Cookies and Cream Cheesecake is a delicious dessert that combines the creamy goodness of cheesecake with the crunch and flavor of chocolate sandwich cookies. Here's a basic recipe to get you started:
Ingredients:
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (Oreo cookies work well)
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces (3 packages) of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup crushed chocolate sandwich cookies (Oreo cookies), about 10-12 cookies
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional crushed cookies for garnish
Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
To make the crust, crush the chocolate sandwich cookies into fine crumbs. You can use a food processor for this or place the cookies in a resealable plastic bag and crush them with a rolling pin. Mix the cookie crumbs with melted butter until well combined.
Press the cookie crumb mixture into the bottom of the prepared pan to form an even crust. Use the back of a spoon or a measuring cup to help pack it down. Place the pan in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. You can use a hand mixer or a stand mixer for this.
Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
Stir in the sour cream until the mixture is smooth and well combined.
Gently fold in the crushed chocolate sandwich cookies.
Pour the cheesecake filling over the prepared crust and spread it out evenly.
Bake the cheesecake in the preheated oven for about 45-55 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for about 1 hour. Then, remove it from the oven and let it cool to room temperature.
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set.
For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
Sprinkle additional crushed cookies over the whipped cream for garnish.
Slice and serve your Cookies and Cream Cheesecake, and enjoy!
Keep any leftover cheesecake refrigerated. This recipe is customizable, so feel free to add extra crushed cookies or even chocolate ganache for a more decadent twist.