Decadent Oreo Cookies and Cream Cheesecake Cake

Ingredients

• 24 oz cream cheese (room temperature)
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 1.5 tbsp vanilla extract
• 3 large eggs (room temperature)
• 1 cup Oreo crumbs (from about 11–12 Oreos)
• 2.5 cups Oreos (chopped; about 20 Oreos)
• 1 cup all-purpose flour
• 0.5 cup natural unsweetened cocoa powder
• 0.75 tsp baking soda
• 0.25 tsp baking powder
• 0.5 tsp salt
• 6 tbsp unsalted butter (room temperature)
• 5 tbsp vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 egg yolk
• 1 cup milk
• 2.5 cups Oreos (chopped; about 20 Oreos)
• 1.75 cups unsalted butter (room temperature)
• 1 cup natural unsweetened cocoa powder
• 6 cups powdered sugar
• 0.75 cup heavy whipping cream
• salt (a pinch)
• 23 Oreos (15 are ground into crumbs for decorating; remaining Oreos are used whole or chopped for assembly and garnish)

Steps

1. 1

   Preheat the oven to 300°F (148°C). Line a 9-inch cake pan with aluminum foil; the body excerpt also recommends a foil-lined 9-inch springform pan to help prevent leaks.

2. 2

   Mix the cream cheese, sugar, and flour until combined.

3. 3

   Add the sour cream and vanilla extract, mixing on low speed.

4. 4

   Add the eggs one at a time, beating slowly after each addition.

5. 5

   Stir in the Oreo crumbs and chopped Oreos. Pour the cheesecake mixture into the prepared pan.

6. 6

   Place the pan in a water bath and bake for 55–60 minutes. The body excerpt says the edges should be set while the center still jiggles slightly when nudged.

7. 7

   Turn off the oven and leave the door closed for 30 minutes.

8. 8

   Crack the oven door and leave the cheesecake in the oven for 30 minutes.

9. 9

   Refrigerate the cheesecake for 5–6 hours.

10. 10

    Preheat the oven to 350°F (176°C). Line two 9-inch cake pans with parchment.

11. 11

    Combine the flour, cocoa powder, baking soda, baking powder, and salt.

12. 12

    Cream the butter, oil, sugar, and vanilla until fluffy.

13. 13

    Add the eggs and egg yolk one at a time, mixing until combined after each addition.

14. 14

    Add half of the dry ingredients to the creamed mixture, then add the milk, followed by the remaining dry ingredients.

15. 15

    Fold in the chopped Oreos. Divide the batter between the prepared pans.

16. 16

    Bake for 18–23 minutes.

17. 17

    Cool the cakes in their pans for 2–3 minutes, then transfer them to racks to cool.

18. 18

    Beat the butter until smooth. Add the cocoa powder, powdered sugar, cream, and salt, then beat to make the buttercream.

19. 19

    Grind 15 Oreos into crumbs for decorating.

20. 20

    Assemble the cake layers with frosting and chopped Oreos. The source does not specify a complete layer-by-layer arrangement.

21. 21

    Frost the cake and press Oreo crumbs onto the sides. Pipe a border and refrigerate. The body excerpt adds that you may apply a thin initial frosting layer, chill it for 30 minutes, then frost with the remaining buttercream; it also suggests topping with whole Oreos and chilling for 1 hour before slicing.

Notes

The structured data does not specify the exact cake layer assembly, buttercream mixing speed or duration, or final refrigeration time. The body excerpt suggests a thin initial frosting layer followed by a 30-minute chill, finishing with remaining buttercream, optional piped borders and whole Oreos, then chilling 1 hour before slicing. Store tightly covered in the refrigerator for 4–5 days. Individual slices may be wrapped in plastic and foil and frozen for up to 2 months. For clean slices, dip a knife in hot water and wipe it dry between cuts. The body excerpt recommends bringing ingredients to room temperature about 2 hours ahead; avoid overmixing the cheesecake batter, which can cause cracks.

Nutrition per serving

• dessert
• baked
• layer cake
• chocolate
• Oreo
• cheesecake
• make-ahead
• American