Cookies and Cream Cheesecake
Indulge in the ultimate dessert experience with our Cookies and Cream Cheesecake—where creamy decadence meets rich Oreo goodness in every bite. This recipe features a buttery Oreo crust topped with a velvety cheesecake filling speckled with chunks of crushed cookies. The secret to its luscious texture lies in the gentle baking process, supported by a water bath for even cooking. Perfect for any celebration or sweet craving, this cheesecake is easy to prepare with simple ingredients like cream cheese, sour cream, and vanilla extract, ensuring a dessert that’s both luxurious and accessible. Serve it chilled for maximum flavor, and don’t forget to garnish with extra Oreo crumbs for the perfect finishing touch!
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Recipe Information
Ingredients
- 28 whole, divided Oreo cookies
- 4 tablespoons, melted Unsalted butter
- 24 ounces, softened to room temperature Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 whole Large eggs
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Take 20 Oreo cookies and place them into a food processor. Process until fine crumbs form.
In a bowl, mix the Oreo crumbs with melted butter until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust.
Place the crust in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and beat until the mixture is smooth and fluffy.
Mix in the sour cream and vanilla extract until just combined, scraping down the sides of the bowl as necessary.
Add the eggs, one at a time, beating on low speed after each addition until fully incorporated.
Gently fold in the chopped remaining 8 Oreo cookies.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and then place the pan in a larger baking dish or roasting pan.
Pour hot water into the larger pan to about halfway up the side of the springform pan to create a water bath.
Bake in the preheated oven for 55-60 minutes, or until the center is set with a slight jiggle.
Turn off the oven and crack open the door, leaving the cheesecake inside to cool slowly for 1 hour.
Remove the cheesecake from the oven and water bath, and run a knife around the edges to loosen it from the pan.
Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, release the springform pan's sides. Before serving, garnish with extra Oreo halves or crushed Oreos if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 21.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
