Cookies and Cream Cheesecake

Indulge in the ultimate dessert dream with this luscious Cookies and Cream Cheesecake, a decadent fusion of rich cream cheese and everyone’s favorite Oreos. Featuring a buttery Oreo crust, a creamy cheesecake filling studded with cookie chunks, and a velvety texture achieved with a gentle water bath baking method, this recipe is pure perfection. With each bite, you'll experience the perfect balance of sweetness and tang, thanks to the addition of sour cream and vanilla extract. Whether you're hosting a dinner party, celebrating a special occasion, or simply craving something sweet, this cheesecake, topped with extra Oreo pieces for a picture-perfect finish, is sure to wow your guests. Plus, its make-ahead nature makes it as convenient as it is irresistible. Perfect for dessert lovers searching for a "cookies and cream cheesecake recipe," this dessert will quickly become a go-to favorite!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 28 whole, divided Oreo cookies
• 4 tablespoons, melted Unsalted butter
• 24 ounces, softened to room temperature Cream cheese
• 1 cup Granulated sugar
• 1 cup Sour cream
• 1 teaspoon Vanilla extract
• 3 whole Large eggs
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Take 20 Oreo cookies and place them into a food processor. Process until fine crumbs form.

Step 3

In a bowl, mix the Oreo crumbs with melted butter until well combined.

Step 4

Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust.

Step 5

Place the crust in the freezer while preparing the filling.

Step 6

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.

Step 7

Add the granulated sugar and beat until the mixture is smooth and fluffy.

Step 8

Mix in the sour cream and vanilla extract until just combined, scraping down the sides of the bowl as necessary.

Step 9

Add the eggs, one at a time, beating on low speed after each addition until fully incorporated.

Step 10

Gently fold in the chopped remaining 8 Oreo cookies.

Step 11

Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.

Step 12

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and then place the pan in a larger baking dish or roasting pan.

Step 13

Pour hot water into the larger pan to about halfway up the side of the springform pan to create a water bath.

Step 14

Bake in the preheated oven for 55-60 minutes, or until the center is set with a slight jiggle.

Step 15

Turn off the oven and crack open the door, leaving the cheesecake inside to cool slowly for 1 hour.

Step 16

Remove the cheesecake from the oven and water bath, and run a knife around the edges to loosen it from the pan.

Step 17

Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 18

Once chilled, release the springform pan's sides. Before serving, garnish with extra Oreo halves or crushed Oreos if desired.

Nutrition Facts

Serving size	(1356.1g)

Amount per serving	% Daily Value*
Calories	4393.3

Total Fat 350.1g	0%
Saturated Fat 202.5g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1484.2mg	0%
Sodium 3233.9mg	0%
Total Carbohydrate 281.4g	0%
Dietary Fiber 1g	0%
Total Sugars 255.4g
Protein 68.9g	0%

Vitamin D 120IU	0%
Calcium 1072.5mg	0%
Iron 4.9mg	0%
Potassium 1176.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 6.1%

Carbs: 24.7%