Tuesday, March 20, 2012

Oreo Cheesecake Cake

Ummm… Yes please.

I wouldn’t necessarily call Nathan a “planner” but he does like to plan his birthdays far FAR in advance.  He’s talked about plans for them as early as summer.  And the man’s birthday is in March.  Of course to me (and most food bloggers) birthdays = cake.  So as he began to talk more & more about his birthday this year, I asked him what he might want for his cake.  He said he would be fine with the same cake as last year, the epic Chocolate Peanut Butter Cheesecake Cake.  No honey, repeat cakes are not allowed when you’re married to a food blogger.  I told him I would brainstorm other “cheesecake cake” combos using flavors I knew he liked.

It was during a down moment at work while waiting for files to transfers/render/whatever that my mind began to wander to his cake.  I don’t even know why, but Oreos popped in my head, and I began to sketch this cake out.  I texted him the idea of an Oreo Cheesecake Cake, and he thought it sounded good.  You see, I’ve actually done an Oreo Cake for my own birthday in the past.  WAAAY back in my inaugural year of blogging (2008) I made a dark chocolate cake with white chocolate frosting, and topped it with crushed Oreos.  Everyone loved it and commented that it tasted like a big fat Oreo.  So I thought, why not up the ante, and add in a layer of Oreo Cheesecake?

For this version I used the same chocolate cake recipe from Hershey’s Recipes as I did in my cake.  This time I didn’t use Hershey’s Special Dark Cocoa, but I did use a combination of Scharffen Berger Cocoa Powder, and Ghiradelli Cocoa Powder.  Any of those three options, or any dutch processed cocoa powder will do.  I also used the same white chocolate frosting recipe as I did in my birthday cake, given to me by a friend, which I’ve adapted over time.  (I’ve also paired that frosting with Strawberry Cupcakes for a momma-to-be who requested a white chocolate strawberry combo of flavors.)  The cheesecake is the same crustless recipe I used in the Chocolate Peanut Butter version, that uses vanilla instead of lemon zest & juice.  I added crushed Oreos of course, to make it an Oreo version for this cake.  And, in between the cheesecake layer and top cake layer I added more crushed Oreos, because really, can you have too many Oreos?  To decorate (which is NOT my strongpoint) I simply adorned it with mini Oreo halves, for a fun polka dot look!

If you’re unfamiliar with my cheesecake cakes, I’ve done two versions so far.  The original, Red Velvet Cheesecake Cake, and the aforementioned Chocolate Peanut Butter Cheesecake Cake.  Once I figured out the logistics of the cake, I knew the possibilities are endless.  You could combine pretty much any cake/frosting/cheesecake combo you want.  Jen at Beantown Baker has done a Carrot Cake & adorable Neapolitan versions.

These cakes are a bit time consuming, but not necessarily difficult.  If you’ve made homemade cake, and homemade frosting in the past, you’re two thirds of the way there.  In fact, when I made the first version, it was the very first cheesecake I’d ever made in my entire life!  I discovered it wasn’t scary or difficult at all.  My favorite thing about this is that you can break it up into steps & days.  I tend to make the cheesecake layer the weekend before and freeze it.  This makes transferring it, a “piece of cake”.  (Ha ha, I couldn’t resist.)  I’ll make the cake the night before, and then that morning do the frosting and assemble it.  The cheesecake doesn’t take long to thaw, a couple hours at room temp and it’s good.  This can also be stored in the fridge until you’re ready to serve.  It cuts a lot better when it’s straight from the fridge, but I prefer to eat it once it’s set out 15 min or so.  I think I just don’t like to eat cold cake!  But I can also assure you it tastes great cold too.  😉

This cake got rave reviews.  Some of the comments I received on this were that it was delicious, and of course very rich.  Also a lot of people said the frosting really did taste like the cream filling inside an Oreo.  This was a fantastic birthday cake, Oreo lover or not!


Oreo Cheesecake Cake

This is easiest when broken into steps. I suggest making the cheesecake early enough in advance to freeze it, as that makes transferring it easy. I'm sure also that pretty much any chocolate cake recipe would work, so if you have a favorite use that. This is just one I've made many times and know I like the taste, texture, and ease of preparation. The higher quality cocoa powder you can use, the better. This white chocolate frosting is not strong on white chocolate flavor, but meant to mimic the creme filling of an Oreo.


