This Oreo Cheesecake Cake is a showstopper that combines the best of both worlds: rich cheesecake and decadent chocolate cake. Layers of velvety cream cheese filling and moist chocolate cake are studded with crunchy Oreo pieces, creating a symphony of textures. The creamy, tangy cheesecake perfectly balances the deep cocoa flavor, while the cookies add a delightful crunch. With just 25 minutes of prep and a little patience while it bakes and chills, this dessert is worth every moment.
Each slice is a dreamy indulgence, offering a luscious blend of smooth, creamy, and crunchy in every bite. The cake’s richness is complemented by the subtle sweetness of Oreos, making it irresistible for any occasion. After 6 hours in the fridge, it’s perfectly chilled, ready to impress your guests or satisfy your sweet tooth. Whether it’s a celebration or a cozy treat, this cake is guaranteed to leave everyone asking for seconds.
Ingredients for Oreo Cheesecake Cake
- Cheesecake:
- 24 ounces (680 g) cream cheese, softened (use full-fat, brick-style)
- ⅔ cup (133 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- 3 large eggs, room temperature (lightly beaten)
- 12 Oreo cookies, broken into small pieces
- Cake:
- 1 ¾ cups (219 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) light brown sugar, packed
- ¾ cup (75 g) cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup (237 ml) canola or vegetable oil (substitute olive or avocado oil, but they may impart a subtle taste)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (237 ml) buttermilk
- ½ cup (118 ml) very hot or boiling water or coffee (must be steaming)
- Frosting:
- 2 batches stabilized whipped cream frosting (recommend doubling or increasing by 50%)
- 12 Oreo cookies, pulverized to fine crumbs (optional)
Step-by-Step Instructions
- Prepare the Cheesecake (6+ hours before assembly):
- Preheat oven to 350°F (175°C). Line an 8″ springform pan with parchment paper (remove the bottom, cover with parchment, and return the rim).
- In a mixer on low speed, beat cream cheese, sugar, and vanilla until smooth. Scrape down sides occasionally.
- Add sour cream and mix until combined.
- Add eggs one at a time, beating just until mixed after each addition. Scrape down sides as needed.
- Stir in Oreo pieces, then pour batter into the prepared pan.
- Bake for 40 minutes or until edges are set and the center is slightly jiggly. Cool to room temperature, then refrigerate for at least 6 hours. Do not remove from the pan.
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8” round cake pans.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add oil and stir well (mixture may be dry).
- Add eggs and vanilla, stirring until combined.
- With mixer on low speed, gradually add buttermilk until batter is uniform.
- Add hot coffee or water and stir until combined. Scrape down sides as needed.
- Divide batter evenly between pans and bake for 35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool cakes in pans for 10-15 minutes, then invert onto a cooling rack to cool completely.
- Assemble the Cake:
- Prepare frosting according to recipe instructions.
- Place one chocolate cake layer on a cake stand. Spread a thin layer of frosting on top.
- Run a knife around the inside edge of the springform pan to loosen the cheesecake. Remove the sides and carefully place the cheesecake on the cake layer. Spread another thin layer of frosting over the cheesecake (pat dry any condensation first).
- Place the second chocolate cake layer on top of the cheesecake.
- Frost the entire cake. If desired, press Oreo crumbs partway up the sides and sprinkle on top. Decorate with additional frosting if using.
Storage and Reheating Tips
Store your Oreo Cheesecake Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving. Note: Avoid leaving the cake at room temperature for more than 2 hours to maintain freshness.
Time-Saving Hacks
To save time, prepare the cheesecake layer a day in advance and let it chill overnight. You can also bake the chocolate cake layers ahead of time and store them, wrapped in plastic wrap, at room temperature for up to 24 hours. If you’re short on time, consider using store-bought whipped cream frosting instead of making it from scratch.
