Oreo Cheesecake Cake

filed under: Cheesecakes on March 14, 2015
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  • Having an obsession with cheesecake cakes is not a good thing.

    Oreo Cheesecake Cake

    I mean, it’s fine if you run 24 miles a day and can work off the calories.

    And it’s fine if you can dedicate hours in the kitchen to baking and assembling it.

    But it’s not fine if you are home alone with two kids under the age of 3 and they write on walls with permanent markers and the dog tracks in mud and you are the queen of eating your feelings.

    Oreo Cheesecake Cake

    Admittedly, this is not the prettiest cheesecake cake! I made the last minute choice of thinning out the ganache because I really wanted it to soak into every single inch of the cake. While that worked amazingly well for flavor, it was not the best choice or aesthetic purposes.

    Oreo Cheesecake Cake
    Prep Time
    15 mins
    Cook Time
    1 hr 20 mins
    cool
    30 mins
    Total Time
    1 hr 35 mins
     

    Having an obsession with cheesecake cakes is not a good thing.

    Course: Dessert
    Cuisine: American
    Keyword: Oreo Cheesecake Cake
    Servings: 8 servings
    Author: Amanda Rettke
    Ingredients
    Chocolate Cake
    • 1 3/4 219g cups all-purpose flour
    • 2 c 400g sugar
    • 3/4 c 94g good unsweetened cocoa powder
    • 2 tsp. 10g baking soda
    • 1 tsp. 5g baking powder
    • 1 tsp. 5g kosher salt
    • 1 c 240g buttermilk
    • 1/2 c 110g vegetable oil
    • 2 extra-large eggs at room temperature
    • 2 tsp. 10g pure vanilla extract
    • 1 c 249g freshly brewed hot coffee
    • 30 Oreos for bottom of pans
    Oreo Cheesecake
    • 2 pkg 16 oz. of cream cheese, room temperature
    • 1/2 c 100g sugar
    • 2 large eggs room temperature
    • 1 tsp. 5g vanilla
    • 13 Oreos
    Ganache
    • 6 oz semi-sweet chocolate chips
    • 3 oz heavy cream
    • Cool Whip
    • Oreos for garnish
    Instructions
    Chocolate Cake
    1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
    2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
    3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

    4. Prepare two 8-inch round cake pans with baking spray and line with parchment.
    5. Arrange 15 (or however many fit) Oreos on the bottom of the pan.
    6. Divide the batter between the prepared pans and bake for 35 to 40 minutes at 350 degrees F, or until a cake tester comes out clean.

    7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
    Oreo Cheesecake
    1. Place cream cheese and vanilla into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth. (3-5 minutes)

    2. Scrape down the sides of the bowl if needed.
    3. Prepare an 8-inch spring-form pan by spraying with bakers spray and lining with parchment.
    4. Arrange Oreos on the bottom of the pan.
    5. Pour the filling into the pan (over the Oreo's) and bake until set, 35-40 minutes at 325 degrees.

    6. Set the pie on a wire rack and let it cool completely.
    7. Refrigerate for at least 6 hours before assembling cake.
    Ganache
    1. Bring heavy cream to a boil and remove from heat.
    2. With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
    3. Let sit to cool and thicken.
    Assemble Cake
    1. Make sure cheesecake and cakes are very chilled.
    2. Place one layer chocolate cake on cake stand. Try to get the side with the Oreo's to face down. (Oreo's on the bottom)

    3. Gently place cheesecake on top of chocolate cake, again with the Oreo's on the bottom.
    4. Place final layer of chocolate cake (Oreo's on the bottom) on top of the cheesecake.
    5. Cover with cooled chocolate ganache.
    6. Put Cool Whip® in a piping bag fitted with a closed star tip and pipe out dollops on top of the cake.
    7. Press Oreos that have been halved into whipped cream dollops.
    8. Keep chilled until ready to serve.

    Oreo Cheesecake Cake

    Tips for success:

    I used Cool Whip® but you can certainly use homemade whipped cream.

    Want a great tip for how to perfectly halve Oreo’s? Using a butcher knife, gently set knife in cookie where you want to cut it. Then press HARD and FAST to cut through the cookie. The faster the better! This yields a nice clean cut cookie.

    You can make this dessert of the course of a few days if needed. Bake the cake then wrap in plastic wrap and freeze until ready to assemble. The cheesecake can be baked and covered in the refrigerator until ready to assemble. I would prepare the chocolate ganache the day that you are serving.

    I used chocolate and regular Oreo’s® in this recipe but you can most certainly use any flavor you want. The flavor of the Oreo does not impact the flavor of the cheesecake cake too much. (unless you pick red velvet, that is a whole nother ball game)

    oreos

    I used a spring-form pan for the cheesecake and 8-inch round cake pans for the cake. They are all sprayed (or use GOOP) and lined with parchment paper. Don’t skip this step!

    The Oreo’s in the cake pans actually rose up to the top after I added the chocolate cake batter. The batter for my chocolate cake is quite runny so there is not enough weight to hold the Oreo’s down. They did settle a bit while baking.

    Oreo Cheesecake Cake

    This is one of my favorite Cheesecake Cake’s to date. Full of amazing flavors and textures, everyone can’t help but want more!

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    Comments

  • Teresa says:

    Oh my gosh, did you have to show that drooly picture of the piece with the chocolate drizzled down the side? Now I’m going to be thinking about this cake all day long! 🙂

  • Amy @Very Culinary says:

    You had me at Oreo. Anything Oreo! WANT. NEED. LOVE.

  • Kelsey @ Snacking Squirrel says:

    this is just exploding with goodness and oozing with creative zest. im so impressed!

  • Joanne says:

    Cheesecake cakes are some of my FAVORITE THINGS. It’s so bad…and so good. This oreo version might be the best I’ve seen yet!

  • Kristine @ Kristine's Kitchen says:

    This cake is SO incredible! Cheesecake is my favorite, and combined with the chocolate cake, Oreos and whipped cream… I don’t even know what to say!

  • Jenny says:

    I really want to try this! How do you turn the cheesecake out so that you can then get the Oreos on the bottom?

  • Jen @ Baked by an Introvert says:

    This cake is definitely swoon-worthy! I love the photo with the dippy chocolate. You have me hungry for oreo cheesecake!

  • Lanae Bond says:

    That is a beautiful and yummy cheesecake! I hope I can make it some day!

  • Lynn | The Road to Honey says:

    What? Chocolate cake and cheesecake combined into one sinfully decadent dessert? I’d be in big trouble if I had that sitting around in my house. That or I would need to become a professional marathon runner to maintain my current wardrobe. Great job despite all the crazy distractions. And the drizzly ganache gives it that artistic flair.

  • Kelly says:

    This looks like the ultimate cheesecake! I love all those oreos!

  • caroline says:

    Thank you very much for taking the time to indicate grams for your recipes, it is much easier for me because I am French. Your recipes and your tips are really very much appreciated. 🙂

  • Jennifer says:

    I noticed in the ingredients it calls for vanilla fornthe cheesecake but then its not in the instructions. Should there be vanilla in it or not?

    • Amanda says:

      Yes, there should be vanilla in it.

  • JennaDonuts says:

    Can we just order this from you? Is there an order section to this drooly masterpiece?

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