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If you love Oreos, you need this Oreo Cookies and Cream Cheesecake Cake! It’s a big cake that’s FULL of chocolate flavor and LOADED with Oreos! You may be surprised by how straightforward it is to make, too!
I love sandwiching my favorite cheesecake and cake recipes into a decadent all-in-one dessert. For another fudgy variation, try my chocolate pumpkin cheesecake cake and this Hershey’s chocolate cheesecake cake!
A Decadent Layer Cake
This Oreo cheesecake cake is something to behold. Like my chocolate Oreo cake, it’s definitely a great occasion cake – a dessert that will absolutely steal the show and capture the attention (and tastebuds) of every guest. And though it does require a little bit of work to prepare and assemble, the steps are straightforward so that anyone can make this cake.
Plus, there are Oreos in EVERY bite! You’ve got Oreos in the cheesecake, in the cake layers, layered with the frosting and pressed into the sides of the cake. When I say there are Oreos in every bite, I’m being literal! So if you love Oreos, this cake will definitely not disappoint. I basically took my best chocolate cake recipe and combined it with my popular Oreo cheesecake recipe.
One great thing about this cookies and cream cheesecake cake is that both the cheesecake and cake layers can easily be made in advance – in fact, they have to be! The cheesecake needs to firm up for at least 5-6 hours and the chocolate cakes need to cool, so both layers are perfect for baking the night before. Preparing those parts in advance makes this cake seem much less daunting!
If you’re looking for a cake that’s going to WOW your guests, this one is it!
What You’ll Need
Don’t let the seemingly long list of ingredients deter you from this decadent layer cake. Many ingredients appear in two or three layers, and almost everything is a pantry staple!
For the Oreo Cheesecake Layer
- Cream cheese – Allow to soften to room temperature.
- Sugar – Balances the tart flavor of the cream cheese and sour cream.
- Flour – For an extra creamy cheesecake.
- Sour cream – Gives the cheesecake great texture.
- Vanilla extract – For flavor.
- Eggs – Eggs should be at room temperature before beginning the recipe.
- Oreos – Both Oreo crumbs and chopped Oreos are used in the cheesecake.
For the Chocolate Cake Layers
- Flour – All purpose.
- Cocoa powder – Look for natural, unsweetened cocoa powder.
- Baking soda & baking powder – Help the cake rise and create the fluffy texture.
- Salt – For flavor.
- Butter – I use unsalted. If you use salted butter, omit the added salt.
- Oil – Vegetable oil.
- Sugar – This cake is perfectly sweet!
- Vanilla extract – For flavor.
- Eggs – You’ll need two eggs plus an additional yolk.
- Milk – I use 2%.
- Oreos – Chopped Oreos go into the cake mixture.
For the Chocolate Buttercream
- Butter – Unsalted butter is best for buttercream frosting, at room temperature.
- Cocoa powder – You’ll want natural, unsweetened cocoa powder.
- Powdered sugar – Gives frosting sweetness and volume.
- Heavy whipping cream
- Salt – Just a pinch.
While making this cookies and cream cake is certainly a process, it is well worth it! Luckily, each layer of cake is pretty straightforward and most parts can be made in advance.
Make the Cheesecake Layer:
- Preheat the oven. Preheat your oven to 300°F. Prepare your cake pan by lining it with aluminum foil, which you’ll use to life the cheesecake out of the pan later.
- Prepare the cheesecake filling. Mix the cream cheese, sugar and flour until well combined. Mix in the sour cream and vanilla, then the eggs one at a time. Gently stir in the Oreos then pour batter into prepared pan.
- Bake. Set the cake pan in another large pan, with enough warm water to go halfway up the smaller pan. Bake for 55-60 minutes.
- Cool slowly. Turn off the oven and leave the door closed for 30 minutes, then crack the oven door and allow it to cool for 30 more minutes. Remove the cheesecake from the waterbath and refrigerate a minimum of 5-6 hours.
