Cookies and Cream Cheesecake

coooooookies and cream

Yes, I do have a boyfriend… and you might wonder, what kind of girlfriend am I? Well, to put it simply…. I’M THE BEST KIND, the kind that bakes you a cookies and cream cheesecake to surprise you when you come home from work! I’m down in Austin, Texas right now visiting Gable, and I got all my homework for the weekend done early, so I decided to surprise him with a cheesecake (his favorite) when he gets home today!

I’ve made this cheesecake before and it is so EASY AND DELICOUS! So I just had to make it again. I use lots of numbers when it comes to the cookies below… I only bought 1 package of double stuff Oreos and that should be enough!


Preheat your oven to 350 degrees (for the crust) then you will lower it to 290 degrees (once you put in the cheesecake)

Spray a 9 inch round spring form pan with cooking spray


Line 2 cupcake tins with cupcake liners



–          16 Oreo cookies (ground up, I used the food processor)

–          3 ounces of melted butter

Combine the ground up cookies and the melted butter and mix. Dump it into the bottom of the spring form pan and use your hands to press it to the bottom, covering the whole bottom. Put this into the 350 degree oven for about 10 minutes. Take out and let it cool while you make the cheesecake filling. If using a cupcake tin, press some crust to the bottom of each cupcake form and bake for only about 5 minutes.


–          3 packages of 8 ounce cream cheese

–          2 cups of sugar

–          1 teaspoon of lemon juice

–          1 teaspoon of vanilla extract

–          4 eggs

–          6 crushed Oreo cookies (not as ground up as the crust, should be a little chunky)

Note: Before you do any of this, grab the largest square Pyrex dish or cake pan you have and create a water bath in the oven. Put whatever you have on the bottom rack and fill half way with water. Do this while the oven is warm, while you make the filling. This makes a cheese cake sauna in your oven and there will be less cracking in the cheesecake once it is done.

Let the cream cheese soften in a large bowl, and use a hand or stand mixer to cream all three blocks together. Add the sugar and combine. Then add the lemon juice and vanilla and mix. Then add the eggs, do this one at a time and combine each egg fully before adding the next. Stir in the crushed Oreo cookies. Pour the filling over the cooled crust in the spring form pan! Or put fill the cupcake tins about ¾ full.

Bake for about 60-70 minutes at 290 degrees (cupcake tin = 25-35 minutes). Take it out when the middle is slightly wiggly, let cool!

I put it in the fridge for about 2 hours before we ate it!


He better like it!




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