The Best Cookies and Cream Cheesecake (Oreo Cheesecake Recipe)
Rich, creamy, and packed with cookies and cream flavor in every bite, this Oreo cheesecake features a buttery Oreo Thin crust and a silky smooth cheesecake filling that’s perfectly balanced and never overly sweet.
- Prep Time: 30M
- Cook Time: 1H
- Total Time: 9H30M
- Yield: 16 1x
Ingredients
Crust:
40 Oreo Thins
5 tbsp Melted Butter
Cheesecake:
2 lbs Cream Cheese
1 Cup Sugar
1/2 tsp Salt
14 oz Sour Cream
1 tbsp Vanilla Extract
4 Eggs
6 Oreo Thins, Crushed
14 Regular Oreos, Hand Chopped
Instructions
Start by making the crust. Finely crush the Oreo Thins and mix with the melted butter until evenly coated. Set aside.
Preheat the oven to 325°F. Prepare a 9-inch springform pan by wrapping it twice with foil, shiny side out. Place a parchment round in the bottom.
Pour the crust into the prepared pan and firmly pack it down using the bottom of a flat measuring cup or glass.
Beat the cream cheese until completely smooth and creamy. Scrape the bowl and paddle attachment well to make sure there are no lumps. Add the sugar and beat for another 2–3 minutes. Scrape again.
Add the salt, vanilla, and sour cream. Beat until smooth, then scrape the bowl again.
Add the eggs one at a time, mixing just until each egg is incorporated.
Mix in the finely crushed Oreo Thins into the batter until evenly distributed. Then gently fold in the chopped Oreo pieces with a rubber spatula or on your lowest stir setting. Before pouring the batter into the crust, make sure the cookie pieces are evenly distributed.
Pour the batter over the prepared crust. If any Oreo pieces are sticking out on the surface, gently tuck them just beneath the batter using your spatula. Lift the pan slightly off the counter and gently tap it a few times to release any trapped air bubbles.
Place a roasting pan or 9×13-inch metal baking pan on the bottom rack of your preheated oven and carefully fill it about three-quarters full with boiling water. Place the cheesecake on the rack above and bake for 1 hour without opening the oven. After 1 hour, the edges should be set while the center still jiggles like Jell-O. If needed, bake for an additional 15 minutes—but no longer.
Turn off the oven and crack the oven door open slightly. Leave the cheesecake inside for 30 minutes so it cools gradually.
Transfer the cheesecake to a wire rack or the counter and let it cool completely for about 1 hour.
Do not remove the sides of the springform pan yet. Remove the foil, place a paper towel over the top to absorb condensation, and loosely cover with the foil. Refrigerate for at least 6 hours, preferably overnight.
When you’re ready to serve, garnish with crushed Oreos on top.
Remove the sides of the springform pan. Serve on the pan base or carefully transfer the cheesecake to a serving platter.
For clean bakery-style slices, dip a sharp knife into hot water, wipe it dry, then slice. Repeat between every cut.
Enjoy!
Notes
- Use full-fat, brick-style cream cheese and make sure all refrigerated ingredients are at room temperature before mixing.
- Oreo Thins are used for the crust and crushed into the filling because they have less creme filling, creating a more balanced cookies and cream flavor without making the cheesecake overly sweet.
- Fold the chopped regular Oreos in by hand and gently tuck any exposed cookie pieces below the surface before baking for a smooth, crack-free top.
- Bake with a pan of boiling water on the rack below the cheesecake to create steam. This gives you the benefits of a traditional water bath without placing the cheesecake directly in water.
- For the cleanest slices, chill the cheesecake overnight and use a hot, dry knife, wiping it clean between each cut.
Find it online: https://catastrophiccook.com/cookies-and-cream-cheesecake/