Oreo Dream Extreme Cheesecake Copycat

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Indulge in the ultimate dessert experience with this flawless rendition of a Cheesecake Factory copycat recipe. Every layer of this Oreo Dream Extreme Cheesecake mirrors the iconic flavors and textures you crave from the renowned restaurant chain. At its foundation lies a decadent chocolate cake, providing a rich and moist base that sets the stage for the symphony of flavors to come.

As you delve deeper into this culinary marvel, you’ll encounter layers of pure bliss that perfectly capture the essence of the Cheesecake Factory’s Oreo Dream Extreme Cheesecake. A luscious whipped chocolate ganache frosting envelops the chocolate cake, adding a velvety smoothness that tantalizes the taste buds. Nestled atop the frosting is a layer of Oreo cheesecake, generously studded with whole Oreos to ensure every bite is filled with delightful crunch and creamy indulgence.

Prepare to be transported to dessert nirvana as you reach the pinnacle of this Cheesecake Factory copycat masterpiece: the Oreo cookies & cream mousse. This ethereal concoction is a harmonious blend of light and airy whipped cream, delicately infused with the irresistible essence of Oreo cookies. Each spoonful is a revelation, delivering a symphony of flavors that dance across your palate in perfect harmony. With its layers of decadence and unparalleled taste, this Oreo Dream Extreme Cheesecake is more than just a dessert—it’s a culinary work of art that will leave you dreaming of seconds and savoring every last crumb.


Tips for Perfect Cheesecake:

  1. Springform pan: Opt for a springform pan to ensure an even bake and effortless release from the edges of the cheesecake.
  2. Room temperature ingredients: Achieve smooth cheesecake batter by using ingredients at room temperature. In a pinch, quickly warm eggs in a bowl of water and gently soften cream cheese in the microwave.
  3. Spread out the steps: With multiple elements involved, prep in advance to simplify the process and reduce stress.
  4. Avoid overmixing: Once eggs are incorporated, refrain from overmixing to prevent air bubbles in the cheesecake.
  5. Water bath: While not mandatory, a water bath minimizes the risk of cracks in your cheesecake. It provides an even bake and can be accomplished using a large roasting pan. Wrap the bottom of the cheesecake in foil, place it in the roasting pan, and fill with water about halfway up the pan.
  6. Long cooling time: Prevent cracks by gradually cooling the cheesecake. After baking, turn off the oven, crack the door slightly, and allow the cheesecake to cool slowly for at least an hour before transferring it to the fridge for further chilling.
Oreo Dream Extreme Cheesecake Copycat
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Oreo Dream Extreme Cheesecake Copycat

Recipe by cookfamilykitchen
Servings

6-8

servings
Prep time

2

hours 

30

minutes
Cooking time

1

hour 

30

minutes
Calorieskcal

Ingredients

  • ½ cup all-purpose flour

  • 3 tablespoons cocoa powder (dark or Dutch-processed)

  • ½ cup granulated sugar

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • 2 tablespoons vegetable oil

  • 1 large egg

  • ½ cup + 2 tablespoons milk

  • Chocolate Ganache Frosting:

  • 16 oz (about 2 cups) semi-sweet chocolate chips

  • 2 cups heavy whipping cream

  • (For extra sweetness, optional: ½ cup powdered sugar)

  • Oreo Cheesecake:

  • 24 oz (3 blocks) cream cheese

  • 1 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • ¾ cup sour cream

  • 2 eggs + 1 egg yolk

  • 1 ½ teaspoons vanilla extract

  • 16 Oreo cookies

  • Oreo Mousse:

  • 1 packet (2 ¼ teaspoons) Whip It stabilizer

  • 1 cup + 2 tablespoons heavy whipping cream

  • ⅓ cup powdered sugar

  • ½ teaspoon vanilla extract

  • 3 oz white chocolate

  • 10 Oreo cookies, crushed

  • Optional Garnish:

  • 20 Oreo cookies (8 for the sides, 12 for the top of each sliced piece)

  • 6 oz (about 1 cup) mini semi-sweet chocolate chips

  • 1 cup heavy cream (for optional freshly whipped cream)

  • ½ cup powdered sugar (for optional freshly whipped cream)

Directions

  • Fudge Cake:
  • Preheat oven to 350°F. Line a 9″ springform pan with parchment paper, grease with nonstick spray, and set aside.
  • In a mixing bowl, whisk together all dry ingredients until thoroughly combined.
  • Add vegetable oil, egg, and milk to the dry ingredients. Whisk together just until combined; avoid overmixing.
  • Pour cake batter into the prepared pan and bake for about 12-15 minutes, until moist crumbs come out on a toothpick. Allow it to cool in the pan for 5-10 minutes, then transfer to a cooling rack. Once completely cooled, wrap well in plastic wrap.
  • Chocolate Ganache Frosting:
  • Place chocolate chips in a bowl.
  • Heat up the heavy cream until it’s just barely boiling. Pour over the chocolate chips, cover, and let sit for a couple of minutes.
  • Whisk the two together. If needed, microwave for a few seconds to melt them together better. Set aside to cool. You can speed up cooling by refrigerating.
  • Oreo Cheesecake:
  • Preheat oven to 325°F. Place a baking pan or roasting pan filled with about 1 inch of water in the oven.
  • Using a mixer, combine room temperature cream cheese, flour, and sugar until smooth.
  • Add sour cream and vanilla. Stir on low speed until just combined. Then add eggs one at a time, mixing just until combined.
  • Grease a 9″ springform pan and pour 1/3 of the batter in. Top with 8 Oreo cookies. Add remaining cheesecake batter and top with 8 more Oreos. Wrap the bottom of the pan in foil, then gently place in the water bath.
  • Bake for 55-65 minutes. The center should be slightly jiggly when ready. Turn off the oven, crack the door open, and let it cool for about 1 hour. Transfer to the fridge and let it chill for at least 1 hour (or overnight).
  • Oreo Mousse:
  • Crush Oreos into small pieces.
  • Melt white chocolate chips and set aside to cool.
  • Using a mixer, beat heavy cream, vanilla, powdered sugar, and Whip It stabilizer until stiff peaks form.
  • Add a portion of whipped cream to the melted chocolate to lighten it, then fold in the remaining whipped cream and crushed Oreos. Refrigerate until ready to assemble.
  • Assembly:
  • Place a small dollop of whipped ganache on a cake board and add the cake layer on top.
  • Spread a thin layer of ganache frosting on the cake.
  • Add the Oreo cheesecake layer.
  • Spread the Oreo mousse evenly on top.
  • Crush 8 Oreos, mix with mini chocolate chips, and set aside.
  • Clean excess from the edges, then spread a thin layer of ganache frosting on the sides. Press the Oreo-chocolate chip mixture onto the sides.
  • Prepare a piping bag with whipped ganache, pipe swirls on top, and add Oreos if desired.
  • Store in the fridge until ready to serve. Enjoy!

Notes

  • To make it easier, spread out the steps and prepare elements in advance.
    Whip It stabilizer provides better stability; powdered gelatin is an alternative.
    For gelatin, bloom in milk, then microwave before adding to whipped cream mixture.
    Alternatively, omit stabilizer for a less firm mousse.