Alright, listen up, folks. If you’re a fan of the Cheesecake Factory’s Oreo Cheesecake, I’m here to tell you that I’ve got something even better for you. That’s right, better than the Cheesecake Factory. I’m talking about a homemade Oreo Cheesecake that will blow your mind and leave you craving for more.
First off, let’s talk about the fudge cake base. This isn’t just any ordinary cake base. It’s moist, rich, and full of chocolatey goodness. With the perfect balance of cocoa powder and sugar, this fudge cake is the ideal foundation for the decadent layers that are about to be added.
Next up, we have the chocolate ganache frosting. Let me tell you, this isn’t your average frosting. It’s made with semi-sweet chocolate chips and heavy whipping cream, resulting in a smooth and luscious spread that will take your taste buds to a whole new level of bliss.
But here’s where it gets really explosive – the Oreo cheesecake layer. Creamy, rich, and loaded with chunks of Oreo cookies, this cheesecake is the stuff dreams are made of. The combination of cream cheese, sugar, and sour cream creates a velvety smooth texture that will make you weak at the knees.
And if that wasn’t enough, we’re topping it all off with an Oreo mousse that will make you want to do a happy dance. Made with whipped cream, powdered sugar, vanilla extract, and crushed Oreos, this mousse is the crowning glory of this epic dessert.
But we’re not done yet. To take it to the next level, we’re finishing it off with a generous layer of chocolate ganache frosting around the sides, topped with a handful of Oreo cookies and mini chocolate chips. And if you’re feeling extra fancy, you can whip up a batch of freshly whipped cream to accompany each slice.
Now, I know what you’re thinking. This sounds like a lot of work. But trust me, it’s worth every minute of your time. And here’s the thing – you can totally spread out the steps to make it seem less daunting. All of the elements can easily be made in advance. The chocolate cake, frosting, and cheesecake can even be frozen if you really want to spread it out.
So, there you have it. A homemade Oreo Cheesecake that will not only rival the Cheesecake Factory’s version but surpass it in every way. It’s rich, indulgent, and downright irresistible. So, what are you waiting for? Get in the kitchen and whip up this explosive viral sensation of a dessert. Your taste buds will thank you.
* ½ cup all purpose flour
* 3 TB cocoa powder (I prefer dark or dutch processed cocoa)
* ½ cup granulated sugar
* ½ tsp baking soda
* ¼ tsp baking powder
* ¼ tsp salt
* 2 TB vegetable oil
* 1 large egg
* ½ cup + 2 TB milk
Chocolate Ganache Frosting
* 16 oz (about 2 cups) semi sweet chocolate chips
* 2 cups heavy whipping cream
* (To make it even sweeter, feel free to add 1/2 cup of powdered sugar if desired. I keep it out due to the other sweet components, but some like it sweeter!)
* 24 oz (3 blocks) cream cheese
* 1 cup granulated sugar
* 2 TB all purpose flour
* ¾ cup sour cream
* 2 eggs + 1 egg yolk
* 1 ½ tsp vanilla extract
* 16 Oreo cookies
* 1 packet (2 1/4 tsp) whip it stabilizer *see notes for link and substitute
* 1 cup + 2 TB heavy whipping cream
* ⅓ cup powdered sugar
* ½ tsp vanilla extract
* 3 oz white chocolate
* 10 Oreo cookies, crushed
* 20 Oreo cookies (8 for the sides, 12 for the top for 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)
* Preheat oven to 350° F. Line a 9″ springform pan, grease with nonstick spray and set aside.
* In a mixing bowl, whisk together all the dry ingredients until completely combined.
* Add the vegetable oil, egg, and milk to the dry ingredients and whisk together just until combined. Don’t over mix.
* Pour cake batter into prepared pan and bake for about 12-15 minutes, until moist crumbs come out on a toothpick. Let it begin to cool in the pan for about 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 till it’s just barely reached a boil. Pour over the chocolate chips and cover, letting them sit for a couple minutes.
* Whisk the two together. If it’s not coming together, you can pop it in the microwave for a few seconds to melt them together better. Set aside to cool. You can speed up the cooling by storing it in the fridge.
