Cookies ‘n Cream is Now One of America’s Most Popular Flavors
Over the top? Yes, in all of the ways that I love. Every now and then I want a recipe that just hits me over the head with its outrageousness; its indulgent character. Did you know that cookies ‘n cream is now one of the most popular ice cream flavors? Put that together with the fact that cheesecake remains a favorite dessert and voila – cookies ‘n cream cheesecake! Instant perfect pairing. I recommend this after a light meal or better yet, on it’s own at about 3pm when you are dragging. Check out Sally McKenney’s other desserts, too: Vanilla Crepes with Nutella and Fudge Ripple Monster Bars. Excerpted with Permission from Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix
Let’s all agree that cookies ‘n cream is one of the best ice cream flavors out there (in addition to mint chocolate chip, of course. I took everything I adore about that ice cream flavor—creamy texture, crunchy cookies, chocolate—and made one indulgent cheesecake. Each slice is served up on an Oreo® cookie crust with more crumbled Oreos® on top. This cheesecake will rock your cookie-loving world! Prep time: 20 minutes • total time: 1 hour 20 minutes, plus overnight cooling
- 20 Oreo® cookies (Double Stuf or regular)
- 5 tbsp butter, melted
- 24oz (675g) cream cheese
- 1 cup (200g) granulated sugar
- 1 cup (240g) plain full-fat yogurt or sour cream
- 1 tbsp vanilla extract
- 3 eggs
- 18 Oreo® cookies (Double Stuf or regular), crumbled
- whipped cream (optional)
- Adjust the oven rack to the lower third position and preheat the oven to 350° F. Spray a 9in springform pan with non-stick cooking spray. Set aside.
- For the crust: In a food processor or blender, pulse the whole Oreos® into a fine crumb. Stir the cookie crumbs and melted butter together in a medium-sized bowl and press into the prepared pan. Wrap aluminum foil tightly around the outside walls of the springform pan. You'll see why in the next step. Bake for 9–10 minutes. Allow to cool as you prepare the filling.
- For the filling: Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together in a large bowl on medium speed until smooth and creamy, about 3 minutes. Add the yogurt and vanilla; mix well. On low speed, add the eggs one at a time, beating after each addition until just blended. Gently fold in 13 crumbled Oreo® cookies. Do not overmix. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill the roasting pan halfway up with hot water. The foil wrapped around the sides of the springform pan will prevent water from leaking inside. The purpose of this "water bath" is to ensure even, gentle baking for the cheesecake.
- Bake for 50–60 minutes or until the center is almost set (see Sally Says below for more detail). Turn the oven off, and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Loosen the cheesecake from the rim of pan and remove the rim. Crumble the 5 remaining Oreos® on top and garnish with whipped cream, if you like. Cut into slices and serve chilled. Cover the cake and store in the refrigerator for up to 4 days.
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