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
Scale
- 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