WHY MAKE IT
A little comfort, a lot of flavor.
A baked cookies-and-cream cheesecake with crunchy cookie pieces. This guide breaks the recipe into practical steps, with a few details that help you get the texture and timing right.
Before you start
Leave some larger cookie pieces for a distinct cookies-and-cream texture. Scrape the bowl frequently instead of increasing mixer speed.
THE RECIPE
Oreo Cheesecake with Cookie Crust
12 servings · 25 minutes preparation · 75 minutes cooking · 480 minutes cooling, chilling or resting
Ingredients
Step-by-step instructions
- Heat oven to 325°F (163°C). Line a 9-inch springform base. Crush the 24 cookies, combine with butter, and press into the pan. Bake 10 minutes.
- Mix cream cheese and sugar on low speed until smooth, then add sour cream and vanilla.
- Mix in the eggs one at a time just until combined. Fold in chopped cookies and pour over the crust.
- Bake 55–65 minutes with a tray of hot water on the rack below, until the edge sets and the middle jiggles slightly.
- Cool for an hour in the switched-off oven with the door ajar, then on a rack for no more than 1 hour. Refrigerate at least 6 hours before serving.
Kitchen notes
Leave some larger cookie pieces for a distinct cookies-and-cream texture. Scrape the bowl frequently instead of increasing mixer speed.
Storage & make-ahead
The cake requires at least 6 hours chilling after cooling. Refrigerate covered for up to 4 days.
An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.
