Oreo Cookies and Cream Cheesecake Cake

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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!

A Decadent Layer Cake

This Oreo cheesecake cake is something to behold. 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.

How to Make Oreo Cookies and Cream Cheesecake Cake

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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Preheat the oven. Preheat your oven to 350°F and line two cake pans with parchment paper on the bottom. Grease the sides.
2. 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.
3. 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:

1. Beat the butter. Beat the butter in a mixing bowl until smooth.
2. 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:

1. Grind the Oreos. Use 15 of the Oreos in the buttercream ingredients to grind into crumbs. Set aside.
2. 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.
3. 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.
4. Add the final layer. Add the second chocolate cake on top.
5. 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.

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More Cheesecake Cakes:

• Copycat Hershey’s Chocolate Bar Cheesecake Cake
• Carrot Cake Cheesecake Cake
• Chocolate Pumpkin Cheesecake Cake
• Strawberries and Cream Cheesecake Cake