Cookies and Cream Cheesecake
Let Me Tell You About This Cheesecake (and My Odd Obsession)
So, picture this: it’s a rainy Saturday, you’re craving something decadent, and you open the cupboard to find a lonely sleeve of sandwich cookies just begging to be used for something more interesting than a midnight snack. Enter my cookies and cream cheesecake. Honestly, I started making this years ago after binge-watching one too many baking shows (I think Paul Hollywood would raise an eyebrow at my crust, but, you know, it’s all about the flavor). Now it’s my secret weapon for family get-togethers—or, let’s be real, those days when the sweet tooth wins. Oh, and if you’re wondering, yes, this is the one I made that time I accidentally dropped half the crust on the floor. Five-second rule, anyone?
Why You’ll Love This (Or: Why I Keep Making It!)
I make this cheesecake when my niece begs for it—she claims it’s the only dessert that makes her forget her phone exists. My family goes absolutely bonkers for this because it’s creamy, nostalgic, and way easier than people expect (don’t let the water bath scare you; just use a roasting pan). If I’m honest, it’s also forgiving when I get distracted and overmix the batter (which happens more than I’d like to admit—kids, cats, life). And, just between us, I sometimes sneak a slice for breakfast. Hey, it’s got dairy, right? Close enough.
Gather These Ingredients (Swaps Included!)
- 24 chocolate sandwich cookies (Oreos or just the store brand—I promise it doesn’t matter. My grandma swore by Hydrox, but I can’t always find those.)
- 1/4 cup (60g) melted butter (I’ve used margarine in a pinch; nobody noticed.)
- 3 x 8oz bricks (680g) cream cheese (Full-fat is best, but I’ve gotten away with light. Mascarpone worked once, too!)
- 1 cup (200g) granulated sugar
- 3 large eggs (Room temp if you remember, otherwise just run ’em under warm tap water)
- 1 cup (240ml) sour cream (Greek yogurt actually works, though it tastes a tad tangier)
- 1 teaspoon vanilla extract (Imitation? Real? Up to you. I usually just grab whatever’s closest.)
- 10 more chocolate sandwich cookies, coarsely chopped (Actually, any cookies work here—my aunt used gingersnaps once. Strange, but not bad!)
Here’s How I Make It (Give or Take)
- Prep the crust: Crush the first batch of cookies in a food processor or bash them up in a zip bag with a rolling pin (great for stress relief, by the way). Mix with melted butter. Press into the bottom of a 9-inch springform pan. Don’t stress if it seems a bit crumbly—it sorts itself out in the oven. Pop it in at 350°F (175°C) for 10 minutes while you do the rest.
- Make the filling: Beat the cream cheese in a big bowl until smooth. I start with a hand mixer, but a sturdy spoon works if your arm’s up for it. Add sugar and keep beating until it looks fluffy-ish. Add eggs, one at a time, mixing gently (don’t overdo it, or so I’m told, but I’ve definitely overmixed and it was still tasty). Toss in the sour cream and vanilla, blend until just combined.
- Cookie time: Fold in the chopped cookies. This is where I usually sneak a taste—quality control, right?
- Bake: Pour it all over that crust. Sometimes I tap the pan on the counter to knock out air bubbles (or just for the satisfying thud). Place the pan in a big roasting pan, fill with hot water so it comes about halfway up the sides. Bake at 325°F (160°C) for 55–65 minutes. Don’t freak out if it jiggles in the middle—it’ll firm as it cools.
- Cool it down: Turn off the oven and let the cheesecake sit in there with the door cracked for an hour. Then, chill it in the fridge for at least 4 hours. Overnight is even better, but who actually waits that long?
Stuff I Learned the Hard Way (Notes)
- Once I forgot the water bath, and the cheesecake cracked like desert pavement. Still ate it, but now I try not to skip it.
- If you use low-fat cream cheese, it might not set up as firmly. Still delicious—just a bit wobbly.
