Cookies ‘N Cream Cheesecake


An over-the-top Oreo studded cheesecake that will be the highlight of an occasion! This Cookies ‘N Cream Cheesecake is total dessert bliss!

Cookies 'N Cream Cheesecake | Cooking Classy

Every celebration should include cheesecake of some kind, don’t you think? Cheesecake is one of my all time favorite desserts and I love trying all the different flavor combinations you can make with cheesecake. This time around I’m sharing this perfectly decadent Cookies ‘N Cream Cheesecake (or as some may call it “Oreo Cheesecake”), which comes from the ever-so-tempting Sally’s Baking Addiction Cookbook! This cheesecake is all of my cheesecake dreams come true and I know I’ll make it again and again. I’m sure soon enough people will start begging me to bring this along to parties! I’m thinking it would be perfect for the New Years Eve parties coming right up. Cheesecake is always a good dessert choice, always.

Sally's Baking Addiction Cookbook


I’ve been following Sally’s blog for years, practically since she first started it and I’m always amazed by everything she shares. Her pictures are beautiful and her desserts always leave me wishing I could reach through the computer screen and grab what’s in front of me. Her first cookbook – Sally’s Baking Addiction cookbook (the one pictured above) has been re-released as paperback version and updated with an additional eight brand-new cookie recipes added, so there’s never been a better time to buy a copy (she has a second cookbook which I have and love as well and a third cookbook in the works)! Sally is a baking queen, if you are ever on Pinterest you are always sure to come across several of her amazing recipes. This cookbook includes breakfast baked treats, cakes and cupcakes, bars, pies, candy and sweet snacks, and plenty of cookie recipes and each recipe is paired with a photo that will leave you wanting to try it all! It’s definitely a cookbook I highly recommend adding to your cookbook collection! Try out this Cookies ‘N Cream Cheesecake recipe and you’ll be agreeing with me on that one. You can purchase Sally’s Baking Addiction cookbook from Amazon or Barnes and Noble. You can also check out her blog here for more info and pictures from her cookbook.

Cookies and Cream Cheesecake | Cooking Classy

To give you more of an idea of the goodness of this cookbook here is a selection of a few of the recipes: Pumpkin Chocolate Chip Bread, Double Chocolate Muffins, Lemon Poppy Seed Muffins, Grandma’s Sticky Pecan Rolls, Apple Pie Streusel Bars, Death By Chocolate Brownies, Brown Sugar Marble Pound Cake, Banana Chocolate Chip Layer Cake, Cinnamon Sugar Soft Pretzels, Rainbow Chocolate Chip Cookies, Lemon Slice and Bake Cookies, Sunshine Lemon Cupcakes and many many more! This cookbook is filled with everything I love!

Happy (soon to be) New Year everyone! I hope the year ahead is full of wonderful things to come for you and I hope you get a chance to make this cheesecake to ring in the new year!

Cookies and Cream Cheesecake | Cooking Classy Cookies and Cream Cheesecake | Cooking ClassyCookies and Cream Cheesecake | Cooking Classy


Cookies ‘N Cream Cheesecake

4.92 from 12 votes

Yield: About 12 - 14 servings



  • 20 Oreo cookies (regular or Double Stuf)
  • 5 Tbsp butter , melted


  • 24 oz . (675g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream or plain full-fat yogurt
  • 1 Tbsp vanilla extract
  • 3 large eggs
  • 18 Oreo cookies , crumbled (regular or Double Stuf), crumbled
  • Whipped cream , for topping (optional)


  1. Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C). Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan (be careful not to create any holes in the foil, the whole purpose of the foil is to prevent water from leaking in to the cheesecake so if it tears water will leak in through the separation in the bottom of the pan). Spray inside of springform pan with non-stick cooking spray, set aside.
  2. For the crust:
  3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined. Press into an even layer in bottom of prepared springform pan. Bake in preheated oven 9 - 10 minutes. Allow to cool as you prepare the filling.
  4. For the filling:
  5. Using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yogurt and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until the water level comes about halfway up the outside of the cheesecake pan.
  6. Bake in preheated oven 50 - 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in refrigerator up to 4 days.
  7. Recipe source: recipe is excerpted from Sally's Baking Addiction cookbook by Sally McKenney. Reprinted with permission from Race Point Publishing.

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.



  • Kimberly: Is the butter salted or unsalted? August 15, 2018 at 5:34pm Reply

    • Jaclyn: Unsalted, but either should be okay here. August 22, 2018 at 5:16pm Reply

  • Cassidy: I have a question about the recipe. Should the oreos have the filling in them when you crumble them up or no? April 26, 2018 at 7:52pm Reply

    • Jaclyn: Yes leave the filling. Hope you enjoy! April 27, 2018 at 9:16am Reply

  • Betty Delgado: Thank you for all your recipes they are always on point & very delicious! I have made this particular cheesecake for my family for Christmas & they loved it! Today I am trying it with the mint Oreo cookies & adding some mint extract, hope it works. April 12, 2018 at 11:56am Reply

    • Jaclyn: I’m so glad it was enjoyed – thanks for the feedback! April 12, 2018 at 12:06pm Reply

  • Kellie: Made this, this morning. BIG hit! I used less oreos in the filling. Definitely use homemade whip cream! Mine did crack because I didn’t have a pan big enough for a water bath. Didn’t matter… the whip cream covered it. Will make again! March 18, 2018 at 6:54pm Reply

  • Nicole: Looks awesome! I have a 10in spring form pan. If I add an extra 1/4 to the recipe, do you think that should be enough to cover the extra inch? March 17, 2018 at 6:41am Reply

  • Sean Garcia: This looks fantastic !! One question, did you spread whipped cream on top of it after baking ? January 23, 2018 at 3:20pm Reply

    • Jaclyn: Yes once it’s fully chilled through. Hope you enjoy! January 23, 2018 at 6:11pm Reply

      • SEAN GARCIA: Great, thanks for the quick response Jaclyn ???? January 24, 2018 at 5:46am Reply

  • Calla: I made this dish late yesterday and let it set in the fridge overnight. I made the whip cream this morning, and I do recommend you making home made whip cream. The cheesecake turned out firm and creamy and delicious looking! My family has yet to try a whole slice, but my father tried part of the crust that peeled away with the pan rim and said it was mind-blowing! Also for baking the cheesecake you do not need to bake it in a water bath if you have a convection oven setting, which works the same. If not then do bake it in a water bath. I used double stuffed just to add some extra creaminess and it didn’t effect the bake time what’s so ever and it smells amazing! January 14, 2018 at 9:29am Reply

    • Jaclyn: Thanks for the feedback Calla! January 17, 2018 at 12:49pm Reply

  • Lori Schrank: I have made this twice today as water got behind the foil. Now I’m putting back in the oven hoping to dry the water out of my crust. Why a water bath??? December 24, 2017 at 3:48pm Reply

    • Calla: A water bath makes it so the cheesecake bakes evenly and doesn’t crack on the top, you can also use the convection setting on your oven if you have one instead of a water bath. January 14, 2018 at 9:30am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d