Oreo Cake Cheesecake

5 from 11 votes

This Oreo cake cheesecake is a decadent cheesecake variation with an Oreo chocolate cake base, Oreo cheesecake top, and a final layer of chocolate ganache topped with Oreos and chocolate frosting for garnish.

Prep Time10

Cook Time1 12

Cooling Time7

Total Time8 22

Course: Dessert

Cuisine: American

Keyword: cheesecake, Chocolate cake, dairy free cheesecake, gluten free, gluten free cake, gluten free cheesecake, No bake cheesecake Cheesecake shooters St patricks day Easter desserts No bake desserts Easy desserts Mint Oreos Oreo cheesecake Gluten free Easy desserts Party food Colorful desserts, Oreo cake

Servings:

Calories: 669kcal

Author: Nicole Kendrick

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.

Video

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.

Nutrition