This cookies and cream cheesecake is rich, creamy, and packed with chocolate cookie pieces. With a crunchy cookie crust and a smooth cheesecake filling, it is the perfect dessert for special occasions or whenever you want something sweet.
Thank you for reading this post, don't forget to subscribe!Recipe Information
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Calories: 520 kcal
- Difficulty: Medium
Ingredients
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 12 chocolate sandwich cookies, roughly crushed
- Whipped cream for topping, optional
- Extra cookie crumbs for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Mix the crushed chocolate sandwich cookies with the melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese until smooth.
- Add the sugar and vanilla extract and mix until combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Add the sour cream and mix until smooth.
- Gently fold in the crushed chocolate sandwich cookies.
- Pour the cheesecake filling over the prepared crust.
- Bake for 50–60 minutes, or until the center is almost set.
- Let the cheesecake cool gradually.
- Refrigerate for at least 4 hours before serving.
Nutrition Facts
- Calories: 520 kcal
- Protein: 8 g
- Carbohydrates: 38 g
- Fat: 37 g
- Saturated Fat: 22 g
- Cholesterol: 145 mg
- Sodium: 360 mg
- Fiber: 1 g
- Sugar: 28 g
Tips for the Best Cookies and Cream Cheesecake
Use room-temperature cream cheese for a smooth filling. Avoid overmixing after adding the eggs because too much air can cause cracks. Chill the cheesecake overnight for the best texture.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. Individual slices can also be frozen for up to 2 months.
Why You’ll Love This Recipe
This cheesecake combines a crunchy chocolate cookie crust with a smooth, creamy filling and plenty of cookie pieces in every slice. It is a great make-ahead dessert because the texture becomes even better after several hours in the refrigerator.
Ingredient Notes
- Use full-fat cream cheese at room temperature for the smoothest filling.
- Crush the sandwich cookies finely for a crust that holds together when sliced.
- Mix the eggs on low speed to avoid adding too much air to the cheesecake.
Serving Suggestions
Serve chilled with whipped cream, extra cookie crumbs, or a drizzle of chocolate sauce. For clean slices, wipe the knife between each cut.
Easy Variations
- Add a thin chocolate ganache layer on top.
- Make individual cheesecakes in a muffin pan.
- Use extra cookie pieces in the filling for a stronger cookies-and-cream flavor.
Helpful Recipe Notes
Kitchen Note
Chill the cheesecake overnight when possible. The filling becomes firmer and the cookie flavor develops even more.
Best Tip
Use room-temperature cream cheese and mix on low speed after adding the eggs for a smoother cheesecake with fewer cracks.
Ingredient Swap
You can replace some of the chocolate sandwich cookies with chocolate graham crackers for a slightly less sweet crust.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes. Making it one day ahead is ideal because it has plenty of time to chill.
How do I prevent the cheesecake from cracking?
Avoid overmixing the eggs and let the cheesecake cool gradually before refrigerating it.
Can I freeze the cheesecake?
Yes. Wrap individual slices well and freeze them for up to 2 months.
How long should it chill?
At least 4 hours, although overnight gives the best texture.
