Prepare to embark on a mouthwatering journey that combines the classic comfort of Oreo cookies with the rich, creamy decadence of cheesecake. This isn't just another dessert recipe - it's a culinary masterpiece that will transform your ordinary baking experience into an extraordinary taste sensation. Whether you're a seasoned baker or a kitchen newbie, this Cookies and Cream Cheesecake promises to be your new go-to dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup heavy cream
- 1 cup crushed Oreos for topping
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly with butter or non-stick cooking spray.
- In a medium bowl, combine Oreo cookie crumbs with melted butter. Mix until the crumbs are completely moistened and resemble wet sand.
- Press the Oreo crumb mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or a flat-bottomed glass to ensure a smooth surface.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add vanilla extract and mix briefly to distribute evenly.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Gently fold in the heavy cream until just combined, creating a smooth and silky cheesecake batter.
- Pour the cheesecake batter over the prepared Oreo crust, ensuring an even distribution.
- Place the springform pan in a large water bath to prevent cracking and ensure even baking. Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
- Bake in the preheated oven for 45-50 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent sudden temperature changes.
- Remove from the oven and allow to cool completely at room temperature, approximately 2-3 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, sprinkle the crushed Oreo cookies evenly over the top of the cheesecake.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Water Bath Technique: The water bath is crucial for preventing cracks and ensuring even baking. Make sure to wrap your springform pan tightly in aluminum foil to prevent water seepage.
- Don't Overmix: When adding eggs, mix on low speed and just until incorporated. Overmixing can introduce too much air and cause cracking.
- Cooling is Key: Allowing the cheesecake to cool slowly in the oven and then at room temperature helps prevent sudden temperature changes that can cause cracking.
- Chill Thoroughly: Patience is vital - refrigerate the cheesecake for at least 4 hours or overnight to achieve the perfect texture and allow flavors to meld.
- Clean Cutting Trick: Use a hot, clean knife (wiped between each cut) to get perfectly smooth slices of cheesecake.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 8g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 135mg