1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
6 coarsely crushed Oreo sandwich cookies

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

8oz white chocolate (I used Ghiradelli white chocolate baking bar)
2 sticks butter, softened slightly to room temperature
2 tsp vanilla
approx 4-6 cups powdered sugar
1/4 - 1/3 cup heavy cream or milk

3-4 crushed Oreos
mini Oreos (if you want the polka dot look)


Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and freeze.

Heat oven to 350°F. Grease and flour two 9-inch round pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.

Place one layer of cake on cake stand. If desired, frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

Cheesecake: Adapted from Chocolate Peanut Butter Cheesecake Cake, loosely based on recipe from Martha Stewart

Cake: Hershey's Recipes

Frosting: adapted from my friend Jamie

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70 Responses to “Oreo Cheesecake Cake”

  1. 1
    Shawnda — March 20, 2012 @ 9:34 pm

    WOW! Now that had to be one insanely awesome cake!

  2. 2
    Ammie — March 21, 2012 @ 3:21 am

    All of your cheesecake cakes (and Jen’s) are always leave me drooling! I love how simply you decorated this one too!

  3. 3
    branny — March 21, 2012 @ 3:30 am

    What a delicious looking cake. And the decorations are awesome.

  4. 4
    Jen @ BeantownBaker.com — March 21, 2012 @ 5:41 am

    What a great combination! Hubby and I were just discussing the fact that I haven’t made a cheesecake cake in a while and were brainstorming ideas. We also discussed an Oreo version. I love the decorations with the Oreos as polka dots!

  5. 5
    amy @ fearless homemaker — March 21, 2012 @ 7:15 am

    this cake was absolutely delicious – so glad we got to sample it! =)

  6. 6
    Cassie — March 21, 2012 @ 7:37 am

    So gorgeous Erin! My husband would flip over this!

  7. 7
    Erin — March 21, 2012 @ 8:23 am

    Haha repeats are totally not allowed! Even though that cake last year was spectacular with the peanut butter. This one is too though!

  8. 8
    Kelly — March 21, 2012 @ 8:37 am

    I can attest this cake was fabulous. It actually looked even better in person (if you can imagine that!), and the polka dots were the perfect decoration! I loved it. It was like one giant Oreo!!

  9. 9
    Shannon — March 21, 2012 @ 9:41 am

    OMG – I might pass out! This is beautiful and genius! I want!!!

  10. 10
    Julie @ Table for Two — March 21, 2012 @ 11:10 am

    I’m flipping out right now. This is amazing. I love oreos and this oreo cheesecake cake would be the perfect bday cake to have!! ahh, love this!

  11. 11
    Sicorra — March 21, 2012 @ 2:58 pm

    This looks absolutely amazing. Oreos and cheesecake – my fav combo!

  12. 12
    Jesica @ Pencil Kitchen — March 21, 2012 @ 8:46 pm

    You are a genius! I love how there’s more of chocolate cakes than the cheese layer. And the white chocolate frosting! and the polka dot decoration!

  13. 13
    June — March 21, 2012 @ 9:27 pm

    That looks absolutely delicious and what a great combination! I’m going have to make this!

  14. 14
    Jamie — March 22, 2012 @ 7:16 am

    This looks absolutely amazing!

  15. 15
    amanda — March 22, 2012 @ 3:42 pm

    holy shit, erin. this looks incredible. brilliant idea, truly.

  16. 16
    Anne — March 22, 2012 @ 6:55 pm

    I may be a bit ditzy…but I’m confused about something. So, on the directions for the cheesecake, you say to line the bottom of the pan with parchment paper, then cover the bottom of the pan with tin foil. So does the foil go over the parchment paper? Or what…that is what confused me. Thanks. I really want to make this cake, because it looks really yummy!!!

    • Erin replied: — March 22nd, 2012 @ 8:52 pm

      The only cheesecake pans I’ve never seen have two components.  An outer ring that tightens around a flat disc bottom.  Essentially, when the cheesecake pan is assembled, the bottom of the pan is in place, and the outer ring is clasped shut.  I place the circular piece of parchment paper into the pan as barrier between the cheesecake and the bottom before pouring in the cheesecake batter.  Then I wrap the OUTSIDE of the pan in foil to add as extra protection from any water that might leak in.  I just said “bottom half” because the water only needs to come halfway up the pan, so there’s no sense in wasting foil by wrapping the entire pan.
      Sorry, if I was at home I would just take a simple photo of what I mean.  It’s really simple.  Does this help?

