CHEESECAKE FACTORY OREO CHEESECAKE
Recreate the famous Oreo Cheese from the Cheesecake Factory at home.
Provided by Stephanie Manley
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them.
- All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth.
- Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture.
- Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes.
- Turn the oven off.
- When time is up prop the oven door open and let the cheesecake stay in the oven for one hour. The oven should be turned off at this point.
- Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings
Nutrition Facts : Calories 413 kcal, Carbohydrate 27 g, Protein 5 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 139 mg, Sodium 382 mg, Sugar 20 g, ServingSize 1 serving
CHEESECAKE FACTORY OREO CHEESECAKE
Found this recipe on copykat.com and didn't want to lose it! Haven't tried it yet, but sure it will be a keeper. If you haven't had Cheesecake Factory's cheesecake, then you're missing out!
Provided by Chef Lindsay
Categories Cheesecake
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Butter a 9-inch springform pan on the bottom and the sides. Next, mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
- Filling: All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.
- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
COPYCAT CHEESECAKE FACTORY OREO CHEESECAKE RECIPE - (4.5/5)
Provided by Tricia33
Number Of Ingredients 14
Steps:
- First get out all the ingredients and let them warm to room temp as much as possible. (Honestly I skipped this step and my cheesecake turned out fine, but that's what the recipe said to do so I thought I'd pass it on ...) Now make the crust: If you are using chocolate chips, melt the butter, then stir the chocolate chips into the hot butter right away and stir. The heat from the butter should melt the chocolate chips. Mix the oreo crumbs with the melted butter/chocolate mixture and press into the bottom of a 10-inch springform cheesecake pan. Put the cream cheese in a large bowl and beat on low speed with your mixer until it's light and fluffy. Begin adding the sugar, little by little, beating until it's all mixed in. Scrape the sides of the bowl with a rubber scraper as you go to make sure it is all getting mixed in well. Then add the eggs one at a time, beating each egg fully into the batter and scraping down the sides of the bowl again before adding the next egg. Add the greek yogurt, vanilla and flour and beat some more until everything is mixed in and smooth. Gently fold a few coarsely chopped oreo cookies (or 1/2 cup crumbs) into the batter. Pour the batter into the prepared springform pan. Sprinkle the top with more Oreo cookie crumbs. Set the top and bottom racks of the oven far enough apart so that you can set a pan of water on the lower rack and the cheesecake on the top rack. Set 2 circular cake pans (or one larger cake pan) filled 2/3 of the way with water on the lower rack. (This will act as your "water bath" without having to go to all the trouble of actually putting the cheesecake in the water.) Preheat the oven to 325. Place the cheesecake on the top rack of the oven and bake for about an hour. Test it ... it should be just slightly jiggly in the middle when you shake the pan gently. If it's really jiggly, cook for another 15 minutes. When the time is up, turn the oven off, prop the door of the oven open and let it sit for an hour. Then, remove it from the oven, cover and refrigerate for 24 hours. I didn't think my son would actually wait long enough to let the cheesecake "season", but he did! Now you know what to do. Slice it into pieces and enjoy. I recommend small slices because it is a rather rich cheesecake. Notes Make this cheesecake the day before you want to eat it to give it time to "season".
CHEESECAKE FACTORY'S OREO DREAM EXTREME CHEESECAKE
Just earlier this year, Cheesecake Factory released their new Oreo Dream Extreme Cheesecake, featuring a layer of chocolate fudge cake, chocolate icing, oreo cheesecake, oreo mousse, and more chocolate icing. By combining a few different recipes, including a few by Todd Wilbur, I was able to come up with a clone that tasted just like the original. The only difference was that, instead of spreading an extra layer of chocolate icing on top, I made a chocolate ganache. I've included the recipe for it and will let you decide what to spread on top. While this recipe is certainly time consuming, it's definitely well worth it and will be SURE to impress any company! :-)
Provided by misaistheboofy
Categories Dessert
Time 6h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 31
Steps:
- Preheat the oven to 350 degrees F.
- Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
- In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
- While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
- Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
- Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
- In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
- Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
- In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
- Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
- Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
- Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
- Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
- Serve with a mound of whipped cream and oreo cookie pieces to the side.
Nutrition Facts : Calories 767.7, Fat 58.1, SaturatedFat 32.7, Cholesterol 189.6, Sodium 310.3, Carbohydrate 61.2, Fiber 2.7, Sugar 48.1, Protein 8.3
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