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    You are here: Home / Desserts / Cake / Cookies and Cream Cheesecake Stuffed Cake

    Cookies and Cream Cheesecake Stuffed Cake

    August 19, 2015 Updated April 30, 2020 BySam 49 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    An absurdly decadent cookies and cream cheesecake sandwiched between two layers of soft, rich, fudgy chocolate cake, iced with a sweet, smooth cream cheese buttercream and topped with a rich chocolate ganache and cookie crumbs.

    Oreo Cheesecake Stuffed Chocolate Cake

    If you’ve been following my blog for any length of time, it should be fairly apparent to you that I’m a huge fan of decadent desserts and feature them regularly (this is a dessert blog, after all).  This dessert, though, may be my richest, most indulgent yet.

    Today I present to you a tempting she-devil of a cake, one with deceptively pristine, smoothly applied cream cheese-buttercream frosting, seductively draped with a thick layer of form-fitting chocolate ganache, neatly pressed with a miniskirt of finely crushed cookie crumbs, all which serve to cloak (or, perhaps, allude to) her irresistibly debauched interior.  Cake with white buttercream and cookie crumbs and chocolate ganache

    And once you slice in, there’s no going back.

    Usually, when photographing the inside of cakes, I want it to look as clean as possible.  I tidy them up and try to make sure there are no streaks or crumbs, and try to present them as prettily and neatly as I can.

    But not with this cake.  A single slice and she reveals her true, carelessly hedonistic self.  The blade of the knife that cuts her muddies the Oreo cheesecake with streaks of ganache and smudges every flawless feature with rich chocolate cake crumbs, the cake platter is left with messy, fudgy remnants of chocolate and careless scatterings of cookie crumbs, and it only makes her more desirable.

    As soon as I sliced in, I flooded my sister with text messages and my mother with phone calls begging them to please get this cake out of my house as soon as possible, otherwise I would surely find myself with an empty cake platter, a heavy fork, an overfull stomach and more than a twinge of regret.

    Zach insisted that some of this cake stay at our house, though, and, (not as reluctantly as I should have) I agreed, storing a hefty quarter of this incredibly heavy vixen of a cake in our fridge, where I keep returning to steal copious forkful after forkful.

    Oreo Cheesecake Stuffed Chocolate CakeOreo Cheesecake Stuffed Chocolate Cake

    I was pretty pleased with how the decorating for this cake turned out (as I don’t consider myself to be very artistic or particularly very good at decorating cakes) so I’m going to leave you with a few tips that helped me:

    Placing the cakes in the freezer for about 10-15 minutes before icing makes the frosting go on much smoother.  I usually do this and then also do a crumb coating, where I apply a thin layer of icing over the whole cake without any regard to the crumbs  (they will get mixed up in the icing and it will look incredibly messy, but that doesn’t matter) and then I pop the poorly-iced cake back in the freezer for another 15 minutes and then remove and apply a thicker layer of icing over the cake again.  This time it should easily go on smoothly and pick up no crumbs (because they’re semi-frozen in the first layer of icing).

    For the smooth appearance of the icing I use the long straight edge of a (clean!) plastic ruler and lightly press it against the icing and run it around the outside of the cake.  An icing spatula would also work for this (or, of course, an icing smoother), but mine is too short so I use a ruler. The icing was a blend of my classic  buttercream frosting and cream cheese frosting.

    For the ganache, do not immediately pour it over the cake.  Allow it to cool enough that you can touch it (I let mine sit about 5 minutes) and then gently ladle it over the center of the cake, using the back-end of a spoon to gently nudge it outwards and over the edges in some places.

    Hope this helps, but please feel free to comment with any questions you may have!

    More Recipes You May Like:

    • The Best Cheesecake Recipe
    • Cookies & Cream Cookies
    • German Chocolate Cake
    • Homemade Brownies
    • Chocolate Cheesecake

    Enjoy!

    chocolate cake with oreo cheesecake center

    Cookies and Cream Cheesecake Cake

    An absurdly decadent cookies and cream cheesecake sandwiched between two layers of soft, rich, fudgy chocolate cake, iced with a sweet, smooth cream cheese buttercream and topped with a rich chocolate ganache and cookie crumbs.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 1 hour 10 minutes
    refrigerate: 4 hours
    Total Time: 5 hours 35 minutes
    Servings: 12 slices
    Calories: 1283kcal
    Author: Sam Merritt

    Ingredients

    Cheesecake

    • 24 ounces cream cheese softened
    • ⅔ cup granulated sugar
    • 1 tsp vanilla
    • ½ cup sour cream
    • 3 large eggs
    • 12 Oreo cookies broken into small pieces (I place them in a Ziploc bag and then hammer with a rolling pin until broken into small enough pieces (do not crumble completely, you want some significant pieces of cookiethe cheesecake).