  17. 17
    Yoshiblue — March 26, 2012 @ 10:03 am

    Thanks for this recipe for Oreo cheesecake. It looks quite tasty!

  18. 18
    Jayne — March 27, 2012 @ 1:44 pm

    Hi! I have the cheesecake part in the oven (my first cheesecake!) and have a problem. I have no plastic wrap to cover it. can i leave it in the pan until assembly (in 2 days) after running the knife around the rim and cover it with foil? Also, can it be refrigerated instead of frozen until assembly? Sorry for the stupid questions! This is for my oreo loving daughter’s 19th birthday and I don’t want to screw it up! Thank you!

    • Erin replied: — March 27th, 2012 @ 2:34 pm

      To answer your first question, no you don’t have to cover it with plastic wrap.  That was just to keep it air tight.  Aluminum foil would probably do just as good.  Personally, I would press the foil onto the cheesecake, but it would probably be fine if you just wrapped the top. 

      To answer your second question, you could just refrigerate it, however, for me the easiest way to transfer it, is when it’s frozen.  I’ve never tried to transfer the cheesecake in a non-frozen state, but I’m pretty sure at least 1 or 2 commenters on the original red velvet version said they did it.  So, I personally still recommend freezing it.  It thaws pretty quickly & easily.  Especially if you are assembling this a few hours before the party.  That’s plenty of time for it to thaw.
      Hope that helps, and happy birthday to your daughter!!

  19. 19
    Emily — March 29, 2012 @ 12:39 am

    OMG, Making this for my firends birthday she is totally gonna go crazy over this. Can’t wait to make it xD

  20. 20
    JulieD — April 25, 2012 @ 6:39 pm

    I really need in my life! Love this, Erin!

  21. 21
    Frenchgirl — April 30, 2012 @ 8:45 am

    I have to admit that this look sooo good! but unfortunatly, i’m french and if i understood pretty well the whole recipe, the words “oz” and “2 sticks butter” remain unknown… any help for me? 🙂 (you should be proud: your blog has gone oversees 😉 )

    • Erin replied: — April 30th, 2012 @ 9:27 pm

      I found this website which should help with the “oz” (ounce) conversion. And in the US 1 stick of butter = 113 grams. I hope that helps!! 🙂

  22. 22
    Kelli B — May 7, 2012 @ 2:22 pm

    Thank you for sharing this looks terrific. I don’t care for Oreo’s myself, but this has made me reconsider! Can’t wait to make it for my family, I’m sure they will love it!!

  23. 23
    Sana M — May 11, 2012 @ 6:25 am

    Hi, I was just wondering how big the cheesecake pan should be?

    • Erin replied: — May 11th, 2012 @ 9:32 am

      Mine is a 9in springform pan, which oddly, is marginally larger than my 9in cake pans. I usually end up trimming the edges once it’s layered. Then I eat the scraps in the name of taste-testing!

  24. 24
    Carrie@ Bakeaholic Mama — May 15, 2012 @ 12:16 pm

    WOW! This looks amazing Erin.

  25. 25
    deena — May 24, 2012 @ 3:27 pm

    Is it possible to make a cheesecake cake only using cheesecake, my son wants one for his birthay

    • Erin replied: — May 27th, 2012 @ 7:35 pm

      My only solution to this conundrum would be to just make a cheesecake.

  26. 26
    alia — September 3, 2012 @ 1:11 am

    I am making this for my boyfriends birthday :), I am very excited. I wonder how many calories is in one serving!? Oh who cares.. maybe I don’t want to know! Thanks for the great recipe!!!!!

    • Erin replied: — September 3rd, 2012 @ 9:39 am

      I think it’s best if we didn’t know the calorie count. Right? 😉

  27. 27
    alia — September 3, 2012 @ 1:12 am

    Oh I did have a question, instead of using the bakers bars of chocolate for the icinf , can I use the chip morsels?

    • Erin replied: — September 3rd, 2012 @ 9:41 am

      You can sub white chocolate chips, I think they don’t melt *quite* as smooth, so be careful not to overdo it. Take it off the heat BEFORE it’s fully melted, as the residual heat, along with stirring it, should finish melting the chips.

      Good luck!!

