Cookies and Cream Cheesecake Recipe (with Oreo Crust)
Treat your loved ones with this surprisingly easy to make Cookies and Cream Cheesecake recipe.
Made with an Oreo cookie crust and a blend of creamy cheesecake filling studded with everyone’s favorite cookie, you have the perfect dessert to bring to any party!
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I’ve always loved making cheesecake–for every season– from my divine cherry cheesecake in the winter, to springtime mini cheesecake bites, and no bake pumpkin cheesecake bars in the fall.
While they are truly easy to make, cheesecake is one dessert that a lot of people shy away from making themselves. But I’m here to tell you that you can totally make this versatile, delicious Oreo cheesecake yourself! Don’t be surprised if this becomes your potluck dessert staple at every get together.
This Oreo cheesecake inspired one of my other favorite cheesecake recipes – my Chocolate Chip Cheesecake with Ganache. For this cookies and cream version, we switched out the graham crackers for a cheesecake with an Oreo cookie bottom and loaded up the filling with bits of crushed Oreo cookies too. Together, you get just the right amount of Oreo flavor and crunch, paired with the creamy sweetness of cheesecake.
The best part about learning to make cheesecake is that once you have the basics down, you can make it any flavor you want by switching out the crust and filling.
Ingredients You’ll Need
- Chocolate Sandwich Cookies (Oreos) – The star of the show! These will be crushed for both the crust and the filling.
- Melted Butter – Salted or unsalted will work for this recipe. Helps to bind the crust together.
- Cream cheese – You’ll get best results with full fat cream cheese. It adds creaminess to the cheesecake and prevents cracking. Make sure to bring it to room temperature.
- Sour cream – Provides stability, texture, and a nice tang to the cheesecake filling.
- Sugar – For adding sweetness to the filling.
- Eggs – Helps to bind the cake together while keeping the filling custard-like and smooth. Be sure eggs are at room temperature.
- Vanilla extract – For flavor and warmth.
Instructions
Full step by step instructions and ingredient amounts can be found on the recipe card at the bottom of the post.
Step 1: Prepare The Pan
Preheat your oven to 350° and grease an 8″ round cake pan, with 3″ high sides, with cooking spray or melted butter.
Cut an 8″ circle out of parchment paper and place it in the bottom of the cake pan. Spray the parchment too.
Set the pan aside and get to work on the Oreo cookie crust.
Helpful Tip: if you’re using a springform pan for this recipe, wrap the bottom in foil.
Step 2: Make the Oreo Cookie Crust
In the bowl of a food processor, pulse cookies until very coarsely ground.
Add in melted butter and pulse until the crumbs are all finely ground and evenly moistened.
Dump cookie crumbs into the prepared cake pan. Use the bottom of a clean drinking glass to pack the crumbs down evenly and tight into the pan.
Bake the Oreo crust for 12 min at 350° or until you smell a toasty chocolate aroma coming from the oven.
Remove from the oven and set aside to start working on the filling for your Cookies and cream cheesecake.
Reduce oven temp to 325°.
Step 3: Prepare The Cheesecake Filling
In the bowl of a stand mixer, beat cream cheese until smooth. Add in sour cream and beat until fully incorporated with no lumps remaining.
Add sugar. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium low until well mixed.
Add in vanilla.
Next, add the eggs one at a time, mixing thoroughly between each egg.
Stir in crushed cookies either by hand or using the mixer on low speed, until JUST combined. Don’t over mix.
Pour batter over the previously prepared Oreo cheesecake crust and tap lightly on the counter to get out any air bubbles.
Helpful Tip: If you see any cookie pieces poking up through the surface of the cake, push them down into the batter to prevent cracking.
Step 4: Make A Water Bath
Place unbaked cookies and cream cheesecake into a larger pan–this can be a 10″ cake pan or a roasting pan.
Fill the roasting pan with enough hot water to match the height of the batter in the 8″ cake pan. The water level and cheesecake batter level should be about equal.
Step 5: Bake The Cake
Bake for 1 hr and 5 minutes at 325°, until the edges have puffed and the center is slightly jiggly, but not cracked.
Shut the oven off.
Open the oven door a crack for 1 minute. Then shut the door and let the cheesecake sit in the warm oven for 1 hour.
After an hour, remove the cheesecake from the water bath and cool.
