This Oreo cake cheesecake is chocolate cake batter and Oreo cheesecake batter swirled together. It is topped with Oreo whipped cream for the ultimate dessert.

Taking a slice out of the Oreo cake cheesecake.

This recipe is inspired by my chocolate cake peanut butter cheesecake. I love Oreo desserts, so I wanted to make one with Oreo cheesecake instead. It has chocolate cake and Oreo cheesecake batter swirled together. When you take a bite sometimes you taste Oreo cheesecake and sometimes chocolate cake!

Side view of cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: For the chocolate cake, make sure with the flour you spoon and level off the flour into your measuring cup. If you stick the measuring cup into the flour it can compact it, resulting more flour then you intend. This also goes for the cocoa powder.
  • Tip 2: The Oreo cheesecake has both Oreo pieces and Oreo crumbs, this gives more Oreo per bite!
  • Tip 3: Use a 9-inch springform pan, just note that the chocolate cake batter is pretty runny, if you use a cheap pan, it can run out of the pan. A regular good pan, it shouldn’t be a problem.
  • Tip 4: When layering the batters, it first needs a layer of chocolate cake batter for the base or “crust”. Then, you want to be continuing to layer both batters until you end with chocolate cake batter. Spread that last layer of cake batter smooth.
  • Tip 5: The chocolate cake as it rises it will push past the cheesecake batter resulting in cracks. Then, with the cheesecake batter being denser than cake, it will sink in the middle a little. Which is why we add the whipped cream. It kind of looks like basque cheesecake. Trust the process.
Chocolate cake batter in a bowl.
Use a whisk to mix the flour lumps out of the cake batter. It will be a runny batter.
Oreo cheesecake batter in a bowl.
Before adding the eggs, make sure no cream cheese chunks remain.
Oreo batter and chocolate batter layered with each other.
Layer the Oreo cheesecake batter and chocolate cake batter on top of each other.
Chocolate cake batter spread on top.
Spread the chocolate cake batter as the last layer on top.

Decorating the cake

Baked cake on a platter.
I prefer if the cake is chilled overnight for best results.
Decorated cheesecake on a platter.
Spread 1 cup of whipped cream over the top. Then, I piped dollops on top with halves of Oreos.
One slice of Oreo cake cheesecake on a plate.

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For more Oreo desserts, try my Oreo cheesecake and no bake Oreo cheesecake.

One slice of cheesecake on its side on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Taking a slice out of the Oreo cake cheesecake.
5 from 1 review

Oreo Cake Cheesecake

Stephanie Rutherford
This Oreo cake cheesecake is chocolate cake batter mixed with Oreo cheesecake batter. It is swirled together and topped with Oreo whipped cream.
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Prep Time: 40 minutes
Cook Time: 45 minutes
Chilling Time: 4 hours
Total Time: 5 hours 25 minutes
Servings: 16 slices

Ingredients
 
 

Chocolate Cake

  • 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

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, 4 whole Oreos
  • 1/4 cup Oreo crumbs, 2 whole Oreos

Stabilized Oreo Whipped Cream

  • 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
 

Chocolate Cake

  • 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.
    1/2 cup Hot water
  • In a medium bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
    1 cup All-purpose flour, 2 TBSP Cornstarch, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • 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.
    1/2 cup Oil, 1 cup White granulated sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1/4 cup Sour cream, 1/2 cup Buttermilk
  • Add the dry ingredients to the wet. Whisk until the flour lumps are mixed in. Set aside.

Oreo Cheesecake

  • Prepare the Oreo crumbs and Oreo pieces. I used a food processor for both.
    1/2 cup Oreo pieces, 1/4 cup Oreo crumbs
  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. It will become creamy.
    1/2 cup White granulated sugar, 16 oz Cream cheese
  • 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.
    1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 2 Large eggs
  • 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.

Oreo Whipped Cream

  • 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.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • 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.
    2 oz Cream cheese, 1 TBSP Heavy cream
  • Take off the mixer and add the Oreo crumbs and fold them in.
    1/4 cup Oreo crumbs
  • 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

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 379kcal, Carbohydrates: 32g, Protein: 4g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 61mg, Sodium: 234mg, Potassium: 135mg, Fiber: 1g, Sugar: 21g, Vitamin A: 795IU, Vitamin C: 0.2mg, Calcium: 83mg, Iron: 1mg
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