Oreo Cake Cheesecake

5 from 1 review

This Oreo cake cheesecake is chocolate cake batter mixed with Oreo cheesecake batter. It is swirled together and topped with Oreo whipped cream.

Prep Time40

Cook Time45

Chilling Time4

Total Time5 25

Servings: slices

Calories: 379kcal

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.

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.

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.

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.