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Cookie and Cream Cheesecake

A cookies and cream cheesecake with a Oreo cookies crumble folded into a sweet vanilla bean cheesecake batter with a Oreo crust.
Today is a my birthday! Every year since I'm not much a regular cake eater and cheesecakes from the store just taste manufactored. I make my own cake.
So this year I made myself a Oreo cheesecake since Oreo cookies are one of my favorites.

This is a little different from your typical Oreo cheesecake. I didn't just fold in cookie crumbs. I made a crumble like you would make for a coffee cake.
Instead of getting nothing but dark chocolate cookie in each bite you get pops of it inside the creamy cheesecake filling.
I let the cheesecake sit in my fridge for over 48 hours, it was so hard not to cut into it, but the longer you let a cheesecake sit the better. That's how I feel.

Recipes you may like:
Oreo Cheesecake Cookies
Pumpkin Spice Cookie Cake
Pumpkin Spice Oreo Cheesecake

Oreo Crumble Cheesecake

Prep-30 minutes
Baking- 1 hour to 1 1/2 hours
Chilling- 24 to 48 hours, longer the better


Vanilla Bean Cheesecake Filling
32 oz Cream Cheese, slightly softened
1 1/2 cups Granulated Cane Sugar
3/4 cup Sour Cream
4 large eggs plus 1 egg yolk
2 Tablespoons Pure Vanilla Extract
2 teaspoons Vanilla Bean Paste or 2 scraped Vanilla Beans
1/2 teaspoon Fine Sea Salt
2 teaspoons Corn Starch
1 package Oreo Cookies
Whipped Cream, for topping

Oreo Crust
2 cups Oreo Cookies crumbs with cream removed
1/2 cup Granulated Cane Sugar
1/2 to 2/3 cup Unsalted Butter, melted

1. Remove the cream from the Oreo cookies. Don't toss the cream, reserve for later. In a food processor or in a zip top bag, smash cookies into a somewhat fine crumb.
2. Line a 9 inch to 10 inch springform pan parchment and add two cups worth of Oreo cookie crumbs. Add melted butter, may vary by the size of your pan you use. Press the cookie crumbs evenly on the bottom and the sides.
3. Preheat the oven to 350 degrees. Bake the crust on the bottom for 5 to 7 minutes. Remove and let cool. Lower to heat to 300, place a Dutchoven or a pan that can hold a 9 inch cake pan and high lift. Pour in 2 to 3 inches worth of water.
4. In a large bowl, cream together cream cheese, sour cream, sugar and eggs. Beat on a high speed for 3 to 5 minutes or until smooth. Add in vanilla bean paste or scrapings and corn starch and beat for 2 minutes.
5. Scrap the sides and beat for another minutes. Gently fold in cookie crumbs and pour into prepared pan. Smooth the batter evenly.
6. Careful place round pan into Dutchoven, water will be hot.
7. Bake for 1 hour to 1 1/2, check it only once or twice for doneness. It will have a slight jiggle to it. Close your oven door and let set for 1 hour. Remove from the oven and let it cool to room temperature on a wired rack. This may take 4 to 6 hours, depending on the temperature of your kitchen.
8. Place another circle of parchment on the top and wrap with clingwrap. Chill in the fridge for at least 24 hours, the longer you wait the better it will taste.
9. Better you serve, run a knife along the cheesecake. Slice with a warm knife and top with whipped cream. Optional: heat up the cream from the cookies and drizzle on top.


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