90 min
Death by Chocolate Oreo Cheesecake Cake
Recipe GLPRfa2c12df85e730
An indulgent multi-layered dessert featuring a creamy Oreo-studded cheesecake sandwiched between two rich chocolate cake layers, all bound together with a silky cream cheese frosting. This showstopper combines the best of chocolate and cheesecake in one spectacular treat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 box devil's food chocolate cake mix
1/2 cup canola oil
1/4 teaspoon coarse salt
44 ounces cream cheese, softened
6 large eggs
1 1/2 cups heavy cream
6 coarsely crushed Oreo sandwich cookies
4 cups powdered sugar
12 ounces semi-sweet chocolate chips
1 1/2 cups sour cream
12 tablespoons unsalted butter, softened
2 1/2 teaspoons vanilla extract
3.4 ounces vanilla instant pudding mix
1/2 cup water
Directions
Preheat your oven to 325°F. Set a kettle of water to boil for a water bath.
Using an electric mixer, beat the softened cream cheese on medium speed until light and fluffy, scraping down the sides of the bowl as needed.
Gradually add 2 cups of the powdered sugar to the cream cheese, beating until fully incorporated and fluffy.
Mix in 1 1/2 teaspoons of vanilla extract and the coarse salt.
Beat in the 6 eggs one at a time, scraping down the bowl after each addition and beating just until combined.
Fold in the 1 1/2 cups sour cream until just combined.
Gently fold in the 6 coarsely crushed Oreo cookies.
Line the bottom of a 9-inch springform pan with a circle of parchment paper. Wrap the bottom half of the pan tightly with heavy-duty foil.
Pour the cheesecake batter into the prepared pan and place the pan inside a larger roasting pan.
Pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the cheesecake for approximately 45 minutes, until the center is just set but still slightly jiggly.
Remove the cheesecake from the water bath and let it cool for 20 minutes at room temperature.
Run a thin paring knife around the edges of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature, then refrigerate.
In a large bowl, combine the 12 tablespoons softened butter, 2 cups of powdered sugar, 1 teaspoon vanilla extract, and 1/2 cup water. Mix well with an electric mixer until smooth.
Add the devil's food chocolate cake mix, vanilla instant pudding mix, and 12 ounces melted semi-sweet chocolate chips to the frosting mixture. Mix thoroughly until well combined.
Increase oven temperature to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray.
Divide the chocolate cake batter evenly between the two prepared pans.
Bake the chocolate cake layers for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Remove the chocolate cakes from the oven and allow them to cool slightly.
Once the cheesecake is fully chilled, remove it from the refrigerator. Carefully remove the springform pan sides and foil, then gently peel away the parchment paper from the bottom.
Place one chocolate cake round on your serving plate or cake stand.
Spread a thin layer of the chocolate frosting over the top of the first cake layer.
Carefully place the cheesecake on top of the frosted cake layer.
Spread another thin layer of chocolate frosting on top of the cheesecake.
Top with the second chocolate cake layer and spread a thin layer of frosting over the top and around the sides of the entire assembled cake.
