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Cookies & Cream Cheesecake Recipe

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★★★★★

4.8 from 88 reviews

This Cookies & Cream Cheesecake is a decadent dessert featuring a crunchy Oreo cookie crust, a creamy and smooth cheesecake filling studded with crushed Oreos, and topped with fluffy whipped cream and more Oreo garnishes. Perfectly balanced between rich cream cheese flavor and chocolatey cookie crunch, this cheesecake is baked to perfection and chilled to set, creating a deliciously indulgent treat for any occasion.

Ingredients

Scale

For the Crust:

  • 24 Oreo cookies (crushed)
  • 1/4 cup unsalted butter (melted)

For the Cheesecake Filling:

  • 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)

For the Topping:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Oreo cookies (for garnish)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
  2. Prepare the Cheesecake Filling: In a large mixing 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—do not overmix. Mix in the sour cream and heavy cream until smooth. Gently fold in the crushed Oreo cookies.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
  4. Prepare the Topping: In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cheesecake. Decorate the top with additional Oreo cookies, either whole or crushed, for garnish.
  5. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Enjoy this delicious Cookies & Cream Cheesecake as a delightful dessert!

Notes

  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Do not overmix the eggs into the batter to prevent cracking while baking.
  • Chilling the cheesecake overnight yields the best texture and flavor.
  • If you prefer a firmer crust, bake the crust for an additional 2-3 minutes.
  • Use a water bath for baking if you want to prevent cracks, but it’s optional.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

Keywords: Cookies and Cream Cheesecake, Oreo Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Dessert Recipe

Find it online: https://dylangranv.com/cookies-and-cream-cheesecake-recipe/