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:
covered percent of daily need
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