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Cookie Monster Cheesecake Recipe

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4.2 from 26 reviews

  • Author: admin
  • Total Time: 11 hours 55 minutes
  • Yield: 12 servings 1x

Description

This Cookie Monster Cheesecake combines a rich chocolate chip cookie blondie base with a creamy, vibrant blue cookies and cream cheesecake layer. Topped with a luscious chocolate ganache and crunchy mini chocolate chip cookies, this decadent dessert is perfect for fans of classic cookie flavors in a fun, eye-catching treat.

Ingredients

Scale

Chocolate Chip Cookie Blondie Layer

  • 115 g unsalted butter (½ cup)
  • ½ tsp salt
  • 75 g brown sugar (tightly packed ⅓ cup)
  • 1 egg
  • 1 tsp vanilla extract
  • 125 g all-purpose flour (1 cup, spooned and levelled)
  • 115 g semisweet mini chocolate chips (⅔ cup)

Cookies and Cream Cheesecake Layer

  • 455 g cream cheese (2 blocks)
  • 2 tsp cornflour (cornstarch)
  • 100 g granulated sugar (½ cup)
  • 1 pinch salt
  • 120 mL whipping cream (½ cup)
  • Blue gel food coloring, as needed
  • 1 tsp vanilla extract
  • 3 large eggs
  • 15 regular Oreo cookies, crushed into small pieces

Chocolate Ganache and Decoration

  • 170 g semisweet chocolate chips (1 cup)
  • 120 mL whipping cream (½ cup)
  • 1 pinch salt
  • Mini chocolate chip cookies (whole and crushed) for decoration

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper, and dust the sides with flour to prevent sticking.
  2. Melt Butter and Sugar: Combine butter, salt, and brown sugar in a heatproof bowl; microwave in 30-second intervals, stirring between, until melted and smooth. Allow to cool slightly.
  3. Make Blondie Batter: Whisk the egg and vanilla into the cooled butter-sugar mixture. Fold in half the flour, then the remaining flour along with the semisweet mini chocolate chips until just combined; the batter will be thick.
  4. Bake Blondie Layer: Spread the blondie batter evenly in the prepared pan. Bake for 15 minutes, then remove and let cool for 10 to 15 minutes. Reduce oven temperature to 300°F (150°C) to prepare for cheesecake baking.
  5. Prepare Cheesecake Batter: Using a hand mixer, beat cream cheese, cornflour, and granulated sugar until smooth. Add salt, whipping cream, blue gel food coloring (adjusting for a deep blue shade), and vanilla extract; mix until smooth.
  6. Add Eggs and Oreos: Incorporate eggs one at a time on low speed or by whisking manually until fully combined. Fold in crushed Oreos carefully, avoiding overbeating to maintain texture.
  7. Assemble Cheesecake: Pour the cheesecake batter over the cooled blondie layer evenly. Double wrap the bottom of the springform pan tightly with two layers of foil to prevent water seepage.
  8. Prepare Water Bath and Bake: Place the foil-wrapped pan into a larger baking tray. Fill the larger tray with hot water about halfway up the sides of the springform pan, ensuring no water seeps inside. Bake at 300°F (150°C) for 60 to 70 minutes until the cheesecake is set but slightly jiggly in the center.
  9. Cool in Oven: Turn off the oven. Let the cheesecake cool inside with the door ajar for 15 to 30 minutes to gently complete cooking.
  10. Cool to Room Temperature: Remove cheesecake from the oven and water bath; cool completely at room temperature for up to 4 hours depending on ambient temperature.
  11. Refrigerate: Loosen the edges with a thin butter knife if necessary, cover, and chill the cheesecake in the refrigerator for at least 8 hours or overnight to firm up fully.
  12. Make Chocolate Ganache: Place semisweet chocolate and salt in a heatproof bowl; add whipping cream and microwave in 30-second intervals, stirring until the chocolate melts and the mixture is smooth. Cool until thick but spreadable.
  13. Decorate Cheesecake: Spread ganache evenly on the sides and top of the chilled cheesecake. It’s fine if the top isn’t perfectly smooth since it will be decorated.
  14. Finish Decoration: Once the ganache sets, garnish the top with whole and crushed mini chocolate chip cookies for texture and visual appeal.
  15. Serve: Slice and serve the visually stunning and delicious Cookie Monster Cheesecake as a show-stopping dessert.

Notes

  • Double-wrap the pan tightly with foil to prevent water from leaking into the cheesecake during the water bath baking.
  • Do not overbeat the cheesecake batter after adding the eggs to avoid incorporating too much air which can cause cracks.
  • Adjust the blue food coloring incrementally to achieve the iconic deep Cookie Monster blue shade.
  • Allow sufficient chilling time for the cheesecake to set properly before decorating and serving.
  • Use a water bath to ensure gentle, even baking and to prevent cracking in the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/cookie-monster-cheesecake-recipe/