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Cookies 'N Cream Cheesecake Recipe

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4.2 from 2 reviews

This Cookies 'N Cream Cheesecake features a rich and creamy cream cheese custard studded with crunchy Oreo pieces, set atop a chocolate Oreo crust and finished with a silky chocolate ganache topping. Baked in a water bath to ensure a smooth texture, the cheesecake is garnished with Oreo halves and chopped pieces for the perfect indulgent dessert.

Ingredients

Chocolate Oreo Crust

  • 264 g Oreos (regular, not double or mega stuff, approx. 24 cookies)
  • 50 g sugar
  • 8 g cornstarch
  • 2 g salt
  • 70 g butter, cut into chunks
  • 1 egg white, well beaten (optional)

Cream Cheese Custard Filling

  • 300 g sugar
  • 8 g cornstarch
  • 6 g salt
  • 180 g sour cream, room temperature
  • 60 g heavy cream, room temperature
  • 15 ml vanilla extract
  • 907 g cream cheese, room temperature
  • 4 large eggs, room temperature
  • 165 g Oreos (regular, approx. 15 cookies), coarsely chopped

Chocolate Ganache Topping

  • 170 g chopped semi-sweet or bittersweet chocolate
  • 170 g heavy cream
  • 10-12 Oreos (7 halved neatly and 3-5 coarsely chopped for garnish)

Instructions

  1. Preheat and prepare pan: Preheat oven to 350° F (175° C). Wrap your cheesecake pan tightly with heavy-duty foil to prevent water from seeping in during the water bath baking process.
  2. Make the chocolate cookie crust: In a food processor, pulse Oreos, sugar, cornstarch, and salt until medium fine crumbs form. Add butter and pulse until the mixture resembles wet, coarse sand. Press mixture into bottom and slightly up sides of a 9-inch cheesecake pan.
  3. Bake crust and seal: Bake crust at 350° F for 10 minutes. Remove from oven, brush lightly with beaten egg white (optional), and bake an additional 2 minutes to set the egg white. If not using egg white, bake for a full 12 minutes. Insert pan into silicone protector or keep wrapped in foil. Reduce oven temperature to 300° F.
  4. Prepare cream cheese custard filling: Whisk sugar, cornstarch, and salt in a small bowl and set aside. In another bowl, whisk sour cream, heavy cream, and vanilla; set aside.
  5. Beat cream cheese and combine: Beat cream cheese at medium-low speed until soft and creamy. Add sugar mixture and mix until blended without aerating.
  6. Add eggs: Add eggs one at a time, beating just until fully incorporated before adding the next egg.
  7. Incorporate sour cream mixture: Stir in sour cream mixture at lowest speed or fold by hand just until combined.
  8. Fold in Oreos: Tap bowl on counter to release air bubbles. Fold coarsely chopped Oreos evenly into the batter.
  9. Bake cheesecake: Pour batter into prepared crust, tap pan to release air bubbles, pop any persistent surface bubbles with a toothpick. Place pan in a larger round or roasting pan, fill outer pan halfway with hot water for a water bath. Bake at 300° F for 1 hour 30 minutes until edges are set and center slightly wobbly.
  10. Cool in oven: Turn off oven, leave cheesecake inside for 1 hour to cool gradually.
  11. Remove and loosen edges: Take cheesecake out of oven and water bath. Run a thin flexible spatula around pan edges to loosen the filling.
  12. Prepare chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat cream in microwave or saucepan until just simmering. Pour over chocolate and let sit 2 minutes. Stir gently until smooth and silky. Let cool slightly.
  13. Decorate cheesecake: Cut 7 Oreos into neat halves, coarsely chop remaining 3-5 Oreos. Pour ganache over cheesecake surface, smoothing with offset spatula. Arrange Oreo halves standing upright evenly around edge. Sprinkle chopped Oreos in center within ring of halves.
  14. Chill and set: Refrigerate cheesecake for at least 4 hours or overnight before removing from pan and serving.

Notes

  • Using the egg white to seal the crust is optional but helps prevent sogginess by creating a barrier.
  • Room temperature ingredients help create a smooth cheesecake batter and prevent cracking.
  • Baking the cheesecake in a water bath ensures even cooking and a creamy texture without cracks.
  • Allowing the cheesecake to cool slowly in the oven prevents sudden temperature changes.
  • The ganache can be prepared in advance and chilled before spreading.
  • For best slicing results, chill the cheesecake thoroughly and use a hot, wet knife between cuts.

Find it online: https://miracooking.com/cookies-n-cream-cheesecake-recipe/