Cheesecake Factory's Oreo Dream Extreme Cheesecake

4.00 (4)
⏱ 385 mins 🍽 12 slices, 12 serving(s) 🏷 Dessert

This impressive layered cheesecake is a homemade version of a popular restaurant dessert. It combines a chocolate fudge cake base with a creamy Oreo cheesecake layer, a light Oreo mousse, and a rich chocolate ganache topping. The process involves several stages of chilling to set each layer perfectly. Decorated with piped icing, Oreo halves, and mini chocolate chips, it makes a spectacular showstopper for special occasions. The recipe yields 12 substantial slices.

Cheesecake Factory's Oreo Dream Extreme Cheesecake

Ingredients

  • 9 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 tablespoons vegetable oil
  • 1 tablespoon shortening
  • 1/4 cup water
  • 1/2 cup all-purpose flour
  • 3 tablespoons hershey's cocoa powder (not dark)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • chocolate icing (your favorite recipe)
  • 1 1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese, softened
  • Oreo cookies, original flavor (not double stuffed)
  • 0.5 (1/4 ounce) package knox 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 egg
  • 3/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips
  • 6 ounces mini chocolate chips (1/2 bag)

Method

  1. Heat your oven to 350 degrees F.
  2. For the cake, beat the sugar, egg, and vanilla in a bowl with an electric mixer on high for 2 minute. Incorporate the oil and shortening, then mix in the water until the batter is smooth.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine these dry ingredients with the wet mixture and stir until smooth. Transfer the batter to a greased 10-inch springform pan and bake for 25 minutes.
  4. Prepare your chosen chocolate icing while the cake bakes. Once the baked cake has cooled fully, cover its top with a layer of icing, saving a portion for later decoration. Place the iced cake in the freezer for 1 hour.
  5. To make the cheesecake layer, whip the heavy cream, sugar, and vanilla in a bowl with an electric mixer on high until stiff peaks form. Blend in the softened cream cheese until smooth. Spread one third of this mixture over the frozen cake. Arrange a single layer of whole Oreo cookies on top, then cover them with the rest of the cheesecake mixture. Refrigerate for 1 hour.
  6. For the mousse, dissolve half a packet of gelatin in the hot water. Chill this mixture until it sets. Once firm, place the container in cold water to loosen the gelatin, then melt it in a double boiler.
  7. Melt the white baking chocolate carefully in a separate double boiler. Combine the melted chocolate with the liquefied gelatin.
  8. Whisk the egg yolk by hand in a small bowl until foamy. Bring the honey to a boil, then pour it over the yolk while stirring continuously. Fold the chocolate and gelatin blend into the yolk mixture. Warm the milk and stir it in as well.
  9. In a large bowl, whip the cream to soft peaks. Gently fold this whipped cream into the chocolate mixture, then mix in the crushed Oreo cookies.
  10. Pour enough mousse over the chilled cheesecake to create a layer roughly ½ inch thick. You may have some mousse remaining. Chill the cake for at least 2 hours or overnight.
  11. To prepare the ganache, whisk the egg, cream, and sugar together in a metal bowl. Place this bowl over a saucepan of simmering water on medium/low heat and whisk for 6 minutes until thickened. Take the bowl off the heat, add the semi-sweet chocolate chips, and stir with a spoon until smooth. Spread this ganache over the mousse layer. Chill for at least 1 hour.
  12. Fill a piping bag with the reserved chocolate icing. Release the cake from the springform pan. Pipe 12 even circles of icing around the cake's side. Place half an Oreo cookie, with its filling scraped out, onto each icing mound.
  13. Adhere the mini chocolate chips around the sides of the cake by pressing them on firmly. Chill the decorated cake for a further hour. Use a serrated knife to cut it into 12 slices.
  14. Serve each slice with a dollop of whipped cream and scattered Oreo cookie pieces on the side.

Nutrition (per serving)

Sodium310300 mg

Recipe details

CategoryDessert
Authormisaistheboofy