Copycat Cheesecake Factory Oreo Cheesecake
Rating
Mondays can be tough but Oreo Cheesecake can make it better.
Ingredients
- FOR THE CHEESECAKE
- Cooking spray
- 3 (8-oz.) blocks cream cheese, softened
- ¾ c. granulated sugar
- 3 large eggs
- 1 tsp. pure vanilla extract
- ¼ c. sour cream
- 2 tbsp. all-purpose flour
- Pinch kosher salt
- 14 Oreos
- FOR THE OREO COOKIE MOUSSE
- 1¼ c. heavy cream, divided
- 2 tsp. unflavored gelatin
- ½ c. powdered sugar
- 1 tsp. pure vanilla extract
- 1 c. crushed Oreos, from about 10 Oreos
- FOR THE FUDGE CAKE
- ¾ c. all-purpose flour
- ⅔ c. granulated sugar
- ½ c. cocoa powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- ⅓ c. boiling water
- ⅓ c. vegetable oil
- ¼ c. sour cream
- 1 large egg
- FOR THE MILK CHOCOLATE FROSTING AND GARNISH
- 1½ c. (3 sticks) butter, softened
- 3 c. powdered sugar
- 1 c. milk chocolate chips, melted
- 1 c. mini chocolate chips
- 12 Oreos
- Whipped cream
Instructions
- MAKE THE CHEESECAKE
- Preheat 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.
- Pour about half of the batter into prepared pan. Top with an even layer of Oreos, then top with remaining batter and smooth top.
- Bake 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.
- Refrigerate until chilled, at least 4 hours.
- MAKE THE OREO COOKIE MOUSSE
- Line 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.
- Microwave for 15 seconds, then whisk gelatin until dissolved. If not completely dissolved, microwave another 5 seconds.
- Add remaining 1 cup heavy cream, powdered sugar, and vanilla into a large bowl. Beat just until stiff peaks form.
- Add gelatin mixture and beat until just incorporated. You should still have stiff peaks. Fold in crushed Oreos.
- Transfer mousse to prepared pan and smooth into an even layer.
- Freeze until solid, at least 2 hours.
- MAKE THE FUDGE CAKE
- Preheat 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.
- Pour 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
- In a large bowl using a hand mixer, beat butter and powdered sugar together until no lumps remain.
- Add melted milk chocolate and beat until combined.
- ASSEMBLE CHEESECAKE
- Place cake on a large platter or cake stand and level top as needed. Spread a thin layer of chocolate buttercream on top.
- Remove 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.
- Run a knife around the mousse to release from pan and invert on top of cheesecake.
- Reserve about ¼ 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.
- Use frosting in piping bag to pipe dollops of frosting around the top edge of cake. Top each dollop with an Oreo.
- Serve slices of cheesecake with whipped cream.
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