Oreo Cheesecake with Homemade Cookies and Cream Ice Cream

Oreo Cheesecake with Homemade Cookies and Cream Ice Cream is the ultimate dessert for Oreo lovers! This recipe features a rich, creamy cheesecake with a chocolate cookie crust and chunks of Oreo cookies, paired with a luscious homemade cookies and cream ice cream. Perfect for special occasions or whenever you want to treat yourself to something truly decadent.

Ingredients

For the Oreo Cheesecake

• 24 Oreo cookies (crushed, about 2 cups)
• 1/4 cup (4 tbsp) unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 12 Oreo cookies (roughly chopped, for folding into batter)

For the Homemade Cookies and Cream Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 12 Oreo cookies (chopped)

Instructions

Oreo Cheesecake

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Oreos and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. Add the sour cream and vanilla extract, mixing well.
4. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
5. Gently fold in the chopped Oreos.
6. Pour the batter over the cooled crust and smooth the top.
7. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
8. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Homemade Cookies and Cream Ice Cream

1. In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
3. When the ice cream is almost finished churning, add the chopped Oreos and churn for another 1-2 minutes until evenly distributed.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

To Serve

• Slice the chilled Oreo cheesecake and serve with a generous scoop of homemade cookies and cream ice cream on the side. Enjoy!

Tip: If you don’t have an ice cream maker, pour the ice cream base into a shallow dish, freeze for 45 minutes, then stir vigorously. Repeat every 30 minutes for 2-3 hours, adding Oreos after the first hour.