My cookies and cream cheesecake is thick, creamy, and loaded with Oreo cookies. Baked on an Oreo crust, this creamy cheesecake has cookies and cream flavor in every element. I can’t think of a better dessert for special occasions!
Oreos make everything better, don’t they? I love a classic New York cheesecake, but I’d be lying if I said this cookies and cream cookie cheesecake wasn’t more exciting! It’s got a buttery Oreo crust that serves as the base for a creamy, sweet, and thick Oreo-studded cheesecake.
What’s in This Cookies and Cream Cheesecake Recipe?
- Oreo Cookies: Crushed-up Oreos create a rich chocolatey crust and are the perfect mix-in for this cookies and cream cheesecake.
- Butter: Unsalted butter binds the crust.
- Cream Cheese: Forms the base of the cheesecake, making it dense and creamy.
- Sugar: Granulated sugar sweetens the cheesecake.
- Heavy Cream: Ensures the batter is not too thick.
- Sour Cream: Softens the texture of the cheesecake and adds moisture and tangy flavor. You can also use plain yogurt.
- Lime Juice: Adds a bit of acidity and helps to create a thick texture. Lemon juice also works.
- Vanilla Extract: Adds a hint of vanilla flavor.
- Salt: Kosher salt enhances the natural flavor of the cream cheese.
- Eggs: Bind the cheesecake, creating a smooth and rich texture.
- Cornstarch: Helps to thicken and bind the cheesecake. All-purpose flour can be used instead of cornstarch; simply increase the amount used to 2 tablespoons.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store Oreo cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving cold or at room temperature. Do not leave cheesecake unrefrigerated for more than 2 hours.
Tips for Success
- Use room temperature ingredients for the best results.
- The easiest way to crush the Oreos for the crust is to place whole Oreos into a food processor and pulse until finely ground.
- Easily change up the flavor of this cheesecake by using different Oreo cookie flavors. Try chocolate hazelnut, java chip, toffee crunch, mint, birthday cake, chocolate, peanut butter, caramel coconut, lemon, or golden Oreos.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Gently tap the cheesecake on the counter a few times before baking to remove any air bubbles.
- Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
- If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
Cookies and Cream Cheesecake Recipe
Ingredients
For the Crust
- 2¾ cups Oreo cookie crumbs (from about 21 cookies)
- ½ cup unsalted butter melted (1 stick)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup granulated sugar
- ⅔ cup heavy cream room temperature
- ⅓ cup sour cream room temperature
- 2 tablespoons lime juice (from 1 lime)
- 1½ teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 2 egg yolks room temperature
- 1½ tablespoons cornstarch
- 1 cup crushed Oreo cookie pieces (from about 8 cookies)
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Set aside.
- To make the crust, mix the Oreo crumbs and melted butter together in a medium-sized bowl until the mixture resembles wet sand. Press the crust mixture in an even layer in the bottom of the springform pan.2¾ cups Oreo cookie crumbs, ½ cup unsalted butter
- Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven temperature to 400°F.
- Place the cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is smooth and that no cream cheese lumps remain.24 ounces cream cheese, ½ cup granulated sugar
- Add in the heavy cream, sour cream, lime juice, vanilla, and salt. Beat together for 1 minute or until smooth. Be sure to scrape the sides down to ensure that the cream cheese is being mixed into the rest of the ingredients.⅔ cup heavy cream, ⅓ cup sour cream, 2 tablespoons lime juice, 1½ teaspoons pure vanilla extract, 1 teaspoon kosher salt
- Add in the eggs and mix for 30 seconds. Mix in the cornstarch until incorporated, about 15 seconds.3 large eggs, 2 egg yolks, 1½ tablespoons cornstarch
- Fold in the Oreo pieces. Pour the cheesecake batter into the springform pan on top of the crust.1 cup crushed Oreo cookie pieces
- Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake at 400°F for 15 minutes. Reduce the oven temperature to 250°F and bake for 1 hour 10 minutes.
- Once the cheesecake has baked, turn the oven off and leave the cheesecake in with the door closed for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Once the cheesecake has rested, remove it from the oven, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely.
- Once the cheesecake has cooled, cover it with aluminum foil and place it into the refrigerator to chill for at least 8 hours or up to overnight.
- To serve the cheesecake, remove the aluminum foil. Run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides of the pan from the cheesecake. Place the cheesecake onto a serving plate or cake stand.
- Optionally, sprinkle Oreo crumbs over the surface. Top with Cool Whip and additional Oreos for decoration.
Notes
How to Make Cookies and Cream Cheesecake Step-by-Step
Bake the Crust: Preheat your oven to 350°F, line the bottom of a 9-inch springform pan with parchment paper, spray with nonstick spray, and set aside. Mix 2¾ cups of Oreo crumbs and ½ cup of melted unsalted butter together in a medium-sized bowl until the mixture resembles wet sand. Press the crust mixture in an even layer in the bottom of the springform pan. Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven temperature to 400°F.
Beat the Cream Cheese: Place 24 ounces (3 bricks) of cream cheese and ½ cup of granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is smooth and that no cream cheese lumps remain.
Mix the Batter: Add in ⅔ cup of heavy cream, ⅓ cup of sour cream, 2 tablespoons of lime juice, 1½ teaspoons of vanilla extract, and 1 teaspoon of kosher salt. Beat together for 1 minute or until smooth. Be sure to scrape the sides down to ensure that the cream cheese is being mixed into the rest of the ingredients. Add in 3 large eggs and 2 egg yolks and mix for 30 seconds. Mix in 1½ tablespoons of cornstarch until incorporated, about 15 seconds.
Add the Oreos: Fold in 1 cup of crushed Oreo cookie pieces. Pour the cheesecake batter into the springform pan on top of the crust.
Bake the Cheesecake: Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake at 400°F for 15 minutes. Reduce the oven temperature to 250°F and bake for 1 hour 10 minutes. Once the cheesecake has baked, turn the oven off and leave the cheesecake in with the door closed for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Once the cheesecake has rested, remove it from the oven, unwrap the tin foil, and place the springform pan onto a cooling rack to cool completely. Once the cheesecake has cooled, cover it with aluminum foil and place it into the refrigerator to chill for at least 8 hours or up to overnight.
Serve the Cheesecake: To serve the cheesecake, remove the aluminum foil. Run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides of the pan from the cheesecake. Place the cheesecake onto a serving plate or cake stand. Optionally, sprinkle Oreo crumbs over the surface. Top with Cool Whip and additional Oreos for decoration.
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