Cookies and Cream Cheesecake Recipe

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Dwight
Dwight November 16, 2020
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How To Make Cookies and Cream Cheesecake

Put an Oreo cookie-flavored spin on a favorite dessert with our Cookies and Cream Cheesecake Recipe! Enjoy a rich, creamy, Oreo-filled cheesecake!

Preparation: 30 minutes
Cooking: 1 hour 10 minutes
Cool Time: 7 hours
Total: 8 hours 40 minutes
Serves:

Ingredients

For Crust:

  • 20Oreo cookies
  • 5tbspbuttermelted

For Filling:

  • 24ozcream cheesesoftened
  • 1cupgranulated sugar
  • 1cupsour creamor plain full-fat yogurt
  • 1tbspvanilla extract
  • 3eggslarge
  • 18Oreo cookiescrumbled
  • whipped creamfor topping, optional

Instructions

Crust:

  1. Adjust the oven rack to the lower third position and preheat oven to 350 degrees F.

  2. Place a 9-inch springform in the center of a large sheet of heavy-duty 18×18-inch aluminum foil. Carefully wrap foil around sides of cheesecake pan, spray inside with non-stick spray.

  3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl, stir together the Oreo crumbs and melted butter until well combined.

  4. Press mixture into an even layer in bottom of prepared springform pan. Bake in preheated oven for 9 to 10 minutes then allow to cool as you prepare the filling.

Filling:

  1. In a mixing bowl, using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy.

  2. Add in the sour cream or yogurt and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined.

  3. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust.

  4. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until the water level comes about halfway up the outside of the cheesecake pan.

  5. Bake in preheated oven for 50 to 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour.

  6. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

  7. Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled.

Recipe Notes

 

To store, cover the cheesecake and store in refrigerator for up to 4 days. When wrapping the cheesecake pan with foil, be careful not to create any holes in the foil, since the whole purpose of the foil is to prevent water from leaking into the cheesecake. So if it tears, water will leak in through the separation in the bottom of the pan.

 

Nutrition

  • Calories: 456.55kcal
  • Fat: 31.11g
  • Saturated Fat: 16.00g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 9.45g
  • Polyunsaturated Fat: 2.33g
  • Carbohydrates: 40.05g
  • Fiber: 0.94g
  • Sugar: 29.69g
  • Protein: 6.12g
  • Cholesterol: 107.18mg
  • Sodium: 325.35mg
  • Calcium: 79.16mg
  • Potassium: 182.04mg
  • Iron: 4.34mg
  • Vitamin A: 256.54µg
  • Vitamin C: 0.15mg
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