This Cookies and Cream Cheesecake is a creamy cheesecake studded with Oreo cookies and topped with a homemade whipped cream topping. A delicious cheesecake that will surely impress.
I’ve had one of those weeks where almost everything I’ve made has been a bust. I had a lemon bundt cake come out way too dry. I tried a marshmallow – candy bar recipe on a graham cracker that was way too hard and chewy. I also tried making lemon cheesecake bars in which the lemon filling oozed underneath the crust. Talk about frustrating.
Needless to say, I decided to switch over to a cheesecake recipe. The thought of making a cheesecake last year really intimidated me, but they are actually quite easy to make. A little time consuming, but pretty much fail-proof if you follow the directions correctly. The first secret: make sure you bake your cheesecake in a water bath. It will ensure even baking and prevent cracks. The second secret: make sure all your ingredients are room temperature.
To make this recipe, you start off with the classic cheesecake recipe. Instead of using a graham cracker crust, you will use an Oreo cookie crust. Place 24 cookies into food processor and blend until finely crushed. Add the crumbs into a medium sized bowl with melted butter and gently toss the crumbs with a fork until ingredients are moistened.
Press the cookie crumb mixture into the bottom and partially up the sides of a nine-inch springform pan. Use the bottom of a measuring cup to press the crumbs into the pan.
Bake at 350 degrees F for 8 minutes and then remove to wire rack to cool.
In large bowl, add in room temperature cream cheese along with sugar and blend with electric mixer on medium speed for approx 2 – 3 minutes.
Add in eggs, one at a time, and continue to blend until well-combined.
Add in vanilla extract and room temperature sour cream. Blend until combined.
Add in chopped and quartered Oreo cookies and fold into batter.
Before adding the batter to the springform pan, make sure to either double-wrap outside of pan with aluminum foil or secure slow cooker liner to outside of pan. The springform pan is great for removing your cheesecake, but unfortunately it will leak so you need to do this first. I’ve noticed that a little butter from the crust leaks out of the pan, as well as water from the water bath will seep in and give you a soggy crust if the pan is not properly prepared. I’ve had really good luck using the slow cooker liners with no water entering the pan. These can be found in the same aisle as the aluminum foil and ziploc bags.
Now that your pan is properly prepared, pour the cheesecake batter into the springform pan and smooth out top with a spatula.
Place the prepared springform pan into a large roasting pan and add approx. one inch hot water to the roasting pan.
Place in oven to bake at 325 degrees F for one hour, ten minutes. Center of cheesecake should still be a little jiggly. Turn off oven and crack door open. Leave cheesecake in oven for another 30 minutes. Remove to wire rack and let sit out on counter for another 30 minutes. Cover and refrigerate for at least 8 hours.
To make the homemade whipped cream, you’ll add heavy whipping cream and powdered sugar to a medium sized glass bowl. Blend with an electric mixer on medium-high speed for approx 2 – 3 minutes. Soft peaks will start to form and then stiff peaks. Stop when stiff peaks have formed and whip cream has become thicker in consistency.
Spread a thin layer onto top of cheesecake. Place remaining whip cream in a piping bag and decorate edges of cheesecake. I used a 1M Wilton tip for this cheesecake. Crush an Oreo cookie into fine crumbs and sprinkle the center of cheesecake with cookie crumbs for decoration.
Cookies and Cream Cheesecake
- 24 Oreo cookies, finely crushed
- 4 tbsp unsalted butter, melted
Cream Cheese Filling:
- 3 8 oz packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temp
- 2 tsp vanilla extract
- 12 -15 Oreo cookies, quartered
- 1 1/2 cups heavy whipping cream
- 3 - 4 tbsp powdered sugar
For the Crust:
Preheat oven to 350 degrees F. Double wrap outside of 9-inch springform pan with aluminum foil or secure with slow cooker liner.
2. Place Oreo cookies in food processor until finely crushed.
3. Add crushed cookies to medium sized bowl with melted butter. Toss with fork until ingredients are moistened.
4. Press cookie crumbs into bottom and partially up sides of springform pan.
5. Bake for 8 minutes. Remove to wire rack to cool.
For the cheesecake filling:
Preheat oven to 325 degrees F.
2. In large bowl, blend the cream cheese and sugar with an electric mixer on medium speed for 2 - 3 minutes.
3. Add in eggs, one at a time until well-blended.
4. Add in vanilla extract and sour cream. Blend until combined.
5. Fold in chopped Oreo cookies to batter. Spread batter into nine inch springform pan.
6. Place springform pan into larger roasting pan and carefully add one inch hot water to roasting pan.
7. Place roasting pan in oven and bake cheesecake at 325 degrees F for one hour, ten minutes.
8. Turn off oven and crack door open. Leave cheesecake in oven for an additional thirty minutes.
9. Place cheesecake on wire rack and let sit out on counter for an additional thirty minutes.
10. Cover and refrigerate for at least 8 hours.
11. Skim knife around edges of cooled cheesecake before releasing springform pan.
12. Keep cheesecake refrigerated.
In medium-sized glass bowl, add in heavy whipping cream and powdered sugar.
2. Blend with electric mixer on medium-high speed until soft peaks and then stiff peaks form (approx. 2 - 3 minutes).
3. Use spatula to spread thin layer of whipped cream onto cheesecake.
4. Place remaining whipped cream into piping bag and decorate edges of cheesecake.