Ingredients for Cookies And Cream Cheesecake
- Cream Filled Chocolate Sandwich Cookies
- 6 tablespoons unsalted butter, melted
- Unflavored Gelatin
- ¼ cup cold water
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup heavy cream
- Whipping Cream
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How to Make Cookies And Cream Cheesecake
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups Oreo cookies into fine crumbs. In a medium bowl, combine the crumbs with 6 tablespoons melted unsalted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden.
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup cold water. Let it bloom for 5 minutes.
- In a large bowl, beat 3 (8 ounce) packages of softened cream cheese with 1 ½ cups granulated sugar until smooth and creamy.
- In a small saucepan, heat the bloomed gelatin over low heat until completely dissolved. Stir in ½ cup heavy cream.
- Gradually add the gelatin mixture and heavy cream to the cream cheese mixture, beating on low speed until well combined.
- In a separate bowl, beat 2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Reserve 1 ½ cups of the cream cheese mixture. Pour the remaining mixture over the cooled Oreo crust.
- Top with the reserved cream cheese mixture and remaining ½ cup crushed Oreos. Gently swirl them to create a marbled effect.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
221g
Fat
105g
Carbs
29g
