This Oreo Cake Cheesecake is the ultimate dessert for Oreo lovers! It combines a rich, moist chocolate cake base with a creamy, luscious cheesecake layer, all topped with smooth chocolate ganache and crunchy Oreo pieces. It’s a perfect blend of textures and flavors that will impress at any gathering.

Ingredients
Chocolate Cake:
- Wet Ingredients:
- ⅔ cup sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoons Singing Dog vanilla extract
- ¼ cup brown sugar
- 2 eggs
- ⅓ cup vegetable oil
- ⅔ cup boiling water
- Dry Ingredients:
- ¾ teaspoon baking powder
- ½ cup OliveNation 22/24 Fat Dutched cocoa powder
- ¾ cup Bob’s Red Mill 1:1 gluten-free flour + 2 tbsp
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 Gluten-free Oreos, crushed
Cheesecake:
- 24 oz cream cheese (softened)
- ½ cup sour cream (room temperature)
- 3 large eggs
- 1 cup sugar
- 1 tablespoon Singing Dog vanilla extract
- ½ cup heavy cream
- Pinch of salt
- 10 Gluten-free Oreos, crushed
Dairy-Free Cheesecake Option:
- 24 oz KiteHill dairy-free cream cheese (softened)
- ½ cup KiteHill dairy-free sour cream (room temperature)
- 2 large eggs
- ⅔ cup sugar
- 1 ¼ teaspoons Singing Dog vanilla extract
- 3 tablespoons Bob’s Red Mill 1:1 gluten-free flour
Chocolate Ganache:
- 7 oz Hershey chocolate bar
- ⅓ cup heavy cream
Instructions
For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Line the bottom of a 10-inch springform pan with parchment paper and lightly coat the sides with coconut oil.
- In a stand mixer, whisk together all the dry ingredients.
- Add the eggs and vegetable oil to the dry ingredients, mixing until combined.
- Mix in the white and brown sugars, vanilla extract, apple cider vinegar, and boiling water. Beat on medium-high for 3 to 4 minutes until smooth.
- Gently fold the crushed Oreos into the batter with a rubber spatula.
- Pour the batter into the prepared pan and bake for 22 minutes. Remove from the oven and let cool while you prepare the cheesecake layer. Reduce the oven temperature to 320°F (160°C).
For the Cheesecake:
- In a stand mixer, beat the cream cheese on medium speed for 4 minutes until smooth and fluffy.
- Add the sugar and beat for another 4 minutes.
- Mix in the vanilla extract and salt, then add the eggs one at a time, mixing for 30 seconds after each addition.
- Add the sour cream and heavy cream, mixing until fully combined.
- Gently fold in the crushed Oreos.
- Wrap the bottom of the springform pan with heavy-duty foil (3 to 4 layers) to prevent water from seeping in.
- Place the pan in a larger baking pan and pour hot water into the outer pan until it reaches ¼ of the way up the springform pan.
- Bake for 40 to 50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
- Remove from the oven, discard the foil, and let the cheesecake cool to room temperature. Cover tightly and refrigerate for at least 6 hours.
Dairy-Free Cheesecake Option:
- Beat the dairy-free cream cheese in a stand mixer on medium-low speed until smooth.
- Add the sour cream, eggs, sugar, flour, and vanilla extract. Mix on medium-low for 2 minutes.
- Follow the same instructions as the regular cheesecake for wrapping and creating a water bath.
- Bake for 50 minutes, then cool as instructed.
For the Chocolate Ganache:
- Break the chocolate bar into pieces and place in a medium bowl.
- Heat the heavy cream until it begins to bubble slightly, then pour over the chocolate.
- Let it sit for 2 minutes, then stir until melted and smooth.
- Pour the ganache over the chilled cheesecake and refrigerate for another hour.
Decoration (Optional):
- For extra flair, pipe chocolate buttercream frosting around the edge of the cheesecake.
- Decorate with whole Oreos on top of the frosting for a perfect finishing touch.
Why You’ll Love This Recipe
This Oreo Cake Cheesecake is an indulgent treat that combines the best of both worlds: rich chocolate cake and velvety cheesecake. The crushed Oreos add a delightful crunch and flavor that complements the creamy filling. Whether you’re a chocolate lover or an Oreo fan, this dessert will satisfy your cravings in the most decadent way.
Tips
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the cheesecake filling.
- Avoid Overmixing: Be careful not to overmix the cheesecake batter once the eggs are added, as this could lead to cracking during baking.
- Test for Doneness: The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.
Variations and Substitutions
- Dairy-Free Version: Use KiteHill dairy-free cream cheese and sour cream for a fully dairy-free cheesecake.
- Gluten-Free Oreos: Make sure to use gluten-free Oreos for the crust and cheesecake layer if you’re following a gluten-free diet.
