Hello, I’m Joana. Today, I will show you a way to prepare cookies-n-cream cheesecake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cookies-n-Cream Cheesecake Recipe
Cookies-n-Cream Cheesecake is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Cookies-n-Cream Cheesecake is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook cookies-n-cream cheesecake using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cookies-n-Cream Cheesecake:
- Make ready Oreo Crust:
- Prepare 20 oreo cookies
- Get 5 tbsp. unsalted butter, melted
- Take Cheesecake Filling:
- Make ready 3 (8 oz.) each brick style cream cheese, at room temp
- Get 1 cup granulated sugar
- Get 1 cup sour cream (or plain yogurt) at room temperature
- Make ready 3 large eggs, at room temperature
- Make ready 1 tbsp. vanilla extract
- Make ready 18 oreos
Steps to make Cookies-n-Cream Cheesecake:
- Make sure your oven rack is in the lower third position and preheat the oven to 350°F. Grease a 9" springform pan and wrap aluminum foil tightly around the outside walls of the springform pan. Set it aside.
- First, make the crust. In a food processor, pulse the Oreos into fine cbs. Pour the cbs out into a large bowl. Stir the butter and the cookie cbs together until combined. Then press them tightly into the bottom of the springform pan. I use the bottom of a metal measuring cup to really tightly pack the cbs down.
- Pre-bake the crust for 9 minutes, then remove it from the oven and set it aside as you prepare the cheesecake. While that’s pre-baking, place the other 18 Oreos in the food processor and pulse just a couple of times, until coarsely cbled.
- Using a hand held or a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed until it’s smooth and creamy. Then add the sour cream (or yogurt) and vanilla. Switch to low speed and add the eggs one at a time, beating after each addition until just combined. Gently fold in about 3/4 of the cbled oreos. Cover the remaining Oreos and set them aside for now.
- Pour the filling into the crust. Place the springform pan into a larger roasting pan. Fill the roasting pan about halfway up with hot water. Place this into the oven for 45-60 minuted, or until the center is nearly set. There should still be a 2 to 3 inch wobbly spot in the center, which will set as it cools.
- Once the cheesecake is done, turn off the oven and open the oven door a crack. Leave the cheesecake in the oven for 1 hour, then take it out, run a butter knife gently around the edges of the cheesecake to help loosen it from the springform pan and place it, still in the pan, on a wire rack and allow it to cool completely.
- Once it’s cooled to room temperature, cover it and place it in the fridge for at least 4 hours. When you’re ready to serve, remove the rim of the pan and sprinkle the remaining 1/4 of the cbled Oreos over the top. Cut into slices with a large, sharp knife and serve. Store any remaining cheesecake covered in the fridge for up to 4 days.
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