Oreo Cheesecake Cake

Oreo Cheesecake Cake might be a good recipe to expand your side dish collection. One serving contains 1263 calories, 13g of protein, and 69g of fat. For $2.55 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe from Dessert Now Dinner Later has 23 fans. A mixture of vanillan extract, oreos, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Oreo Chocolate Cheesecake Cake, Oreo Cheesecake Icebox Cake, and Cake Batter Oreo Cheesecake Dip.

Servings: 10

 

Ingredients:

1½ teaspoons baking powder

1½ teaspoons baking soda

2 sticks butter, softened slightly to room temperature

¼ teaspoon coarse salt

1¼ lbs (20 oz) bar cream cheese, room temperature (I used just 2[8oz] packages of cream cheese[neufchatel], or 16oz total, & it worked fine.)

¾ cup dutch processed cocoa powder

2 eggs

2 large eggs

1¾ cups all-purpose flour

¼ - 1/3 cup heavy cream or milk (I used skim milk)

1 cup milk

6 coarsely crushed Oreo sandwich cookies

3-4 crushed Oreos

Extra Oreos for border, etc.

Approx 4-6 cups powdered sugar

1 teaspoon salt

½ cup sour cream (I used light)

¾ cups sugar

2 cups sugar

2 tsp vanilla

½ tablespoon vanilla extract

2 teaspoons vanilla extract

½ cup vegetable oil

1 cup boiling water

8oz white chocolate (I used white chocolate chips)

Equipment:

hand mixer

bowl

oven

baking paper

aluminum foil

frying pan

baking sheet

roasting pan

knife

Cooking instruction summary:

CHEESECAKE: Preheat oven to 325*F. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.Cut parchment paper in a circle and line the bottom of the cheesecake pan with the raised side of the bottom insert facing up. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan or rimmed baking sheet. Pour in boiling water to come halfway up side of spring-form pan or as high as you can in your rimmed baking sheet without spilling water in the oven.Bake until just set in center, about 45 minutes. Turn oven OFF. Let rest in CLOSED oven for 2 hours. Run a paring knife around edge. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and FREEZE OVERNIGHT.CAKE: Heat oven to 350*F. Grease and flour the edges of two 9-inch round pans & cut a parchment circle to fit the bottom. I also will add a quick squirt of pan spray in the bottom & then add the parchment circle so it stays in place when you pour in the filling. (I HIGHLY suggest the parchment & flouring method to help remove the cake without any sticking.)Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. *OPTIONAL: Wrap cakes in plastic wrap & FREEZE OVERNIGHT with cheesecake. You can leave the parchment circle on if desired, & pull it off when it's frozen. Having frozen cake really helps to not need a crumb coat when you frost the cake, & it still thaws quickly.FROSTING: Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melted, remove from heat and set aside to cool slightly.Meanwhile cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.ASSEMBLY: Place one layer of cake on cake stand. If desired, frost top with a thin layer of frosting, and a sprinkle of crushed Oreos.Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife (or I used kitchen shears & cut off the overhang.)Frost top of cheesecake with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting!Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

 

Step by step:


1. CHEESECAKE: Preheat oven to 325*F. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.

2. Cut parchment paper in a circle and line the bottom of the cheesecake pan with the raised side of the bottom insert facing up. Wrap bottom half of pan in foil.

3. Pour in filling; place in a roasting pan or rimmed baking sheet.

4. Pour in boiling water to come halfway up side of spring-form pan or as high as you can in your rimmed baking sheet without spilling water in the oven.

5. Bake until just set in center, about 45 minutes. Turn oven OFF.

6. Let rest in CLOSED oven for 2 hours. Run a paring knife around edge.


Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and FREEZE OVERNIGHT.CAKE

1. Heat oven to 350*F. Grease and flour the edges of two 9-inch round pans & cut a parchment circle to fit the bottom. I also will add a quick squirt of pan spray in the bottom & then add the parchment circle so it stays in place when you pour in the filling. (I HIGHLY suggest the parchment & flouring method to help remove the cake without any sticking.)Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

2. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).

3. Pour batter into prepared pans.


Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melted, remove from heat and set aside to cool slightly.Meanwhile cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.ASSEMBLY

1. Place one layer of cake on cake stand. If desired, frost top with a thin layer of frosting, and a sprinkle of crushed Oreos.

2. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.

3. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife (or I used kitchen shears & cut off the overhang.)Frost top of cheesecake with a thin layer of frosting, and a sprinkle of crushed Oreos.

4. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting!Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.


Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. *OPTIONAL Wrap cakes in plastic wrap & FREEZE OVERNIGHT with cheesecake. You can leave the parchment circle on if desired, & pull it off when it's frozen. Having frozen cake really helps to not need a crumb coat when you frost the cake, & it still thaws quickly.FROSTING


Nutrition Information:

Quickview
1261k Calories
13g Protein
68g Total Fat
157g Carbs
5% Health Score
Limit These
Calories
1261k
63%

Fat
68g
105%

  Saturated Fat
41g
260%

Carbohydrates
157g
52%

  Sugar
128g
142%

Cholesterol
202mg
67%

Sodium
974mg
42%

Alcohol
0.79g
4%

Caffeine
17mg
6%

Get Enough Of These
Protein
13g
26%

Vitamin A
1633IU
33%

Phosphorus
314mg
31%

Manganese
0.57mg
29%

Selenium
19µg
28%

Vitamin B2
0.47mg
27%

Iron
4mg
25%

Copper
0.42mg
21%

Calcium
205mg
21%

Folate
77µg
19%

Vitamin B1
0.26mg
17%

Magnesium
63mg
16%

Vitamin E
2mg
15%

Fiber
3g
14%

Potassium
462mg
13%

Vitamin K
13µg
13%

Vitamin B3
2mg
11%

Zinc
1mg
11%

Vitamin B5
1mg
11%

Vitamin B12
0.63µg
10%

Vitamin D
1µg
10%

Vitamin B6
0.1mg
5%

covered percent of daily need
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