- Tried using chocolate chips instead of cookies once… not the same. Wouldn’t really recommend (unless you’re desperate).
Variations I’ve Actually Tried
- Swapping in peanut butter sandwich cookies for a PB twist. Family loved, but my cousin claims the original is “the real deal.”
- Mini cheesecakes in muffin tins: works fine, but the crust sticks a bit more. Maybe use liners?
- Once I tried a gluten-free cookie base (with these homemade GF cookies)—pretty good, though a little more crumbly.
- I tried to make this no-bake once (just out of curiosity)—it never set properly and was basically pudding. Still tasty, but not cheesecake.
What You’ll Need (and What to Do If You Don’t Have It)
- 9-inch springform pan (I said it was essential, but honestly, I once used a deep pie dish lined with parchment—bit messier, but hey, it worked.)
- Mixing bowls and a hand mixer or just a strong arm
- Baking sheet or roasting pan (for the water bath)
- Food processor or a sturdy zip bag and rolling pin (or the side of a wine bottle—don’t ask)
Storing This Baby (If It Lasts That Long)
It’ll keep in the fridge for 4–5 days if wrapped tightly. Though honestly, in my house, it never lasts more than a day! You can freeze slices for a month or so, but they sometimes get a bit icy—still, better than nothing if you’re planning ahead. (I read this freezing guide from King Arthur Baking once, pretty handy.)
This Is How We Serve It (But You Do You)
I like it plain and cold, but my sister swears by a drizzle of caramel sauce. Sometimes, we pile whipped cream on top and stick extra cookies in like a flag—especially if it’s a birthday or we’re feeling over the top. Once, we even made a “cheesecake bar” with sprinkles, berries, and hot fudge. Not traditional, but who’s judging?
Pro Tips I Wish I’d Known
- I once tried rushing the chilling step—big mistake. The middle oozed out like lava. Just wait, trust me.
- If your crust floats up a bit when you pour in the filling, just gently press it back down. It’ll sort itself out while baking.
- Actually, I find it works better if you let the cheesecake sit at room temp for 10 minutes before slicing—easier cuts.
FAQ (Because People Actually Ask Me These Stuff!)
- Do I really need a water bath? Well, technically, no, but if you want that smooth, crack-free top, it helps. If you skip, just expect a few cracks. I think they add character.
- Can I use different cookies? Oh sure! I’ve used everything from chocolate chip to ginger snaps. Just avoid super soft ones—they get mushy.
- How do I know when it’s done? Give it a gentle jiggle. The edges should look set, the middle a bit wobbly—like jelly, not soup. If you overbake, it gets dry.
- Can I make it ahead? Absolutely. In fact, I think this tastes better the next day. Flavors mingle, you know?
- What if I don’t have a mixer? You can totally do it by hand. Bit of an arm workout but honestly, that’s half the fun. Or use a food processor for the filling (it’s a bit unconventional, but I’ve done it on busy days).
Oh, before I forget, if you want to dive deeper into all things cheesecake, I love reading Sally’s Baking Addiction’s tips too—she explains stuff way better than I can.
And there you have it. Cookies and cream cheesecake, with all my real-life twists, flubs, and shortcuts. Give it a whirl and let me know if your family polishes it off as fast as mine. Or maybe you’ll find a new cookie combo I need to try next time. Cheers!
Ingredients
- 24 chocolate sandwich cookies (such as Oreo), divided
- 1/4 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Instructions
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1Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
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2Crush 16 chocolate sandwich cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the prepared pan to form the crust.
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3In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and mix until combined.
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4Add eggs one at a time, mixing well after each addition. Blend in sour cream and flour until just combined.
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5Roughly chop the remaining 8 cookies and fold them into the cheesecake batter. Pour the batter over the crust and smooth the top.
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6Bake for 50-55 minutes, or until the center is almost set. Cool completely, then refrigerate for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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