Cheesecake Factory's Oreo Dream Extreme Cheesecake
photo by misselissalk
- Ready In:
- 6hrs 25mins
Chocolate Cake Layer
- 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)
Oreo Cheesecake Layer
- 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)
Oreo Mousse Layer
- 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
Chocolate Ganache Layer
- 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)
- Preheat the oven to 350 degrees F.
- Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
- In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
- While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
- Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
- Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
- In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
- Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
- In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
- Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
- Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
- Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
- Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
- Serve with a mound of whipped cream and oreo cookie pieces to the side.
Questions & Replies
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This cake tasted almost identical to cheesecake factory's version. It's not as deep as theirs, but thats actually a good thing considering that my spring form pan was only deep enough for this recipe anyway. My only complaint is that a partial step was missing for the mousse layer. They forgot to tell you to mix the crushed oreos into the mousse at the end, but i think most people could figure that out anyway. My advice: i was worried that i was going to run out of room in the pan when i got to the mousse layer, so i didnt use as much as they said, but it turns out that the ganash layer is pretty thin. So you have plenty of room for the 1/2 inch of mousse. Oh, and pace yourself when you eat this bad boy... It's very rich. Everyone at my party raved about it!
I've made this 4 or 5 times now. It's a favorite request for birthdays. Forget the "not dark chocolate" instructions. If you like it dark, this recipe is just fine with dark cocoa powder, dark chocolate chips, and dark chocolate icing. Make sure the mousse layer is well chilled before the ganache, and I like to remove from springform before applying the ganache, so I can put some down the sides at the top. Use plastic wrap to help press the mini chips into the side. Leftovers (when there are any) can be frozen, but I found it best to slice into single servings and wrap tightly with plastic wrap, then freeze in plastic container.
I decided to skip the no-bake cheesecake this recipe recommends because I know the Cheesecake Factory bakes their Oreo cheesecake and the consistency for no-bake is usually kind of weird. So, instead, I took my chocolate cake out of the pan, found a cheesecake recipe, and halved it so that it would be the right ratio to the cake layer. I kind of wish I didn't cut it in half, though, because the cheesecake layer gets a little bit lost in the final product, but it's still there and I only had 2 blocks of cream cheese anyway. Here's the recipe I used: 2 packages of cream cheese (16 oz), 1/2 cup sugar, 1/2 tsp vanilla, 2 eggs, 10 Oreos, quartered (and I also added the Oreo layer in the middle). Combine cream cheese, sugar and vanilla with mixer. Add eggs, one at a time, then stir in Oreos. Bake at 325 degrees F for about 45 minutes until center is almost set. After the cheesecake was baked, I let it cool and then I stacked the chocolate cake, added frosting, then put the cheesecake layer on top. Then, I continued with the mousse and ganache, like the recipe says.