Oreo cake cheesecake is a decadent combination of super-rich, gluten-free chocolate Oreo cake, topped with a classic, creamy Oreo cheesecake layer and finished off with a chocolate ganache and chocolate buttercream frosting. This dessert is almost brownie-like and gives you the ultimate flavors wrapped in one amazing cheesecake.
If you have ever had the Oreo cheesecake from the Cheesecake Factory, I guarantee you will love this homemade version even more. Recipes like the one I'm sharing today or this chocolate cheesecake cake accentuate just how delicious the deep flavor of chocolate crust and the creamy, sweet, and tangy flavor of cheesecake are when they're used together.
Oh, and for all my lactose-intolerant friends out there, you can easily make this a dairy-free dessert by using plant-based cream cheese, sour cream, and heavy cream and making a few tweaks to the recipe. I recommend KiteHill dairy free cream cheese and dairy free sour cream. Find the full directions to that below.
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Why You'll Love This Recipe
- Basic Ingredients: The ingredients for this chocolate cake cheesecake are easy to find at your local grocery store.
- Easy to Make: It's as simple as baking the first cake layer, then combining a few ingredients to make the cheesecake layer.
- Rich and Delicious: The deeply chocolaty chocolate Oreo cake layer and cheesecake layer create a decadent dessert that's rich and full of delicious flavor.
Ingredients
Oreo Chocolate Cake
Oreo Cheesecake
- Dutch Cocoa Powder: Dutch process cocoa powder gives the chocolate cake a deep chocolate flavor without bitterness. I prefer OliveNation 22/24 Fat Dutched cocoa powder for its rich flavor, quality, and purity. Use Code: 15GoldenGK for 15% off.
- Apple Cider Vinegar: Apple cider vinegar adds a slight tang to the cake and creates an extra tender texture.
- Vanilla Extract: I prefer Singing Dog vanilla for its quality, purity, and deep vanilla flavor.
- Gluten Free Flour: I prefer Bob's Red Mill 1:1 gluten free baking flour. I find it gives baked goods the best possible texture.
- Gluten Free Oreos: Crushed gluten free Oreos add even more chocolate flavor, along with that rich, creamy filling.
- Cream Cheese and Sour Cream: Cream cheese and sour cream create an ultra-rich base for the cheesecake.
- Heavy Cream: Heavy cream helps give the cheesecake the perfect texture and retains its rich texture.
- Hershey Bar and Heavy Cream: A melted Hershey bar and heavy cream create the delicious ganache topping for this Oreo cake cheesecake.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Vegetable Oil: Any neutral-flavored oil will work for this recipe.
- Gluten-Free Flour: You can use regular flour if you don't have gluten issues.
- Dairy-Free: Use dairy-free cream cheese, sour cream, and heavy cream to create a dairy-free version of this cheesecake. You'll find complete instructions for the dairy free version of the cheesecake in the recipe card at the end of the post.
- Buttercream: Top this delicious chocolate cake cheesecake with my chocolate buttercream frosting.
Instructions
Chocolate Oreo Cake
1: Line the bottom of a 10-inch springform pan with parchment paper and lightly brush the edges of the pan with coconut oil.
2: Whisk all the dry ingredients in a large bowl.
3: Add the eggs and oil and mix. Then, add the remaining ingredients except the Oreos and mix until combined.
4: Fold the crushed Oreos into the batter and pour into the prepared pan.
5: Bake until a toothpick inserted in the center comes out with a few moist crumbs.
6: Set aside to cool while you make the cheesecake layer.
Cheesecake
1: Beat the cream cheese until creamy. Then, add the sugar and beat again.
2: Add the salt, vanilla, and eggs, beating after each addition of an egg.
3: Mix in the sour cream and heavy cream. Then, fold in the crushed Oreos.
4: Wrap the pan with the Oreo chocolate cake 3 to 4 times with heavy-duty foil, then pour the cheesecake batter on top of the chocolate cake.