Recipe Variations to Try
For a fun twist, swap out the Oreo cookies for other flavors like mint Oreos or peanut butter cookies. You can also add a layer of chocolate ganache between the cake and cheesecake for extra richness. If you’re not a fan of coffee, substitute hot water or even a splash of espresso for a milder flavor.
Equipment Guidance
An 8-inch springform pan is essential for the cheesecake layer, as it makes removal easier. For the cake layers, two 8-inch round cake pans will work perfectly. A large closed-star piping tip (like the Ateco 846) is ideal for decorating the top of the cake with frosting. Don’t forget a sturdy cake stand or serving platter for assembly!
Common Questions Answered
Can I use low-fat cream cheese?
It’s best to use full-fat cream cheese for a creamy, rich texture. Low-fat versions may result in a less stable cheesecake.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I skip the coffee?
Yes, hot water works just as well without altering the flavor significantly.
Oreo Cheesecake Cake
Ingredients
Cheesecake
- 24 ounces cream cheese softened (use full-fat, brick-style cream cheese)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla
- ½ cup sour cream
- 3 large eggs room temperature preferred, lightly beaten
- 12 Oreo cookies broken into small pieces
Cake
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup canola or vegetable oil (may substitute olive or avocado oil, but these oils may impart subtle taste)
- 2 large eggs room temperature preferred
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup very hot or boiling water or coffee (must be steaming)
Frosting (see note)
- 2 batches stabilized whipped cream frosting click link. I recommend doubling this recipe, or at least increasing by 50%, in order to have plenty of frosting.
- 12 Oreo cookies pulverized to fine crumbs, optional
Instructions
- Cheesecake NOTE: You will need to prepare cheesecake at least 6 hours or overnight before you wish to assemble the cheesecake!
- Preheat oven to 350F (175C) and line an 8″ springform pan with parchment paper (I remove the bottom, cover with parchment paper and return the rim (parchment paper will be sticking out the sides). This helps to make the cheesecake more easily transferable to the center of the other cake.
- With mixer on low-speed, beat together softened cream cheese, sugar and vanilla, scraping down the sides with a spatula occasionally to ensure ingredients are smooth, lump-free, and well-combined.
- Add sour cream and stir until combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Stir in Oreo pieces.
- Pour cheesecake batter into prepared springform pan.
- Bake on 350F (175C) for 40 minutes or until edges are set and cheesecake is just slightly jiggly in the center. Remove from oven and allow to cool to room temperature before transferring to fridge to cool for at least 6 hours. Do not remove from springform pan.
- Cake Preheat oven to 350F (175C) and generously grease and flour two 8”-round cake pans.
- In large bowl, whisk together flour, sugars, cocoa powder, baking soda and salt.
- Add oil and stir well (mixture may be dry).
- Add eggs and vanilla, stirring until combined.
- With mixer on low-speed, gradually stir in buttermilk until batter is uniform.
- Add hot coffee or water and stir until combined. Scrape down sides and bottom of bowl as needed.
- Divide batter evenly between prepared pans.
- Bake in center rack of 350F (175C) oven for 35 minutes or until toothpick inserted in center comes out mostly clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10-15 minutes then carefully invert onto a cooling rack to cool completely before assembling.
- Frosting & Assembly Prepare frosting according to recipe instructions.
- Once cake and cheesecake have both cooled completely, carefully transfer one chocolate cake round to cake stand/serving platter and layer the top with the a thin layer of frosting.
- Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Carefully place the cheesecake on top of first chocolate cake layer and spread another thin layer of frosting over the cheesecake (if there is moisture/condensation on the cheesecake, simply pat dry with a paper towel before frosting).
- Place second chocolate cake layer on top of cheesecake layer
- Frost cake all over. If desired, use your hands to press cookie crumbs part-way up the sides of the cake and sprinkle over the top of the cake. If decorating cake with additional frosting on top, I recommend a large closed-star tip, like the Ateco 846 that I used in photos (linked in the “equipment” section).