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Judy John

Cookies And Cream Cheesecake

This Cookies And Cream Cheesecake features a rich cheesecake filling loaded with chocolate cookie pieces and a crunchy cookie crust for the ultimate cookies-and-cream dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 24 pieces chocolate sandwich cookies crushed
  • 5 tbsp unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 12 pieces chocolate sandwich cookies chopped

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Cooling Rack
  • Food Processor

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Mix crushed cookies and melted butter, then press into the pan.
  3. Bake the crust briefly until set and allow it to cool.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs and vanilla, mixing just until combined and silky.
  6. Fold chopped cookies into the batter and pour over the crust.
  7. Bake until slightly set in the center, cool completely, and chill before slicing.

Notes

For a softer crust, bake slightly less. For a crispier base, bake a few minutes longer. Freeze the cheesecake whole or in slices for up to two months. Thaw overnight in the refrigerator before serving. Use a warm knife for clean cuts. Customize flavors with peanut butter, caramel, mint, or chocolate drizzle. Store covered in the refrigerator for up to five days.