Today is National Cheesecake Day, and though I hadn’t planned to post, this seemed like the perfect day to share a favorite. My daughter turns 25 on Friday. I always bake for birthdays, and even though she won’t be here on the day, she’ll be home on the 4th — so I’m already planning her cake.
When I asked what she wanted, she chose my Death by Chocolate Oreo Cheesecake Cake, a creation I developed and first shared years ago. It’s decadent, rich, and was a big hit the first time I posted the recipe. This cake feeds a crowd; with a small family you’ll definitely have leftovers, but that’s part of the fun.
Tip: Start this cake two days before you plan to serve it for the best results so you’re not stuck in the kitchen all day. The recipe is straightforward, but it’s easiest if you have three 9″ springform pans or two 9″ cake pans plus one 9″ springform pan.
If you or someone you’re baking for loves Oreos and cheesecake, this towering cake will impress. This mile-high dessert is truly sensational.
Here’s the recipe:
Death by Chocolate Oreo Cheesecake Cake
Yield: 10-12 servings
Ingredients:
- 20 ounces cream cheese, room temperature
- 3/4 cup sugar
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon coarse salt
- 2 large eggs
- 1/2 cup sour cream
- 6 coarsely crushed Oreo cookies
DEATH BY CHOCOLATE CAKE:
- 1 cup sour cream
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup water
- 1 box Devil’s Food chocolate cake mix (no pudding added)
- 3.4 oz package vanilla instant pudding mix
- 12 oz semi-sweet chocolate chips, melted
CREAM CHEESE FROSTING:
- 24 ounces cream cheese, softened
- 1 1/2 cups heavy cream
- 2 1/2 cups powdered sugar
- 12 Tbsp unsalted butter, softened
- 2 teaspoons vanilla extract
Directions:
- Cheesecake: Preheat oven to 325°F (165°C).
- Boil a kettle of water to prepare a water bath.
- Using an electric mixer, beat the cream cheese on medium speed until fluffy, scraping the bowl as needed. Gradually add sugar and continue beating until light. Add vanilla and salt. Beat in eggs one at a time, scraping down the bowl after each. Mix in sour cream, then fold in the crushed Oreos.
- Cut a circle of parchment to line the bottom of the springform pan. Wrap the outside bottom half of the pan with heavy-duty foil to protect it from water. Pour the cheesecake batter into the prepared pan and set it in a large roasting pan.
- Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform. Bake until the center is just set, about 45 minutes. Remove from the water bath and let cool 20 minutes. Run a knife around the edge, then let cool completely. Remove the outer ring, leave the metal bottom, wrap in plastic, and freeze until firm.
- Chocolate Cake: Mix the sour cream, eggs, oil, and water until well combined.
- Add the Devil’s Food cake mix, vanilla pudding mix, and the melted chocolate chips. Combine thoroughly.
- Divide batter between two 9″ round cake pans that have been sprayed with non-stick spray.
- Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. (At high altitudes you may need a slightly higher temperature and longer time.)
- Cool the cakes 15 minutes, then invert onto a rack. For best results, refrigerate at least an hour before crumb coating.
- Frosting: Beat the cream cheese, 2 1/2 cups powdered sugar, butter, and vanilla until smooth.
- In a separate bowl, whip the heavy cream with the remaining powdered sugar until it forms firm peaks. Fold the whipped cream into the cream cheese mixture. Chill about 1 hour or until firm but spreadable.
- Assemble: Remove the cheesecake from the freezer and take off the metal bottom. Carefully peel the parchment from the cheesecake base.
- Place one chocolate cake layer on your cake plate. Spread a thin layer of frosting on top. Set the cheesecake layer on top and spread another thin layer of frosting. Top with the final chocolate cake layer and apply a thin crumb coat of frosting over the top and sides.
- Chill briefly to set the crumb coat, then finish icing the cake with the remaining cream cheese frosting, smoothing the sides and top as desired.
Notes:
Crumb coating traps loose crumbs in a thin layer of icing so the final layer remains smooth and clean. After applying the crumb coat and chilling, finish the cake with the remaining frosting.
This cake is a fantastic centerpiece for birthdays and celebrations. You can vary layers or frosting to suit your tastes — the combination of cheesecake, chocolate cake, and cream-cheese frosting is irresistible.
Water bath: Cheesecakes and other custard-like desserts benefit from baking in a water bath because the moist, gentle heat prevents cracking and overcooking. Use a roasting pan with sides at least 1½–2 inches high and fill with enough hot water so it won’t evaporate before baking is complete.
Enjoy!