Cookies ‘N Cream Cheesecake
A cheesecake that's likely to become one of your new favorite desserts! It's perfectly rich and creamy and it's brimming with plenty of chocolatey Oreo cookies. This ones a showstopper that's worthy of any celebration!
Nutrition Facts
Ingredients
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.
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Continue Reading at Cookingclassy →Chef's Notes
Be careful not to create any holes in the foil, the whole purpose of the foil is to prevent water from leaking in to the cheesecake so if it tears water will leak in through the separation in the bottom of the pan.
Nutrition is based off of regular Oreos does not include whipped cream topping.
Recipe source: recipe is excerpted from Sally's Baking Addiction cookbook by Sally McKenney. Reprinted with permission from Race Point Publishing.
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Reviews from the Original Source
Hi! I've made this multiple times and we love it so much. I always do a chocolate ganache for my topping because why not! Can this be made and frozen for later?
This is so good. I wanted to ask though. After putting the filling in and it's ready to bake, do you keep the oven wrack in the same position as for the crust? Mine turned out with a lot of gooey spots. I'm sure it has to do with me making the crust a bit thicker. I did also move the wrack back to the middle for the final bake. So I'm wondering if I was to keep it lower would thicker crust be ok?
I just finished the third time I’ve made this recipe. Turns out great every time! Thanks so much for sharing!! I add a chocolate ganache layer before I put in the refrigerator and then the cookies and homemade whip when I take it out to serve.
I also use a crockpot liner under the foil to ensure no leaks. My crust is not soggy.
My family loves this dessert!! Thank you!
Have you ever tried making this recipe as individual cheesecake bites?
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