Cakes · cheesecakes

Oreo Swirled Cheesecake

Oreo flavored black chocolate cheesecake swirled into creamy vanilla cheesecake on an Oreo crust and you’ve got Oreo Swirled Cheesecake.A slice of oreo swirled cheesecake on a grey plate. The golden cheesecake points directly at the viewer and a dark chocolate band curves from the top of the back of the slice to near the bottom of the front. The cheesecake has a golden brown top with dark brown swirls and the cheesecake has a black chocolate crust. There are two oreos to the left of the slice.

I’ve been working on this recipe since before Thanksgiving. I’ve been wanting to use my black cocoa for a cheesecake recipe for a while. Many cheesecake recipes incorporate Oreos but I wanted a cheesecake that tasted like one.

Black cocoa is what gives Oreo cookies their distinctive flavor. If you haven’t tried it yet, you should. Beware though. A little black cocoa goes a LONG way.

I discovered this in my first attempts. Oreo swirled cheesecake starts with one batch of cheesecake batter. You divide the batter and add black cocoa to part of it. In my first attempt, I divided the batter in half and alternated pouring vanilla batter and chocolate onto the crust. (Just like you would for a swirled cake).

At the bottom of the photo there is a slice of cheesecake pointed to the right. The golden yellow cheesecake has a dark chocolate band that curves down from the top back of the slice to near the bottom of the front. The top of the cheesecake is a golden brown with dark chocolate swirls. There are two oreo cookies to the side of the cheesecake. The sliced cheese cake is behind the slice at the top of the photo. The dark chocolate band in the sliced area arcs downward from the outside to the middle and looks like a smile.

What I didn’t realize was that the black cocoa makes the chocolate batter much more dense than the vanilla batter.

So the chocolate swirls sank through the vanilla ones and gave me a pretty uniformly chocolate cheesecake. I also didn’t have enough batter for the pan so the cheesecake was a bit flat.

In this attempt, I increased the batter volume by one third. I only added cocoa to two cups of the batter and I put about half of the vanilla batter in the pan before I layered about half the chocolate on top. Then another layer of vanilla and then the last of the chocolate.

A slice of cheesecake points to the right on a grey plate. The golden yellow cheesecake has a dark chocolate band that curves down from the top back of the slice to near the bottom of the front. The top of the cheesecake is a golden brown with dark chocolate swirls. There are two oreo cookies to the side of the cheesecake.

You can see by the curved line that the middle chocolate layer still sank. To get the decorative top I spooned the chocolate batter in lines on the top and then ran a knife through them.

This version is more like a double stuff Oreo – more vanilla than chocolate. Double stuff Oreos are my favorite.

When I was a kid, I used to give the cookies to the dog after I ate the filling. If you want more chocolate, add 1 tablespoon black cocoa per cup of vanilla batter to make more chocolate batter.

Yield: 12 servings

Oreo Swirled Cheesecake

A slice of oreo swirled cheesecake on a grey plate. The golden cheesecake points directly at the viewer and a dark chocolate band curves from the top of the back of the slice to near the bottom of the front. The cheesecake has a golden brown top with dark brown swirls and the cheesecake has a black chocolate crust. There are two oreos to the left of the slice.
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 24 Oreos
  • 24 ounces cream cheese, softened
  • 3 large eggs
  • 1 ½ cups plain yogurt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • ½ - 1 tablespoon vanilla (adjust to your taste)
  • 2 tablespoons black cocoa

Instructions

  1. Preheat oven to 350°F. Pulverize Oreos in a food processor. Press cookie crumbs into the bottom of an 8 inch springform pan. Use the back of a spoon to press the cookie crumbs into a solid. Bake for 10 minutes. Then turn the oven down to 300°F.
  2. Put all remaining ingredients except cocoa in a mixer. Mix on high for 5 minutes or until smooth.
  3. Put 2 cups of the batter in a new bowl and mix in the cocoa.
  4. Use a large sheet of aluminum foil to cover the outside of the springform pan. Repeat with a second sheet of aluminum foil.
  5. Spoon about half of the vanilla batter on top of the crust. Then spoon about half to two-thirds of the chocolate batter on top of the vanilla batter. Cover with the remaining vanilla batter. Then swirl the remaining chocolate batter on the vanilla batter. If you want a decorative look, spoon the chocolate batter in lines and then use a knife to cut across the lines.
  6. Place the pan in a larger pan (I use a cast iron skillet) and place in the oven. Use a measuring cup to fill the outer pan with water.
  7. Bake for 1 hour 45 minutes until the center is still jiggly but the outer inch is solid.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 485Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 126mgSodium: 367mgCarbohydrates: 40gFiber: 1gSugar: 30gProtein: 7g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

Looking for more oreo recipes?

 

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