Creamy Cookies and Cream Cheesecake Delight
A quick and easy cheesecake recipe featuring a smooth cream cheese filling with crunchy cookie bits folded throughout, perfect for any occasion and a crowd-pleaser dessert.
- Prep Time: 45 minutes (active prep)
- Cook Time: 60 minutes
- Total Time: 5 hours 45 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) crushed sandwich cookies (with cream filling, like Oreos)
- 5 tablespoons (70g) unsalted butter, melted
- 24 oz (680g) cream cheese, softened
- ½ cup (120g) sour cream
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) crushed sandwich cookies, roughly chopped (for folding into the batter)
Instructions
- Preheat oven to 325°F (160°C). Crush 1 ½ cups of sandwich cookies into fine crumbs using a food processor or rolling pin in a sealed bag. Mix crumbs with melted butter until combined.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and cool.
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sour cream and sugar to the cream cheese and mix until combined.
- Add eggs one at a time, mixing each until just incorporated. Stir in vanilla extract.
- Gently fold in 1 ½ cups of roughly chopped sandwich cookies using a rubber spatula, being careful not to overmix.
- Pour the batter over the cooled crust and smooth the top lightly.
- Bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight for best texture.
- Before serving, run a knife around the edge of the pan to loosen cheesecake. Slice with a hot, wet knife for clean cuts.
Notes
Use firm, small-curd cream cheese for smooth texture. Soften cream cheese about an hour before starting. Avoid overmixing after adding eggs to prevent cracks. Cool cheesecake gradually in oven with door cracked to avoid cracking. Use gluten-free cookies and almond flour crust for gluten-free version. Dairy-free cream cheese and sour cream alternatives can be used but will alter flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 370
- Sugar: 15
- Fat: 28
- Carbohydrates: 22
- Protein: 7
Keywords: cookies and cream cheesecake, easy cheesecake recipe, creamy cheesecake, dessert, cookies and cream dessert, quick cheesecake, crowd-pleaser dessert