Indulge in the ultimate dessert experience with this decadent Oreo Cheesecake Churro Drip Cake! This cake combines the creamy richness of Oreo cheesecake with the warm, spiced flavors of churros, all topped off with a luscious chocolate ganache drip. Perfect for special occasions or when you simply want to treat yourself, this cake is sure to impress.
Ingredients:
For the Crust:
- 2 cups crushed Oreo cookies
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup dark chocolate chips
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent the cheesecake from sticking.
- Prepare the Crust: In a medium bowl, combine the crushed Oreo cookies with melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Divide and Flavor the Batter: Divide the cheesecake batter in half. Mix flour and ground cinnamon into one half of the batter until well combined.
- Assemble the Cake: Pour the plain Oreo cheesecake batter over the prepared crust in the pan. Gently spoon the churro-flavored cheesecake batter on top, creating a layered effect.
- Bake: Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps to prevent cracking.
- Cool Completely: Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to ensure it sets properly.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the cream over the dark chocolate chips. Let sit for 5 minutes, then stir until the ganache is smooth and glossy.
- Drip the Ganache: Once the cheesecake is fully chilled, carefully pour the chocolate ganache over the top, allowing it to drip down the sides for a stunning presentation.
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 6 hours (including chilling)
Servings: 12 slices
Enjoy every bite of this rich and flavorful Oreo Cheesecake Churro Drip Cake. Whether it’s for a celebration or a simple dessert, this cake is sure to be a crowd-pleaser!