Cookies and Cream Cheesecake

Friday… Like the OREO of weekdays! Yup weekend is here, perfect reason for a Oreolicious cheesecake! One for the Oreo lovers – turns out I have one at home and didn’t even know!

This quick cookies and cream cheesecake was inspired by the theme of this week’s baking challenge in one of the baking groups I’m a member of. The steps are really straight forward and pretty much half of the ingredients are OREOs 😀 

Thick cookielicious crust stays crunchy while the chopped OREOs in the filling becomes moist, soft part of the cake. Prepare some extra whipped cream for serving as it’s just heavenly to have a piece with a dollop of cream. Simple, delicious flavours for cookies and cream – doesn’t need any other pairings as it’s just so good on it’s own!

Cookies and Cream Cheesecake
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Servings Prep Time
8-12people 15minutes
Cook Time Passive Time
1hour 8hours
Servings Prep Time
8-12people 15minutes
Cook Time Passive Time
1hour 8hours
Cookies and Cream Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-12people 15minutes
Cook Time Passive Time
1hour 8hours
Servings Prep Time
8-12people 15minutes
Cook Time Passive Time
1hour 8hours
Ingredients
  • Oreo crust
  • 200 grams Oreo cookies filling removed, crushed
  • 75 grams unsalted butter melted
  • Filling
  • 500 grams cream cheese 30% fat
  • 140 grams sugar
  • 3/4 tsp vanilla extract
  • 3 eggs
  • 175 grams Oreo cookies roughly chopped
  • Topping
  • 3-4 Oreo cookies halved
  • 2 Oreo cookies filling removed, crushed
  • 100 ml whipping cream
  • 1 tbs powdered sugar
Servings: people
Units:
Instructions
  1. Preheat oven to 150°C (300°F) and line a 20 cm (7.8 inch) cake pan with parchment paper.
  2. Prepare curst by mixing cookie crumbs with melted butter and press the mixture over the base of prepared cake pan, then refrigerate.
  3. In a mixing bowl beat sugar and cream cheese until smooth and incorporated, then add vanilla.
  4. Continue beating and add eggs one at time, beating until combined.
  5. Remove from mixer and fold in chopped cookies.
  6. Pour over the prepared curst and bake in preheated oven for 50-60 minutes, until set from the sides and still little wobbly in middle.
  7. Allow to cool in opened oven or at room temperature, then refrigerate for at least 8, preferably 12 hours before serving.
  8. Whip the cream with some powdered sugar and place in a piping bag with large star tip.
  9. Place halved Oreos cut side down on top of the cake and pipe some cream in between. Finish with cookie crumbs and serve!
Recipe Notes

Placing a water bath/ deep baking tray filled with water in bottom of the oven, helps to avoid cracks.

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