Irresistible Cookies and Cream Cheesecake
A creamy and crunchy cookies and cream cheesecake that’s easy to make and perfect for celebrations. This homemade dessert blends crushed sandwich cookies into a smooth cheesecake filling for a delightful texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1½ cups (150g) crushed sandwich cookies (like Oreo, cream filling removed if preferred)
- 5 tablespoons (70g) unsalted butter, melted
- 24 ounces (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) sour cream
- 1 teaspoon vanilla extract
- 1½ cups (150g) crushed sandwich cookies, divided
Instructions
- Preheat your oven to 325°F (163°C). Crush 1½ cups of sandwich cookies finely—if you want a bit of texture, leave some slightly chunkier. Mix the crushed cookies with 5 tablespoons melted unsalted butter until the mixture resembles wet sand.
- Firmly press the cookie mixture into the bottom of your 9-inch springform pan, creating an even layer. Use the bottom of a glass or measuring cup to compact it well. Bake for 10 minutes, then set aside to cool while you prepare the filling.
- In a large bowl, beat 24 ounces softened cream cheese with ¾ cup sugar using an electric mixer on medium speed until smooth and creamy—about 2-3 minutes. Scrape down the bowl as needed to avoid lumps.
- Beat in 3 large eggs one at a time, mixing just until combined each time to avoid overmixing. The batter should look smooth and slightly fluffy.
- Add 1 cup sour cream and 1 teaspoon vanilla extract, mixing on low speed until fully incorporated.
- Gently fold in 1 cup of crushed sandwich cookies with a spatula, being careful not to overmix to keep cookie bits intact.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Sprinkle the remaining crushed cookies evenly over the surface.
- Bake at 325°F (163°C) for 50-60 minutes. The edges should be set, but the center will still jiggle slightly.
- Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and cool completely at room temperature before covering and refrigerating for at least 6 hours, preferably overnight.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Press crust firmly to prevent crumbling. Cool cheesecake gradually in oven with door cracked to reduce cracking. For cracks, smooth a thin layer of sour cream on top and broil briefly. Cut slices with a hot, wet knife for clean edges.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 375
- Sugar: 22
- Sodium: 320
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
Keywords: cookies and cream cheesecake, cheesecake recipe, homemade dessert, easy cheesecake, sandwich cookies dessert