This cookies and cream cheesecake recipe combines classic creamy cheesecake with your favorite chocolate sandwich cookies. You will create a stunning dessert that is surprisingly simple to make, perfect for any occasion. Get ready to impress everyone with this delightful cheesecake recipe.
Key Ingredients & Substitutions:
- Cream Cheese: Use full-fat block cream cheese for the best texture in your cheesecake. Avoid low-fat or whipped varieties.
- Chocolate Sandwich Cookies: Any brand of chocolate sandwich cookies will work for the crust and filling.
- Sour Cream: Adds a tangy note and helps achieve a smooth texture. Greek yogurt can be a substitute for a similar tang and richness.
- Heavy Cream: Whipped into a light topping, you can also use cool whip as a shortcut.
Ingredients:
For the Crust:
- 24 chocolate sandwich cookies (about 2 ½ cups crushed)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 12 chocolate sandwich cookies, roughly chopped
For the Topping (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 6 chocolate sandwich cookies, crushed or chopped, for garnish
How Much Time Will You Need?
- Total Time: 5 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 12
- Tools Needed: 9-inch springform pan, food processor (optional), mixing bowls, electric mixer.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. You can line the bottom with parchment paper for easier removal.
2. Make the Cookie Crust
Crush the 24 chocolate sandwich cookies finely in a food processor or a bag with a rolling pin. Mix the crushed cookies with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan.
3. Bake the Crust
Bake the crust for 8-10 minutes. This helps set it. Remove from the oven and let it cool slightly while you prepare the filling.
4. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and sour cream until the mixture is uniform. Gently fold in the roughly chopped cookies.
5. Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 60-70 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
6. Chill Your Cheesecake
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly and for optimal flavor.
7. Add Your Topping (Optional)
If desired, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread this whipped cream over the chilled cheesecake. Garnish with additional crushed or chopped chocolate sandwich cookies.
Variation Ideas:
- Mini Cheesecakes: Use a muffin tin with cupcake liners for individual servings. Adjust baking time.
- Chocolate Drizzle: Melt some chocolate and drizzle it over the top of the finished cheesecake.
- Extra Cookie Layer: Add a layer of whole or halved cookies in the middle of the filling before baking.
- Mint Cookies and Cream: Substitute mint-flavored chocolate sandwich cookies for a refreshing twist.
Storage Instructions:
Store leftover cookies and cream cheesecake tightly covered in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw frozen cheesecake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
Q: Why did my cheesecake crack?
A: Cracking can happen from over-baking, rapid temperature changes, or not letting the cheesecake cool gradually. Make sure you don’t overmix the batter.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake recipe is perfect for making a day or two in advance. The flavors often deepen overnight.
Q: What if I don’t have a springform pan?
A: While a springform pan is ideal, you can use a regular 9-inch round cake pan. Line it with parchment paper leaving an overhang on the sides to lift the cheesecake out.
Q: Can I use low-fat cream cheese for this recipe?
A: It’s recommended to use full-fat cream cheese for the best texture and richness in your cheesecake. Low-fat versions can result in a less stable and watery consistency.
Q: How do I know when the cheesecake is done baking?
A: The edges of the cheesecake should be set, but the center will still have a slight jiggle (like firm Jell-O). It will firm up completely as it cools.
Q: Can I omit the sour cream?
A: While possible, sour cream adds a crucial tanginess and helps create a super smooth texture. You could try plain Greek yogurt as a substitute for a similar effect in your cheesecake.