Not too long ago a friend sent me a picture of The Cheesecake Factory’s Oreo Cheesecake, which they call Oreo Dream Extreme Cheesecake.
Dream and Extreme combined with Oreos has got to be good. I was obsessed with that photo and was able to find a few websites that offered copy cat versions of the cake.
There are multiple steps to get to the finished product, but let me tell you…It is worth it.
Layers upon layers of chocolate and cream goodness. Unbelievably good. You may be tempted to have a mega slice like the restaurant serves out, but a little goes a long way.
Definitely one of my favorite desserts I have made in awhile.
Chocolate Cake Layer (recipe follows)
Chocolate Buttercream Icing (recipe follows)
Oreo Cheesecake Layer (recipe follows)
24 Oreo cookies (not double stuffed)
Oreo Mousse Layer (recipe follows)
Chocolate Ganache Layer (recipe follows)
6 ounces mini chocolate chips
8 Oreo cookies, halved
1. Prepare Chocolate Cake Layer and cool.
2. Prepare Chocolate Buttercream Icing.
3. Spread icing over top of cooled cake layer, reserving some for garnishing the cake later. Freeze iced cake for 1 hour.
4. Spread 1/3 of the Oreo Cheesecake mixture over the icing layer of the cake. Place whole Oreo cookies in a single layer across the entire cake. Top with the remaining cheesecake mixture. Chill for 1 hour.
5. Pour Oreo Mousse over the cheesecake layer. Chill for at least 2 hours or overnight.
6. Spread Chocolate Ganache over the oreo mousse layer. Chill at least 1 hour.
7. Remove cake from springform pan and place on serving plate.
8. Place reserved chocolate icing into a piping bag. Pipe swirls of icing in circles around the top of the cake. Garnish each swirl with an Oreo half.
9. Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick.
10. Chill the cake for at least another hour, then use a serrated knife to cut into 12 slices. (I didn’t serve Cheesecake Factory portions, so for me the cake served about 20.)
Chocolate Cake Layer
9 tablespoons sugar
1/2 teaspoon vanilla
2 tablespoons vegetable oil
1 tablespoon shortening
1/4 cup water
1/2 cup flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1. Preheat the oven to 350℉.
2. Combine sugar, egg, and vanilla in a medium bowl and mix with an electric mixer on high for 2 minutes. Add oil and shortening and mix well. Add the water and mix until smooth.
3. In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour dry ingredients into the bowl with the wet ingredients and mix until smooth.
4. Pour into a well greased 10-inch springform pan and bake for 25 minutes.
Chocolate Buttercream Icing
1 cup butter, softened
2 cups confectioners’ sugar
1 tsp vanilla
1/2 cup semisweet or bittersweet chocolate, melted and cooled
1. Using the wire whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the sugar. Once all of the confectioners’ sugar is incorporated, increase the speed to medium-high and add the vanilla. Mix to combine. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Oreo Cheesecake Layer
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
16 ounces cream cheese, softened
1. Whip the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the stiff peaks form. Mix in the softened cream cheese and beat until smooth.
Oreo Mousse Layer
0.5 (1/4 ounce) package unflavored gelatin
1/2 cup hot water
2 ounces white baking chocolate
1 egg yolk
1 1/2 teaspoons honey or 1 1/2 teaspoons corn syrup
1 tablespoon milk
1 1/2 cups heavy cream
10 Oreo cookies, crushed
1. Mix packet of powdered gelatin with the hot water. Stir and set aside.
2, Melt the chocolate in a microwave or in a double boiler, being careful not to burn it.
3. Add melted chocolate to gelatin and mix well.
4. Whisk egg yolk by hand in a small bowl to soft foamy peaks.
5. Meanwhile, bring honey to a boil (I heated the honey in a small dish in the microwave). Pour hot honey onto the egg yolk, stirring constantly. Add milk.
6. Fold the melted chocolate into the yolk mixture.
7. In a large mixing bowl, whip the cream to soft peaks and fold into the chocolate mixture.
8. Stir the crushed Oreos into mousse mixture.
Chocolate Ganache Layer
3/4 cup heavy cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/4 cups semi-sweet chocolate chips
1. Whisk together the egg, cream, and sugar in a heavy saucepan and whisk over medium hear for 6 minutes, or until thick (just as it is about to get to the simmering stage), stirring constantly (You can also do this using a double boiler).
2. Remove from the heat. Add the chocolate chips and mix until smooth.
Recipe from Food.com
Time To Run is from Lord Huron’s latest album, ‘Lonesome Dreams’.
I cannot get enough of this song. It is Extremely Dreamy.
Check out Lord Huron on his Website, where you can also buy the music.
I love a good cheesecake. This looks scrumptious. Groan… got to have me some cheese cake.
I’m right there with you! I adore cheesecake, especially when they are over the top and also taste really gooooooood.
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Made this…totally worth the effort!!
I know, right? It’s as visually beautiful as it is delicious.
Thanks so much for letting me know! x
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I made it! ITS DELICIOUS! Really similar to the original one
YESSS!! Thank you so much for letting me know. xx
Hello, I’m so happy to have found your recipe (I’m a fan of the Cheesecake Factory cake). Your cake looks perfect! However, I’m French and I think that’s why I do not understand everything. For chocolate cake layer and chocolate buttercream icing it takes 1/2 and 1 teaspoon of vanilla, is it vanilla extract or vanilla sugar? For the Oreo cheesecake layer, which cheese do you use? Mascarpone or a rather salty cheese? For the Oreo Foam Layer it takes gelatin. Is this gelatin leaf? I sincerely hope to have an answer from you that I can relel this beautiful cake
I agree that this cheesecake is amazing! I hope that you make it. Despite all of the steps, the end result is so worth it.
To answer your questions:
The vanilla called for is vanilla extract.
I used Philadelphia Cream Cheese. The link to the product is here:https://www.kraftrecipes.com/brands/philadelphia/products/25002/bricks
This Web page:http://www.maidenwellness.com/2016/05/07/gelatin-benefits-and-recipe/ has a photo of the powdered gelatin that I used for the recipe. The amount was one half of one of the packets of gelatin.
I hope I was able to properly answer your questions. Thank you so much for stopping by and you must let me know if you make the cheesecake. x
Hi thank you very much for answering me :-) There is just one ingredient, the “Heavy Cream”. In France this cream is thick it has the consistency of a yogurt. Is this one that I have to use? or the 30% liquid cream that is usually used to make whipped cream? Maybe you could give me your e-mail address so that I can send you the 2 creams in photo. I would like this cake to succeed so well
Here is info related to the type of heavy cream I use: https://spoonuniversity.com/lifestyle/what-is-heavy-cream
You can email me anytime at firstname.lastname@example.org