Description
This decadent Chocolate Oreo Cheesecake combines a rich triple chocolate cake base with a creamy, smooth cheesecake layer infused with crushed Oreos, topped with whipped cream and mini Oreos for a delightful, crowd-pleasing dessert perfect for parties or special occasions.
Ingredients
Scale
Chocolate Cake Base
- 1 box triple chocolate cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 12 Oreos, cream scraped off and cookies crushed
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Decoration
- 4 Oreos, cut into quarters
- Mini Oreos for garnish
Instructions
- Prepare the Chocolate Cake Base: Preheat your oven to 350°F (175°C). In a large bowl, combine the triple chocolate cake mix with 3 eggs, 1 cup water, and 1/3 cup vegetable oil. Mix thoroughly until smooth. Pour the batter evenly into a greased 9-inch springform pan and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until creamy and smooth. Add 3 eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Gently fold in the crushed Oreos (with cream removed). Pour the cheesecake mixture over the cooled chocolate cake base in the springform pan, spreading evenly.
- Bake the Cheesecake: Reduce oven temperature to 325°F (160°C). Bake the cheesecake layer over the chocolate cake base for 60-65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave cheesecake inside with the door slightly open for 1 hour to prevent cracking. Then, remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight to set fully.
- Prepare the Whipped Cream Topping: In a chilled mixing bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly on top of the chilled cheesecake.
- Decorate the Cheesecake: Arrange the quartered Oreos around the edge of the cheesecake. Garnish the center with mini Oreos for an attractive presentation. Keep refrigerated until ready to serve.
- Serving: Carefully release the sides of the springform pan, slice the cheesecake into 12 servings, and serve chilled for the best texture and flavor.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- Scraping the cream off Oreos for the cheesecake and using them crushed gives a wonderful textural contrast.
- If you want a firmer cheesecake, chill overnight before serving.
- Adjust sugar amounts to taste if you prefer less sweetness.
- Make sure to cool the cake base before adding the cheesecake layer to keep layers distinct.
