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

Cheesecakes are our passion. Over the course of many years, we have delivered many amazing and delicious homemade cheesecakes. Some of our most popular ones are Original Cheesecake, Pecan Pie Cheesecake, and Instant Pot Oreo Cheesecake.

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 fudge cake followed by chocolate frosting. Then, it is layered with an Oreo cheesecake, and followed by an 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 our arsenal, we 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 flavors. It is the ultimate and most perfect dessert!

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What kind of pan should I use to make Dream Extreme Oreo Cheesecake?

We love using a regular 10-inch diameter cake pan. You can use the 8-inch diameter cake pan as well. However, we love 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.

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.

HOW TO PREVENT CRACKS A CHEESECAKE?

• First, make sure that all the ingredients are at room temperature and well combined after being mixed.
• Also, avoid opening the door oven while baking the cheesecake. Always peak through the oven window to see if the cheesecake is close to done.
• Similarly important is watching the cake closely to avoid over-baking it. When the sides are puffed and the center of the cake is just slightly giggly, the cheesecake is done.
• In addition, cooling it in the oven, with the door slightly cracked is also very important.
• Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake.
• For this Oreo Cheesecake, you don’t really care if you get some cracks, as the cheesecake layer will be covered with the Oreo Mousse layer.

HOW TO SLICE THE DREAM EXTREME OREO CHEESECAKE?

• 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.

Oreo Cheesecake Recipe Tips:

• To easily get the cakes out of the pan, add a fitted piece of parchment paper on the bottom of the cake pan.
• Do not over-bake the chocolate cake, until the toothpick inserted into the center of the cake comes out clean.
• Plan ahead! This cake is complex and the layers need to be chilled accordingly for the cake to work. The Oreo Cheesecake and Oreo Mousse need to be made at least a day ahead of time. I recommend allowing a minimum of 6-8 hours in the fridge to set properly.
• Make sure all the filling ingredients are at room temperature, this will ensure you get a smooth, lump-free batter.
• Don’t run out of Oreos so have an extra bag on hand. The decorations on top are optional, but definitely a nice addition! There’s no such thing as too many Oreos in my opinion!
• Don’t worry too much about cracks with this recipe. Any cracking that occurs can be easily fixed or covered with the Oreo Mousse layer.

HOW TO FREEZE DREAM EXTREME OREO CHEESECAKE:

• 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.

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4.89 from 9 reviews

Dream Extreme Oreo Cheesecake

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Author: Catalina Castravet Serves: 12 slices
Prep time: 4 hours Cook time: 1 hour 30 minutes Total time: 5 hrs 30 mins

Ingredients

CHOCOLATE CAKE LAYER:

• 1 package Chocolate Cake Mix  (plus the ingredients on the back of the box)

OREO CHEESECAKE LAYER:

• 24 ounces cream cheese  (softened to room temperature)
• 1 cup granulated sugar 
• 2  large eggs  (room temperature)
• 1/2 tablespoon vanilla extract 
• 1 cup sour cream  (room temperature)
• 2 tablespoons all-purpose flour 
• 1/2 teaspoons salt 
• 10  Oreo cookies  (crushed)
• 16  Oreo cookies  (whole)

OREO COOKIE MOUSSE LAYER:

• 1 envelope powdered gelatin  (2 1/4 teaspoons)
• 10 tablespoons milk  (divided equally into 2 small bowls)
• 1 cup heavy cream  (cold)
• 1/2 cup powdered sugar  (Sifted)
• 1 teaspoon vanilla extract 
• 10  Oreo cookies  (crushed)

CHOCOLATE GANACHE LAYER AND FROSTING:

• 3 cups heavy cream 
• 24 ounces semi-sweet chocolate chips 
• 3 cups granulated sugar 

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 10-inch cake pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.

CHOCOLATE CAKE LAYER:

1. Prepare the cake batter as directed on the Cake Mix box.
2. Transfer the cake batter to the prepared cake pan and bake for as much its directed on the box. A toothpick inserted in the center of the cake should come out clean, or with a few cake crumbs, not raw batter.
3. Remove cake from oven and place cake pan on a cooling rack until the cake has cooled off.
4. Remove cake from the pan and let it fully cool. Wrap in plastic wrap and refrigerate until ready to assemble the cake.

OREO CHEESECAKE LAYER:

1. For this layer, preheat oven to 325 degrees F.
2. Prepare a 10-inch leak-proof springform pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.
3. In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
4. With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.
5. Add salt, vanilla extract and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
6. Stir in the crushed Oreo cookies.

7. Pour half of the cake's batter into the prepared pan. Arrange the whole Oreo cookies on top of the cheesecake layer and top with the remaining batter. Level the top with a spatula.

8. Transfer the cheesecake to the preheated oven and bake it for 60 minutes. The cheesecake should be just slightly wobbly in the center, but puffy and settled on the sides.
9. Turn off the oven and crack open the door. Cool cheesecake completely oven in the open oven.
10. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake.

OREO MOUSSE:

1. Prepare a 10-inch leak-proof springform pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.
2. Add half of the milk to a small-medium bowl and sprinkle the gelatin on top. Let the gelatin bloom for about 5 minutes.
3. Once bloomed, place the bowl in the microwave for 15 seconds, stir to combine and repeat to melt the gelatin.
4. Add the remaining milk to the gelatin mixture and stir to combine.
5. Chill a large bowl and add the cold heavy cream to it. Add powdered sugar and whip it until it reaches medium firm peaks.
6. Add vanilla extract and gelatin mixture into the whipped cream mixture and whisk until firm peaks form. Fold in the crushed Oreo cookies.
7. Pour mousse into the prepared pan. Place the pan into the fridge and let it set, about 1-2 hours.

CHOCOLATE GANACHE LAYER AND FROSTING:

1. Add the chocolate chips to a large bowl.

2. Add the heavy cream to a medium bowl for about 2-3 minutes, until the heavy cream reaches a boil.

3. Pour the hot heavy cream over the chocolate chips and allow to sit for 2-3 minutes for the chocolate to melt. Stir the ganache until all of the chocolate chips are completely melted and the mixture is smooth and shiny.
4. Add sugar and stir until the sugar is fully dissolved.
5. Allow chocolate ganache to cool, then transfer to the fridge. When ready to use, beat the chocolate frosting for 2–3 minutes, until becomes fluffy and spreadable.

ASSEMBLE THE CAKE:

1. Start with a cake stand and place a cardboard round cake paper on top. Add 1/3 cup chocolate frosting and spread it.
2. Level the chocolate cake using a cake leveler or a sharp serated knife. Place the chocolate cake layer on the cake stand.
3. Add 1/3 of the chocolate frosting and spread it in an even layer.
4. Level the cake's layer, using a sharp serrated knife, level the edges. Place the Oreo Cheesecake layer on top of the frosting layer.
5. Top with the Oreo Mousse layer.
6. Use the half of the remaining frosting to cover the cake entirely. Add the remaining frosting to a piping bag fitted with the star tip and pipe frosting onto the top edge of the cake.
7. If desired, top with Oreo cookies and crushed Oreo cookies.
8. Chill the cake for one hour before serving, for the frosting to set.
9. Serve with a side of whipped cream and more crushed Oreo cookies.

Nutrition information

Calories: 927 Carbohydrates: 151 Protein: 16 Fat: 43 Saturated Fat: 23 Cholesterol: 77 Sodium: 799 Potassium: 717 Fiber: 5 Sugar: 134 Vitamin A: 595 Vitamin C: 0.2 Calcium: 287 Iron: 8.6

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