- Flavor Variations: Add a splash of mint extract to the cake or cheesecake batter for a mint-chocolate twist.
FAQs
Can I freeze the Oreo Cake Cheesecake?
Yes! You can freeze the cheesecake after it has cooled completely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2-3 months. Let it thaw in the refrigerator before serving.
How do I prevent cracks in the cheesecake?
To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Also, let the cheesecake cool gradually by leaving the oven door slightly ajar after baking.
Can I use a different type of chocolate?
Yes, you can use any type of chocolate you prefer for the ganache. Dark chocolate or milk chocolate will work well.
Serving Suggestions
- Serve this Oreo Cake Cheesecake chilled for the best texture and flavor.
- Pair with fresh berries, whipped cream, or a drizzle of chocolate sauce for added indulgence.
- This dessert makes a perfect centerpiece for any celebration, from birthdays to holiday dinners.
Enjoy this Oreo Cake Cheesecake as a showstopper dessert that’s sure to delight everyone with its delicious layers and decadent toppings!
Oreo Cake Cheesecake Recipe
12
servings10
minutes1
hour12
minutesIngredients
Chocolate Cake:
Wet Ingredients:
⅔ cup sugar
1 teaspoon apple cider vinegar
2 teaspoons Singing Dog vanilla extract
¼ cup brown sugar
2 eggs
⅓ cup vegetable oil
⅔ cup boiling water
Dry Ingredients:
¾ teaspoon baking powder
½ cup OliveNation 22/24 Fat Dutched cocoa powder
¾ cup Bob’s Red Mill 1:1 gluten-free flour + 2 tbsp
½ teaspoon baking soda
¼ teaspoon salt
10 Gluten-free Oreos, crushed
Cheesecake:
24 oz cream cheese (softened)
½ cup sour cream (room temperature)
3 large eggs
1 cup sugar
1 tablespoon Singing Dog vanilla extract
½ cup heavy cream
Pinch of salt
10 Gluten-free Oreos, crushed
Dairy-Free Cheesecake Option:
24 oz KiteHill dairy-free cream cheese (softened)
½ cup KiteHill dairy-free sour cream (room temperature)
2 large eggs
⅔ cup sugar
1 ¼ teaspoons Singing Dog vanilla extract
3 tablespoons Bob’s Red Mill 1:1 gluten-free flour
Chocolate Ganache:
7 oz Hershey chocolate bar
⅓ cup heavy cream
Directions
- For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Line the bottom of a 10-inch springform pan with parchment paper and lightly coat the sides with coconut oil.
- In a stand mixer, whisk together all the dry ingredients.
- Add the eggs and vegetable oil to the dry ingredients, mixing until combined.
- Mix in the white and brown sugars, vanilla extract, apple cider vinegar, and boiling water. Beat on medium-high for 3 to 4 minutes until smooth.
- Gently fold the crushed Oreos into the batter with a rubber spatula.
- Pour the batter into the prepared pan and bake for 22 minutes. Remove from the oven and let cool while you prepare the cheesecake layer. Reduce the oven temperature to 320°F (160°C).
- For the Cheesecake:
- In a stand mixer, beat the cream cheese on medium speed for 4 minutes until smooth and fluffy.
- Add the sugar and beat for another 4 minutes.
- Mix in the vanilla extract and salt, then add the eggs one at a time, mixing for 30 seconds after each addition.
- Add the sour cream and heavy cream, mixing until fully combined.
- Gently fold in the crushed Oreos.
- Wrap the bottom of the springform pan with heavy-duty foil (3 to 4 layers) to prevent water from seeping in.
- Place the pan in a larger baking pan and pour hot water into the outer pan until it reaches ¼ of the way up the springform pan.
- Bake for 40 to 50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
- Remove from the oven, discard the foil, and let the cheesecake cool to room temperature. Cover tightly and refrigerate for at least 6 hours.
- Dairy-Free Cheesecake Option:
- Beat the dairy-free cream cheese in a stand mixer on medium-low speed until smooth.
- Add the sour cream, eggs, sugar, flour, and vanilla extract. Mix on medium-low for 2 minutes.
- Follow the same instructions as the regular cheesecake for wrapping and creating a water bath.
- Bake for 50 minutes, then cool as instructed.
- For the Chocolate Ganache:
- Break the chocolate bar into pieces and place in a medium bowl.
- Heat the heavy cream until it begins to bubble slightly, then pour over the chocolate.
- Let it sit for 2 minutes, then stir until melted and smooth.
- Pour the ganache over the chilled cheesecake and refrigerate for another hour.
- Decoration (Optional):
- For extra flair, pipe chocolate buttercream frosting around the edge of the cheesecake.
- Decorate with whole Oreos on top of the frosting for a perfect finishing touch.
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