Cookies And Cream Cheesecake

Name: Cookies And Cream Cheesecake
Ingredients: 15 Crushed Oreo Cookies, outer cookies only ((reserve the cream filling)); 1 TBSP White Granulated Sugar; 4 TBSP Butter, melted; 4 8 OZ. Blocks Full Fat Cream Cheese, room temperature; 1 Cup White Granulated Sugar; 6 Whole Oreo Cookies, crushed; 4 Large Eggs, room temperature; 2 TSP Pure Vanilla Extract; 1 1/3 Cup Full Fat Sour Cream, room temperature; 5-6 Whole Crushed Oreos (Depending on how many you want on top)

This cookies and cream cheesecake has the perfect creaminess texture and cheesy sweetness! Each bite filled with delicious cookies and cream cookie.

In my family, I am the cheesecake girl. Every holiday gathering we have, I’m in charge of making a cheesecake. I’m pretty good at making them, if I do say so myself.

Ive tried many recipes before, experiencing and trying to figure out what ones I like the best. What recipe has the best texture and taste.

After many trial and errors, Ive finally figured out my perfect, go to recipe for cheesecakes, and want to share it with you!

Now, if this is your first time making a cheesecake, and your not sure what your doing, its ok…I have a few tips and tricks for you to make sure your first cheesecake comes out awesome!

You want to make sure to never over mix your cheesecake filling AFTER you add your eggs. This can lead to your cheesecake cracking while it bakes.
Make sure tat all of your cold ingredients are at room temperature before mixing them together. Its easier to get a nice creamy and smooth consistency if you have room temperature ingredients.
You want to fill a casserole dish or baking pan with hot water, and place it on the rack right underneath the rack that your cheesecake is on. This creates moisture in the oven while your cheesecake bakes, and reduces the chances of your top cracking.
Your cheesecake will continue to bake when you take it out of the oven, so it’s ok if the center jiggles a little. You want it to have the same jiggle motion as Jello would.
Never take your cheesecake out of the oven when the baking time is up. Turn your oven off when the timer goes off, open your oven door and keep it open. Let your cheesecake hangout in the oven for about 30 minutes before taking it out. This also helps the cheesecake not crack.
Cheesecake is not meant for eating while it’s still warm. Always let it cool completely before chilling it in fridge for at least 10 hours or overnight to let it set completely.
Last but not least, cheesecake is a little bit of a long process, BUT it is so so soooo worth it!

Whenever making a cheesecake, you always want to make the crust first. For this crust, you want to use a few outer parts of an Oreo cookie (not the cream). We are going to save the cream for later when me make the filling.

After mixing the crushed Oreo cookies, melted butter and sugar…the crust kinda looked like dirt…thats what you want it to look like!

Even though there is butter in the crust mixture, you want to make sure to spray the bottom of your spring form pan with non stick spray. The sugars in the crust mixture melt during the baking process and sometimes the crust sticks to the bottom. So make sure to spray generously if you want your slices to come off of the pan with the crust. No crust left behind!

While your crust is baking, you can get started on the cheesecake filling. First thing you want to do is cream together your cream cheese and sugar. You can mix this as long as you want. Just make sure you get a nice, smooth, creamy mixture. You may have to scrape your bowl a few times in between to make sure everything is getting mixed well.

Next you add your eggs. This is where you want to make sure not to over mix. Mix on low speed for about 30 seconds. Scrape if need be and keep mixing on low speed until everything is well combined together.

Add your sour cream and vanilla extract , and combine until well incorporated.

Your last step is to add the crushed Oreo cookies. When adding these you want to fold them in gently with a spatula.

Make sure to spray the sides of your pan with non stick spray before adding your mixture on top of baked crust.

Bake for about 1 hour and 25 minutes. The middle should somewhat jiggle like set jello. If your top happens to brown a little or a lot…it’s ok…it happens sometimes. Lucky for us we are covering the top with more crushed ores.

Check out my recipe for Healthy Edible Chocolate Chip Peanut Butter Cookie Dough…using chickpeas….and its amazing! Tastes JUST like cookie dough…https://thehungrylyoness.com/recipe/healthy-edible-chocolate-chip-peanut-butter-cookie-dough/