    Cake

    • 1 ¾ cups all-purpose flour
    • 1 cup granulated sugar
    • ¾ cup light brown sugar packed
    • ¾ cup cocoa powder
    • 1 ½ tsp baking soda
    • ¾ tsp salt
    • 1 cup canola or vegetable oil
    • 2 large eggs room temperature preferred
    • 2 tsp vanilla extract
    • 1 cup buttermilk
    • ½ cup hot water or hot coffee

    Frosting

    • 1 cup butter softened to room temperature
    • 8 oz cream cheese softened to room temperature
    • ½ tsp vanilla extract
    • 7 cups powdered sugar
    • 12 Oreos crushed (to fine crumbs), divided

    Ganache

    • 1 ⅓ cup dark or semisweet chocolate chips
    • ½ cup heavy cream
    • 3 Oreos finely crushed (optional)
    Prevent your screen from going dark

    Instructions

    Cheesecake

    • Prepare cheesecake at least 4-6 hours before you wish to assemble the cheesecake!
    • Preheat oven to 350F
    • Line 9" springform pan with parchment paper (remove the bottom, cover with a square of parchment paper and return rim (parchment paper will be sticking out the sides). This helps to make the cheesecake more easily transferable to the center of the other cake.
    • In mixer, beat together softened cream cheese, sugar and vanilla, scraping down the sides with a spatula occasionally to ensure it is mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed)
    • Add sour cream, mix well, stopping once to scrape down the sides before mixing again.
    • Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition). Stir in Oreo pieces.
    • Pour cheesecake batter into prepared springform pan.
    • Bake on 350F for 40 minutes.
    • Remove from oven and allow to cool to room temperature before transferring to fridge to cool for at least 4 hours.

    Cake

    • Preheat oven to 350F and generously grease and flour two 9”-round cake pans.
    • In large bowl, whisk together flour, sugars, cocoa powder, baking soda and salt.
    • Add canola oil and stir well (mixture may be dry).
    • Add eggs, one at a time, beating until combined.
    • Stir in vanilla extract and buttermilk.
    • Add hot coffee or water and stir until combined. Scrape down sides and bottom of bowl as needed.
    • Divide batter evenly between prepared pans.
    • Bake 35 minutes or until toothpick inserted in center comes out mostly clean (a few moist or dry crumbs are acceptable).
    • Allow cakes to cool completely before assembling.

    Frosting & Assembly

    • In KitchenAid or with hand mixer, cream together butter and cream cheese. Stir in vanilla.
    • Gradually, carefully, stir in powdered sugar until completely combined (be sure to scrape down sides of bowl to ensure ingredients are well-combined).
    • Set aside 1 cup of frosting and combine with ⅓ cup of the crushed Oreo crumbs. You will use this for the icing in the center, the outside icing will be all white.
    • Once cake and cheesecake have both cooled completely, carefully transfer one 9" chocolate cake round to cake stand/serving platter and layer the top with the Oreo-frosting.
    • Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Carefully place on top of first chocolate cake layer and spread the remaining Oreo-frosting over top of cheesecake..
    • Place second chocolate cake layer on top of cheesecake layer
    • Spread a thin layer of white frosting evenly over the cake and transfer to freezer for 10-15 minutes.
    • Remove cake from fridge and generously apply the remaining frosting, running a straight-edge around the outside of the cake for smooth appearance, if desired.
    • Press remaining cookie crumbs ¼ of the way up the side of the bottom of the cake.
    • Prepare Ganache.

    Ganache

    • Combine chocolate chips and heavy cream in medium saucepan and set to medium-low heat.
    • Stir constantly until chocolate is completely melted and well-combined with the cream.
    • Remove from heat and allow to set for about 5 minutes (mixture should be cool enough to touch).
    • Carefully ladle ganache over the top of the prepared cake, using the back of the spoon to spread and gently nudge over the edges of cake as desired.
    • Sprinkle ganache with finely crushed Oreo crumbs and serve once ganache has set (about 15 minutes).

