Cookie Crust Cheesecake Recipe
American · Dessert · 70 min total
A creamy, rich cheesecake with a buttery cookie crust that's easy to make and perfect for any occasion.
20
min prep
min prep
50
min cook
min cook
12
servings
servings
410
kcal/serving
kcal/serving
Ingredients
- 2 cups crushed chocolate sandwich cookies (about 20 cookies)
- 5 tablespoons unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- In a medium bowl, mix crushed cookies and melted butter until well combined. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Add vanilla and eggs one at a time, beating well after each addition.
- Mix in sour cream and flour until just combined. Pour filling over crust.
- Place springform pan in a large roasting pan and fill with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 50-60 minutes, until center is almost set but still slightly jiggly. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
- Remove from water bath, discard foil, and refrigerate for at least 4 hours or overnight before serving.
Tips
- For a clean slice, dip a sharp knife in hot water and wipe dry between cuts.
- Store leftover cheesecake in the refrigerator for up to 5 days.
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