Make the Cake Layers:
- Preheat the oven. Preheat your oven to 350°F and line two cake pans with parchment paper on the bottom. Grease the sides.
- Prepare the cake batter. Combine the dry ingredients in a bowl and set aside. Beat together wet ingredients, except for the eggs, until light and fluffy. Add in the eggs and yolk one at a time. Add half of the dry ingredients to the batter, then slowly add the milk. Combine then add the remaining dry ingredients. Fold in the Oreos.
- Bake. Divide the batter between the two prepared cake pans. Bake for 18 to 23 minutes. Remove from the oven and cool for a few minutes, before removing to cooling racks to cool completely.
Make the Buttercream:
- Beat the butter. Beat the butter in a mixing bowl until smooth.
- Add in other ingredients. Add in the cocoa powder and combine. Then alternate adding half of the powdered sugar and half of the cream at a time, mixing until smooth each time.
How to Assemble the Cookies and Cream Cheesecake Cake:
I use this same assembly method in all of my cheesecake cakes, from my red velvet cheesecake cake and carrot cake cheesecake cake, to this Oreo version. It’s very similar to stacking a layer cake and it works like a charm!
- Grind the Oreos. Use 15 of the Oreos in the buttercream ingredients to grind into crumbs. Set aside.
- Layer the first cake. Place the first layer of the cake on a serving plate. Spread one cup of frosting and top with 4 chopped-up Oreos.
- Add the cheesecake. Lift the cheesecake from the pan and place on top of the frosting. Add more frosting on top of the cheesecake and the 4 chopped Oreos.
- Add the final layer. Add the second chocolate cake on top.
- Frost the cake. Frost the outside of the cake. Press Oreo crumbs onto the sides of the cake immediately. Pipe remaining buttercream as a border on the top of the cake.
Tips for Success
If this is your first time making a layer cake or working with buttercream frosting, I’ve compiled a few helpful hints and tips to help you make the perfect cookies and cream cake!
- Make the cheesecake the day before. The cheesecake will need to chill for at least 6 hours but I prefer to just make it the day before.
- Allow the cheesecake to cool slowly. To avoid cracking, it’s important to first allow the cheesecake to cool in the oven with the door closed then cracked, before removing it from the water bath.
- Beat the batter on low. Use low speed to keep less air from getting into the batter, which can cause cracks. Also take care to not overmix the batter.
- Make sure the cakes are flat. Use a large serrated knife to remove the domes from the top of the cakes, if needed so they are flat.
- Smooth the frosting on the outside. If you’ve never frosted the outside of a cake before, check out my tutorial for frosting a smooth cake!
Serving Suggestions
With two layers of chocolate cake, a cheesecake, frosting, and Oreos in every bite, there’s no need to serve anything else with this Oreo cheesecake cake. Except maybe a glass of milk!
My mouth is just watering thinking about serving a slice of this cake! Since there are so many layers and they’re all so thick, I recommend serving thinner slices of this cake.
How to Store
This cookies and cream cheesecake cake should be refrigerated until ready to serve. It’s best stored in an airtight container and leftovers should be enjoyed within 4 to 5 days.
More Oreo Desserts
Print
- Prep Time: 2 hours 5 minutes
- Cook Time: 2 hours 16 minutes
- Total Time: 4 hours 21 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you love Oreos, you need this Oreo Cookies and Cream Cheesecake Cake! It’s a big cake that’s FULL of chocolate flavor and LOADED with Oreos! You may be surprised by how straightforward it is to make, too!
Ingredients
For the Oreo Cheesecake Layer:
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
- 1 cup (134g) Oreo crumbs (from about 11–12 Oreos)
- 2 1/2 cups chopped Oreos (about 20 Oreos)
For the Chocolate Cake Layers:
- 1 cup (130g) all-purpose flour
- 1/2 cup (57g) natural unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 5 tbsp (75ml) vegetable oil
- 1 cup (207g) sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 egg yolk
- 1 cup (240ml) milk
- 2 1/2 cups chopped Oreos (about 20 Oreos)
For the Chocolate Buttercream:
- 1 3/4 cups (392g) unsalted butter, room temperature
- 1 cup (114g) natural unsweetened cocoa powder
- 6 cups (690g) powdered sugar
- 3/4 cup (180ml) heavy whipping cream
- Pinch of salt
- 23 Oreos
Instructions
Cheesecake Layer
- Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
- In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract, mixing on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Gently stir in the Oreo crumbs and chopped Oreos, then pour the batter into the prepared cake pan.
