Oreo Cheesecake Cake

We love cheesecake cakes, and are excited to have a great Oreo Cheesecake Cake recipe for the chocolate lovers! If you love cheesecake and you love chocolate layer cakes, this impressive dessert offers the best of both worlds.

Moist homemade chocolate cake layers surround a thin layer of Oreo cheesecake, and we've frosted it with chocolate cream cheese frosting. This heavenly dessert is beautiful when sliced, and even more importantly, tastes amazing! It makes a great cake for birthdays, holidays, or any special occasion!

How to Make Oreo Cheesecake Cake

This dessert is easier than it looks to make, but it just takes a bit more time because the cheesecake layer needs to chill and set up before assembling. This cake is worth the wait!

The Oreo Cheesecake Layer

Since the Oreo Cheesecake Layer has to chill for several hours, it is best to make it first. This is a very simple recipe.

• Water Bath: Some bakers wrap the bottom of the springform pan in foil and bake it in a water bath. However, this alternate method works very well!:  Place a 9x13 or roasting pan filled with about an inch or so of water in the oven on a lower rack and preheat to 300 degrees F. Doing this step helps to promote even baking and prevents cracking.
•  Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
• Mixing Ingredients In a mixing bowl of a stand mixer (or handheld), mix softened cream cheese until smooth. Mixing at low speed, add the sugar, salt, flour.
• Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined, and stir in the crushed Oreos.

• Time to Bake: Next, pour the cheesecake batter into the parchment lined 9-inch springform pan. 
• Place pan in the oven on the rack just above the pan of water.

• Bake cheesecake layer for about 40 minutes. The cheesecake will be set at this point and only jiggle slightly.
• Next, turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. Gradually lowering the temperature of the cake this way allows the cake to cool without cracking.
• Cooling and Chilling: Next, allow the cheesecake to cool on the countertop. Place foil over the pan and chill in the freezer for 2-3 hours or if you're not in a hurry, you can chill it in the refrigerator until firm (at least 5-6 hours).

Cake Layers (and variations)

We made a super moist cake, based on our Chocolate Sour Cream Cake for today's chocolate layers. This is such a good scratch recipe, simple to make, and the combination is divine!

Make sure to cool the layers completely before assembling the cake-- and as with most of our cake recipes, the layers cake be baked in advance, wrapped, and frozen or up to three months!

**If you prefer to work with doctored cake mix recipes, we have some great ones in our recipes section, including Triple Chocolate Cake & Easy Chocolate Sour Cream Cake.

For a gluten free version, we have also made this cake with our Gluten Free Chocolate Cake layers (and swapped the flour in the cheesecake four GF King Arthur Flour measure for measure).

Chocolate Glaze & Frosting

For an added boost of rich chocolate flavor, we made a quick and easy chocolate ganache. This is just a matter of melting chocolate and heavy whipping cream in the microwave in small increments. Stop heating once the chocolate is *almost* completely melted, then gently stir until smooth. It will thicken as it cools.

We decided to frost the cake with a simple Chocolate Cream Cheese frosting. However, Chocolate Buttercream is a great option too!

Assembling the Cake

We placed one cooled chocolate cake layer on the pedestal and spread the top with a thin layer of frosting, followed by a drizzle of chocolate glaze (optional but adds richness).

Then, we ran a hot knife around the inside of the springform pan before releasing the chilled cheesecake.

Next, we turned the cheesecake layer upside down onto the first cake layer and pulled away the bottom of the springform pan. (If it sticks at all, you can slide a hot, thin knife between if needed.). ***Don't forget to remove the parchment paper from the top of the cheesecake layer after you turn it out. ;0)

Next, we spread the top of the cheesecake layer with another thin layer of frosting followed by a drizzle of ganache glaze. Then, we topped it with the second chocolate cake layer. That's it! Time to frost the cake.

Frosting the Cake

Frost the cake however you like! We crumb coated ours with a thin layer of frosting, chilled for ten minutes in the freezer to firm things up, and then added the final coat of frosting.

We smoothed the second layer of frosting using a metal bench scraper that we heated under water.

We added chocolate glaze to the top of the cake, allowing enough room around the edge for a border of rosettes (piped with a 1M piping tip). We decorated the top border with halved Oreos, and piped a simple shell border (tip 21) around the bottom of the cake.

More Cheesecake Cakes

We have made lots of cheesecake cakes over the years! Some of our most popular are our Lemon Cheesecake Cake, Chocolate Peanut Butter Cheesecake Cake, Strawberry Cheesecake Cake, and Red Velvet Cheesecake Cake!

Thanks so much for stopping by today! We hope that you enjoy this rich and delicious Oreo Cheesecake Cake as much as we have! If you give it a try, we would love for you to leave a comment below!

Oreo Cheesecake Cake

BY Melissa and Bebe

This decadent Oreo Cheesecake Cake is beautiful and so delicious! Moist chocolate cake layers surround a layer or Oreo Cheesecake in this impressive dessert!

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Course: Dessert

Servings: 18

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Equipment

• ▢
  9 inch springform pan
• ▢
  2 9 inch round cake pans

Ingredients

For the Cheesecake Layer

• ▢ 16 oz cream cheese, room temperature (We used two 8 oz bricks of full fat cream cheese.)
• ▢ 1 cup sugar (200g)
• ▢ ¼ teaspoon salt
• ▢ 3 tablespoons all purpose flour (23g)
• ▢ ¾ cup sour cream (182g)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 3 large eggs
• ▢ ½ cup Crushed Oreo Cookies (adjust amount to your liking!)

