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Cookies and Cream Cheesecake Recipe

Cookies and Cream Cheesecake Recipe
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★★★★★

4.7 from 26 reviews

This decadent Cookies and Cream Cheesecake features a rich, creamy filling packed with chunks of chocolate sandwich cookies on a buttery cookie crust, topped with whipped cream and more cookie crumbs. Perfect for dessert lovers craving a smooth, luscious treat with a delightful crunch.

Ingredients

Scale

For the crust:

  • 2 cups (200g) chocolate sandwich cookies (like Oreos), crushed
  • 5 tbsp (70g) unsalted butter, melted

For the filling:

  • 3 cups (720g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 10 chocolate sandwich cookies, chopped

For the topping:

  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (25g) powdered sugar
  • 5 chocolate sandwich cookies, crushed

Instructions

  1. Preheat and prepare pan: Preheat your oven to 160°C (320°F). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
  2. Make the crust: In a bowl, combine crushed chocolate sandwich cookies with melted butter until fully combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling to set.
  3. Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing well to combine. Add eggs one at a time, beating after each addition until incorporated. Then, mix in the heavy cream until the batter is smooth. Finally, gently fold in chopped chocolate sandwich cookies to evenly distribute.
  4. Bake the cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes or until the edges are set but the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  5. Chill thoroughly: After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or preferably overnight. This ensures the cheesecake firms up and the flavors meld beautifully.
  6. Make and add the topping: Whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped topping evenly over the chilled cheesecake. Sprinkle with crushed chocolate sandwich cookies on top for a decorative and tasty finish.
  7. Serve and enjoy: Slice and serve the cheesecake chilled to enjoy a rich and creamy cookies-and-cream dessert experience.

Notes

  • Use full-fat cream cheese and heavy cream for best texture and richness.
  • Make sure cream cheese is softened to avoid lumps in the filling.
  • Allow the cheesecake to cool gradually to prevent cracking.
  • Chilling overnight enhances the flavor and consistency.
  • Can be stored covered in the refrigerator for up to 3 days.
  • For a firmer crust, you can bake the crust for 8-10 minutes before adding the filling.

Nutrition

Keywords: cookies and cream cheesecake, Oreo cheesecake, chocolate sandwich cookie cheesecake, creamy cheesecake dessert

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