  28. 28
    alia — September 3, 2012 @ 1:12 am


  29. 29
    alia — September 12, 2012 @ 12:33 am

    My cheese cake is only about an inch and a half tall! Did I mess up? I mean I think it will still taste Good?
    Aw! Today is my boyfriends birthday :p

    • Erin replied: — September 12th, 2012 @ 12:50 pm

      No, that sounds just right! The cheesecake layer is thinner than a normal cheesecake, as to not overwhelm the cake. 🙂

  30. Pingback: Chocolate Cheesecake Cake Recipe | Barbara Bakes

  31. 30
    Learning in NY — November 9, 2012 @ 11:32 am

    SO… I made this for the first time over the past 3 days for my 4 year olds birthday party. Cannot wait to try it out… though yours looks so pretty compared to mine. He cant wait to eat his “Oreo cake”. 🙂 Thank you for the sweet recipe and photos!!

  32. 31
    Nora — November 23, 2012 @ 3:14 pm

    Your cake looks really delicious! Which size has your springform?

    • Erin replied: — November 25th, 2012 @ 7:45 pm

      9 inch. And thank you!

  33. 32
    Kriss — December 3, 2012 @ 1:29 pm

    Hi! I love this recipe, but I was wondering…8 cups of sugar…really? 😀 I just can’t believe it, it’s..well, quite a lot 😀 Thank you for the answer!

    • Erin replied: — December 3rd, 2012 @ 7:41 pm

      1 cup of granulated sugar (such as called for in the cake & cheesecake) =\= (<- means "does not equal") 1 cup powdered sugar. This isn't exact, but a cup of granulated sugar's equivalent in powdered sugar is close to 1 3/4. So, yes, there appears to be nearly 8 cups of sugar in this recipe, but most of that is in the frosting. A chocolate cake with a layer of cheesecake, covered in white chocolate frosting is not expected to be low calorie is it? Cakes like this are once a year in my house, so they are definitely a rare treat. If you wanted to cut back, halve the frosting recipe & only apply it to the top, leaving the edges bare. For what it's worth, because of the richness of this cake, you really only need the tiniest slice. This cake fed 15-20 people at the party, with a lot left over. I'm not exaggerating. Everyone felt satisfied from a tiny slice. And for the record, yes, it IS worth it.

  34. 33
    Theresa Sea — May 2, 2013 @ 7:25 pm

    I made this as a farewell gift for my internship staff this week, and they were completely blown away by how AMAZING this cake is! What a masterpiece! 🙂

  35. Pingback: Chocolate Oreo Cheesecake Cake | Among the Young

  36. 34
    Kaylynn Young — May 6, 2013 @ 9:40 am

    Erin, I am a HUGE fan of yours. I made your cake and featured you (and your site) on my blog! Check it out if you have a chance!

  37. Pingback: The 25 Best Oreo Cheese Cake Recipes Ever!

  38. 35
    Valerie Gardner — May 16, 2013 @ 8:27 am

    Hi….I’m very impressed with your yummy looking oreo cheesecake. However..I’m sorry to say I did not see it here first on your blog. I saw it here: https://www.facebook.com/photo.php?fbid=573067326057841&set=a.546856745345566.1073741825.546853782012529&type=1&theater .
    I just thought I’d let you know that it’s being featured on this page with no link back to your blog which I think is wrong. There seem to be lots of Facebook pages that are featuring (stealing) recipes from blogs and recipe pages with no link back to the original site. I just thought I’d let you know! Keep on creating wonderful things like this!! I may try it someday, if I get my nerve up!

    • Erin replied: — May 23rd, 2013 @ 8:22 am

      Thank you for pointing this out to me. The photo on that Facebook page is actually from another blogger who made the recipe after seeing it on my blog. That blogger correctly credited me. Whoever is posting to this Facebook page did NOT. Unfortunately, the way Facebook works, there is nothing I can do. Definitely give the cake a try, it’s not difficult, but takes time. It’s worth the effort, I promise!

  39. Pingback: Chocolate Peanut Butter Cheesecake Cake | Among the Young

  40. 36
    joleen — May 29, 2013 @ 6:22 am

    Ive been looking for a bday cake for my sons 7th birthday! Finally he has said yes to a cake! Ive never made a cheese cake before but am super excited about this!!!