For the Chocolate Cake Layers

• ▢ ¾ cup unsalted butter, room temperature (This is the equivalent of 1½ sticks of butter or 170g)
• ▢ ¼ cup vegetable oil (68g)
• ▢ 2 cups granulated sugar (400g)
• ▢ 2 ¾ cups All Purpose Flour (325g)
• ▢ ¾ cup unsweetened cocoa powder (62g)(measure first, then sift. If using a dry measuring cup, lightly spoon and level for most accurate measurement.)
• ▢ 2 teaspoons Baking Soda (10g)
• ▢ ½ teaspoon Baking Powder (2g)
• ▢ ½ teaspoon Salt (2g)
• ▢ 1 cup Sour Cream (242g)
• ▢ 1 cup Milk (220g)
• ▢ 4 large eggs, room temperature
• ▢ 1 teaspoon vanilla (4g)
• ▢ ¾ cup Very Hot Coffee (We made ours by stirring instant espresso granules in hot water).

Chocolate Glaze

• ▢ 3 oz Heavy Cream or Whipping Cream
• ▢ 4 oz semi-sweet or dark chocolate

Chocolate Cream Cheese Frosting

• ▢ 8 oz Cream Cheese, room temperature (227g)
• ▢ 1½ cups unsalted butter, room temperature (This is 3 sticks)
• ▢ 6 cups powdered sugar (690g)
• ▢ ¼ cup unsweetened cocoa powder (measure then sift) (20g)
• ▢ 2 teaspoons vanilla extract (8g)
• ▢ pinch of salt
• ▢ milk in very small increments if it seems too thick. (add a tablespoon at a time)

Instructions

for the Oreo Cheesecake Layer

• Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom ⅔ of the oven. (Just under the rack where your cheesecake layer will bake)
• Preheat oven to 300 degrees F
• Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
• In a mixing bowl, mix softened cream cheese until smooth at low speed. (We used a stand mixer but handheld is fine also).
• Continuing at low speed, mix in the sugar, salt, flour.
• Add sour cream and vanilla. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined. Gently stir in crushed Oreos.
• Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
• Bake for 40-45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
• Turn off the oven and leave cheesecake inside for 20 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.) However, if a crack forms, don't worry, it won't show when assembled.
• Allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

For the Chocolate Cake Layers

• Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. We also like line the bottom of the pan with a circle of parchment paper.
• Flour Mixture: In a medium sized bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk 30 seconds to blend and set aside for later.
• Place the softened butter in the bowl of your mixer. With the mixer on medium speed, mix the butter until smooth. Add the sugar and mix for 4-5 minutes until lightened and fluffy. Then, mix in the vegetable oil an vanilla extract just until combined.
• Add the eggs one at a time, mixing after each egg just until the yellow of the yolk has blended. Scrape down the sides and bottom of the bowl as needed.
• Mixing on low speed, alternately add the flour mixture with the milk and the sour cream. (We added about a third of the dry mixture, followed by the sour cream, then the next addition of flour mixture, followed by the milk, and then the remaining flour mixture.) Mix until *almost* completely mixed.
• Slowly add the very hot coffee to the batter and mix until combined (approximately 20 seconds).
• Divide the batter between the two prepared cake pans. Bake at 350 F for 25-30 minutes or until an inserted toothpick comes out clean or with a few crumbs attached.
• Allow the baked cakes to cool in their pans on a cooling rack for 8-10 minutes before turning out.

For the Glaze

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
• Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for spreading.

For the Chocolate Frosting

• In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add in the cream cheese frosting, mixing on low speed.
• Gradually add the powdered sugar and cocoa powder. Add vanilla. Mix on low speed until well combined and creamy. *Milk can be added in small increments as needed if the frosting seems too thick. Add bit by bit as needed until it is easily spreadable.

Assembling the Cake

• Place the first cooled cake layer on the cake plate or pedestal. Spread with a thin layer of frosting. As an optional step, we drizzled a bit of the chocolate glaze on top as well so we would have an added boost of rich chocolate flavor between the layers.
• For the cheesecake layer, run a thin knife (I like to heat it with hot water) between the cake and side of the cake pan to help prevent sticking. Release the sides of the springform pan.
• Place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
• Remove the parchment if you haven't already ;0)
• Spread the cheesecake layer with a thin layer of frosting followed by a drizzle of chocolate ganache glaze. Top with the second chocolate cake layer.
• *If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot, sharp knife.
• Frost the cake with the chocolate cream cheese frosting as usual. After the first thin layer of frosting, we like to chill it in the freezer for about 10 minutes to firm everything up before applying the final layer of frosting. (This is optional but helps with sliding).
• Decorate however you'd like! After applying the second layer of frosting, we applied ganache to the top of the cake, leaving room around the edges for a border. We piped rosettes around the ckae
• This cake should be refrigerated, but can be remove from the refrigerator about 30 minutes or so before serving to allow it to soften a bit.

Notes

Springform Pan Alternative for the Cheesecake Layer

If you do not have a springform pan, you can also make this cake by lining a 9 inch cake pan with aluminum foil. The foil should come all the way up the inside of the pan.

When I've used this method, I also lined the bottom of the pan (on top of the foil) with a circle of parchment.

Freeze the baked cheesecake, still in the pan, until firm- I left mine overnight because I wasn't in a hurry- and when ready to assemble the cake, lift the cake out of the pan using the excess foil, peel away the wrapping from the sides, and flip it over onto the first frosted cake layer.

Remove the foil and parchment, and double check that there are no remaining pieces of the wrapping on the cake before adding the next layer of frosting.

 

 

 

  

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