Cookies & Cream Cheesecake Recipe

Introduction

This Cookies & Cream Cheesecake is a rich and creamy dessert that perfectly combines the classic flavors of Oreo cookies with a smooth cheesecake filling. It’s an impressive yet approachable treat that’s perfect for any occasion.

Ingredients

• 24 Oreo cookies (crushed) for the crust
• 1/4 cup unsalted butter (melted)
• 16 ounces cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 cup Oreo cookies (crushed, for mixing into the filling)
• 1 cup heavy whipping cream (for topping)
• 1/4 cup powdered sugar (for topping)
• 1 teaspoon vanilla extract (for topping)
• Oreo cookies (for garnish)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix well to coat the crumbs evenly. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and let it cool.
2. Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined; avoid overmixing. Stir in the sour cream and heavy cream until smooth, then gently fold in the crushed Oreo cookies.
3. Step 3: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 55 to 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour. Afterward, refrigerate for at least 4 hours or overnight for best results.
4. Step 4: To prepare the topping, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Garnish with whole or crushed Oreo cookies as desired.
5. Step 5: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Enjoy your delicious Cookies & Cream Cheesecake!

Tips & Variations

• For extra extra Oreo flavor, use double-stuffed Oreos in both the crust and filling.
• If you prefer a chocolate crust, substitute half of the Oreos with chocolate cookie crumbs.
• Make sure the cream cheese is fully softened before beating to avoid lumps in your filling.
• To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap or store in an airtight container. Reheat is not recommended—serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake improves in flavor when made a day ahead. Just keep it refrigerated until serving.

What if I don’t have a springform pan?

A springform pan is best for easy removal, but you can use a regular cake pan lined with parchment paper. Make sure to chill it well before slicing.