    Nutrition

    Serving: 1slice | Calories: 1283kcal | Carbohydrates: 152g | Protein: 12g | Fat: 74g | Saturated Fat: 46g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 850mg | Potassium: 368mg | Fiber: 3g | Sugar: 125g | Vitamin A: 1826IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 5mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    Cookies & cream cheesecake stuffed inside a fudgy chocolate cake
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    Reader Interactions

    Comments

    1. guadalupe hernandez

      February 17, 2019 at 4:09 pm

      When do you add the oreos into the cheesecake? I can’t seem to find that step.

      Reply
      • Sam

        February 17, 2019 at 9:09 pm

        O no I am so sorry! Add them in between steps 6 and 7. I will fix that. 🙂

        Reply
        • guadalupe hernandez

          February 17, 2019 at 9:10 pm

          Thank you , no worries.

    2. Lynn

      May 07, 2018 at 10:19 pm

      How much sour cream ? Cup and half. Or half cup? In reeference to cheesecake. I added cup and 1/2 by think was supposed to be 1/2 cup

      Reply
    3. Nikki Collins

      September 24, 2015 at 7:33 pm

      Do you not use a water bath for your cheesecake layer?

      Reply
      • Sam

        September 24, 2015 at 7:48 pm

        Nope, no water bath required. I actually never use them when making cheesecake anymore.

        Reply
    4. Claudia | The Brick Kitchen

      September 02, 2015 at 5:13 am

      This cake is insane!! So clever to pop a whole cookies and cream cheesecake inside a chocolate cake, seriously drooling over here. Love it <3

      Reply
    5. Anu-My Ginger Garlic Kitchen

      August 21, 2015 at 6:35 am

      Sam this cake is gorgeously sinful. I am drooling over these stunning images. AMAZING and stunning looking cake. I need this beauty in my life. Wonderful share! Have a happy weekend! 🙂

      Reply
      • Sam

        August 21, 2015 at 8:17 am

        Thank you so much, Anu! Hope you have a wonderful weekend, as well!

        Reply
    6. Jess @ Flying on Jess Fuel

      August 20, 2015 at 8:28 pm

      What a pretty cake!! I’m jealous of your skills! And oh my gosh, it sounds SO amazing. I want to faceplant into it!

      Reply
      • Sam

        August 20, 2015 at 8:41 pm

        Haha, I was pretty happy with how the decorating turned out but I strongly believe it was just a fluke because I always struggle so much decorating cakes! Thank you, Jess!!

        Reply
    7. Ashley

      August 20, 2015 at 7:33 pm

      She-devil of a cake – that make me chuckle!! But whoa, this cake looks insane! In a very good way! So decadent! Love cookies and cream anything!

      Reply
      • Sam

        August 20, 2015 at 8:39 pm

        Thanks so much, Ashley!

        Reply
    8. Cheyanne @ No Spoon Necessary

      August 20, 2015 at 5:11 pm

      5 stars
      Honestly I don’t even have any words for this beauty. I think you said it all perfectly in your post. Plus I’m entirely too busy drooling and oggling the photos to think! This.is.AMAZING! Like, hold the phone, pass me a fork and grab my Epi-Pen because I HAVE to have this! Chocolate allergy be damned! Sam, you have outdone yourself! Pinned! Cheers, girlfriend! <3

      Reply
      • Sam

        August 20, 2015 at 8:39 pm

        Haha, thank you so much, Cheyenne! I’m so glad you think it is epi-pen worthy!! 😉

        Reply
    9. mila furman

      August 20, 2015 at 12:27 pm

      Damn. This looks amazing. YUM!!!!

      Reply
      • Sam

        August 20, 2015 at 12:27 pm

        Thank you, Mila!

        Reply
    10. Mir

      August 20, 2015 at 12:11 pm

      This is one wildly amazing cake! And it has a miniskirt, so I’m down with that. I think the slices came out beautifully, as did the decoration. Nicely played!

      Reply
      • Sam

        August 20, 2015 at 12:17 pm

        Thank you, Mir!! 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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