5: Add the springform pan to a larger pan and add water to the large pan until it reaches about ¼ of the way up the inner pan.
6: Bake until the edges are set, and the center is slightly jiggly when shaken.
7: Crack the oven door and let the cheesecake cool for an hour. Then, Remove the cheesecake from the oven and the water bath and cool until it reaches room temperature.
8: Cover the cooled cheesecake with plastic wrap and chill for at least 6 hours.
Ganache
1: Break up the chocolate bar and add the pieces to a medium bowl.
2: Heat the heavy cream until it begins to bubbly slightly, then pour it over the chocolate.
3: Let the chocolate and hot cream sit for a couple of minutes, then stir until it's melted and glossy. Pour it over the cooled cheesecake and chill for an hour.
4: At this point, you can add whole Oreos and dollops of chocolate buttercream frosting to complete the look if you so desire.
Hint
If you opt to add buttercream frosting, be sure to cool your cheesecake for a full 6 hours so it's fully set.
Storage
Refrigerate this cheesecake for up to 5 days in an air-tight container or tightly covered with plastic wrap.
What to Serve with Chocolate Cake Oreo Cheesecake
This rich, delicious cheesecake pairs well with hearty meals like marry me chicken pasta, air fryer pork chops, or sheet pan brown sugar baked chicken.
Expert Tips
- Fully soften your cream cheese for the smoothest, richest cheesecake texture.
- Be sure you thoroughly wrap your springform pan a few times to keep water out of your cheesecake.
- Cool the cheesecake exactly as directed to avoid a saggy center.
- Your cheesecake should be cold before adding the buttercream frosting.
More Cheesecake Recipes
Frequently Asked Questions
Cheesecake is baked perfectly when the edges are set, and the center is slightly wobbly when the pan is shaken. It's important to begin cooling the cheesecake at this point, as it will continue to bake and set as it cools.
There are a few reasons that baked cheesecake cracks. If you overbake the cheesecake, the protein in the eggs overheat, losing their elasticity. This creates a cracked top as the cheesecake cools. Overmixing the batter can also lead to a cracked top. The more you mix the batter, the more air is incorporated into it. If you overmix the batter, too much air will get into the batter, causing it rise too much, crack and then sag as it cools. Finally, improper cooling can lead to cracking. If cheesecake is cooled too quickly, the outside will contract rapidly, resulting in a cracked top and saggy center.
Wrap your springform pan several times in foil. Then, place it in the center of a larger pan. Fill the larger pan with water until it reaches ¼ of the way up the side of the springform pan. This is enough water to promote even baking and a humid environment for the cheesecake.
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📖 Recipe
Oreo Cake Cheesecake
Equipment
Ingredients
Wet Chocolate Cake Ingredients
- ⅔ cup sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoon Singing Dog vanilla
- ¼ cup brown sugar
- 2 eggs
- ⅓ cup vegetable oil
- ⅔ cup boiling water
Dry Chocolate Cake Ingredients
- ¾ teaspoon baking powder
- ½ cup OliveNation 22/24 Fat Dutched cocoa powder
- ¾ cups Bob's Red Mill 1:1 gluten free flour plus 2 tbsp
- ½ teaspoon baking soda
- ¼ tsp salt
- 10 Gluten free Oreos crushed
Cheesecake
- 24 oz cream cheese softened
- ½ cup sour cream room temperature
- 3 eggs large
- 1 cup sugar
- 1 tablespoon Singing Dog vanilla
- 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 eggs large
- ⅔ cup sugar
- 1 ¼ teaspoon Singing Dog vanilla
- 3 tablespoon Bob's Red Mill 1:1 gluten free flour
Chocolate Ganache
- 7 oz Hershey chocolate bar
- ⅓ cup heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees and line the bottom of a 10-inch springform pan with parchment paper. Then, lightly coat the sides of the pan with coconut oil.
