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Oreo Dream Cheesecake

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An indulgent layered Oreo dream cheesecake with a rich chocolate cake base, creamy Oreo-studded cheesecake, white chocolate Oreo mousse, and fluffy chocolate ganache frosting.

Ingredients

  • ¼ cup unsalted butter
  • 2.5 oz semi-sweet chocolate, chopped
  • 2 large eggs
  • ½ cup granulated sugar
  • 3 Tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 20 oz cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 ½ Tablespoons all-purpose flour
  • ½ cup sour cream, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs + 1 egg yolk, room temperature
  • 18 Oreo cookies, whole
  • 16 oz semi-sweet chocolate, finely chopped
  • 2 cups heavy whipping cream
  • 1 1/2 Tablespoons corn syrup, optional
  • 3.5 oz white chocolate, chopped
  • 2 Tablespoons heavy whipping cream
  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • 10 Oreo cookies, crushed
  • 6–8 Oreo cookies, for decorating the top
  • 6 Oreo cookies, crushed, for the sides
  • 1 cup mini chocolate chips, for the sides

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch cake pan with baking spray, line the bottom with parchment paper, and spray the paper.
  2. Melt the 2.5 oz semi-sweet chocolate and butter in a microwave-safe bowl, stirring every 30 seconds until smooth. Set aside to cool slightly.
  3. Whisk 2 eggs and ½ cup granulated sugar until combined. Whisk in the melted chocolate mixture, cocoa powder, ½ teaspoon vanilla, and salt.
  4. Sift in ⅓ cup flour and the baking powder, then stir just until combined.
  5. Pour the batter into the prepared pan and bake for 18–20 minutes, or until set. Cool for 5–10 minutes in the pan, transfer to a rack, and cool completely. Wrap tightly until assembly.
  6. Reduce the oven temperature to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  7. Beat the cream cheese, ¾ cup granulated sugar, and 2 ½ Tablespoons flour until smooth and creamy, scraping the bowl as needed.
  8. Mix in the sour cream and 1 ½ teaspoons vanilla on low speed.
  9. Add 2 eggs and the egg yolk one at a time, mixing on low speed just until incorporated after each addition.
  10. Pour about one-third of the cheesecake batter into the springform pan. Arrange 10 whole Oreos over the batter. Cover with the remaining batter, then add the remaining 8 Oreos on top and gently press them into the batter.
  11. Wrap the outside of the springform pan securely with aluminum foil. Place it in a roasting pan and add hot water around the pan, keeping the water below the top of the foil.
  12. Bake for 55–65 minutes, until the edges are set but the center remains slightly jiggly.
  13. Turn off the oven, crack the door open, and leave the cheesecake inside for 45–60 minutes.
  14. Remove the cheesecake from the oven and water bath. Cool to room temperature, then refrigerate for at least 1–2 hours, until completely cold and firm.
  15. Place the 16 oz finely chopped semi-sweet chocolate in a heatproof bowl. Heat 2 cups heavy whipping cream until it just begins to simmer, then pour it over the chocolate. Cover and let stand for 2–3 minutes.
  16. Stir the chocolate and cream gently until completely smooth. Stir in the optional corn syrup. Let the ganache cool until thick, refrigerating if desired and stirring occasionally.
  17. Whip the thickened ganache with a whisk attachment until light, fluffy, and spreadable.
  18. Melt the white chocolate with 2 Tablespoons heavy whipping cream in the microwave, stirring every 20–30 seconds until smooth. Cool to room temperature.
  19. Beat 1 cup cold heavy whipping cream with ½ cup powdered sugar until stiff peaks form.
  20. Stir a small amount of whipped cream into the cooled white chocolate to lighten it, then gently fold this mixture into the remaining whipped cream. Fold in 10 crushed Oreo cookies and refrigerate until assembly.
  21. Place the cooled chocolate cake layer on a serving plate or cake board. Spread a thin layer of whipped chocolate ganache over it, then carefully place the chilled Oreo cheesecake on top.
  22. Spread the Oreo white chocolate mousse evenly over the cheesecake. Chill for 30–60 minutes, until firm enough to frost.
  23. Reserve some ganache for piping, then spread a thin, even layer of the remaining ganache over the top and sides.
  24. Combine 6 crushed Oreos with the mini chocolate chips and press the mixture onto the sides of the cheesecake.
  25. Transfer the reserved ganache to a piping bag fitted with a large round tip and pipe circles or a spiral pattern over the top.
  26. Decorate with 6–8 whole Oreo cookies.
  27. Refrigerate for at least 4 hours before slicing, preferably overnight.

Notes

  • Powdered sugar can be added to the whipped chocolate ganache instead of corn syrup if a sweeter frosting is preferred.
  • If the ganache becomes too firm while chilling, leave it at room temperature for 15–20 minutes before whipping.
  • The cheesecake can be briefly placed in the freezer after cooling to room temperature to speed up chilling.
  • For clean slices, use a sharp knife and wipe it clean between each cut.
  • For the best texture and easiest slicing, chill the assembled cheesecake overnight.

Nutrition

Find it online: https://yumfamilyrecipes.com/oreo-dream-cheesecake/