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Oreo Chocolate Cheesecake Cake

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This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake recipe with an Oreo cheesecake filling. It’s topped with a cream cheese glaze and more Oreos!

a slice of chocolate bundt cake on a white plate drizzled with hot fudge

Easy Chocolate Oreo Bundt Cake with Cream Cheese Filling

When it comes to cake, I feel like at this point I have some pretty high standards. Well, this Oreo Chocolate Cheesecake more than exceeded those expectations!

This chocolate Oreo cake is a chocolate cake with Oreo cheesecake filling and a cream cheese glaze topping. And it is seriously so good! I’m warning you. It’s pretty much impossible to walk by this cake sitting on the counter and not sneak a bite or two.

Now before you go any further, I should tell you this recipe starts with a cake mix, but you’d never know it.

overhead and closeup of an oreo chocolate cheesecake bundt cake on a cake stand

How to Doctor a Chocolate Cake Mix

One of the reasons this cheesecake cake is so darn easy to make is because it starts with a cake mix. I love writing recipes using cake mix because I think it makes a great place to start for people who are just getting into baking!

With that in mind, there are a couple of things you can do yourself to make this cake mix cake even better:

  • Add more cocoa powder: I added some extra cocoa powder into the cake batter to give it an even richer chocolate-y flavor.
  • Add sour cream: I also mix in a little bit of sour cream for some extra moisture, and also makes the cake really tender
  • A dash of vanilla: really you can never go wrong here.

If you’re plenty comfortable baking from scratch, try my Chocolate Sour Cream Bundt Cake for your base instead!

side view of a whole bundt cake on a cake stand

How to Make a Chocolate Bundt Cake with Cheesecake Filling

This Oreo bundt cake is made up of three components, but takes just 15 minutes to prep!

Step 1: Make the Cake

  • Prep the pan: Grease a large bundt pan with Crisco, then coat it with flour and cocoa powder.
  • Make the batter: In a bowl, mix together cake mix, cocoa powder, eggs, oil, water, sour cream, and vanilla extract. Transfer the batter to the greased pan.

Step 2: Make the Filling

  • Soften the cream cheese: Remove the wrapper and microwave the cream cheese for 20 seconds.
  • Combine the filling ingredients: Add the softened cream cheese to a bowl along with egg, sugar, and vanilla. Beat until combined, then stir in the crushed Oreos.

Step 3: Assemble and Bake

  • Layer the cake: Layer 1/3 of the cake batter into the bottom of the prepared bundt pan. Spread the filling on top, then add on the remaining cake batter.
  • Bake: Bake the cake at 350ºF for 45-52 minutes or until a knife inserted into the center comes out clean.

Step 4: Add the Topping

  • Combine: Remove the wrapper and microwave the cream cheese for 20 seconds. Add into a bowl and beat until smooth. Mix in the powdered sugar and vanilla, then slowly add the heavy cream until your desired consistency is reached.
  • Pipe: Place the cream cheese into a piping bag and pipe along the top and sides of the cake.
  • Garnish and serve: Drizzle with hot fudge, sprinkle with more crushed Oreos, then slice and serve.
side view of half of an oreo chocolate cheesecake cake on a cake stand

How to Keep a Bundt Cake from Sticking to the Pan

The key to preventing it from sticking to the pan is generously greasing it and flouring it, especially in those crevices. I recommend using a shortening like Crisco, it’s never let me down!

For chocolate cakes, I use a combination of 50% flour and 50% cocoa powder. If you use just flour, you end up with white residue on the sides of the cake. If you use just cocoa powder, the outside of the cake looks way too dark. Well, my solution is to use equal parts of each!

side view of a slice of chocolate cake with oreo cheesecake filling on a white plate

How to Store a Finished Chocolate Cheesecake Cake

The cheesecake filling in this cake requires it to be stored in the fridge. It’s best to be kept in an airtight container, so you may need to slice it to fit.

Can this Cake Be Frozen?

