Cookies and Cream Cheesecake Cake
User Reviews
5
Cookies and Cream Cheesecake Cake
Description
The Cookies and Cream Cheesecake Cake consists of two main components: a cheesecake batter blended with Oreo pieces and a moist chocolate cake with cocoa powder and both granulated and brown sugar. The cheesecake layer is baked separately until just set with a slight jiggle in the center, ensuring a smooth and creamy texture. Meanwhile, the cake base incorporates buttermilk and hot water or coffee to intensify the chocolate flavor and maintain moistness.
This cake is assembled by layering the cheesecake into a springform pan and baking it ahead of time to allow proper setting. The cake batter is prepared separately and baked to produce a tender crumb. To finish, a stabilized whipped cream frosting, enhanced with pulverized Oreo crumbs if desired, is applied generously to complement the cookies and cream theme. The final dessert balances the tang of cream cheese with the sweetness of chocolate and Oreo cookies, making it suitable as a celebratory or indulgent dessert.
The recipe includes notes on pan sizes, suggesting 9-inch pans as an alternative with adjusted baking times. Stabilized whipped cream is recommended for durability, but alternatives like cream cheese frosting can be used. Storage guidance advises refrigerating the cake for up to five days or freezing tightly wrapped for longer preservation.
Ingredients
Cheesecake
- 24 ounces cream cheese softened (use full-fat, brick-style cream cheese)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla
- ½ cup sour cream
- 3 egg room temperature preferred, lightly beaten, large
- 12 Oreo cookies broken into small pieces
Cake
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup avocado oil may substitute olive or avocado oil, but these oils may impart subtle taste, or canola oil or vegetable oil
- 2 egg room temperature preferred, large
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup water must be steaming, very hot or boiling, or coffee
Frosting (see note)
- 2 batches whipped cream frosting click link. I recommend doubling this recipe, or at least increasing by 50%, in order to have plenty of frosting, stabilized
- 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.
- Add sour cream and stir until combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Stir in Oreo pieces.
- 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.
- Add oil and stir well (mixture may be dry).
- Add eggs and vanilla, stirring until combined.
- With mixer on low-speed, gradually stir in buttermilk until batter is uniform.
- Add hot coffee or water and stir until combined. Scrape down sides and bottom of bowl as needed.
- 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.
- 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).
Notes
- Use 9" pans as an alternative, but reduce baking time slightly.
- Stabilized whipped cream frosting offers a light topping; cream cheese frosting is an acceptable substitute.
- Store the cake refrigerated in an airtight container for up to 5 days.
- The cake can be tightly wrapped and frozen for several months without quality loss.
- Prepare the cheesecake at least 6 hours or overnight before assembling to ensure proper firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 1283 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1283kcal | 64% |
| Carbohydrates | 152g | 51% |
| Protein | 12g | 24% |
| Fat | 74g | 114% |
| Saturated Fat | 46g | 230% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 850mg | 35% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 125g | 250% |
| Vitamin A | 1826IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 157mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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