Oreo Cheesecake Drip Cake

Indulge in a heavenly dessert with this Oreo Cheesecake Drip Cake. Layered with rich chocolate cake, creamy Oreo cheesecake, and topped with luscious chocolate ganache, this cake is a showstopper for any occasion. Perfect for birthdays or celebrations, it combines the best of both worlds: a decadent chocolate experience with the classic flavors of Oreo.

Ingredients

For the chocolate cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Oreo cheesecake layer:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup crushed Oreo cookies

For the chocolate ganache drip:
1 cup heavy cream
8 oz dark chocolate, chopped

For garnish:
Whole Oreo cookies
Crushed Oreo cookies

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and one 9-inch springform pan for the cheesecake.
  2. For the chocolate cake, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined, then stir in boiling water until the batter is smooth.
  3. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  4. For the Oreo cheesecake, beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and crushed Oreo cookies until well combined.
  5. Pour the cheesecake batter into the prepared springform pan and smooth the top. Bake for 40-45 minutes, or until the cheesecake is set. Let cool completely before removing from the pan.
  6. For the chocolate ganache drip, heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Let cool slightly before using.
  7. Once the cakes and cheesecake are completely cooled, level the tops if needed. Place one layer of chocolate cake on a serving plate. Top with the Oreo cheesecake layer, then place the second chocolate cake layer on top.
  8. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Garnish with whole and crushed Oreo cookies.
  9. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the ganache to set.

Servings and Timing

Servings: 12 slices
Prep Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 90 minutes

Variations

  • For a lighter cake, substitute half of the all-purpose flour with almond flour.
  • Add a layer of raspberry or strawberry jam between the chocolate cake and cheesecake for a fruity twist.
  • Experiment with different flavors of Oreo cookies, such as peanut butter or mint, for a unique taste.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you’d like to enjoy it later, you can freeze individual slices for up to 2 months. To reheat, let thaw in the refrigerator overnight, then allow to sit at room temperature for about 30 minutes before serving.

10 FAQs

  1. Can I make this cake ahead of time?
    Yes, you can bake the cakes and cheesecake a day in advance. Assemble and frost just before serving.
  2. What can I use instead of buttermilk?
    You can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
  3. How can I ensure my cheesecake doesn’t crack?
    Avoid overmixing and bake it in a water bath for even heat distribution.
  4. Can I use a different type of chocolate for the ganache?
    Yes, you can use milk chocolate or semi-sweet chocolate based on your preference.
  5. How do I know when the cheesecake is set?
    The edges will appear firm while the center will still have a slight jiggle.
  6. Can I make this gluten-free?
    Substitute all-purpose flour with a gluten-free blend.
  7. What can I do with leftover ganache?
    Store it in the refrigerator and use it as a topping for ice cream or drizzled over other desserts.
  8. Can I use a different type of cookie for the cheesecake layer?
    Yes, feel free to experiment with any favorite sandwich cookie.
  9. What if I don’t have a springform pan?
    You can use a regular cake pan but be cautious when removing the cheesecake.
  10. How should I serve the cake?
    It’s best served chilled, allowing the ganache to stay firm and the flavors to meld together.

Conclusion

The Oreo Cheesecake Drip Cake is not just a dessert; it’s an experience that delights the senses. With its moist chocolate layers and creamy cheesecake filling, this cake is sure to impress your guests. Whether for a celebration or a casual gathering, it’s a treat that will leave everyone asking for seconds. Enjoy baking and indulging in this delicious creation!

Print
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Oreo Cheesecake Drip Cake


  • Author: Lina Judi
  • Total Time: 1 hour 30 minutes

Description

Indulge in this decadent Oreo Cheesecake Drip Cake that layers rich chocolate cake with creamy Oreo cheesecake, all topped with luscious chocolate ganache. Perfect for any celebration!


Ingredients

Scale

For the chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Oreo cheesecake layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed Oreo cookies

For the chocolate ganache drip:

  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped

For garnish:

  • Whole Oreo cookies
  • Crushed Oreo cookies

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and one 9-inch springform pan.
  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined, then stir in boiling water until smooth.
  • Divide the batter between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
  • For the cheesecake, beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating well after each. Stir in vanilla and crushed Oreos until combined.
  • Pour cheesecake batter into the prepared springform pan. Bake for 40-45 minutes, or until set. Cool completely before removing from the pan.
  • For the ganache, heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and let cool slightly.
  • Once cooled, level the tops of the cakes if needed. Place one chocolate cake layer on a serving plate. Top with the cheesecake layer, then add the second chocolate cake layer.
  • Pour ganache over the top, letting it drip down the sides. Garnish with whole and crushed Oreo cookies.
  • Refrigerate for at least 2 hours before serving to let flavors meld and ganache set.

Notes

  • For a richer flavor, use high-quality cocoa powder and dark chocolate for the ganache.
  • Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

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