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Cookies & Cream Cheesecake with Chocolate Drizzle Recipe

★★★★★

4.9 from 76 reviews
  • Author: Naomi
  • Total Time: 5 hours 20 minutes
  • Yield: 10 servings 1x

Description

This Cookies & Cream Cheesecake with Chocolate Drizzle is a decadent dessert combining a crunchy chocolate cookie crust with a smooth and creamy cheesecake filling studded with crushed chocolate cookies. Topped with a rich semi-sweet chocolate drizzle and additional cookie pieces, it’s perfect for chocolate lovers seeking a luxurious treat that’s elegant enough for special occasions.

Ingredients

Scale

Crust

  • 200 g chocolate sandwich cookies, crushed
  • 90 g melted butter

Cheesecake Filling

  • 600 g cream cheese, softened
  • ¾ cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 cup crushed chocolate sandwich cookies

Chocolate Drizzle and Decoration

  • 150 g semi-sweet chocolate
  • ½ cup heavy cream
  • Cookies & cream chocolate pieces or bars
  • Extra crushed chocolate sandwich cookies for garnish

Instructions

  1. Prepare the crust: Preheat your oven to 170°C (340°F). Mix the crushed chocolate sandwich cookies with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake this crust for 10 minutes, then remove and allow it to cool slightly.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy without lumps.
  3. Add eggs: Add the eggs one at a time to the cream cheese mixture, mixing gently after each addition to incorporate fully without overbeating.
  4. Add remaining ingredients: Mix in sour cream, vanilla extract, and cornstarch until well combined. Carefully fold in the 1 cup of crushed chocolate sandwich cookies to distribute evenly throughout the batter.
  5. Bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Bake in the preheated oven for 45 to 55 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  6. Cool and chill: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually, helping prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
  7. Prepare chocolate drizzle: Heat the heavy cream until it is hot but not boiling. Pour the hot cream over chopped semi-sweet chocolate and stir gently until the mixture is smooth and glossy.
  8. Decorate: Drizzle the melted chocolate over the chilled cheesecake. Sprinkle extra crushed chocolate sandwich cookies on top and arrange cookies & cream chocolate pieces or bars as decoration.
  9. Serve: Carefully slice the cheesecake into portions and enjoy the creamy, crunchy, and chocolatey flavors blended in this indulgent dessert.

Notes

  • Use room temperature cream cheese for the smoothest batter and best texture.
  • Be gentle when mixing eggs into the batter to avoid incorporating too much air, which can cause cracks while baking.
  • Cooling the cheesecake gradually in the oven helps prevent cracking on the surface.
  • Refrigerate overnight if possible for optimal flavor and texture.
  • The chocolate drizzle can be customized with milk or dark chocolate according to preference.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookies and cream cheesecake, chocolate cheesecake, dessert, creamy cheesecake, chocolate drizzle, no-bake crust dessert

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Find it online: https://naomifletcher.com/cookies-and-cream-cheesecake-with-chocolate-drizzle-recipe/