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

4.91 from 11 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.



  • Tori// Oh, so much yumness I can hardly contain my excitement! December 28, 2016 at 6:27am Reply

  • Sara @ Last Night’s Feast: This looks so delicious! December 28, 2016 at 8:34am Reply

  • Annabelle: Omg this looks delicious! I am obsessed with cheesecakes so this is now on my to-do list!

    x Annabelle December 28, 2016 at 10:35am Reply

  • Erika: Hi I’m looking for the perfect Oreo cheesecake to make for my cousin’s bridal shower this Saturday and I had a few questions. How would you describe the taste of the cheesecake without the whipped topping? Is it more tangy then sweet and how rich would you say it is? I know with traditional cheesecakes the slices are pretty big so how small do you suggest a serving should be so that it isn’t overwhelming? What’s the texture of the crust is it more on the soft side and a lot easier to cut then when the crust is baked before hand? And lastly how brown would you say the top gets and how much does the cheesecake crack even with the water bath?

    Thank you so much for sharing the recipe! I can’t wait to try it out. Thanks! December 28, 2016 at 8:12pm Reply

    • Jaclyn: The cheesecake would still be delicious without the whipped cream topping so add it if you’d like or leave it off, I just really love whipped cream so I added a lot. Plus I liked how it added to that cookies and cream flavor combo. The cheesecake itself has the perfect balance of sweetness and it is pretty rich – just like pretty much any cheesecake. I think 14 servings is a good size – unless everyone there is obsessed with cheesecake like me :). The crust cuts easily. And the top shouldn’t brown much – you can tent it with foil though if needed depending upon your oven. And the cheesecake shouldn’t crack, the water bath and letting it rest in a warm oven after it’s baked helps reduce the chance of cracks. But if you do end up with a little one you can cover it with a layer of whipped cream. December 29, 2016 at 9:20pm Reply

      • Erika: I made the cheesecake and it’s cooling now. While it looks great on top unfortunately, not only did it crack but water seeped into the foil and into the cheesecake crust I believe. I’m a little worried my crust will be extremely soggy. How was your experience with the water bath? I’m hoping when the cheesecake goes in the fridge it’ll help firm up the crust. I think I’ll release the spring form pan after it’s sat in the fridge for while and I’ll try my best to soak up any moisture. But I won’t oficially know until we cut the crust tomorrow at the party so what do you suggest I do to fix it? December 30, 2016 at 6:37pm Reply

  • Juliana Ramsey: Jaclyn I am going to make this on Thursday night. I have a question though. When I let it come to room temp do I remove the Springform from the roasting pan then put it int the fridge? Sorry if it is a simple question, but I want it to be perfect for my family:) Thanks Jaclyn!! December 28, 2016 at 9:02pm Reply

    • Jaclyn: I’m so glad you’re going to try it Juliana! Leave the roasting pan on until the cheesecake has fully chilled through 4 hrs+ then run a knife around the edge of the cheesecake to loosen it from the pan and remove the ring. December 29, 2016 at 9:13pm Reply

      • Erika: So just to clarify you are saying once it’s removed from the oven it should stay in the hot water up until it has completely coolen which could take several hours. And then after that you can remove it from the water pan and put it in the fridge? December 30, 2016 at 12:33pm Reply

      • Juliana Ramsey: Thanks so much Jaclyn! I am going to make this soon! Thanks again!! December 30, 2016 at 2:37pm Reply

  • Paige: This cheesecake looks amazing! I need this in my life!

    Paige December 30, 2016 at 10:07pm Reply

    • Jaclyn: Thanks Paige! You do need it! :) January 3, 2017 at 11:14am Reply

  • LAURA: I love this cheesecake <3 January 4, 2017 at 4:15am Reply

  • Linda: in your directions you say to adjust the oven rack to the lower third position. My oven has five places to put the rack so my third would be in the middle of the oven is that correct? January 22, 2017 at 4:18pm Reply

    • Jaclyn: Probably the second to last row down. A bit lower than the middle rack (just so the top doesn’t brown). January 22, 2017 at 10:12pm Reply

  • Emma: Hi! Sorry I’m a baking novice, but I just wanted to know whether the butter for the crust is 5tbs before or after melting? Thanks! January 25, 2017 at 6:33pm Reply

    • Jaclyn: Either/or it stays the same measurement after melted :), but you do measure before you melt it. January 26, 2017 at 11:23am Reply

  • Debbie’s: CAn you remove the cake from the bottom of the springform pan before putting it on your cake stand for serving January 27, 2017 at 5:39am Reply

  • Stephanie: What happens if I bake it without the water bath? February 12, 2017 at 2:38pm Reply

  • Marybel: Do you leave the middle of the oreo in for the crust or do you remove it? February 14, 2017 at 7:15pm Reply

  • Kerry: HELP! I’m making this for a shower tomorrow morning. I just let it cool for the full hour with oven slightly open and I’m not sure if it’s fully cooked. I put in tooth pick and it was not clear. How can I cook it more? Did I totally ruin it?! March 11, 2017 at 7:31pm Reply

    • Jaclyn: Cheesecake is much different than regular cake when testing for doneness. Professionals say it should come to 150 degrees, though I never take the temperature. I just do the jiggle test :), it should wiggle slightly and the edges should appear more set. It will look like it’s not done. Once it’s fully chilled the texture changes drastically. March 14, 2017 at 12:01am Reply

      • Pia: Just wanted to point out… The ingredient part of the recipe says the filling needs 18 Oreos but in the directions part it says 13 :) Not sure which one it really is but I am going for 18 coz I love Oreos!!! Thanks for this recipe! July 2, 2017 at 1:15pm Reply

