachment. Beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken.
- In a separate bowl using a hand mixer, beat the cream cheese and heavy cream on high speed for 1 minute so it is creamy. Add this to the whipped cream. Continue whipping on high speed until stiff peaks form.
- Take off the mixer and add the Oreo crumbs and fold them in.
- Take the cake out of the pan and remove the parchment paper circle. Spread 3/4 cup of whipped cream on top of the cake.
- I used a large french star tip to pipe whipped cream dollops around the edges and topped with half of Oreos and mini chocolate chips.
Notes
- Prep Time: 180 min
- Cook Time: 45-55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 379
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
