Cookies and Cream Cheesecake Cake

Slice of Oreo cheesecake cake on a plate.

Cookies and Cream 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!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1 10

refrigerate 6

Total Time 7 35

Servings slices

Calories 1283kcal

Author Sam Merritt

Equipment

Ingredients

Cheesecake

24 ounces (680 g) cream cheese softened (use full-fat, brick-style cream cheese)
⅔ cup (133 g) granulated sugar
1 teaspoon vanilla
½ cup (115 g) sour cream
3 large eggs room temperature preferred, lightly beaten
12 Oreo cookies broken into small pieces

Cake

1 ¾ cups (219 g) all-purpose flour
1 cup (200 g) granulated sugar
¾ cup (165 g) light brown sugar packed
¾ cup (75 g) cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 cup (237 ml) avocado, canola or vegetable oil (may substitute olive or avocado oil, but these oils may impart subtle taste)
2 large eggs room temperature preferred
2 teaspoon vanilla extract
1 cup (237 ml) buttermilk
½ cup (118 ml) very hot or boiling water or coffee (must be steaming)

Frosting (see note)

2 batches stabilized whipped cream frosting click link. I recommend doubling this recipe, or at least increasing by 50%, in order to have plenty of frosting.
12 Oreo cookies pulverized to fine crumbs, optional

Instructions

Cheesecake

NOTE: You will need to prepare cheesecake at least 6 hours or overnight before you wish to assemble the cheesecake!
Preheat oven to 350F (175C) and line an 8" springform pan with parchment paper (I remove the bottom, cover with parchment paper and return the 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.
With mixer on low-speed, beat together softened cream cheese, sugar and vanilla, scraping down the sides with a spatula occasionally to ensure ingredients are smooth, lump-free, and well-combined.
24 ounces (680 g) cream cheese, ⅔ cup (133 g) granulated sugar, 1 teaspoon vanilla
Add sour cream and stir until combined.
½ cup (115 g) sour cream
Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
3 large eggs
Stir in Oreo pieces.
12 Oreo cookies
Pour cheesecake batter into prepared springform pan.
Bake on 350F (175C) for 40 minutes or until edges are set and cheesecake is just slightly jiggly in the center.
Remove from oven and allow to cool to room temperature before transferring to fridge to cool for at least 6 hours. Do not remove from springform pan.

Cake

Preheat oven to 350F (175C) and generously grease and flour two 8”-round cake pans.
In large bowl, whisk together flour, sugars, cocoa powder, baking soda and salt.
1 ¾ cups (219 g) all-purpose flour, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, ¾ cup (75 g) cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon salt
Add oil and stir well (mixture may be dry).
1 cup (237 ml) avocado, canola or vegetable oil
Add eggs and vanilla, stirring until combined.
2 large eggs, 2 teaspoon vanilla extract
With mixer on low-speed, gradually stir in buttermilk until batter is uniform.
1 cup (237 ml) buttermilk
Add hot coffee or water and stir until combined. Scrape down sides and bottom of bowl as needed.
½ cup (118 ml) very hot or boiling water or coffee
Divide batter evenly between prepared pans.
Bake in center rack of 350F (175C) oven for 35 minutes or until toothpick inserted in center comes out mostly clean or with a few moist crumbs.
Allow cakes to cool in pans for 10-15 minutes then carefully invert onto a cooling rack to cool completely before assembling.

Frosting & Assembly

Prepare frosting according to recipe instructions.
2 batches stabilized whipped cream frosting
Once cake and cheesecake have both cooled completely, carefully transfer one chocolate cake round to cake stand/serving platter and layer the top with the a thin layer of 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 the cheesecake on top of first chocolate cake layer and spread another thin layer of frosting over the cheesecake (if there is moisture/condensation on the cheesecake, simply pat dry with a paper towel before frosting).
Place second chocolate cake layer on top of cheesecake layer
Frost cake all over. If desired, use your hands to press cookie crumbs part-way up the sides of the cake and sprinkle over the top of the cake. If decorating cake with additional frosting on top, I recommend a large closed-star tip, like the Ateco 846 that I used in photos (linked in the "equipment" section).
12 Oreo cookies

Notes

Baking pans

You may use 9" pans for the cake and a 9" springform pan for the cheesecake, if preferred, just note that you will have to bake for slightly less time.

Frosting

I like the lightness of the stabilized whipped cream frosting with this cake, but feel free to substitute your favorite frosting (I originally shared this cake with my cream cheese frosting).

Storing

Store in an airtight container in the refrigerator for up to 5 days. This cake may also be tightly wrapped and frozen for several months.

Nutrition