* Once it’s cooled and you’re ready to spread it onto the cake, place the hardened ganache in a mixing bowl with the whisk attachment. Beat until it’s light and spreadable. I enjoy the rich, dark flavor, but you can add 1/2 cup powdered sugar if you prefer a sweeter flavor.
* Preheat oven to 325° F. Place a baking pan or roasting pan filled with about 1 inch of water in the oven while you prepare the cheesecake filling. The pan just needs to be large enough to fit your springform pan. (This water bath step is optional if you don’t have a pan large enough. It just helps provide a nice slow, even bake & prevents cracks from forming in your cheesecake. The cheesecake will be covered so cracks aren’t a huge deal – but it’s a good time to practice!)
* Using a handheld or stand mixer with paddle attachment, combine the room temperature cream cheese, flour, and sugar together until smooth and combined. (It’s VERY important that the ingredients are at room temp to get a smooth, easy to mix, filling.)
* Add the sour cream and vanilla. Stir again on low speed until just combined. Then one at a time, add the 2 eggs + 1 extra yolk. Once it’s combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking.
* Grease a 9″ springform pan and pour about 1/3 of the batter in. Then top with 8 Oreo cookies. Following that, add the remaining cheesecake batter and top with additional 8 Oreos. Push them in gently. It’s okay if the top cheesecake layer is thin on top of those Oreos.
* To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.
* Bake for about 55-65 minutes. The center will be just slightly jiggly when it’s ready, with the edges set. Turn the oven off, crack the oven door open, and leave it in there to slowly cool down for about 1 hour. (You can also leave it in there for up to 4 more hours if that’s what ends up working in your schedule.)
* Transfer it to the fridge and let it chill for at least 1 hour (or overnight) before assembling with the rest of the cheesecake. If you’re making in advance to assemble later, wrap the cheesecake in plastic wrap to keep fresh.
* First preparer your Oreos by crushing them into small pieces. You can do this using a food processor or placing the Oreos in a plastic bag and beating with a rolling pin or meat mallet.
* Melt white chocolate chips in a microwave safe bowl. Melt until the chips are almost melted, then mix until the remaining chips melt. This method helps to not over heat the chocolate that could cause it to seize and clump up. Set the chocolate aside to cool.
* Using a hand or stand mixer, beat heavy cream, vanilla extract, powdered sugar, and whip it stabilizer together until medium peaks form. (*If using whip it stabilizer substitute – gelatin – see notes for special instructions). Continue beating until stiff peaks form.
* Add about 1/4 of the whipped cream mixture to the bowl with the chocolate to lighten up the chocolate, making it easier to incorporate with the rest of the whipped cream. Fold together with a spatula. It’s okay to be a little vigorous with this folding to make sure it’s mixed up really well.
* Add the remaining whipped cream and crushed Oreos. Gently fold together again til evenly incorporated. If you’re not ready to assemble the cheesecake right away, you can store this in the fridge until you’re ready.
* CAKE: Put a small dollop of whipped ganache on the bottom of a cake board. Add the cake layer on top. (I like to use a cake board to make it easy to transfer, but you can also just stick it straight on a cake stand or large plate.)
* FROSTING: Spread a very thin, even layer of frosting down on top of the chocolate cake.
* CHEESECAKE: Add the Oreo cheesecake on top of the frosting.
* MOUSSE: Spread the cookies & cream mousse evenly on top of the frosting.
* FROSTING: Finely crush 8 Oreos just like we did above. Mix in a bowl with a cup of mini chocolate chips. Set aside. Use a spatula to swipe the edges of your layered cheesecake to clean off any excess that came out during any spreading. Then spread a thin layer of chocolate ganache frosting around the sides. Get a handful of your Oreo + chocolate chip topping and press it into the sides of the cheesecake where you just applied the frosting. Prepare a piping bag with a round piping tip and add whipped ganache. Pipe in a spiral on top of the cheesecake to mimic the look of Cheesecake Factory, or feel free to simply spread it or pipe as desired. Add 8-12 swirls on top and top each one with an Oreo if desired.
* Store in fridge until ready to serve. Will keep fresh in the fridge for about 5 days. If desired, whip up a batch of freshly whipped cream to accompany each slice by beating together heavy whipping cream and powdered sugar until stiff peaks form. ENJOY!
I tried every cheesecake at Cheesecake factory