        • Pia: Oh wait ok now i understand, sorry my mistake… I didn’t see the last part. July 2, 2017 at 1:23pm Reply

  • Julie: May I ask, why the water? What is the purpose of placing the spring form in the water? Thanks April 6, 2017 at 1:09pm Reply

    • Mariya: Hi, not the original poster, but this one I can answer. Cheesecake is prone to crack particularly when you add dry ingredients because air bubbles increase the likelihood of cracking. A water bath ensures slow even cooking. Her recipe is amazing and I will admit I’ve used it numerous times because its a huge favorite with my family. October 10, 2017 at 3:55am Reply

  • Kevin: Is it better with sour cream or yogurt? April 25, 2017 at 6:39am Reply

    • diane: hi can i use heavy cream to replace the sour cream? November 4, 2017 at 12:30am Reply

  • Elizabeth: Do rap the tin foil around the outside of the pan,so large foil put pan on top and rapup around pan? May 8, 2017 at 12:05pm Reply

    • Jaclyn: Yes exactly :). May 8, 2017 at 9:37pm Reply

    • Heather: I have had problems with the foil-wrapped-pan-in-the-water-bath method before. One solution is using an oven proof bag around your springform pan. (I use the turkey size.) No leaks! No soggy crust! I am looking forward to making this cheesecake. I’ve no doubt it’ll be delicious, as everything I have ever run into from Sally’s Baking Addiction has the tendency to make your pants too tight! September 14, 2017 at 10:02pm Reply

  • Tenice: Im going to make this now so excited June 10, 2017 at 10:49am Reply

  • Shannon: Just finished baking this as my employee requested it for his birthday :) Looks delicious and can’t wait to see what everyone thinks!! Thanks for the recipe!! June 22, 2017 at 7:49pm Reply

  • Marry Kat: How can I cook it more? Thank you. July 3, 2017 at 10:38am Reply

  • Shannon L. – NE Florida: Most of the cheesecake that I’ve made in the past say to bake it at 300 or 325 degrees for about 60-85 mins. Would there be a problem if I adjusted this recipe to the same? I just think 350 degrees is baking it too fast which could cause cracks on the top. July 22, 2017 at 12:02pm Reply

  • Joey: What if you don’t have something to have the cheesecake in a water bath. August 1, 2017 at 3:04pm Reply

  • Jessica: Hi.
    I’m making this tomorrow for my boyfriend’s birthday on Saturday however I do have a simple question when you take it out the oven and let it cool completely to room temperature do you leave it in the pan with the water or take it out and put it on the counter by itself?? August 10, 2017 at 5:24pm Reply

  • Brittany: Hi!

    So I made this recipe for the first time last night. It came out great. With no cracks, but not as pretty as Cheesecake Factory. I just had two questions for when I remake it.

    1. If I double the recipe so that the filling fills my spring form pan up, and the pieces are taller, do I need to double the baking time?
    2. My cheesecake actually separated from the sides of the spring form pan itself. Like I didn’t have to run a knife on the edges. I could actually fit the knife without touching the cake. Is this normal? If not, how can I fix it? September 6, 2017 at 9:35pm Reply

  • kash: I made this! I didn’t use a water bath or a springform pan–I don’t have a springform, and to be honest I don’t really care if the cake cracks (which it did). But it’s delicious!!!! Thanks for this tasty recipe :) September 9, 2017 at 4:42pm Reply

    • Jaclyn: Glad you liked it Kash! Thanks for leaving a review! September 10, 2017 at 11:42am Reply

  • Bee: Hi, I’ve made this cookes ‘m crem cheesecake.. It’s delicious and my friends loves it. Definitely will do it again and again.. Thank you so much :) September 14, 2017 at 9:26pm Reply

  • Tami Gifford: I adjusted the amount of ingredients to fill a 6×3 pan…I cooked this in my electric pressure cooker for my SIL’s birthday…I didn’t get to decorate top or taste it b4 he picked it up…but, my SIL said it was heavenly. Next time I will cut back just a little on the amount of butter in the crust…it was soggy at first; but, got better after thoroughly chilled! Will make this recipe a keeper. October 4, 2017 at 3:48pm Reply

    • Jaclyn: So glad she loved it! Thanks for the great review Tami! October 8, 2017 at 4:11pm Reply

  • Julie: Very good recipe. My family loves it! Thanks! October 10, 2017 at 9:21am Reply

  • diane: hi can i use heavy cream to replace the sour cream? November 4, 2017 at 12:33am Reply

  • Tynesse: I just made this. It’s in the oven now and I can’t wait for it to be done! I used one pint of sour cream instead of just a cup. I have a 10.25in springform pan so I had to use a whole package of Oreos to make the crust. It smells delicious and I can’t wait to see how my boyfriend likes it. December 5, 2017 at 6:42pm Reply

  • Charles: I usually use a combination of cream cheese and ricotta for my cheese cakes and 3/4 cup of sugar, especially if I’m adding something like cookie dough or chocolate chips in the batter. I’ve never tried a cookies and cream cheese cake but I’m going to make one for the holidays. Yes the texture is a bit different from a classic cheesecake, but I prefer it. Cooking times and instructions above are the same I’ve used with great success. I’ve also used marscapone cheese but its about 2 times more expensive than ricotta. December 12, 2017 at 1:37am Reply

  • Adeeba: hi can i use heavy cream to replace the sour cream? December 17, 2017 at 1:20am Reply

  • Kallie: What do u mean by a spring form December 17, 2017 at 10:40pm 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

  • 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

  • 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

  • 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

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