Vernice's Cookies & Cream Cheesecake
Cookies and Cream Cheesecake is a dessert that blends the rich flavors of cream cheese and Oreo cookies into a creamy, indulgent delight. Perfect for any occasion, it features a buttery Oreo crust, a velvety cheesecake filling, and a topping of whipped cream and cookie crumbles. Easy enough for beginners yet impressive enough for celebrations, this recipe is a crowd-pleaser from the first bite to the last crumb.
Equipment
- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric hand or stand mixer
- Rubber spatula
- measuring cups and spoons
- Food processor or zip-top bag and rolling pin
- 1 Baking sheet
- aluminum foil
- cooling rack
Ingredients
For the Crust:
- 2 cups Oreo cookie crumbs (about 20 cookies, finely crushed)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs (room temperature)
- 1 cup sour cream
- 12 Oreo cookies, coarsely chopped
For the Topping (Optional):
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar (optional, for sweetness)
- 4-5 crushed Oreos for garnish
Optional Sauce:
- Warm chocolate ganache or store-bought hot fudge sauce
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C). In a medium bowl, mix Oreo crumbs with melted butter until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool completely.
Make the Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla and mix well. Beat in eggs one at a time, ensuring each is fully incorporated. Mix in sour cream until just combined. Gently fold in the chopped Oreos.
Assemble the Cheesecake:
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Wrap the bottom of the pan with aluminum foil and place it on a baking sheet.
Bake:
- Bake the cheesecake for 50–55 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill:
- Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).
Add Topping:
- Whip the heavy cream and powdered sugar until stiff peaks form. Spread over the cheesecake and garnish with crushed Oreos. Drizzle with chocolate ganache if desired.
Serve and Enjoy!
Notes
Preparation Details:
Calories: ~450 per slicePrep Time: 20 minutes
Cook Time: 55 minutes
Chill Time: 4–6 hours
Total Time: ~6.5–7 hours
Cost: ~$20–$25 (varies by location)
Servings: 10–12 slices