When it comes to ordering cheesecake from the Cheesecake Factory, we do not compromise on the level of luxury that we anticipate receiving. That is exactly what this Oreo dream cheesecake provides, as it has five layers of chocolate and Oreo cookies, and it even goes beyond that. In spite of the fact that it takes some time to put together, thanks to the fact that the majority of the layers need time to chill or freeze, the preparation is mostly hands-off.
You will be able to get each component of the project started, and the majority of the components may be produced ahead of time if necessary. It is a snap to put everything together after it has been chilled. Rather of ordering from the enormous menu, you could go ahead and create this exact imitation meal at home.
Passionate for cheesecake? If you ever find yourself in need of a cheesecake recipe, you can find it here!
Ingredients
For The Cheesecake
- Cooking spray
- 3 (8-oz.) blocks cream cheese, softened
- 3/4 c. granulated sugar
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1/4 c. sour cream
- 2 Tbsp. all-purpose flour
- Pinch kosher salt
- 14 Oreos
For The Oreo Cookie Mousse
- 1 1/4 c. heavy cream, divided
- 2 tsp. unflavored gelatin
- 1/2 c. powdered sugar
- 1 tsp. pure vanilla extract
- 1 c. crushed Oreos, from about 10 Oreos
For The Fudge Cake
- 3/4 c. all-purpose flour
- 2/3 c. granulated sugar
- 1/2 c. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/3 c. boiling water
- 1/3 c. vegetable oil
- 1/4 c. sour cream
- 1 large egg
For The Milk Chocolate Frosting And Garnish
- 1 1/2 c. (3 sticks) butter, softened
- 3 c. powdered sugar
- 1 c. milk chocolate chips, melted
- 1 c. mini chocolate chips
- 12 Oreos
- Whipped cream
Directions
Make The Cheesecake
- Ready the oven to 325 degrees. Using cooking spray, oil a springform pan that is 8 inches in diameter and line it with parchment paper. Cream cheese should be beaten with a hand mixer in a large basin until it is completely smooth. After adding the sugar, continue beating until there are no lumps left. The vanilla is added after each egg is added, and the mixture is well beaten after each addition. Mix in the sour cream, flour, and a little bit of salt until the mixture is completely smooth.
- To prepare the pan, pour about half of the batter into it. Oreos should be spread out in a uniform layer on top, followed by the remaining batter and a perfectly smooth top.
- It should take around forty minutes for the edges to get firm while the middle still has a tiny wiggle. Stop the oven, prop the door open, and allow it to cool for about one hour.
- For at least four hours, chill the mixture in the refrigerator.
Make The Oreo Cookie Mousse
- Line a cake pan measuring 8 inches in diameter with parchment paper and coat it with cooking spray. In a small bowl, a quarter cup of heavy cream is added, and gelatin is sprinkled on top of it. Allow to blossom for a period of five minutes.
- After 15 seconds in the microwave, stir the gelatin until it has completely dissolved. In the event that the substance is not entirely dissolved, microwave it for an additional five seconds.
- In a large bowl, thoroughly combine the remaining one cup of heavy cream, powdered sugar, and vanilla extract. Just until firm peaks appear, continue beating.
- Be sure to whip the gelatin mixture until it is completely mixed. You need to still have peaks that are straight. Mix in some crumbled Oreo cookies.
- Place the mousse on the pan that has been prepared and spread it out into an equal layer.
- Freeze for at least two hours, or until it becomes solid.
Make The Fudge Cake
- Put an 8-inch cake pan in the oven and coat it with cooking spray. Preheat the oven to 350 degrees Fahrenheit. Line the cake pan with parchment paper. You should combine the flour, sugar, cocoa powder, baking soda, and salt in a large basin and mix them together. Whisk the egg, vegetable oil, sour cream, and hot water together until they are almost completely incorporated.
- Pour the mixture into the pan that has been prepared, and bake it for about 23 minutes, or until a toothpick inserted in the center comes out clean. After waiting fifteen minutes, transfer the dish onto a cooling rack so that it may cool entirely. Putting the cake in the refrigerator will allow it to become more manageable when it comes time to assemble it.
Make Chocolate Frosting
- The butter and powdered sugar should be mixed together in a large basin using a hand mixer until there are no lumps left in the mixture.
- Add the melted milk chocolate and continue to beat until everything is incorporated.
Assemble Cheesecake
- Cake should be placed on a big dish or cake stand, and the top should be leveled as required. The top should be covered with a very thin coating of chocolate buttercream.
- The cheesecake may be removed from the pan by first removing the sides, then turning the cake upside down and removing the parchment paper. Place the cheesecake on top of the buttercream layer after inverting it into the middle.
- A knife should be used to cut the mousse out of the pan, and then it should be flipped over onto the cheesecake.
- You should set aside around one-fourth of the leftover frosting and transfer it to a piping bag that has a big round tip attached to it. The leftover frosting should be used to frost the tops and sides of the cake. Put the little chocolate chips on the edges of the cake by pressing them down with your palms.
- By placing the frosting in a piping bag, you can pipe dollops of icing all the way around the top border of the cake. Put an Oreo cookie on top of each dollop.
- To accompany the cheesecake slices, serve them with whipped cream.