My husband has always been a big fan of cookies and cream ice cream and cheesecake, and I’ve always been a big fan of making him food that he loves. It’s only taken me nine years of marriage to come up with the idea of combining his favorite ice cream with his favorite dessert.
I was both pleasantly surprised and quite dismayed to realize that cookies and cream cheesecake is quite possibly the best dessert out there. Pleasantly surprised because I’m normally not a fan of cookies and cream unless it’s just a plain ol’ Oreo and dismayed because I couldn’t stop sneaking into the kitchen to take just one more bite. This cheesecake is dangerous. That’s okay though, because life is pretty boring without a bit of danger.
The crust is made out of Oreo crumbs and melted butter. I won’t judge you if you feel the need to double the crust recipe and eat the extra half with a spoon. Oreos and butter go together surprisingly well.
The cheesecake whips up quickly and then you just crumble up some more Oreos and stir them in. Pour the batter onto your crust and imagine how many points you are earning by making your husband such a yummy dessert.
And let’s face it, I need the extra points after making him search high and low for a missing Christmas gift the other night. After we searched every closet, under every bed, out in both vehicles, and he listened to me wonder aloud if robbers had broken in to steal just one single gift from my bedroom closet, he finally said “It’s not already wrapped and under the Christmas tree, is it?”
He just shook his head and hugged me when I told him that yes, yes it was under the tree the whole time.
He deserves the cheesecake, okay?
After you smooth the batter over the crust, it bakes in just 30-40 minutes. The hard part is waiting the 3 plus hours for it to cool in the fridge. I left mine in the fridge overnight to be sure it was completely set and chilled through. There’s nothing worse than warm cheesecake.
This piece is for me.
And it was darn good, too.
Cookies and Cream Cheesecake
- 1 package of Oreo cookies
- 4 tablespoons butter, melted
- 3 packages cream cheese (24 ounces total), room temperature
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
1. Pre-heat oven to 350 degrees. Using a food processor, blender, or rolling pin, crush 28 Oreo cookies into crumbs. Pour into parchment paper lined 9 x 13 pan and pour melted butter on top of cookie crumbs. Stir to coat all the cookie crumbs with butter and press into the pan to form the crust. Bake the crust for 10 minutes.
2. Beat cream cheese, sugar, and vanilla until well blended. Beat in the eggs one at a time, mixing just until blended.
3. Crumble remaining Oreos with your fingers and add to cheesecake mixture. Stir together to combine and pour over cookie crust. Smooth the batter and place in the oven for 30-40 minutes, until the edges are set but the center is still slightly jiggly. Cool on a wire rack and then refrigerate for 3 hours or overnight.