Introduction: Cookies N' Cream Cheesecake

Picture of Cookies N' Cream Cheesecake

I love cheesecake, you most likely love cheesecake, everyone loves cheesecake. The best part of this recipe? It's impressive looking, and a crowd pleaser, and super easy to make! Let's get to the good stuff, the ingredients!

Step 1: Ingredients & Equipment

Picture of Ingredients & Equipment


You will need:

- 2 packages of cookies
- 4 eggs
- 1 cup + 4 tbs white sugar
- 2 cups icing sugar
- 4 1/4 cups of cream cheese (about 32oz)
- 2 tsp vanilla
- 1/4 cup butter

Equipment needed:

- 9" spring form pan
- food processor or a good knife
- spatula
- small offset spatula or spoon
- piping bag with a star tip*

*if you don't have an actual piping bag, or have misplaced it, that's cool! We'll improvise.

Step 2: Cookie Crust

Picture of Cookie Crust

We're going to begin by prepping your cookie crust.

I used Oreo type cookies, you can use brand name Oreos, or any other cookie your little bakers heart desires. I used about 22 cookies for my base, use less or more, depending on how thick or thin you'd like your crust to be. Blend your cookies up, if you don't have a food processor, it's all good! Put your cookies into a plastic bag and crush em' up using the bottom of a thick bottom glass, press the glass on the cookies and you're good to go).

Once your cookies are ready, put them in your spring form pan and add a few tbs of butter and sugar. The butter is going to help keep your crumb together. Press gently so your crust forms.

When the crust is pressed and finished, rough chop 6-10 cookies (again, depending on how many you want for the batter. So add less or a few more).

Ready? Set that bad boy aside.

Step 3: Prepping Your Batter

Picture of Prepping Your Batter

Now we're ready to mix your cream cheese.

The cheesecake requires 4 cups of cream cheese, keep the remaining 1/4 cup for a bit later. Add the cream cheese 1 cup at a time, this lets it soften up and makes it easier to mix the eggs in. After adding each cup, make sure to scrape down the sides of your mixing bowl. Mixers are wonderful, but your ingredients sometimes end up hiding just under the paddle, so remembering to scrape it down is a good idea for whatever you make.

Once all 4 cups of cream cheese is in your mixer, add 1 cup of sugar to the bowl. Mix until smooth.

Step 4: Completing the Batter

Picture of Completing the Batter

Add your 4 eggs, and 2 tsp of vanilla. Mix until just incorporated, over mixing will add more air to the batter and cause the top of your cheesecake to crack.

Add your rough chopped cookies, and mix gently until incorporated.

Step 5: Baking

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Take your bowl off the mixer and pour your batter into the prepared spring form pan. Smooth the batter around and this mister is ready to be baked off!

Bake it at 300C / 570F for 1 hour.

*baking it in a water bath is optional, but it's okay if it comes out with a crack or two. They'll be covered with a topping when it's cooled down.

Step 6: Cheesecake Topping

Picture of Cheesecake Topping

While your cheesecake is baking, we can get the next part started.

The topping! Which is a cream cheese based icing.

Add 1/4 cup of butter and 1/4 cup of cream cheese to your mixer, and mix until smooth. Once smooth, add 2 cups of icing sugar. It's going to look a bit chunky, but it will smooth out while mixing. Add a few crushed up cookies to give the topping that classic cookies n' cream look. Set this mix aside until your cheesecake is baked off and cooled down.

Step 7: Topping It Off

Picture of Topping It Off

Your cheese cake is finished and cooled, let's do this!

Put the cookies n' cream topping onto your cheesecake, and spread it around with your small offset spatula (or spoon if you don't have one). You don't have to worry about going all the way to the edges, cause we're gonna cover it up with whipped cream.

Step 8: Whip It Good, Whip It Real Good!

Picture of Whip It Good, Whip It Real Good!

You definitely sang that in your head while reading it.

Add 1 cup of 35% cream to your mixer, and slowly add the 4 tbs of sugar to it as it's mixing. Set your mixer on high, so it whips up nice and fluffy. The sugar sweetens the cream and helps it stabilize.

Step 9: Now We're Getting Fancy

Picture of Now We're Getting Fancy

We're ready to pipe some whipped cream rosettes around the edge of the cheesecake. It covers the edges nicely and adds a professional touch that bumps up the presentation.

No piping bag? No problem! As long as you have a large star tip, you're gonna be fine! Take a small bag, being careful, cut a small hole in the corner and slide your tip through the hole. Easy peasy, ghetto piping bag is ready for business.

If you've never piped a rosette before, that's okay, they're super easy. If you feel more comfortable doing a few practise ones, then go for it! Pull up a YouTube video and get practising. Once you're ready, pipe a ring of them along the edge of the cheesecake.

Step 10: Finishing Touches

Picture of Finishing Touches

Cut some cookies in half, and add one half to each rosette, and your job here is done.

My favourite thing about this cheesecake, is how easy it is. Easy, but fancy is my favourite. Your friends and family will love it, and you'll be complimented whenever you make this.

Enjoy, share; and bask in the compliments, guys!

Thanks for reading, and hit me with any questions you have! I would also love to see your take on this, send your photos my way :)

Comments

acabrera7 (author)2015-07-27

At first when i saw this on the featured i was like "F** YEAH COOKIES N CREAM CHEESE CAKE"

*nghh* it's got eggs.... waaaahhhhhhhhhh

that's right im damn allergic to eggs but i love cheese cake. do you think this can be made with gelatine instead of eggs?

Zombiebites (author)acabrera72015-07-31

That's cool! You can still be excited about this!

I don't know if I would try a gelatine substitute. If you do want to experiment, you can use:
1 tbs fresh gelatin
1 tbs lukewarm water
2 tbs hot water
Credit to this person for figuring it out! http://www.deliciousobsessions.com/2014/08/gelatin...

I would recommend sour cream over gelatin for a baked cheesecake though. Gelatin is great for no bakes, cause it needs a stabilizer that will help it solidify. So if you go with sour cream try 1/2 a cup, should fix your egg woes right up!

acabrera7 (author)Zombiebites2015-08-03

I WILL TRY THIS WHEN I GET BACK HOME FOR THE SCHOOL HOLIDAYS.

THANK YOU BROTHER IN ADVANCE. I AM IN DEBT ;_;

Zombiebites (author)acabrera72015-08-06

Let me know how it turns out! :D

Flecks (author)2015-07-27

This kinda reminds me of those huge tunneling machines.. Looks delicious too!

Zombiebites (author)Flecks2015-07-31

It's tunnelling its way to tasty town haha.

eagletech201 (author)2015-07-27

This looks amazing and easy! A must try!!

Zombiebites (author)eagletech2012015-07-31

Definitely! My favourite is that it's super easy to make :) Thanks!

DIY Hacks and How Tos (author)2015-07-26

That looks delicious

Thanks!

WhitskyU (author)2015-07-27

Isto parece delicioso.

Zombiebites (author)WhitskyU2015-07-31

Obrigado!

Laylabean (author)2015-07-27

Uh, yum?!?!

Zombiebites (author)Laylabean2015-07-31

Yeah buddy!

Coolloom (author)2015-07-27

Wow wow wow

Zombiebites (author)Coolloom2015-07-31

Thanks! :)

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