Oreo Cheesecake Cake

My Oreo Cheesecake Cake features a whole Oreo cheesecake sandwiched between two fudgy chocolate cake layers. It’s a stunning cake that is perfect for celebrations!

Decadent Oreo Cheesecake Cake

If you were a fan of my cheesecake stuffed chocolate cake, you are going to love today’s recipe! Today’s Oreo cheesecake cake is the cookies and cream version of that oh so decadent recipe, and it’s just as much of a showstopper. Just like my other cheesecake stuffed cakes (have you tried my carrot cake cheesecake?!) we’re stuffing an entire Oreo cheesecake inside a rich chocolate cake. It sounds complicated, but it’s nothing you can’t handle!

This Oreo cheesecake cake was actually one of my older recipes on the blog. Aside from new photos, I’m tweaking the recipe itself just a bit as well; the original version used a cream cheese frosting, but I felt that was a bit rich, or, perhaps, redundant, with the cheesecake layer. Today we’re using my stabilized whipped cream frosting instead, which is lighter and complements the other flavors without overwhelming them.

Note that you will need to start this recipe a day or so in advance, since the cheesecake needs to chill for several hours before it can be added. I personally like to make mine the night before I need it.

What You Need

You need quite a few ingredients to make this Oreo cheesecake cake (we are making a whole cheesecake stuffed inside a cake and covered in frosting, after all!), so I’ll just go over a few before we dive in:

• Oreos. You can use regular or “double stuf” Oreos here. You’ll need to break them up before adding them; I like to just do this by hand. Keep in mind we want discernible Oreo chunks in the cheesecake, so don’t make your pieces too small!
• Cream cheese. Make sure you are using full-fat, brick-style cream cheese for the cheesecake. The spreadable or low-fat kinds just won’t work properly.
• Gelatin. This will stabilize our whipped cream so it holds its shape nicely without melting or weeping. It’s a critical ingredient in the frosting! Regular homemade whipped cream doesn’t hold up quite as well.
• Buttermilk. Buttermilk makes today’s Oreo cheesecake cake beautifully tender and moist. If you don’t have buttermilk on hand, my easy buttermilk substitute will work in a pinch.
• Cocoa powder. Use natural cocoa powder. This is critical because our chocolate cake relies on baking soda to rise. Buttermilk helps activate that baking soda, but the acidic natural cocoa powder is another key component in helping this cake rise properly.

SAM’S TIP: Make sure your heavy cream is as cold as possible before whipping it. This will make the whipping process much easier, and faster too!

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Oreo Cheesecake Cake

Cheesecake Layer

1. Line your springform pan with a sheet of parchment (remove the ring to do this, then place the ring on top of the paper).
2. Cream together the cream cheese, sugar, and vanilla until smooth.
3. Stir in the sour cream, then pause to scrape the sides and bottom of the bowl.
4. Add the eggs one at a time, taking care not to over-mix.
5. Fold in the Oreo pieces, then pour the batter into your prepared pan.
6. Bake for 40 minute at 350F and let cool to room temperature before chilling.

Cake Layers

1. Whisk together the dry ingredients, then stir in the oil.
2. Add the eggs one at a time before stirring in the buttermilk and vanilla.
3. Add the hot water or coffee carefully and gradually. Stir until the batter is uniform.
4. Divide between two pans that have been lined, greased, and floured.
5. Bake for 35 minutes at 350F and let cool completely before assembling.

SAM’S TIP: Your cakes should bake up pretty level, but if you need to level them before assembling, I recommend using this cake leveling tool. I demonstrate how to do this in my how to decorate a cake post.

Frosting

1. Whisk together the water and gelatin until the gelatin is fully dissolved, then set aside for 5 minutes to solidify.
2. Whip the heavy cream, powdered sugar, and vanilla in a separate bowl until thickened.
3. Once your gelatin has solidified, microwave it briefly until it is completely liquified and smooth again.
4. Gradually drizzle the liquid gelatin into the cream mixture with the mixer on low speed.
5. Increase the mixer speed to to medium high and beat until the cream reaches stiff peaks.

Assembly

1. Place one cooled cake layer on your serving platter and top with a smooth layer of frosting.
2. Remove the sides of your springform pan and use the base to flip your cheesecake onto the cake layer (don’t forget to remove the parchment!). I demonstrate this in the video for my cheesecake stuffed cake, if you need a visual.
3. Top with a another layer of frosting, then add your final cake layer.
4. Crumb coat your cake and let it chill in the fridge for 10-15 minutes.
5. Add your final layer of frosting, then decorate as desired.

SAM’S TIP: A crumb coating makes the frosting go on much smoother! I usually apply a thin layer of frosting then transfer the cake to the freezer for about 10-15 minutes before applying the final, thicker layer of frosting. It will go on so cleanly!

Frequently Asked Questions

The original version of this recipe included a ganache drip–feel free to add that here if you’d like to make your Oreo cheesecake cake even more decadent 🤤

Enjoy!

Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

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