Oreo Cheesecake Showstopper
Two layers of moist chocolate cake wrapped around a thick Oreo cheesecake, covered in Oreo cream cheese icing and chocolate ganache.
- Prep Time
- 1 hr
- Cook Time
- 1 hr 50 min
- Total Time
- 2 hr 50 min
- Servings
- 12 servings
Some of my best (worst?) ideas hit me wide awake at 3 a.m. when I should be asleep. This one started with Oreos dancing around in my head, then cheesecake joined the party, then chocolate cake decided to crash it too.
The result is a three-layer dessert built for people who can't choose between cake and cheesecake — moist chocolate cake wrapped around a thick Oreo cheesecake, all covered in Oreo icing and ganache. My husband asked why I would "ruin a cheesecake by adding cake to it," right before eating an entire slice of it.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup strong coffee
For the Oreo Cheesecake
- 4 (8 oz.) packages cream cheese, room temperature
- 1 2/3 cups granulated sugar
- 1/4 cup cornstarch
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
For the Oreo Cream Cheese Icing
- 2 sticks unsalted butter, softened
- 2 (8 oz.) packages cream cheese, softened
- 1 tablespoon vanilla extract
- 5 cups confectioners' sugar
- 1/2 cup crushed Oreo cookies
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- Mini Oreo cookies, for garnish
Instructions
- 1Make the cake: Preheat oven to 350 degrees. Whisk together the flour, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add the remaining cake ingredients and beat at medium speed for 1-2 minutes, until thoroughly combined.
- 2Grease and flour two 9-inch round cake pans, divide the batter evenly between them, and bake for about 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 12-15 minutes, then turn out onto cooling racks to cool completely.
- 3Make the cheesecake: In a mixing bowl, combine one package of cream cheese, the cornstarch, and 1/3 cup of the sugar. Beat until combined, then add the remaining cream cheese one package at a time, beating and scraping down the sides after each addition. Add the remaining sugar, then the vanilla and eggs, beating just until combined. Add the heavy cream and beat just until incorporated.
- 4Spoon the batter into a foil-wrapped 9-inch springform pan set inside a larger pan. Fill the larger pan with water halfway up the sides of the springform pan and bake for 1 hour 15 minutes, until just a little jiggly in the center. Cool completely on a rack, then cover and freeze overnight.
- 5Make the icing: beat the butter, cream cheese, and vanilla together for 3-4 minutes. Add the confectioners' sugar one cup at a time, beating for another 3-4 minutes, then mix in the crushed Oreos.
- 6Make the ganache: heat the heavy cream until just boiling, pour over the chocolate chips, and whisk until melted and smooth.
- 7Assemble: place one chocolate cake layer on a cake stand and spread a thin layer of icing on top. Unmold the frozen cheesecake and set it on top of the cake layer, then spread another thin layer of icing over the cheesecake. Add the second cake layer and cover the entire cake with the remaining icing.
- 8Spread the ganache on top, letting it drip over the edges, and chill until set. Pipe any remaining icing on top and garnish with mini Oreos. Store in an airtight container in the refrigerator for 3-5 days.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
