Chocolate Oreo Cheesecake cake – Yes, it IS a mouthful, but OH. MY. GOODNESS. Try saying it three times fast? Impossible. Just shove it in your mouth and be happy. Seriously.
Have I mentioned I’m a sucker for anything regarding CHEESECAKE? Add Chocolate and Oreos to my cheesecake? DEFINITE WIN!
I found the idea….ok ok! It was on Pinterest! Of course I don’t have original ideas anymore! But I mushed two recipes together and was UBER pleased.
For the cheesecake, I used THIS recipe from Erin’s Food Files.
(I tried the cake too, and it turned out like this…. TWICE… Maybe it’s just because I’m in Utah or something? Who knows….chocolate cake hated me that night! One of them was STRAIGHT trash – obviously – it was in the garbage. The other made some delightful cake-balls.)
If you stick with this Erin’s cake recipe, I have no pointers for you, because I failed at it – twice.
Her cheesecake recipe, however, was to DIE for. PERFECT. Rich, creamy, smooth, and delightful. Highly recommended!
I went back to a tried and true chocolate cake recipe found HERE at Crazy Little Projects. She says it right when this cake is LITERALLY better than anything made from scratch and it’s Ah-MAZING!
- 1 Devil’s Food Cake Mix
- 1 box 5.9 oz chocolate pudding
- 1 C sour cream I use Greek yogurt
- 1 C oil
- 4 eggs
- 1/2 C water
- 2 tsp vanilla
- 20 oz cream cheese room temperature
- 3/4 C sugar
- 1/2 TB vanilla extract
- 1/4 tsp coarse salt
- 2 large eggs
- 1/2 C sour cream
- 6 coarsely crushed Oreo sandwich cookies
- Pastry Pride
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Preheat oven to 350 degrees.
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Combine all ingredients with a mixer.
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This batter will be quite thick-much thicker than typical cake batter.
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Pour into two 9" cake pans and bake.
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Preheat oven to 325 degrees.
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Set water to boil.
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Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
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Gradually add sugar, beating until fluffy.
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Beat in vanilla extract and salt.
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Beat in eggs, one at a time, scraping down side of bowl after each addition.
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Beat in sour cream.
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Fold in crushed Oreos.
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Cut parchment paper in a circle and line the bottom of the cheesecake pan.
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Wrap bottom half of pan in foil tightly.
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Pour in filling; place in a roasting pan.
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Pour in boiling water to come halfway up side of springform.
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Bake until just set in center, about 45 minutes.
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Remove pan from water; let cool 20 minutes.
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Run a paring knife around edge; let cool completely.
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Remove outer ring of cheesecake pan, but leave metal bottom.
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Wrap in plastic wrap and freeze.
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Whip Pastry Pride
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Place one layer of cake on cake stand.
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Frost top with a thin layer of frosting.
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Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.
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Place cheesecake layer on top of the cake.
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Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting.
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Top with mini Oreos, crushed Oreos, or any decoration of your choosing.
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Refrigerate until ready to serve.
Thank you to my fabulous friends on Pinterest for sharing their recipes and helping me create – I put this cake together, but I could not have done it without these fabulous Erin and Amber. Thanks girls!
Oh my gosh, that looks SO good. I’ve never been very good at making cakes, but this makes me want to give them another try!
I’m sorry to hear that cake recipe didn’t work out for you. But I’m glad you had success with the cheesecake! Your end result is stunning! 🙂
Erin, I don’t think it was your fault – I literally just think that the cake hated me that night. Honestly. Plus, it tasted DELICIOUS! I’m not kidding you – I was eating it right out of the pan/trash! haha!
This looks delish!! It makes me want to grab the ingredients and make some right now! Yum!
This looks amazing!! Totally pinned this.
I love oreos. I love cheesecake. Looks like I might have to try this recipe :0)
This looks so good! Sinful, but good. Thanks for sharing!
Kari
Ok, what is Pastry Pride? It looks like cool whip on the outside. I made this cake for my husband’s birthday last year & just did the white chocolate buttercream. It is a yummy cake!
Pastry Pride is a GENIUS invention that looks and tastes like cool whip (or like an Oreo middle…mmm!) but it holds its shape. You can whip it until it’s basically thick like butter and it’s GREAT for filling cakes or messy frosting – as seen above! I’d HIGHLY recommend it!
I’m intrigued! Where do you get it?
I buy mine at Funfinity – super random – I know. I’ve also seen it at the Provo Bakery. Sorry if that doesn’t help at all. They keep it in the freezer section, so when you buy a carton, you’re basically buying a rock. Literally.
Dang! I don’t live that far south. Maybe I can get my brother to get me some & bring it up for Mother’s Day weekend!
I’d call around – you could try someplace like a Zurchers. I know there’s a store that sells Bosch stuff and it sells it too. Super random…do some research – trust me, it’s worth it!
This looks like a little piece if heaven! Chocolate and cheesecake and Oreos equals YUM!
Kelly – love you!!! I’d recommend you try it!
What could be better than Oreos, cheesecake, and cake?! This is making my mouth water. Found you on the Grow Your Blog Networking Party and look forward to following along!
Julie! Oh I’m so glad you approve! That’s one of my favorite cakes. Pretty sure I’ll be making another one soon for my birthday. Gotta love it!
It’s so nice to meet you – can’t wait to get to know you better!
I really like looking through a post that can make people
think. Also, many thanks for permitting me to comment!