Oreo Cheesecake Chocolate Cake Recipes

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

OREO CHEESECAKE CHOCOLATE CAKE RECIPE - (4.5/5)

Steps:

• To make the cake: Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes. Add boiling water and mix until it's smooth. Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely. To make the filling: In a large mixing bowl mix heavy whipping cream until firm peaks form. In another mixing bowl beat cream cheese and sugar until it's smooth. Combine cream cheese and whipped cream and stir in crushed Oreo. To make the ganache: In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it's smooth and pour over the cake. (if it's too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake). To Assemble the Cake: Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.

OREO CHEESECAKE CHOCOLATE CAKE

Steps:

• To make the cake: Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes. Add boiling water and mix until it's smooth. Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely. To make the filling: In a large mixing bowl mix heavy whipping cream until firm peaks form. In another mixing bowl beat cream cheese and sugar until it's smooth. Combine cream cheese and whipped cream and stir in crushed Oreo. To make the ganache: In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it's smooth and pour over the cake. (if it's too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake). To Assemble the Cake: Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.

OREO CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine Oreo crumbs and butter. Press onto the bottom of a greased (only bottom) 9-inch springform pan. Take your 16 cookies and line the sides (cookies should be standing up; you may need to trim the 16th cookie)(also may need more or less if have bigger or smaller pan).
• Heat oven to 325°F.
• For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside.
• In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Breakup the remaining cookies from the package, should be larger pieces (I break the cookie twice). Pour over crust.
• Bake for 45-50 minutes or until center is almost set (mine is done at 35 min, just make sure to keep an eye on it).
• For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla, Kahlua and Irish cream; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Just before serving, garnish with whipped creme, optional. Refrigerate leftovers. Yield: 12 servings.