It sure can! To freeze your Oreo cheesecake bundt cake, wrap it tightly and store it in the freezer for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge, then bring it to room temperature if desired.

More Chocolate Cake Mix Recipes You Might Like:

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closeup of a slice of chocolate oreo cake on a white plate

Chocolate Oreo Cheesecake Cake

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices

Description

This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake recipe with an Oreo cheesecake filling.

Ingredients

For the cake:

  • 1 box (15oz) chocolate cake
  • 1/4 cup (28g) cocoa powder
  • 3 large eggs
  • 1/2 cup (118ml) vegetable oil
  • 3/4 cups (177ml) water
  • 1 cup (191g) sour cream
  • 1 teaspoon (5ml) vanilla

For the cheesecake:

  • 8 ounces cream cheese, cold
  • 1 large egg
  • 1/3 cup (63g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/2 cups crushed Oreos

For the topping:

  • 4 ounces cream cheese, softened
  • 2 cups (260g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 45 teaspoons (59ml) heavy whipping cream
  • 34 Oreos, crushed
  • 1/4 cup hot fudge

Instructions

For the cake & Filling:

  1. Preheat the oven to 350° F. Generously grease a large bundt pan with Crisco and coat it with a mixture of 50% flour and 50% cocoa powder. Do not skip this step, it is important to help the cake release from the pan!
  2. In a large mixing bowl, combine the cake mix, cocoa powder eggs, oil, water, sour cream and vanilla extract. Mix all of the ingredients until they are well combined. Set aside.
  3. Remove the wrapper and microwave the cream cheese for 20 seconds.
  4. In a medium-sized bowl, combine the softened cream cheese with the egg, granulated sugar and vanilla extract. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Oreos.
  5. Place at least 1/3 of the cake batter into the bottom of the greased and floured pan, be sure to cover at least the bottom nooks and crannies.
  6. Then spread the Oreo cheesecake over top of the cake batter and try to spread it evenly.
  7. Finally, cover the cheesecake layer with the remaining cake batter. Bake at 350° F for 45-52 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
  8. Allow the cake to cool for at least 15-20 minutes and gently run a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.

For the topping: (Prepare prior to serving)

  1. Remove the wrapper and microwave the cream cheese for 20 seconds and then beat the cream cheese until it’s smooth.
  2. Next, add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
  3. Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.
  4. Next, heat the hot fudge according to the instruction on the jar and repeat the same steps to pipe the fudge sauce next to or over the cream cheese. Sprinkle more crushed Oreos over top.

Notes

  • The chocolate Cake recipe slightly adapted from The Cake Mix Doctor
  • Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
  • You’ll likely have a leftover glaze, which you can either use to add more topping or discard. If you find the glaze is too thin, add additional powdered sugar
  • Store this cake in an airtight container at room temperature unless you live in a hot or humid environment.  I love my cake carrier.
  • Prepare the cake in advance, up to 2 days but wait to add the toppings until you’re ready to serve.
Nutrition Information:
1 slice
550
45.3g
435.7mg
31.1g
18.3g
65.2g
1.7g
6.9g
109.5mg
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Keywords: chocolate bundt cake, oreo chocolate cake, cheesecake cake filling, cheesecake cake, Oreo Bundt Cake

 

Leave a Comment

Recipe rating

63 Responses
  1. Lyndi

    I followed the cheesecake recipe exactly as is but it came out rather runny. It looked nothing like the pictures or video. So I added a couple extra cookies in hopes that would help. Maybe I shouldn’t have microwaved the cream cheese for 20 seconds… I’m not sure what when wrong. I just hope it works as I won’t have time to make another as its for a birthday party in a couple hours.

  2. Michele

    The flavor is good. But my “cheesecake” is brown. Nothing white. And my cake is super dense. Not sure why.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      If the cheesecake turned brown, it was probably due to the Oreos mixing with the cheesecake batter, especially if there are a lot of crumbs. Did you make any recipe alternations for the cake?

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