Refrigerate uncovered, for 6 hrs or preferably overnight.
Removing The Cake
Remove cake from the fridge and run a thin, sharp knife around the edge between the cake and the pan to loosen. Make sure to get all the way down to the Oreo cookie crust.
If you’re using a springform pan, simply release the clasp and gently lift the ring away from the cake.
If you are using a cake pan without a removable bottom, follow the below steps:
Step 1:
Get a pan that’s slightly bigger than your cheesecake pan, and add a couple of inches of very hot water.
Dip the bottom of the cheesecake pan in the hot water and hold for about 15-20 seconds.
Step 2: Take a dinner plate lined with plastic wrap and place it on top of the cheesecake pan.
Step 3: The cake should slide out of the pan and on to the dinner plate (upside down).
Once the cheesecake is out, grab your serving plate and place it inverted on the cake.
Step 4:
Gently, so as to not smush the cake, flip the cheesecake back over (right side up) onto the serving plate.
Decorate with whipped cream and leftover cookies if you desire and keep in the fridge until ready to serve (up to 2 days).
Substitutions
- Sour cream: Plain Greek yogurt, heavy cream, or whipping cream can be used instead of sour cream.
- Gluten-free option: Use gluten-free sandwich cookies instead of regular Oreos for both crust and filling.
Variations
- Graham cracker crust: Graham crackers can be used in place of the Oreos. You’ll need 14 whole graham crackers.
- Chocolate ganache: Add a layer of ganache to the cheesecake filling or top, like on my Chocolate Chip Cheesecake recipe.
Equipment Needed
- Cake pan (or springform pan): While I prefer a cake pan, you can use either a high-sided cake pan or springform pan for this Oreo cheesecake recipe.
- Parchment paper: To line the bottom of your cake pan and prevent sticking.
- Food processor: The easiest way to crush your Oreo cookies is in a food processor. If you don’t have one, you can do this by hand.
- Drinking glass: Used to pack the crumbs down into the pan for the crust.
- Electric mixer: I use a stand mixer with a paddle attachment for cheesecakes, but if you don’t have one a hand mixer and a large bowl will work fine.
- Larger pan: For example, a 10” cake pan or roasting pan. This will be used for the water bath.
Storage
The whole cheesecake can be made up to two days in advance.
If you have leftovers, you can store up to five days in the refrigerator wrapped in plastic wrap or in an airtight container.
Individual slices or a whole cake can be frozen for up to a month. Thaw completely in the refrigerator before serving.
Tips For Making The Best Cheesecake
Top Tip: Do not skip the water bath during baking and use full-fat cream ingredients. This is a foolproof way to get your cake to bake evenly and prevent cracks.
Tips To Prevent Cracking
- Use full fat products. Don’t use light sour cream or low fat cream cheese. These guys contain more water and that water evaporates while baking, drying your cake out faster.
- Avoid overbeating your eggs. I read somewhere that overmixing your eggs can lead to cracks, so I usually add them last, or in this case, gently stir in my final ingredient to where it’s JUST mixed in.
- Use a water bath. I can’t stress this enough. Cheesecakes need gentle, even baking and a water bath provides that. If the cake is baking in uneven, dry heat, your top will crack.
- Let the cake sit in the oven as the temperature drops. This ensures there won’t be a temperature shock to the cake. The sides cool quicker than the center. If the cake temp doesn’t come down with the atmosphere temp, the center and sides will play tug o war, leading to cracks.
FAQ
I’ve used both interchangeably and have not noticed a difference. I gravitate towards sour cream more often because it bakes up well and adds extra tang to cakes.
Up to 4 hours. Depending on how warm your house is depends on how long your cream cheese needs to sit out to get to room temperature.
Cream cheese no, but you can overbeat the batter after the eggs are added. That’s why this Oreo cheesecake adds the eggs last and folds in the cookies last minute. Overbeating leads to cracking.
Pairings
These are my favorite recipes to serve with this Cookies and Cream Cheesecake:
More Cheesecake Recipes
Cookies and Cream Cheesecake
Creamy vanilla cheesecake with delightful chocolate cookies peppered throughout. This dessert is a real showstopper!
