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Oreo Cheesecake Cake!

Oreo Cheesecake Cake

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

Course Dessert
Cuisine American
Keyword Oreo Cheesecake Cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
cool 30 minutes
Total Time 1 hour 35 minutes
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.