I combined the World's MOST popular and oldest desserts!

What does the oldest known dessert, the 40 billion dollar cookie and the number 1 searched cake recipe have in common? This recipe! I’m going to show you ALL the hacks I know to make this as easy even if you’ve never baked before!


Chocolate Oreo Cheesecake Sandwich with Russian Buttercream! The buttercream has only 2 ingredients, a couple more to add some extra flavor. The oreo is in a no bake cheesecake recipe that is SUPER simple and holds up to being sandwiched between the chocolate cake which we’ve made from a box cake to make it a bit healthy AND like a bakery cake.

Thank you for your support, here is the written recipe with all the ingredients and instructions.
Amy

Ingredients for box cake:
1 Duncan Hines chocolate cake mix
4 large eggs
½ cup unsweetened applesauce
1 cup milk

Preheat oven to 325 degrees F. Combine all together in a mixer with the paddle attachment, set a timer for 2 minutes and mix.
Line 2 8inch cake pans with parchment paper and spray with non stick cooking spray. Pour an even amount into each cake pan. After oven is pre-heated bake on the center rack for approximately 33 minutes, or until a toothpick inserted in the middle comes out clean. (doesn’t look like liquid badder stuck to it)
Cool in the pan for 10 minutes, turn out onto a cooling rack and take off the parchment paper. Cool all the way down.

Cheesecake Layer:
Ingredients:
1 large box vanilla instant pudding
2 ½ cups milk
1 package of cream cheese (8oz), room temperature
½ tbsp unflavored gelatin
2 tbsp water
1 cup heavy cream
1 ½ cups crushed oreos

Pour milk into a large bowl, whisk in the pudding a little at a time until it thickens. About 1 minute. Set in the fridge.
Add heavy cream to a mixer with whisk attachment and whisk until it makes whipped cream. Takes about 4-5 minutes on high speed. Watch it until it looks like little clouds form. When you lift the whisk out, it should hold it’s shape and not be runny. Set aside.
Add the gelatin and water (this is called blooming), mix and let sit for 5 minutes. Put cream cheese in a small bowl and stir it to make it more smooth. Once the gelatin has bloomed, microwave for 10 seconds, add to the cream cheese and mix together until smooth.
Add the cream cheese to the whipped cream and whisk until combined. About 1 minute on med-hi speed.
In 3 batches, add the pudding to the mixer, mixing each addition until incorporated (about 30 seconds on medium speed).
Gently mix in the crushed oreos

Make the sandwich:

Line one of your cleaned baking pans with saran wrap on the bottom. Cut parchment paper and tape together making one long piece (you can cut it in half long way so it isn’t so tall.) Stand the parchment paper with the tape on the outside (duck tape works best) to make the sides of the pan taller to hold your layers. Put one of the cooled chocolate cake layers in the bottom, (make sure the parchment goes al the way down the side of the cake and still has enough height, 4 more inches to hold the other layers) then add half of the cheesecake mix on top of the first cake layer. Then put the last chocolate cake layer upside down so the flat part is up, on top of the cheesecake layer. Wrap this all in saran wrap and put it in the fridge for at least 2 hours, can be left over night.

Russian Buttercream:
Ingredients:
3 sticks unsalted butter
1 can sweetened condensed milk
1 pinch of salt
1 tsp vanilla extract

Mix the butter for 5 minutes with the whisk attachment in the mixer. Measure out 311 g (1 cup plus ⅓ cup) of the condensed milk. In 3 batches add the condensed milk mixing completely. I ended up adding 2 more tbsp of the condensed milk, a pinch of salt and the vanilla extract. Mix until completely combined.

Finish the cake:
Take the cake out of the fridge and frost it. Use a thick amount and don’t try to make it thin. You need the buttercream to hold the cake layers together! So put it on thick and spread it out with an offset spatula. Refrigerate 10 minutes.
Crush up 1 ½ more oreos and spread out on a cookie sheet. Very carefully put a piece of a cardboard cake board on the top (a piece of saran wrap will also work) and bottom of the cake and roll the sides in the crushed oreos. Don’t let the cake sit all the weight or it’ll dent the sides. Please refer to the video, if needed.
Put the cake on the serving plate and decorate the top with the remaining frosting and crushed oreos if desired! Refrigerate the cake.

The cake is best served after being taken out of the fridge for 30 minutes. This will make sure the frosting is smooth and not hard.

Enjoy!

#oreo #cheesecake #chocolatecake

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