Cookies ‘N Cream Cheesecake
User Reviews
4.8
Cookies ‘N Cream Cheesecake
Description
This cheesecake starts with a crust made from 20 crushed Oreo cookies and melted butter pressed into the bottom of a springform pan, then baked briefly to set. The filling combines softened cream cheese, granulated sugar, sour cream (or full-fat plain yogurt), and vanilla extract for a smooth base. Eggs are added one at a time, mixed gently to avoid overbeating. Crumbled Oreo cookies are folded in last to disperse their flavor and texture throughout the cheesecake.
Baking is done in a water bath by wrapping the pan in heavy-duty foil to avoid leaks, which helps maintain even, gentle heat and prevents cracks. The cheesecake sets with a creamy and dense texture from the cream cheese and sour cream, while the bits of Oreo add contrast. The crust offers a chocolatey foundation that complements the filling’s richness.
This dessert suits occasions requiring a classic, rich cheesecake balanced with the crunch and chocolate flavor of Oreos. Whipped cream is optional as a topping for added lightness.
Care is taken to avoid puncturing the foil wrap to prevent water seepage. Nutrition values consider regular Oreos and exclude whipped cream toppings. The recipe is adapted from Sally's Baking Addiction cookbook.
Ingredients
Crust
- 20 Oreo cookies (regular)
- 5 Tbsp butter melted
Filling
- 24 oz. (675g) cream cheese softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream or plain full-fat yogurt
- 1 Tbsp vanilla extract
- 3 egg large
- 18 Oreo cookies crumbled
- Whipped Cream for topping (optional
Instructions
- For the crust: Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C).
- Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan*, spray inside with non-stick spray.
- 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.
- Press mixture into an even layer in bottom of prepared springform pan. Bake in preheated oven 9 - 10 minutes then allow to cool as you prepare the filling.
- For the filling: 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.
- 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.
- Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust.
- 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.
- Bake in preheated oven 50 - 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.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- 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.
- Cover the cheesecake and store in refrigerator up to 4 days.
Notes
- Wrap the springform pan carefully with heavy-duty aluminum foil to prevent water leaks during the water bath.
- Do not overmix eggs into the filling; mix just until combined to maintain creamy texture.
- Nutritional information excludes optional whipped cream topping and is based on regular Oreo cookies.
User Reviews
Overall Rating
4.8
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