  41. 37
    Kim — June 4, 2013 @ 11:16 am

    Hi… I want to make this cake for a friend of mines birthday this weekend, however I am travelling to hers on Friday and we won’t be eating the cake until a family BBQ on the Sunday. If I make the cake Friday morning and store it in the fridge until the Sunday do you think it will be ok or is it likely to go off/droop?!!
    Thank you

    • Erin replied: — June 4th, 2013 @ 1:37 pm

      I think it should be fine. One alternative is to make all the components: cake, cheesecake, frosting on Friday, then assemble on Sunday. Either way should be fine, just whatever works best for your time constraints!

      I often make the components spread out over time, like cheesecake Friday night, cake Saturday morning, frosting Saturday evening, then assemble the night before or day of. But that’s just because I keep having to stop and wash my 1 mixer bowl & parts! Once I’m done doing dishes I’m tired of being in the kitchen, haha!

  42. 38
    Ginny — December 21, 2013 @ 5:31 pm

    I just made this today. The frosting is fabulous. The cheesecake looks wonderful, but I only tasted the batter and can’t comment on the baked form. HOWEVER, there was one BIG problem: the chocolate cake layers. I have been baking for over 40 years and I certainly know how to follow a recipe. Recipe indicated the batter would be thin.I used standard nine-inch pans and did all the normal baking procedures. Batter overflowed into the oven, which was not the worst part. The cakes came out of the pans in pieces. I am wondering if this part of the recipe is correct. My instinct says too much liquid. Cake part is tasty, though.

  43. Pingback: 5 Scrumptious Oreo Recipes - Friday 5

  44. 39
    Nicole — January 2, 2014 @ 11:32 pm

    Literally salivating here! Popping over from Thirty-one:10 where this was featured 🙂 Yummy!

  45. Pingback: Oreo Recipes Collection

  46. 40
    Sarahbenz — April 30, 2014 @ 7:57 am

    I was wondering if you could quickley answer my question, its my DH’s b-day tommorrow a

  47. 41
    Sarahbenz — April 30, 2014 @ 8:00 am

    I am sorry pressed “enter” to early, but my question is how long can it stay out of the fridge in a good state, I was thinking of maybe preparing it, then freezing it to take to my ILs house where the party is so it thaw out on the way hopefully its like a 45-60min. drive please tell me it wont ruin it?

    • Erin Wilburn replied: — April 30th, 2014 @ 9:51 am

      The drive will not ruin it! In fact it’s good to let it sit out at room temp about 15 min before slicing. If I were you, I’d just put it in the fridge for about 30 min or so when you arrive. To let it chill again. You don’t want it too soft. I’d say 45-60 is about max I’d want it out of the fridge before putting it back. It won’t ruin or spoil in that time, but it might be too soft to slice. Make sense? (Sorry, typing from iPhone, so hard to compose my thoughts!)

  48. 42
    Paula — December 23, 2014 @ 1:58 pm

    My husband is an oreo nut, and he loves cheesecake so… What better cake to make him for his bday?? So, tomorrow is his birthday and i made the cheesecake, froze it (had too many cheesecake mishaps when trying to move them :p freezing is the perfect way!) made the cakes this morning (had to leave them in the oven a little longer but they seem cooked and super moist, just perfect. I just greased the pans and then instead of flour, used powdered chocolate) this evening i made the frosting (its sooooo sweet and i didnt even use 6 cups lol) but, to me, it tastes just like the center of the oreos. I meant it as a susprise for the hubby but the saw me assembling it and his eyes just shined lol hope i did everything right 🙂 thank you for sharing the recipe!!!

    • Erin Wilburn replied: — December 23rd, 2014 @ 3:36 pm

      Thank you so much for the comment! Yes, that frosting (in my opinion) is a dead on copycat for Oreo’s filling, so sinful! I hope you & your husband enjoy the cake, Happy Birthday to him!

  49. 43
    rachel — March 6, 2015 @ 11:00 pm

    How well does this cake hold up? Do you think it would support fondant covering?

    • Erin Wilburn replied: — March 9th, 2015 @ 10:33 am

      I have no experience with fondant, so I’m not certain. However this cake recipe is pretty soft & moist (& delicious!). You could easily sub it with a sturdier cake recipe if fondant needs a less spongey cake.

  50. 44
    rachel — March 6, 2015 @ 11:42 pm

    Could this look any better? I cannot wait to try this.

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