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Cookies 'n' Cream Cheesecake
(7 Votes)
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- SERVES
- 12
- CHILL TIME
- 8 Hr
- COOK TIME
- 55 Min
Cream-filled chocolate sandwich cookies make our already sinfully rich homemade cheesecake even more luscious! Bake up our easy Cookies 'n' Cream Cheesecake and be a homemade hero to your gang!
What You'll Need
- 1 (20-ounce) package cream-filled chocolate sandwich cookies, divided
- 3/4 stick butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups sugar, divided
- 4 eggs
- 2 teaspoons vanilla extract, divided
- 1 (16-ounce) container sour cream
- 1 tablespoon unsweetened cocoa
- Whipped cream for garnish
What to Do
- Preheat oven to 350 degrees F. Place 30 cookies in a resealable plastic bag; using a rolling pin, crush cookies then place crumbs in a medium bowl with the butter; mix well then spread mixture into bottom and halfway up sides of a 10-inch springform pan. Chill until ready to use.
- In a large bowl, with an electric beater on medium speed, beat cream cheese and 1 cup sugar until creamy. Add eggs one at a time, beating well after each addition, then add 1 teaspoon vanilla and mix well.
- Set aside 6 cookies for garnish then break up remaining cookies. Stir cookie pieces into cream cheese mixture, then pour into crust.
- Bake 55 to 60 minutes, or until firm. Remove from oven and let cool 5 minutes.
- Meanwhile, in a medium bowl, using a spoon, stir together sour cream, cocoa, remaining sugar and vanilla until well combined. Carefully spread sour cream mixture over top of cheesecake then bake 5 more minutes.
- Let cool then chill 8 hours or overnight. Cover until ready to serve. When ready to serve, remove from pan to a serving plate and spoon 12 equal-sized dollops of whipped topping on top. Cut the 6 reserved cookies in half and place half a cookie on each dollop of whipped topping.
Note
During different holiday seasons, you can usually find sandwich cookies filled with colored creams. These make really festive cheesecakes.
Find more recipes to celebrate June Dairy Month.
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rickleon63 8132908
Jun 10, 2014
i have two ?. #1. i assume you remove cream filling from cookies before crushing. #2. i don't have spring form pan but do have a 9 1/2 deep dish pie pan not as tall as a spring form pan. so does that mean i have to adjust the ingredient measurements ? and if so would you have those measurements on hand?
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Test Kitchen Team
Jun 11, 2014
Thank you for your questions! You may be surprised to hear that you do NOT have to remove the cream filling from the cookies before crushing them. As far as using a pie pan, we would strongly recommend using a springform pan, otherwise there is no way to remove it from the pan to cut the cake. Good luck and enjoy!
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whosyournana 9622226
May 27, 2014
very, very good! really enjoy taste of topping! nice touch.
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mmelisadc 2119794
Feb 13, 2014
I made this dish and its wonderful Thank you so much
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kathykakitsi 2222976
Feb 22, 2013
I'd like to know if the crust is burned after cooking it for so long. I'm asking because every time I decide to do such recipes I end up with burned crust and it doesn't taste good at all.
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whosyournana 9622226
May 27, 2014
your oven may be "fast" and 350 is too high. bring temp down to 325, and set on cookie sheet to sort of buffer it from direct heat. hate to go to effort of making & it end up burnt.....
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neale
Sep 14, 2012
This sounds like a winner. I am going to make this!! I will report back.
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