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Receta Death by Chocolate Oreo Cheesecake Cake
by Vicki Bensinger

Today is National Cheesecake Day and while I hadn’t planned to post anything today my thoughts were for making this cheesecake next week. You see, on Friday my daughter will be 25 years old. While I always bake a cake for my kids birthdays, this year she won’t be with us to celebrate. However, she will be here on the 4th – Yippee!!!

I asked her prior to coming out to the mountains what type of cake she would like for me to bake her. She said her all time favorite cake, is my Death by Chocolate Oreo Cheesecake Cake that I created (and posted) back in August 2012. It was totally orgasmic!!! The cake feeds an army, but if there’s only 4 in your family, like ours, you’ll have leftovers – but who’s complaining.

Be sure to start this cake 2 days before you plan to serve it for best results so you’re not a slave to the kitchen all day. The recipe is easy, but I’d suggest using three 9″springform pans or two 9″ cake pans and one 9″ springform pan.

If you or whomever you’re baking this for loves Oreo’s and cheesecake, this is sure to get rave reviews. This mile high cake is truly sensational!!!

Here’s the recipe:

Death by Chocolate Oreo Cheesecake Cake

This recipe will become your families favorite go to birthday cake!

Ingredients:

CHEESECAKE:

Directions:

CHEESECAKE: Preheat oven to 325 degrees.

**Set a kettle of water to boil for a water bath.

Using an electric mixer, beat cream cheese on medium speed until fluffy, scraping down side of bowl as needed. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in heavy duty foil. Pour in batter; place in a roasting pan.

Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of springform pan, but leave metal bottom. Wrap in plastic wrap and freeze.

CHOCOLATE CAKE: Mix first 4 ingredients well.

Add Devils Food Chocolate Cake mix, Vanilla Instant Pudding mix, and Chocolate Chips

Mix all together and pour in two 9″ round cake pans that have been sprayed with non-stick spray

Bake at 350F degrees for 25-30 minutes (at 9,000 feet I baked the cake at 375F degrees for 30 minutes).

Let cool 15 minutes then invert on a rack – for best results refrigerate at least an hour before crumb coating.

FROSTING: Beat cream cheese, 2 1/2 cups powdered sugar, butter, and vanilla.

In another bowl whisk cream and 1 1/2 cups powdered sugar to firm peaks. Fold in cream cheese mixture. Chill 1 hour or until firm but spreadable.

ASSEMBLE: Remove cheesecake from freezer and remove metal bottom. Carefully peel parchment paper off bottom of cheesecake.

Remove chocolate cake and cream cheese frosting from refrigerator.

Lay one 9” chocolate cake round on cake plate. Spread a thin layer of frosting over top of cake. Place cheesecake on top spreading another thin layer of frosting on top, then lay final chocolate layer on top of cheesecake placing another thin layer of icing on top of the cake as well as the sides.

Notes:

*This is called a crumb coat – Crumb coating, also known as dirty icing, a cake, does not, as its name suggests, mean adding crumbs to the outer coating of a cake. Instead, crumb coating is the step that most pastry chefs take to make sure that all the loose crumbs on a cake are trapped in an initial coat of icing so that when you add the second (and actual) icing layer no crumbs mix with the icing and look bad.

Remove layered cake from the refrigerator and ice the entire cake with the remaining Cream Cheese Frosting. Serve immediately or place back in the refrigerator until ready to serve.

Death By Chocolate Oreo Cheesecake Cake is everything and more you’ll ever want from a birthday cake or celebration cake. Change it up however, you like, using different layers and icing to suit your tastes. You’ll think you died and went to heaven!

**Water Bath – Some foods require moisture in the oven, as well as a milder heat source than the direct heat of the oven, such as custards, puddings, and cheesecakes.

Although you don’t absolutely have to use a water bath, cheesecakes tend to crack without the moist heat and custards can become rubbery if they’re not baked in a water bath.

A Water Bath is a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.

The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won’t all evaporate before your pudding or cheesecake has baked.

ENJOY!!!