This Extravagant Oreo Cheesecake has it all! A rich chocolate fudge cake acts as the foundation for Oreo Cheesecake, Oreo Mousse, Oreo Frosting, Chocolate Cream Cheese Frosting, and Chocolate Ganache!
Back in March I posted a version of the Cheesecake’s Factory Peanut Butter Cheesecake. I am back with another rendition of their Oreo Extreme Cheesecake. I’ve seen plenty of “copy cat” versions, but I wanted to add my own flair. Again I’ve never been to this place, but the internet is swollen with copycat versions, so there must be something to their cheesecake construction. I appreciate the layering they did with a rich cake on the bottom and finished with a light-as-air mousse on top. So I thought: why not build on that framework?
Here the Extravagant Oreo Cheesecake is both better and different. How is this cheesecake better and different?
Let me break it down: The chocolate cake layer is ultra moist and perfectly rich with deep chocolate intensity. Next comes a thin layer of Oreo White Chocolate frosting gluing a creamy Oreo cheesecake, perfumed with vanilla flavor. Another frosting layer is topped by a smooth Oreo Mousse. To finish this entire eight pound behemoth, it’s covered with Chocolate Cream Cheese Frosting and Chocolate ganache. And more frosting. And some candy pieces. Okay, I think that’s it.
Traditionally, mousse is made with gelatin. Personally, I dislike gelatin’s taste and texture. Technically, gelatin doesn’t have a flavor. Gelatin in stews and sauces yields a wonderful texture, creating a lingering smooth mouth feel. However in whipped cream, which has a soft subtle flavor and very little seasonings or spices, the gelatin flavor comes through. As an alternative, I made a mock-mousse. I reserved 1 cup of the Oreo White Chocolate Frosting, lightened it with whipped cream, and folded in Oreo chunks. The white chocolate in the frosting provides structure to the mousse and prevent it from being a soupy mess.
The cheesecake is one over-the-top ode to Oreos. Each layer of the Extravagant Oreo Cheesecake contributes a contrasting texture—fudgey, crunchy, and creamy. The whole Oreos bake up soft in the cheesecake while the Oreo chunks are still crisp in the mousse.
Get all of your Oreo desires satiated with this all-in-one Extravagant Oreo Cheesecake!
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- For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup vegetable oil
- 1 ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup hot coffee
- For the Oreo Cheesecake:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
- 2 large eggs, room temperature
- ¾ cup full-fat sour cream, room temperature
- 8 oreos, 4 broken up and 4 left whole
- For the Oreo Frosting:
- 1 cup (8 ounces, 2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 pound plus 2 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1 tablespoon vanilla extract
- ½ cup finely ground Oreo crumbs
- For the Oreo Mousse:
- 1 ½ cups heavy cream, cold
- 1 teaspoon vanilla extract
- 1 cup reserved Oreo Frosting, room temperature
- 6 Oreo cookies, cut into quarters
- For the Chocolate Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (4 ounces, 1 stick) unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon fine salt
- 2 teaspoons vanilla extract
- For Chocolate Ganache:
- 8 ounces semi-sweet chocolate chips
- 3 tablespoons heavy cream
- 1 tablespoon vegetable oil
- Preheat oven to 350 degrees F. Grease one 9-inch cake pan with baking spray, set aside.
- In a large bowl whisk together flour, cocoa powder, baking soda, and salt. Whisk oil, brown sugar, and eggs in another bowl. Make a well in the dry ingredients and pour the wet mixture into the dry mixture, whisk together until it becomes a thick brownie like consistency, the dry mixture will protect the eggs from cooking when you add the coffee. Whisk in coffee, then finally add vanilla.
- Pour into prepared pan and bake for 20 to 28 minutes until a toothpick inserted comes out clean with a few moist crumbs. Invert immediately onto a wire rack to cool completely. For an even moister cake, wrap cooled cakes in plastic wrap and refrigerate overnight.
- Preheat oven to 325 degrees F. Grease a 9-inch spring form cake pan with baking spray, line the bottom with parchment paper and grease as well. Wrap the exterior of the pan’s bottom with aluminum foil, set aside on top of a baking sheet.
- Beat cream cheese and sugar in a stand mixer on a medium speed until smooth and fluffy, about 3 minutes. Scrape the bowl down and add vanilla and salt, beating to combined. Add eggs one at a time beating well to incorporate followed by the sour cream. Fold into chopped Oreos.
- Pour half of the batter into pan and place whole Oreos evenly and pour remaining batter on top. Tap cheesecake lightly to remove any air bubbles. Bake for 45 minutes until edges are set but the center looks loose, about 45 to 50 minutes. Turn oven off and open door slightly, letting cheesecake rest for 15 minutes, remove to cool completely. Refrigerate 6 hours or preferably overnight.
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter on a medium speed until smooth and lump free, about 3 minutes. Scrape the bowl and paddle as needed. On the lowest speed, add powdered sugar, white chocolate, vanilla, and Oreo crumbs beating to incorporate. Reserve 1 cup of frosting, refrigerate remaining frosting until you’re ready to assemble.
- Whip heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Add vanilla, whipping until firm peaks form. Take ¼ of whipped cream and stir it into the frosting, this will aerate the frosting, making for a uniform incorporation. Fold remaining whipped cream into frosting. Gently fold in quartered Oreo cookies.
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter on a medium speed until smooth and lump free, about 3 minutes. Scrape the bowl and paddle as needed. With the mixer on low, add the powdered sugar, cocoa powder, salt, and vanilla. Once combined, raise mixer’s speed to medium-high for 1 minute. Refrigerate until ready to assemble.
- Combine chocolate and heavy cream in a microwave safe bowl. Heat mixture up in 20 second intervals, stirring to combine. Add oil and fill pastry bag.
- Add a dollop of frosting to a cake board. Secure the Chocolate Cake layer and apply a thing layer of the White Chocolate Oreo Frosting. Place the Oreo Cheesecake layer on and apply a thin layer of frosting. Top with the Oreo Mousse, using an offset spatula to smooth the top layer. Refrigerate for 30 minutes. Cover with Chocolate Cream Cheese Frosting. Drip gacnahe over sides and spread onto top. Decorate with remaining frosting. Garnish with Cookie and Cream chocolate bar squares.