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Cookies and Cream Cheesecake Recipe

My cookies and cream cheesecake is thick, creamy, and loaded with Oreo cookies. I can't think of a better dessert for special occasions!

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Additional Time
8 hrs
Total Time
11 hrs
Servings: 12 slices
Calories: 518 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Crust
  • 2¾ cups Oreo cookie crumbs (from about 21 cookies)
  • ½ cup unsalted butter melted (1 stick)
For the Cheesecake
  • 24 ounces cream cheese room temperature (3 bricks)
  • ½ cup granulated sugar
  • ⅔ cup heavy cream room temperature
  • ⅓ cup sour cream room temperature
  • 2 tablespoons lime juice (from 1 lime)
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 3 large eggs room temperature
  • 2 egg yolks room temperature
  • 1½ tablespoons cornstarch
  • 1 cup crushed Oreo cookie pieces (from about 8 cookies)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Set aside.
  2. To make the crust, mix the Oreo crumbs and melted butter together in a medium-sized bowl until the mixture resembles wet sand. Press the crust mixture in an even layer in the bottom of the springform pan.
  3. Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven temperature to 400°F.
  4. Place the cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is smooth and that no cream cheese lumps remain.
  5. Add in the heavy cream, sour cream, lime juice, vanilla, and salt. Beat together for 1 minute or until smooth. Be sure to scrape the sides down to ensure that the cream cheese is being mixed into the rest of the ingredients.
  6. Add in the eggs and mix for 30 seconds. Mix in the cornstarch until incorporated, about 15 seconds.
  7. Fold in the Oreo pieces. Pour the cheesecake batter into the springform pan on top of the crust.
  8. Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake at 400°F for 15 minutes. Reduce the oven temperature to 250°F and bake for 1 hour 10 minutes.
  9. Once the cheesecake has baked, turn the oven off and leave the cheesecake in with the door closed for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Once the cheesecake has rested, remove it from the oven, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely.
  10. Once the cheesecake has cooled, cover it with aluminum foil and place it into the refrigerator to chill for at least 8 hours or up to overnight.
  11. To serve the cheesecake, remove the aluminum foil. Run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides of the pan from the cheesecake. Place the cheesecake onto a serving plate or cake stand.
  12. Optionally, sprinkle Oreo crumbs over the surface. Top with Cool Whip and additional Oreos for decoration.

Notes

  • Storage: Store cookies and cream cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Information

Serving 1slice Calories 518kcal (26%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 41g (63%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 2g Cholesterol 170mg (57%) Sodium 524mg (22%) Potassium 162mg (5%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 1336IU (27%) Vitamin C 1mg (1%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 518

% Daily Value*

Serving 1slice
Calories 518kcal 26%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 41g 63%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 2g 100%
Cholesterol 170mg 57%
Sodium 524mg 22%
Potassium 162mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 1336IU 27%
Vitamin C 1mg 1%
Calcium 85mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.