Oreo flavored black chocolate cheesecake swirled into creamy vanilla cheesecake on an Oreo crust and you’ve got Oreo Swirled Cheesecake.
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).
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. You can see by the curved line that the middle chocolate layer still sunk. 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.
To make the cheesecake easier to remove from the pan, I lined the bottom with parchment paper. I cut a square of parchment larger than the bottom and closed the springform pan around it. If you like more chocolate, you can make more chocolate batter from the vanilla batter. Use 1 tablespoon cocoa for each cup of vanilla batter.
To make the cheesecake easier to remove from the pan, I lined the bottom with parchment paper. I cut a square of parchment larger than the bottom and closed the springform pan around it.
If you like more chocolate, you can make more chocolate batter from the vanilla batter. Use 1 tablespoon cocoa for each cup of vanilla batter.