Dream Extreme Oreo Cheesecake

Dream Extreme Oreo Cheesecake is a rich and fudgy cake with a chocolate layer, Oreo Cheesecake, and Oreo Mousse topped with chocolate ganache. This is the copycat version of the famous Cheesecake Factory Dream Extreme Oreo Cheesecake. It is my most beloved cake, and you should give this one a try.

The Cheesecake Factory loves to make some extreme desserts and I sure do love to recreate them. This one seemed like it would be complex with all its different ingredients, but it was not hard at all. Most of the time is spent waiting for specific layers to get done chilling so you have to work in steps, starting one day before you plan to serve it. But with a moist chocolate fudge cake, cheesecake full of Oreos, creamy, fluffy mousse, and rich chocolate ganache, it is so worth it.

Best Oreo Cheesecake

Dream Extreme Oreo Cheesecake was first discovered by my husband a few years back when he dined at Cheesecake Factory restaurant. He was so impressed and amazed by the taste and richness of the cake, that we have been making this cake ever since. Indeed, this is a fantastic and complex cheesecake, that consists of five layers. Making it at home is a true adventure, but you will love every single step of it. Trust me, it is well worth it!

The first layer is a fudgy cake followed by chocolate frosting. Then, it is layered with an Oreo cheesecake, and topped with Oreo mousse. Finally, it is then topped with a chocolate ganache, that is complimenting the cake nicely.

After exploring and searching for the best cheesecake in my arsenal, I came to the conclusion that this Dream Extreme Oreo Cheesecake is our family’s favorite. The cake looks stunning, it is filled with Oreos, and rich in chocolate flavor. It is the ultimate and most perfect dessert!

Speaking of cookies, I suggest you get a few packs of cookies just in case. I ate quite a few during the cooking stage. Another thing I love about this recipe is you don’t have to make a water bath. If the cheesecake cracks or sinks, you will cover it with frosting and cookies anyway. No worries!

Cheesecakes are my passion. Over the years, I have published many unique and delicious homemade cheesecakes. Some of my most popular ones are the Original Cheesecake, Pecan Pie Cheesecake, and Instant Pot Oreo cheesecake.

Why you will love this recipe

• You don’t have to worry about cracks: Cover them with Oreo mouse and chocolate ganache.
• A chocolate lover’s dream: Fudgy chocolate cake, frosting, and filling, a delicious chocolate ganache and lots of Oreo cookies!
• Easier than it looks: It is actually quite easy, it is time consuming, but the steps can be made in advance. Make the cheesecake layer and chocolate cake, and the next day make the mousse and ganache, and assemble the cake.
• No need to go to the restaurant: Save money and stay home, while this is not a cheap cake to make, its still cheaper than getting it at the restaurant.

What you’ll need to make dream extreme Oreo cheesecake

Special items:

• Cake pan – I like using a regular 10-inch diameter cake pan. You can use the 8-inch diameter cake pan as well. However, I prefer to use a bit larger pan as the cake is a bit bigger, which is perfect for a larger family. It also looks more festive when it is bigger.
• Springform pan – 10-inch springform pan for the rest of the cake.
• Electric mixer – For beating the ingredients. 
• Cake stand – To decorate the cake.
• Bowls
• Cooking utensils

Ingredients:

For the chocolate cake layer:

• Chocolate fudge cake mix – You can use any brand you like.
• Ingredients from the box

For the Oreo cheesecake layer:

• Cream cheese – Softened to room temperature. Be sure to use brick style, full-fat, and not whipped.
• Large eggs – Also warmed to room temperature.
• Vanilla – For the best flavor with no bitter aftertaste, use the real stuff, not artificial flavoring.
• Sour cream – Bring it to room temperature, and use full-fat.
• Oreo cookies – You need 16 whole Oreos and 10 crushed Oreos for this part of the recipe.
• White granulated sugar
• All-purpose flour
• Salt

For the Oreo mousse layer:

• Powdered gelatin – I use organic powdered gelatin. Make sure you get plain, not flavored, and not expired.
• Milk – You will need 10 tablespoons of milk divided equally into two bowls, and I recommend full-fat milk.
• Heavy cream – It needs to be cold for this part of the recipe, as its easier to whip it.
• Powdered sugar – Also known as confectioners’ sugar. Do not use regular granulated sugar.
• Vanilla – Same as before. Use real vanilla.
• Oreo cookies – For this part of the recipe, you need 10 more crushed Oreos.

For the chocolate ganache:

• Heavy cream – Make sure it is heavy cream, as it adds a richer texture to the ganache.
• Semi-sweet chocolate chips – Get high–quality chocolate, like Belgian chocolate.
• White granulated sugar

How to make dream extreme Oreo cheesecake?