Ingredients
For the Cookie Crust
- 16 Chocolate Sandwich Cookies (Oreos)
- 5 tablespoons of butter, melted
For the Cheesecake Filling
- Three 8oz packages of cream cheese, softened and room temperature
- 1/2 cup of sour cream
- 1 cup of granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 12 chocolate sandwich cookies, crushed into small chunks.
Instructions
Prepare the pan:
Preheat oven to 350°.
Grease an 8" round cake pan, with 3" high sides, with cooking spray or melted butter.
Cut an 8" circle out of parchment paper and place in the bottom of the cake pan, spray the parchment too.
Set aside.
Make The Crust:
In the bowl of a food processor, pulse cookies until very coarsely ground.
Add in melted butter and pulse until the crumbs are all finely ground and evenly moistened.
Dump cookie crumbs into the prepared pan. Use the bottom of a clean drinking glass to pack the crumbs down evenly and tight into the pan.
Bake for 12 min at 350° or until you smell a toasty chocolate aroma coming from the oven.
Remove from oven and set aside.
Reduce oven temp to 325°.
Prepare The Filling
In the bowl of a stand mixer, beat cream cheese until smooth. Add in sour cream and beat until fully incorporated and no lumps remain.
Add sugar. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium low until well mixed.
Add in vanilla.
Next, add the eggs one at a time, mixing thoroughly between each egg.
Stir in crushed cookies either by hand or using the mixer on low speed, until JUST combined. Do not over mix.
Pour batter over prepared crust and tap lightly on the counter to get out air bubbles.
If you see any cookie pieces poking up through the surface of the cake, push them down into the batter. This will prevent cracking.
Make a water bath and bake the cake:
Place unbaked cheesecake into a larger pan--this can be a 10" cake pan or a roasting pan.
Fill the roasting pan with enough hot water to match the height of the batter in the 8" cake pan. Water level and cheesecake batter level should be about equal.
Bake for 1 hr and 5 minutes at 325°, until the edges have puffed and the center is slightly jiggly, but not cracked.
Shut the oven off.
Open oven door a crack for 1 minute. Then shut the door and let cake sit in the oven for 1 hour.
After an hour, remove cake from water bath and cool.
Refrigerate uncovered, for 6 hrs or preferably overnight.
Removing The Cake
Remove cake from the fridge and run a thin, sharp knife around the edge between the cake and the pan to loosen. Make sure to get all the way down to the crust.
Get a pan that's slightly bigger than your cheesecake pan, and add a couple inches of very hot water.
Dip the bottom of the cheesecake pan in the hot water and hold for about 15-20 seconds.
Take a dinner plate lined with plastic wrap and place on top of the cheesecake pan.
Flip cheesecake over on to the dinner plate and give a gentle tap or a shake to help release.
The cake should slide out on to the dinner plate (upside down)
Once the cheesecake is out, grab your serving plate and place it inverted on the cake.
Gently, as to not smush the cake, flip the cheesecake back over (right side up) onto the serving plate. Decorate with whip cream and leftover cookies if you desire and keep in the fridge until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 126mgSodium: 315mgCarbohydrates: 38gFiber: 1gSugar: 30gProtein: 8g
You’re a girl after my own heart, skip the dipping in milk, go straight to cheesecake! Yummy!
This looks delicious! And husband would LOVE this!
So tasty!!! It’s a family fave for sure!!
This looks so amazing. I can’t think of a better combination than oreos and cheesecake. Yum!
Right?! It’s to die for!!
My husbands birthday is this weekend and he loves cookies and cream ice cream so this is great, as I’ve been wondering on how to incorporate the cookies without having a mess. What I have found with the springform pan is to have the water bath in a large square pan below the cheesecake pan and have it in the oven while it is preheating. I tried once with the foil trick and it ended in a soggy nasty mess. My grandfather taught me how to bake cheesecakes, but never used the water bath method, so when I started and began the water bath it was definitely unchartered territory for me.
The same thing happened to me when I used a springform pan! It’s such a bummer. That’s why I only use a regular 8 or 9″ cake pan with high sides with the water bath method now.
I hope the water under the cake trick works!! Let me know because I’ll have to give it a try! Happy Birthday to your husband, I hope you love the cake!
I put my springform pan inside a crockpot liner and fold the sides down. I then wrap it in foil before putting it in a water bath. This prevents any water from seeping in.
Crockpot liner! That’s genius!! I’m going to have to try that!!!