Recreate The Cheesecake Factory’s Oreo Cheesecake At Home

The Cheesecake Factory is known for many things including its hilariously mixed style of decor, the giant portions, and of course, its massive selection of cheesecakes. These cakes are the very definition of decadence, and you don’t order one without being fully aware of this fact. One of the most beloved flavors is the Oreo cheesecake, which is the perfect combination for those who love both cheesecake and America’s favorite cookie. You can actually make this cake on your own at home, and it’s not as complicated as you might think.

What You Need

For cheesecake:

Cooking spray, butter flavor

8 oz. block softened cream cheese

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

2 tablespoons AP flour

kosher salt

14 Oreos

For cookie mousse:

1 1/4 cup heavy cream, divided

2 teaspoons unflavored gelatin

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed Oreos (about 10 cookies)

For fudge cake:

3/4 cup AP flour

2/3 cup sugar

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/3 cup boiling water

1/3 cup vegetable oil

1/4 cup sour cream

1 large egg

For chocolate frosting:

3 sticks butter, softened

3 cups powdered sugar

1 cup milk chocolate chips, melted

1 cup mini chocolate chips

12 Oreos

whipped cream

What To Do

To make the cheesecake, preheat your oven to 325 degrees F. Line an 8 inch springform pan with parchment paper and apply cooking spray. In a bowl, beat the cream cheese until it is smooth and then mix in the sugar until it reaches a smooth consistency. You can use a hand or stand mixer for this. Add eggs one at a time, making sure they’ve fully incorporated before adding the next one. Add in the vanilla.

Mix in the sour cream, flour, and a pinch of kosher salt, making sure everything is smooth and lump free. Pour about half of the batter into the pan. Sprinkle the crushed Oreos, making sure it is evenly covered. Pour the second half of the batter on top and making sure it is smoothed out.

Bake the cake until the edges are set but the center still jiggles slightly, which should take about 40 minutes or so. Turn off the oven and keep the door slightly ajar, allowing the cheesecake to cool for about an hour before you remove it from the oven. Once fully cooled, transfer to the oven and chill for at least 4 hours.

For the cookie mousse, line an 8 inch cake pan with parchment paper and spray with cooking spray. Add 1/4 cup heavy cream and sprinkle the gelatin on top, letting it bloom for about 5 minutes. Microwave the bowl for 15 seconds and then whisk it thoroughly until the gelatin has dissolved. If needed, continue microwaving for 5 seconds at a time until it has fully dissolved.

Pour the remaining cup of heavy cream, powdered sugar, and vanilla into a large mixing bowl. Beat everything together until stiff peaks have been reached and then add in the gelatin mixture. Mix until just incorporated and stiff peaks form. Gently fold in the crushed Oreos and then transfer the mousse into the prepared pan, making sure it is smoothed into a uniform layer. Freeze the mousse for at least 2 hours until it has completely solidified.

To make the fudge cake, preheat your oven to 350 degrees F and line an 8 inch cake pan with parchment paper that’s been greased with cooking spray. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add in the boiling water, vegetable oil, sour cream, and egg. Whisk everything together until it’s all just combined.

Pour the batter into the prepared pan and bake for about 23 minutes or until a toothpick pricked in the middle comes out clean. Allow the cake to cool for 15 minutes and then turn it over onto a cooling rack. Allow the cake to cool completely and then chill in the refrigerator until assembly.

To make the chocolate frosting, use a stand or hand mixer to beat together the butter and powdered sugar until it is fully smooth. Add in the melted chocolate and beat until everything has come together into a smooth frosting.

To assemble the cheesecake, place the fudge cake on a cake stand or platter that’s large enough to hold the cake. Spread a thin and even layer of frosting on top. Place the cheesecake layer on top of the frosted fudge cake. Place the frozen mousse layer on top of the cheesecake. Reserving about 1/4 of the frosting, place the remaining frosting in a piping bag with a large rounded tip.

Frost the cake all around and on its sides, using an offset spatula to smooth everything. Press mini chocolate chips into the side of the cake, filling in the gaps where needed. Use the piping bag to pipe decorative dollops all around the edge of the cake, and then place half of an Oreo on top of the dollops.

Cut and serve with a generous helping of whipped cream and enjoy your delicious Cheesecake Factory Oreo copycat cake!