1. Preheat the oven: Before you begin, preheat the oven to 350 degrees. Then, spray a cake pan with baking spray and place a parchment circle at the bottom. To be safe, grease the sides and top of the parchment paper as well.
2. Make the cake: Now, make the cake batter according to the instructions on the box. Once it is done, place it on a cooling rack until it is cool enough to move. Then, please remove it from the pan and let it fully cool on the rack. Wrap it in plastic wrap and put it in the fridge until it is time to assemble the cheesecake.
3. Turn the oven down: Next, turn the oven down to 325 degrees F and prepare a 10-inch springform pan the same way you did the cake pan.
4. Start the cheesecake: In a large bowl, beat the cream cheese for one minute before adding the flour and sugar. Mix until there are no lumps, scraping the sides of the bowl with a spatula. Keeping the mixer on low, add the eggs one at a time beating just until mixed. Be careful not to overmix.
5. Mix it up: Now, add the salt, vanilla, and sour cream mixing the same way. Finally, fold in the crushed Oreos gently. Then, pour half of the batter into the pan and place the whole Oreo cookies flat on top. Top with the remaining batter and level the top with a spatula.
6. Bake your cheesecake: Place the cheesecake into the oven and bake it for 60 minutes. If you are using a water bath, place it in a roasting pan and fill it halfway to the top of the cheesecake pan with hot water. Make sure you wrap your cheesecake pan in foil, so it does not leak. When it is done, it will be just wobbly in the center, not wavy throughout the cake.
7. Let it cool: Turn off the oven and open the door just a crack to let it cool for one hour. Then, remove it and let it cool for 30 minutes on a cooling rack before chilling it in the fridge for six hours. After, run a butter knife around the edges to release the cake and store it in the fridge until you are ready to assemble it.
8. Prep the pan again: Again, prep the springform pan in the same way as before and set it aside and place a large bowl in the freezer.
9. Make the gelatin: Then, add half of the milk to a bowl and sprinkle the gelatin on top. Let it bloom for five minutes. After it blooms, put it in the microwave for 15 seconds before stirring to combine. Repeat again to melt the gelatin. Add remaining milk and stir to combine.
10. Whip the cream: Remove the bowl from the freezer and pour the heavy cream into it. Add powdered sugar and whip until it reaches medium peaks. Add the gelatin mixture and vanilla before whisking again. Continue until it reaches firm peaks and then fold in the crushed Oreos. Pour the mousse into the prepared pan and put it in the fridge for two hours.
11. Make the ganache: First, bring the heavy cream to a boil in the microwave or on the stove. Then, pour the chocolate chips into a large bowl and add the heavy cream on top. Stir until the chocolate is melted and smooth. Continue to stir while you add the sugar, stirring until it has dissolved. Let it cool before placing it in the fridge to cool until ready to use. 
12. Assemble the cake: To assemble, it is best to use a cake stand with a cardboard round cake paper on top. Whip the ganache frosting for about two to three minutes before you start until it is spreadable. Then, spread some ganache on the paper to hold the cake in place. Level the cake and place it on the stand. Spread 1/3 of the ganache on top in an even layer.
13. Decorating: Carefully place the Oreo cheesecake on top of that and top that with the Oreo Mousse layer. Use half of the remaining ganache to cover the rest of the cake. Put what’s left into a piping bag with a star tip. Pipe the frosting on top as desired. You can also add the cookies as shown or as you like. I even added some extra chocolate chips around the outside of the cake.
14. Chill and serve: Be sure to chill your cake for at least one hour before serving.

Expert tip

Why to use a springform pan

Springform pans are not as new as some think. They have actually been around since the early 1900s. They were invented to make dishes that cannot be easily flipped out of a pan without ruining them. Some of these include frozen desserts, quiches, pizzas, and cheesecakes. However, some say they dislike using springform pans when making cheesecakes because they leak, which can be a big problem when using a water bath.

However, using aluminum foil works just fine to solve that issue. Another way to prevent the problem is to put your springform pan in a round cake pan that is just a tiny bit larger than the springform. This way, any water or moisture that leaks in will evaporate and will not affect your cheesecake at all. The benefits of using a springform pan are well worth the risk of moisture getting in.

Having that ring to keep your cake perfectly straight as it solidifies and then being able to remove it when it is ready is wonderful, especially for those who take photos of their finished foods. The springform will make it easy to keep your cake in perfect condition so it is Instagram-ready. With a cheesecake recipe like this one, I do not use a water bath anyway, so I am not worried about leakage—just beauty and taste.

How to remove a cheesecake from the springform pan:

• First, make sure the cake has fully cooled and has been refrigerated.
• Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. Gently loosen the bits that stuck to the pan.
• Next, unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and becomes cold.
• Similarly, to transfer it to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
• We also like adding parchment paper to the bottom of the pan, which helps to slide the cake out of the pan.

