Cookies & Cream Cheesecake

by Wolfgang Puck

Cookies-And-Cream Cheese Cake Recipe

Satisfy your sweet cravings with this Cookies and Cream Cheese Cake by Wolfgang Puck. Featuring a rich cream cheese filling, crunchy chocolate cookie crust, and bits of cookies throughout, this decadent dessert is perfect for any special occasion or when you simply want to indulge in something truly delicious.

I'd like to share with you my recipe for one of the most popular flavors of cheesecake: cookies and cream. Unlike many commercial versions of Cookies & Cream Cheesecake, my Cookies & Cream Cheesecake recipe doesn't feature store-bought sandwich cookies. Instead, both its crust and its filling feature a richly flavorful, crumbly, home-baked chocolate cookie dough. And the cheesecake mixture itself is flavored with melted white chocolate. (To melt the chocolate for the recipe, break it up into small pieces, putting them in a small microwave-proof cup or bowl. Cover with a paper towel and heat in the microwave for 30 seconds; then stop and stir, repeating the microwaving once or twice more.)

There are a few simple secrets to making cheesecake successfully.

Use a springform pan with a clip-secured detachable side, which makes unmolding the cake easier, and grease its inside well.

Before filling the pan, wrap its bottom and partway up the side in aluminum foil: This is necessary to help waterproof the joint between the bottom and side, because you'll be baking the cheesecake inside a water bath that will help the filling bake more gently and evenly.

Make this Cookies & Cream Cheesecake recipe the day before, so it will have time to set and chill thoroughly in the refrigerator. Then, use a thin, sharp knife dipped in a glass of hot water to help loosen it from the pan's side and then cut it into wedges. A scattering of fresh berries -- whole blueberries, raspberries, or blackberries, or sliced strawberries -- makes a perfect garnish.

Cookies-And-Cream Cheese Cake Recipe

Prep Time: 20 minutes

Cook time: 50 minutes

Yield: Serves 10

Cookies & Cream Cheesecake Recipe Ingredients

Chocolate Crumble:

1-1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 cup granulated sugar

1/4 teaspoon salt

4 ounces unsalted butter, chilled, cut into 4 pieces

3 large cage-free egg yolks

3 tablespoons heavy cream

Cheesecake:

1-1/2 pounds cream cheese, cut into small pieces, at room temperature

1 cup sugar

1/4 teaspoon salt

3/4 cup sour cream

3 large cage-free eggs

2 teaspoons vanilla extract

4 ounces white chocolate, melted

Cookies & Cream Cheesecake Recipe Instructions

Position the rack to the center of the oven. Preheat the oven to 350 degrees F.

Spray with nonstick spray the inside of a 9- or 10-inch springform pan. Line a baking tray with parchment paper.

For the crumble,

Sift together the flour, cocoa, sugar, and salt. Transfer to a food processor fitted with the stainless-steel blade. Pulse until blended. Arrange the butter around the bowl; process until the mixture resembles coarse meal. In a small cup or bowl, whisk together the yolks and cream; with the processor running, pour the mixture through the feed tube, scraping out all the liquid. Process until the dough begins to come together, about 1 minute.

To make the crust, spoon half the dough into the prepared springform pan and press evenly over the bottom. Spread the remaining dough on the prepared baking tray. Place the pan and tray in the oven and bake until lightly toasted, 10 to 12 minutes. Transfer to a wire rack to cool. When completely cool, wrap heavy-duty aluminum foil, or two layers of regular foil, around the bottom and up the outside of the springform pan, pleating the foil to tighten. Coarsely crumble the dough on the parchment paper. Set aside.

For the cheesecake,

Put the cream cheese, sugar, and salt in the large bowl of an electric mixer fitted with the paddle. At medium speed, beat until smooth, stopping often to scrape down the bowl and under the paddle with a rubber spatula. Raise the speed to high and continue beating until creamy. Stop and add the sour cream, eggs, and vanilla; beat 3 minutes longer, stopping occasionally to scrape down the bowl and under the paddle. Add the melted chocolate and continue beating until well combined.

Pour half the cheesecake mixture into the springform pan. Evenly scatter in half the crumble. Pour in the remaining cheesecake mixture and cover with the remaining crumble.

Set the pan in the center of a slightly larger baking pan with sides higher than the springform. Pour enough hot water into the larger pan to reach halfway up the side of the springform pan, but not above its foil. Carefully transfer to the oven and bake for 1 hour. (Check the water level after 30 minutes, adding more if necessary.) Cover the cake loosely with foil and continue baking until its center is slightly firm, 20 minutes longer.

Carefully remove both pans and transfer the springform pan to a wire rack, carefully folding the foil down its sides to help cooling. When cool enough to handle, remove the foil and leave the cake to cool completely. Cover loosely with clean foil and refrigerate overnight.

When ready to serve, remove the cheesecake from the refrigerator. Dip a thin, sharp knife in warm water and run it around the inside of the pan, loosening the cake. Remove the outer ring. Continue dipping the knife as necessary to cut neat wedges.

Explore our variety of indulgent cake recipes for every occasion

Ina Pinkney's Famous Pound Cake

A rich and tender pound cake prepared using a food processor, featuring the unique flavor of vanilla bean paste.

Diane's Red Velvet Cake

A classic red velvet cake inspired by the Waldorf Astoria's original recipe, topped with a luscious cream cheese frosting.

Elegant Chocolate and Raspberry Cake

A decadent dessert combining rich chocolate layers with fresh raspberries, creating a perfect balance of flavors.

Orange Almond & Olive Oil Cake

A moist and flavorful cake that blends the zest of oranges with the richness of almonds and olive oil.

Chocolate Brownie Cake

A moist, brownie-style chocolate cake that is both simple to prepare and deeply satisfying.

Brown Sugar Peach Shortcakes

Enjoy the perfect combination of sweet, juicy peaches and buttery shortcakes in this easy-to-make dessert! Whether for a summer treat or a cozy evening, these shortcakes will satisfy your sweet cravings.

Caramelized Pear and Almond Upside-Down Cake

Rich, nutty, and beautifully caramelized, this Caramelized Pear and Almond Upside-Down Cake is an elegant dessert that perfectly balances sweetness and texture.

Carrot Sheet Cake with Cream Cheese Frosting

Moist, spiced, and topped with a rich cream cheese frosting, this Carrot Sheet Cake is the ultimate crowd-pleasing dessert! Packed with warm cinnamon, nutmeg, and ginger, plus the natural sweetness of grated carrots, every bite is soft and flavorful.

Cheesecake with Caramelized Apples

Indulge in this Cheesecake with Caramelized Apples by Wolfgang Puck - a creamy, rich cheesecake topped with golden, buttery caramelized apples. A perfect dessert for any occasion!

Chestnut-Apple Ciambella Cake

Try this authentic Chestnut Apple Ciambella Cake recipe! A rustic Italian ring-shaped cake made with chestnut flour, apples, and warm spices. Perfect for any occasion.

For more cake recipes, visit iHaveNet Dessert Recipes

Cheesecake, Cake, Holiday Dessert Recipes

Subscribe to Receive our Gourmet Recipes

FOOD, DRINK & RECIPES [...]

Wolfgang Puck's Cookies & Cream Cheesecake Recipe

Satisfy your sweet cravings with this **Cookies and Cream Cheese Cake** by Wolfgang Puck. Featuring a rich cream cheese filling, crunchy chocolate cookie crust, and bits of cookies throughout, this dessert is the ultimate indulgence for any special occasion