There is no doubt my daughter inherited my sweet tooth, which I can thank my dad for. Last year she could not decide between a cheesecake and a red velvet cake so we made this amazing REd Velvet Cheesecake Cake.
This year she wanted the same, but being the food blogger I am I said how about the concept just different ingredients. Thus emerged our Oreo Cheesecake Cake Recipe.
Two layers of chocolate cake, this time from a box, and a middle layer of Oreo cheesecake smothered in an Oreo Cream cheese frosting. DECADENT.
Oreo Cheesecake Cake Recipe
I am not going to get into the recipe steps as I outlined this very well in the Red Velvet Cheesecake Cake Post.
Can I use a Cake mix for a cheesecake Cake?
This time I did not take the time to make my cake layers from scratch, instead, I used a boxed cake mix. There are enough steps in this cake, I thought I would take a short cut.
CAN I MAKE THIS CAKE IN ADVANCE?
I made all the layers 3 days in advance and then assembled them the day before I was going to serve the cake. Just put a cake cover on top and keep in the fridge.
We served this room temp but it was best enjoyed cold the next day.
Either way, this is a decadent cake to be enjoyed for any occasion really.
Oreo Cheesecake Layer Recipe
Add: 10 crushed up Oreo Cookies
Modification for Frosting: After mixing the frosting add 4 or 5 crushed Oreos to the frosting. Or just add crushed Oreos on the outside of the cake.
- Two, 8-ounce packages cream cheese, at room temperature (used 1/3 less fat)
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream, used low fat
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
RED VELVET CAKE
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder, not Dutch process
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable or canola oil
- 1 cup buttermilk, used low fat
- 1/4 cup two 1-ounce bottles red food coloring (would reduce next time)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
CREAM CHEESE FROSTING
- 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
- Two, 8-ounce packages cream cheese, at room temperature (I used 1/3 less fat)
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Prepare the cheesecake layer:
- Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil.
- Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
- In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth.
- Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
- Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
2. Prepare the cake layers:
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes.
- Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting:
- In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
Assemble the cake
- Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
- Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
- . Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake.
- When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. (Use something you can spin around.
I like to place some parchment paper around cake while frosting to keep cake clean
Adapted from Recipe Girl
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 751Total Fat 41gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 14gCholesterol 171mgSodium 656mgCarbohydrates 87gFiber 1gSugar 64gProtein 11g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.