Recipe variations and add-ins:

• Different cake: Change it up. Use a different flavor of cake for the bottom layer. I have used strawberry for my daughter, who likes strawberries, and she loved it.
• Other cookies: Oreos come in so many flavors that you don’t have to stick to just one. Try golden, mint, peanut butter, dark chocolate, and birthday cake.
• Sparkles: Your kids will love this cake with sparkles. Top it with some edible sparkle decorations for a festive look.
• Rainbows: Just because it is chocolate doesn’t mean it has to be all brown. Add some color to it with rainbows. You can use candy, rainbows, gummies, or Skittles to make your own.
• White chocolate: Speaking of different colors, white chocolate would work for this, too. Change the ganache, Oreos, and cake mix to white chocolate.

Serving suggestions:

Dream Extreme Oreo cheesecake is the perfect dessert to go with anything and it will be the centerpiece of any dessert table.

• This cake is so fancy and tastes so good, that it would be perfect for special occasions, like a Valentine’s Day dinner date, anniversary or birthday party.
• After working so hard on this cake, serve it with this easy-to-make 3-ingredient Oreo ice cream. They’re perfect together!
• Another easy Oreo dessert to serve with this cheesecake is no-bake Oreo fluff. Talk about a match made in Heaven. And it only has five ingredients. Switch the classic whipped on the side for the creative Orel fluff!
• With so much chocolate going around, you may need to serve a bowl of fruit or a fresh fruit salad too. Just to even things out a bit.
• One of the best drinks to serve with this delicious dessert is my Baileys S’mores milkshake. For the kids, try this hot white chocolate.

Frequently asked questions

How do I warm or soften my ingredients quickly?

It happens, we all forget to take the ingredients out ahead of time. But you can put the eggs in a bowl of warm water for five to seven minutes. Cream cheese can also be softened in warm water. Just leave it inside the foil and put it in a sealed baggie. Let it soak for 10 minutes, and it will be soft. Or remove it from the foil and microwave it for 30 seconds.

Why is my cheesecake cracked?

First, ensure all the ingredients are at room temperature and mixed well. On the other hand, ensure to not overmix the batter. Once you add the eggs, just mix it enough to combine. Also, do not open the oven while baking the cheesecake. A water bath will help as well. Cooling it in the oven with the door slightly ajar is also very important, as the quick change in temperature may make the cheesecake drop in the center or crack.

How do I remove my cheesecake from a springform pan easily?

First, ensure your cake is completely cool and chilled in the refrigerator until set. Then, carefully run a small knife around the edge of the pan, starting on one end and working your way back around. Gently loosen any bits that are stuck to the pan. Now, unbuckle the springform pan and remove the band. Run a long, thin spatula between the pan and the bottom of the cake before gently sliding it onto the serving dish, using the parchment paper to assist you.

Why is my ganache runny?

This is usually because of a measuring problem. It could be that you did not have enough chocolate chips or had too much cream. Or maybe you used light cream instead of heavy cream. Light cream only has about 20% fat, while heavy cream has 36 to 40%. This will change the thickness of the ganache as well. Also, make sure you use high-quality chocolate because the generic kind has fillers that can cause it to be runny. The last thing is to make sure is to not whip it too much. If it is too runny, put it back in the fridge for a while.

How to store:

• Refrigerate: Seal your leftovers in an airtight container and put them in the fridge for up to three days.   
• Freezing: To freeze, pack in a freezer-safe container for up to three months.   
• Defrost: For the best results, thaw the frozen item in the fridge several hours before serving. 

Freezing the cake tips:

• Preferably, freeze the cake BEFORE you top it with the cookies, or just remove them and set aside.
• First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
• The cake can be frozen BEFORE or AFTER it was assembled.
• If freezing the layers before assembling: Wrap each layer tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
• You can also wrap and freeze individual slices the same way.
• Properly stored, it will maintain the best quality for about 2 to 3 months.
• Thaw overnight in the fridge one day before serving.

More Cheesecake Factory cheesecakes recipes to try:

How to slice the cake

• Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing this tall and complex cake.
• Then, wipe the knife clean and run it under hot water before making another cut.
• An easy, mess-free way to cut even slices is to use a cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.

Recipe tips:

• Read all of the directions and plan ahead. This is a complex cake with many steps and different chilling times.
• Use a springform pan. Once you do, you will never go back to using a regular pan for cheesecakes.
• Be sure to put parchment paper at the bottom of the pan. This is the simple way to remove all the cakes from the pan.
• ALWAYS use room temperature ingredients. This is essential to a creamy cheesecake with no lumps.
• If you did not remember to put your ingredients to room temperature, warm the eggs in a bowl of water and cream cheese in the microwave.
• After adding the eggs, do not overmix or you will have air bubbles in the cheesecake, which can cause cracking and deflating.
• You do not always need a water bath. Especially if your cheesecake is covered like this recipe, but it is always good for keeping your cheesecake moist.
• Another key element is to cool your cake very slowly, cracking the oven door for an hour before removing it.