Cookies & Cream Cheesecake Indulgence Recipe
This Cookies & Cream Cheesecake is a rich, creamy dessert featuring a buttery Oreo crust filled with a smooth cream cheese mixture studded with chunks of Oreos. Topped with whipped cream and crushed mini Oreos, this indulgent treat is perfect for celebrations or a special sweet craving. Easy to make with a water bath baking technique to ensure a perfectly creamy texture without cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 24 Oreo cookies (whole, with filling)
- 6 tbsp (85 g) unsalted butter, melted
Filling
- 32 oz (900 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream (room temperature)
- 1 tsp vanilla extract
- 4 large eggs (room temperature)
- 15 Oreo cookies, roughly chopped
Topping
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Mini Oreos or crushed Oreos for decoration
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (160°C). Crush the 24 whole Oreo cookies until finely ground, either using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crushed Oreos with the melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool slightly while you prepare the cheesecake filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, mixing well to combine. Add the eggs one at a time, mixing on low speed just until each is incorporated to avoid over-mixing. Gently fold in the roughly chopped 15 Oreos with a spatula to preserve the chunks.
- Assemble and bake: Pour the cheesecake batter over the prepared crust in the springform pan. Place this pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. This method helps prevent cracks and ensures even baking. Bake for 60 to 70 minutes, or until the center is just slightly jiggly when gently shaken.
- Cool and chill: Turn off the oven and slightly crack the door open. Leave the cheesecake inside to cool gradually for 1 hour to avoid sudden temperature changes that can cause cracking. Afterward, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Prepare topping and garnish: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe this whipped cream over the chilled cheesecake. Garnish generously with crushed Oreos and mini Oreos on top for an appealing finish. Serve chilled.
Notes
- Using room temperature ingredients helps achieve a smooth cheesecake batter with no lumps.
- Do not over-mix the eggs into the batter to prevent cracks and a dense texture.
- The water bath is essential for a creamy, crack-free cheesecake, so don’t skip it.
- For best results, chill the cheesecake overnight to allow it to fully set and flavors to meld.
- You can substitute mini Oreos with any other chocolate sandwich cookies for decoration.
Keywords: cookies and cream cheesecake, Oreo cheesecake, no crack cheesecake, creamy cheesecake recipe, baked cheesecake, Oreo dessert, easy cheesecake
