Cookies and Cream Cheesecake

Cookies and cream cheesecake is a rich, creamy dessert made with a smooth vanilla cheesecake base filled with chocolate cookie pieces and set on a crisp cookie crust. Finished with whipped cream and cookie crumbles, it is an elegant and indulgent dessert.

Why You’ll Love This Recipe

This recipe delivers a classic dessert with a refined texture and balanced sweetness. The contrast between the creamy filling, crunchy cookie crust, and scattered chocolate pieces creates an appealing combination in every bite. It is reliable, visually impressive, and suitable for celebrations or formal gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate sandwich cookies
• Unsalted butter
• Cream cheese
• Granulated sugar
• Sour cream
• Eggs
• Vanilla extract
• Heavy cream
• Chocolate chips or crushed cookies

Directions

1. Preheat the oven to 170°C (325°F). Lightly grease a springform pan and line the base with parchment paper.
2. Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the base of the pan to form the crust.
3. Bake the crust for 10 minutes, then remove and allow it to cool.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the sugar and mix until fully combined and creamy.
6. Blend in the sour cream and vanilla extract.
7. Add the eggs one at a time, mixing on low speed until just incorporated.
8. Gently fold in chopped cookie pieces.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake for 50 to 55 minutes, until the edges are set and the center slightly jiggles.
11. Turn off the oven, open the door slightly, and allow the cheesecake to cool inside for one hour.
12. Refrigerate for at least 4 hours or overnight before decorating and serving.

Servings and Timing

This recipe yields approximately 10 to 12 servings.
Preparation time is about 25 minutes, baking time is 55 minutes, and chilling time is at least 4 hours.

Variations

Vanilla sandwich cookies may be used for a lighter flavor. A chocolate ganache topping can be added for extra richness. Mini chocolate chips may be mixed into the batter for additional texture.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. Individual slices may be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating is not recommended.

FAQs

Can I make this cheesecake ahead of time?

Yes, it is best prepared one day in advance.

How do I prevent cracks on the surface?

Avoid overmixing and allow the cheesecake to cool gradually.

Do I need to use a water bath?

It is optional, but gentle cooling usually prevents cracking.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for best texture.

How do I know when the cheesecake is done?

The edges should be set, with a slight jiggle in the center.

Can I freeze the whole cheesecake?

Yes, wrap it well and freeze for up to 2 months.

What size pan works best?

A 23 cm (9-inch) springform pan is ideal.

Can I decorate before chilling?

Decoration is best added after chilling.

Why is my cheesecake too soft?

Insufficient chilling or underbaking may cause softness.

Can I add whipped cream topping?

Yes, it enhances both flavor and presentation.

Conclusion

Cookies and cream cheesecake is a timeless dessert that combines elegance with indulgence. Its creamy texture, balanced sweetness, and striking appearance make it an excellent choice for special occasions and refined desserts.

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