- Place the cake pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the smaller pan.
- Bake the cheesecake for about 55-60 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Cake Layers
- Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper in the bottom and grease the sides.
- Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs and egg yolk one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Gently fold in the chopped Oreos.
- Divide the batter evenly between the cakes pans and bake for 18-23 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Buttercream
- When you’re ready to build the cake, make the buttercream frosting. Add the butter to a mixing bowl and beat until smooth.
- Add the cocoa powder and mix until well combined.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add about half of the cream and mix until well combined and smooth.
- Add the remaining powdered sugar and salt and mix until well combined and smooth.
- Add the remaining cream and mix until well combined and smooth.
Assembly
- Place 15 of the Oreos listed with the buttercream ingredients into a food processor and grind into crumbs. Set aside.
- Use a large serrated knife to remove the domes from the top of the cakes, if needed so they are flat.
- Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer, then top the frosting with 4 chopped up Oreos. Press the Oreos down into the frosting a bit.
- Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the frosting.
- Spread another cup of frosting evenly on top of the cheesecake, then add another 4 chopped Oreos and press them lightly into the frosting.
- Add the final layer of cake on top.
- Frost the outside of the cake. Check out my tutorial for frosting a smooth cake, if you’d like.
- Immediately after frosting the cake, press the Oreo crumbs you made onto the sides of the cake. If you wait to do this, the buttercream will form a crust and the crumbs won’t stick.
- Use the remaining buttercream to pipe the border on the top of the cake. I used Ateco tip 844.
- Refrigerate cake until ready to serve. This cake is best stored in an air tight container. It’s best if eaten within 4-5 days.
Finally getting a chance to make this cake for a friend’s birthday. Can you freeze the cheesecake. I already have the cake layers in the freezer.
Just a time saving question.
Yes, you can freeze the cheesecake. I hope you enjoy it!
Over the top!
This cake was absolutely delicious. I made for a dear friend’s birthday and everybody raved about it. There were no leftovers. I will definitely be making it again. Thank you Lindsay!
Awesome! So glad to hear that!
Considering making some mini cheesecakes with this recipe. Do you have any suggestions on bake time, etc.?
I’m not really sure how to advise for minis with cake and cheesecake in them.
This was delicious! Super rich, but delicious. I probably won’t make it too often because it is a million and one calories lol, but I’ll definitely save it for special occasions. This was my first from scratch cheesecake and it turned out great which was exciting. The one note I have though, I don’t know what kind of cake pans people have but my standard Wilton 9″ rounds were not big enough for the entire cheesecake batter. It fit most of it, but I had to leave some out as it was filled to the brim. I didn’t have any spillover in the oven or anything, but I would have if I had tried to add the whole mixture. It wasn’t a big deal, just something to note.
I’m so glad you enjoyed it!
Was wondering if you could use a springform pan for cheesecake, that way all the batter would fit.
I would recommend the cake pan so that it’s the same size as they cake layers and the pan doesn’t leak, but a springform pan would be fine if it doesn’t leak.
One of the top recipes I’ve tried from your site! Everyone was so in love with it% I did use 90 grams less of powdered sugar in the frosting.
So glad to hear that!
Love the recipe so, so much.
Desde España (Madrid) decirte que te sigo desde hace tiempo y todos tus recetas me gustan muchísimo están muy bien explicadas y son fáciles de hacer y el resultado es espectacular, ya he hecho unas cuantas de tus recetas y el resultado ha sido fantástico.
Muchas gracias por compartirlas.
I’m so glad you enjoy them!