- Whisk the dry ingredients in a stand mixer.
- Add the eggs and oil to the dry ingredients and mix until combined.
- Add the eggs and oil and mix on medium until combined.
- Add the white and brown sugar, vanilla, apple cider vinegar, and water and mix on medium-high until well combined - about 3 to 4 minutes.
- Use a rubber spatula to gently fold the crushed Oreos into the batter.
- Pour the batter into the prepared pan and bake for 22 minutes.
- Remove the cake and let it cool while you make the cheesecake layer. Reduce the oven heat to 320 degrees at this point.
Cheesecake
- Beat the cream cheese in a stand mixer with the paddle attachment on medium speed for 4 minutes.
- Add the sugar and beat again for another 4 minutes.
- Add the salt and vanilla and mix. Then, add the eggs one at a time, mixing for 30 seconds after each addition.
- Add the sour cream and heavy cream and mix until fully combined.
- Gently fold the crushed Oreos into the batter with a rubber spatula.
- Wrap the springform pan 3 to 4 times with heavy-duty foil to keep water from getting into the pan. Then, pour the batter into it.
- Add the pan to a larger pan and carefully pour water into the outer pan until it reaches ¼ of the way up the side of the springform pan.
- Bake for 40 to 50 minutes until the edges are set, and the center is slightly jiggly.
- Turn off the oven and crack the door. Let the cheesecake cool for an hour. Then, remove the cheesecake from the oven and the water bath and let it cool to room temperatur.
- Cover the cheesecake tightly with plastic wrap and refrigerate it for at least 6 hours.
Dairy Free Cheesecake Option
- Beat the cream cheese in a stand mixer on medium-low until there are no clumps.
- Add the sour cream, eggs, sugar, flour, and vanilla and mix on medium-low for another 2 minutes.
- Wrap the pan and create a water bath for the cheesecake per the instructions in the regular cheesecake section.
- Bake the cheesecake for 50 minutes.
- Cool the cheesecake per the directions in the regular cheesecake section.
Chocolate Ganache
- Break up the chocolate bar and add the pieces to a medium bowl.
- Heat the heavy cream until it begins to bubble slightly.
- Pour the hot cream over the chocolate and let it sit for 2 minutes. Then, stir until melted, smooth, and glossy.
- Pour the ganache over the chilled cheesecake.
- Chill the cheesecake for another hour.
Decorate
- At this point, you can make my chocolate buttercream frosting and decorate the top of the cheesecake's edge with alternating whole Oreos and dollops of buttercream.
Notes
- Refrigerate leftovers for up to 5 days in an airtight container. For longer storage, wrap the cheesecake in a double layer of plastic wrap and a layer of foil and freeze it for up to 1 month.
- Don't freeze your cheesecake for longer than a month. It will take on a grainy feel.
- BE SURE your springform pan is thoroughly wrapped with foil. Nothing is worse than a ruined cheesecake because water got into it.
- Fully chill the cheesecake before adding the frosting.
Criss says
Thank you for sharing this recipe
Lisa says
My daughter requested an oreo cheesecake for her birthday, and this one totally fit the bill! She took the printout of the recipe to keep in her room...I think she liked it!
Anonymous says
This worked exactly as written, thanks!
Swathi says
Oreo cheesecake is delicious it is a hit with my two oreo cookies fan. They loved it.
Genevieve says
I need to make this Oreo cake cheesecake for my husband as he loves cheesecake and he loves Oreos. This looks delicious!
Elizabeth says
This oreo cheesecake is amazing! One of my favorite desserts and I love that I found this recipe. The chocolate ganache is so so good!
Juyali says
Indulgence doesn't get any better than this. I could eat this cheesecake every day. Thank you for the great recipe. 😍
Criss says
I made this Oreo Cake Cheesecake, and it was a total hit! The layers were rich and creamy, with the perfect crunch from the Oreos. This recipe is definitely a keeper—thanks for sharing!