Dessertsbeyondfrosting
Lemon Oreo Cheesecake Bundt Cake
This Lemon Oreo Cheesecake Bundt is perfectly moist and bursting with lemon flavor. The filling is a lemon Oreo cheesecake and it’s topped with a cream cheese glaze and lemon zest.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- microwave
- knife
📝 Preparation Steps
1
For the Cake:
2
Preheat the oven to 350° F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
3
In a large mixing bowl, combine the cake mix, lemon Jell-o mix, eggs, oil, water, sour cream and vanilla extract. Mix all of the ingredients until they are well combined. Set aside.
large eggs3(8 oz) cream cheese1 pkglarge egg1sour cream1 cupvanilla1 teaspoonvanilla extract1 teaspoon
4
For the Cheesecake:
5
Remove the wrapper and microwave the cream cheese for ⏱️ 20-25 seconds.
(8 oz) cream cheese1 pkgcream cheese, softened4 ounces
6
In a medium-sized bowl, combine the softened cream cheese with the egg, granulated sugar, vanilla extract and zest of one lemon. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Lemon Oreos.
(8 oz) cream cheese1 pkgcream cheese, softened4 ounceslarge eggs3large egg1vanilla1 teaspoonvanilla extract1 teaspoon
7
Place at least ⅓ of the cake batter into the bottom of the greased and floured pan, be sure to cover at least the bottom nooks and crannies.
8
Then spread the Lemon Oreo cheesecake over top of the cake batter and try to spread it evenly.
9
Finally, cover the cheesecake layer with the remaining cake batter. Bake at 350° F for ⏱️ 50-55 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
10
Allow the cake to cool for at least ⏱️ 15-20 minutes and gently run a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.
11
For the Topping:
12
Remove the wrapper and microwave the cream cheese for ⏱️ 20-25 seconds and then beat the cream cheese until it’s smooth.
(8 oz) cream cheese1 pkgcream cheese, softened4 ounces
13
Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
(8 oz) cream cheese1 pkgpowdered sugar2 cupsvanilla1 teaspoonvanilla extract1 teaspooncream cheese, softened4 ounces
14
Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.
(8 oz) cream cheese1 pkgcream cheese, softened4 ounces
15
Finally, sprinkle more crushed Oreos over top and add the lemon zest. Keep this cake refrigerated in an airtight container.
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