Oreo Cookie Cheesecake - Cookies and Cream Cheeseca

Name: Oreo Cookie Cheesecake - Cookies and Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) vanilla wafer crumbs; 1/2 cup (125 ml) melted butter; 2 8 oz (224 grm). pkgs cream cheese; 3 eggs; 2/3 cup (150 ml) sugar; 1 tsp (5 ml) vanilla; 3/4 cup (175 ml) crushed chocolate sandwich cookies (with filling); 1 pint sour cream; 1/2 cup (125 ml) sugar; 1 tsp (5 ml) vanilla; 1/4 cup (60 ml) crushed chocolate sandwich cookies (with filling)

Servings: persons

2 cups (475 ml) vanilla wafer crumbs
1/2 cup (125 ml) melted butter
2 8 oz (224 grm). pkgs cream cheese
3 eggs
2/3 cup (150 ml) sugar
1 tsp (5 ml) vanilla
3/4 cup (175 ml) crushed chocolate sandwich cookies (with filling)
1 pint sour cream
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla
1/4 cup (60 ml) crushed chocolate sandwich cookies (with filling)

1
Preheat oven to 375 degrees (200 C.).
2
Mix the cookie crumbs and melted butter together until it forms a crumbly mixture.
3
Press into the bottom and about 2 inches up the sides of a 10 inch spring-form pan.
4
Chill in the refrigerator for at least 30 minutes.
5
Mix the pint of sour cream, 1/2 cup (125 ml) sugar, and 1 tsp (5 ml) vanilla together thoroughly and set aside.
6
In the large bowl of a mixer, beat together the cream cheese, 2/3 cup (150 ml) sugar, and vanilla until smooth and creamy.
7
Add the eggs, one at a time, beating well after each addition.
8
Continue beating until mixture is completely smooth and creamy.
9
Stir in the crushed cookies and pour into the prepared pan.
10
Bake at 375 degrees (200 C.) for 25 minutes.
11
Remove the cheesecake from the oven and let stand for 15 minutes.
12
Raise the oven temperature to 425 degrees (225 C.).
13
Stir the sour cream mixture one more time and then pour gently over the top of the cheesecake.
14
Bake at 425 degrees (225 C.) for 10 minutes.
15
Remove the cheesecake from the oven and sprinkle the top with the 1/4 cup (60 ml) crushed cookies.
16
Cool the cheesecake slowly to room temperature and then refrigerate overnight.

1436

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (475 ml) vanilla wafer crumbs, 1/2 cup (125 ml) melted butter, 2 8 oz (224 grm). pkgs cream cheese, 3 eggs, and more.

Yes, Oreo Cookie Cheesecake - Cookies and Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oreo Cookie Cheesecake - Cookies and Cream Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions