Cookies and Cream Cheesecake
Indulge in Cookies and Cream Cheesecake
Rich, velvety, and oh-so-decadent, Cookies and Cream Cheesecake takes everything we love about classic desserts and elevates it to a show-stopping experience. Whether it’s a birthday bash, holiday gathering, or simply a sweet Saturday treat, this cheesecake is the ultimate crowd-pleaser. With its layers of creamy goodness complemented by the irresistible crunch of chocolate sandwich cookies, it’s guaranteed to leave your guests begging for seconds. I’ve made this indulgent dessert countless times, and each experience has been a delight—one bite brings a wave of nostalgia and satisfaction that’s hard to resist.
Why You’ll Love This Dish
This Cookies and Cream Cheesecake is more than just a dessert; it’s an experience that combines the best of both worlds—smooth cheesecake and those beloved chocolate cookies. Here are just a few reasons to whip it up:
- Kid-Friendly: This recipe is a hit with kids and adults alike, making it a perfect choice for family gatherings.
- Elegant Yet Easy: While it looks impressive, the process is straightforward and can be tackled even by novice bakers.
- Versatile Occasion: Whether it’s a casual weekend treat or a festive celebration, this cheesecake fits right in.
”This Cookies and Cream Cheesecake vanished in minutes at my family gathering! Everyone loved the crunch from the cookies and the smooth creaminess of the filling. Will definitely make it again!” —Emma T.
Step-by-Step Overview
Creating the perfect Cookies and Cream Cheesecake involves a few key stages. From the rich chocolate cookie crust to the indulgent cream cheese filling and delicious toppings, each step brings you closer to dessert bliss. The process is manageable and broken down as follows:
- Make the Chocolate Cookie Crust: Combine crushed cookies and melted butter for the base.
- Prepare the Cheesecake Filling: Mix cream cheese, sugar, and eggs until smooth, then fold in cookies.
- Create the Cookies and Cream Mousse: This light mousse adds a delightful layer of texture.
- Make the Stabilized Whipped Cream: Perfect for enhancing the dessert’s creaminess without deflating.
- Assemble with Dark Chocolate Ganache: The finishing touch that ties all the flavors together beautifully.
What You’ll Need
To create this delectable cheesecake, gather the following ingredients:
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For the Crust:
- 24 pieces chocolate sandwich cookies (including creamy centers)
- 4 tablespoons unsalted butter (melted)
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For the Cheesecake:
- 4 (32 ounces / 908 grams) packages cream cheese (room temperature)
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour (22 g)
- 1 tablespoon vanilla extract
- 4 large eggs
- 14-18 pieces whole chocolate sandwich cookies
- 8 pieces chocolate sandwich cookies (roughly chopped)
- 1 1/2 tablespoons water
- 1 1/8 teaspoons unflavored powdered gelatin
- 1 cup (226 g) white chocolate chips (Guittard recommended)
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For the Whipped Toppings:
- 1 1/4 cups heavy cream (divided)
- 1/4 cup powdered sugar
- 10 chocolate sandwich cookies (finely chopped)
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For the Ganache:
- 1 cup dark or semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 8-12 pieces whole chocolate sandwich cookies (for garnish)
Feel free to make substitutions as needed, like using gluten-free cookies if dietary restrictions apply.
Directions to Follow
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Make the Chocolate Cookie Crust:
- Preheat your oven to 350°F (175°C).
- Crush 24 chocolate sandwich cookies and mix with the melted butter.
- Press this mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.
-
Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Gradually add sugar, flour, and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Gently fold in 14-18 whole cookies and the chopped cookies.
- Pour the batter over the cooled crust and smooth the top.
-
Create the Cookies and Cream Mousse:
- In a separate bowl, whip one cup of heavy cream with powdered sugar until soft peaks form.
- Gently fold in chopped chocolate sandwich cookies.
-
Make the Stabilized Whipped Cream:
- Combine 1/2 cup heavy cream with unflavored powdered gelatin and water in a saucepan. Stir over low heat until gelatin dissolves, then let cool.
- In another bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Fold in the gelatin mixture.
-
Prepare the Dark Chocolate Ganache:
- Heat the remaining 1/2 cup heavy cream until just boiling, then pour it over the chocolate chips in a bowl. Let it sit for a few minutes before stirring until smooth.
-
Assemble the Cheesecake:
- Spread the mousse layer over the cheesecake filling, followed by the stabilized whipped cream.
- Drizzle the ganache over the top and finish with the remaining whole cookies for garnish.
- Refrigerate for at least four hours or overnight before serving.
Best Ways to Enjoy It
To serve your Cookies and Cream Cheesecake, slice into generous wedges and accompany with fresh berries or a drizzle of chocolate syrup. A dollop of additional whipped cream can elevate each slice, making it even more decadent. Consider pairing it with a scoop of vanilla ice cream for those chocolate lovers out there—heavenly!
Keeping Leftovers Fresh
If you happen to have leftovers (though unlikely!), you’ll want to store your cheesecake properly. Cover it securely with plastic wrap or aluminum foil and refrigerate for up to five days. For longer storage, slice individual pieces and freeze them in an airtight container. They can last up to two months, but make sure to thaw them in the fridge overnight before indulging again.
Helpful Cooking Tips
- Allow cream cheese to reach room temperature for easy mixing and a smoother texture.
- Don’t overmix the batter—just mix until combined. This helps prevent cracks in your cheesecake.
- For a richer flavor, use high-quality chocolate sandwich cookies and chocolate chips.
Creative Twists
If you want to shake things up a bit, consider these variations:
- Mint Cookies and Cream: Swap out the chocolate cookies for mint-flavored ones to create a refreshing twist.
- Nutty Delight: Add crushed nuts (like pecans or macadamia) into the crust for an added crunch.
- Flavor Infusions: Experiment with flavors by adding a bit of espresso or coffee powder to the filling for a mocha-inspired cheesecake.
Your Questions Answered
How long does this cheesecake need to chill?
For the best texture and flavor, refrigerate the cheesecake for at least four hours, but overnight is even better!
Can I use a different type of cookie?
Absolutely! While chocolate cookies are classic, feel free to try vanilla or even peanut butter cookies for an interesting spin.
What’s the best way to slice a cheesecake?
For clean slices, use a hot, dry knife. Dip the knife in hot water, wipe it dry, and then slice. This keeps the edges neat!
Now you’re ready to dive into a delightful baking adventure! This Cookies and Cream Cheesecake is bound to become a beloved addition to your dessert repertoire. Enjoy every delectable bite!
Cookies and Cream Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Crush 24 chocolate sandwich cookies and mix with the melted butter.
- Press this mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.
- In a large bowl, beat the cream cheese until smooth.
- Gradually add sugar, flour, and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Gently fold in 14-18 whole cookies and the chopped cookies.
- Pour the batter over the cooled crust and smooth the top.
- In a separate bowl, whip one cup of heavy cream with powdered sugar until soft peaks form.
- Gently fold in chopped chocolate sandwich cookies.
- Combine 1/2 cup heavy cream with unflavored powdered gelatin and water in a saucepan. Stir over low heat until gelatin dissolves, then let cool.
- In another bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Fold in the gelatin mixture.
- Heat the remaining 1/2 cup heavy cream until just boiling, then pour it over the chocolate chips in a bowl.
- Let it sit for a few minutes before stirring until smooth.
- Spread the mousse layer over the cheesecake filling, followed by the stabilized whipped cream.
- Drizzle the ganache over the top and finish with the remaining whole cookies for garnish.
- Refrigerate for at least four hours or overnight before serving.
