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Copycat Cheesecake Factory Oreo Cheesecake
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
8 hrs 30 mins
Cal/Serv:
1200
When it comes to a Cheesecake Factory cheesecake we don't expect anything less than extreme decadence. With five indulgent layers of chocolate and Oreo, this Oreo dream cheesecake certainly delivers that and more. Though it certainly takes some time to come together, as most of the layers need time to chill or freeze, it's mostly hands-off prep. You'll be able to get each component going and most everything can be made ahead of time as needed. Once everything is chilled, assembly is a breeze! Go forth and make this perfect copycat recipe at home and skip the gigantic menu!
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Ingredients
For The Cheesecake
Cooking spray
- 3
(8-oz.) blocks cream cheese, softened
- 3/4 cup
granulated sugar
- 3
large eggs
- 1 tsp.
pure vanilla extract
- 1/4 cup
sour cream
- 2 Tbsp.
all-purpose flour
Pinch kosher salt
- 14
Oreos
For The Oreo Cookie Mousse
- 1 1/4 cups
heavy cream, divided
- 2 tsp.
unflavored gelatin
- 1/2 cup
powdered sugar
- 1 tsp.
pure vanilla extract
- 1 cup
crushed Oreos, from about 10 Oreos
For The Fudge Cake
- 3/4 cup
all-purpose flour
- 2/3 cup
granulated sugar
- 1/2 cup
cocoa powder
- 1/2 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1/3 cup
boiling water
- 1/3 cup
vegetable oil
- 1/4 cup
sour cream
- 1
large egg
For The Milk Chocolate Frosting And Garnish
- 1 1/2 cups
(3 sticks) butter, softened
- 3 cups
powdered sugar
- 1 cup
milk chocolate chips, melted
- 1 cup
mini chocolate chips
- 12
Oreos
Whipped cream
Directions
Make The Cheesecake
- Step 1Preheat oven to 325°. Line an 8” springform pan with parchment paper and grease with cooking spray. In a large bowl using a hand mixer, beat cream cheese until smooth. Add sugar and beat until no lumps remain. Add eggs one at a time, beating well after each addition, then add vanilla. Add sour cream, flour, and a pinch of salt and beat until smooth.
- Step 2Pour about half of the batter into prepared pan. Top with an even layer of Oreos, then top with remaining batter and smooth top.
- Step 3Bake until edges are set with a slight jiggle in the center, about 40 minutes. Turn off oven and prop door open and let cool about 1 hour.
- Step 4Refrigerate until chilled, at least 4 hours.
Make The Oreo Cookie Mousse
- Step 1Line an 8” cake pan with parchment paper and grease with cooking spray. Add ¼ cup heavy cream to a small bowl and sprinkle gelatin on top. Let bloom for 5 minutes.
- Step 2Microwave for 15 seconds, then whisk gelatin until dissolved. If not completely dissolved, microwave another 5 seconds.
- Step 3Add remaining 1 cup heavy cream, powdered sugar, and vanilla into a large bowl. Beat just until stiff peaks form.
- Step 4Add gelatin mixture and beat until just incorporated. You should still have stiff peaks. Fold in crushed Oreos.
- Step 5Transfer mousse to prepared pan and smooth into an even layer.
- Step 6Freeze until solid, at least 2 hours.
Make The Fudge Cake
- Step 1Preheat oven to 350° and line an 8" cake pan with parchment parchment paper and grease with cooking spray. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add boiling water, vegetable oil, sour cream, and egg and whisk until just combined.
- Step 2Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, about 23 minutes. Let cool 15 minutes, then invert on a cooling rack to cool completely. Place in refrigerator to chill cake and make it easier to handle when assembling.
Make Chocolate Frosting
- Step 1In a large bowl using a hand mixer, beat butter and powdered sugar together until no lumps remain.
- Step 2Add melted milk chocolate and beat until combined.
Assemble Cheesecake
- Step 1Place cake on a large platter or cake stand and level top as needed. Spread a thin layer of chocolate buttercream on top.
- Step 2Remove cheesecake from pan by removing sides, then inverting cake and peeling off the parchment paper. Invert cheesecake back and place on top of buttercream layer.
- Step 3Run a knife around the mousse to release from pan and invert on top of cheesecake.
- Step 4Reserve about 1/4 of the remaining frosting and place into a piping bag fitted with a large round tip. Frost the tops and sides of cake with remaining frosting. Use your hands to press mini chocolate chips onto sides of cake.
- Step 5Use frosting in piping bag to pipe dollops of frosting around the top edge of cake. Top each dollop with an Oreo.
- Step 6Serve slices of cheesecake with whipped cream.
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