Cookie Monster Cheesecake: A Fun and Indulgent Treat

Introduction

Baking has always been a cherished pastime in my family, and when it comes to desserts, nothing gets everyone excited quite like a cheesecake. This Cookie Monster Cheesecake has quickly become a family favorite, delighting both kids and adults alike. With its chewy chocolate chip cookie blondie base, creamy cookies and cream cheesecake filling, and rich chocolate ganache, this dessert is truly a feast for the eyes and the palate. Every time I make it, the compliments are abundant, and the empty plates speak for themselves. It’s a playful and delicious treat that satisfies any cookie lover’s cravings!

Ingredients

Chocolate Chip Cookie Blondie:

• 4 oz (½ cup) unsalted butter
• ½ tsp salt
• 2.6 oz (⅓ cup) brown sugar, tightly packed
• 1 egg
• 1 tsp vanilla extract
• 4.4 oz (1 cup) all-purpose flour (spoon and level)
• 4 oz (⅔ cup) semisweet mini chocolate chips

Cookies and Cream Cheesecake:

• 16 oz (2 packets) cream cheese
• 2 tsp cornflour (cornstarch)
• 3.5 oz (½ cup) granulated sugar
• Pinch of salt
• ½ cup (118 ml) whipping cream
• Blue gel food coloring
• 1 tsp vanilla extract
• 3 eggs
• 15 Oreo cookies, crushed into small pieces

Chocolate Ganache:

• 6 oz (1 cup) semisweet chocolate chips
• ½ cup (118 ml) whipping cream
• Pinch of salt

To Decorate:

• Mini chocolate chip cookies (whole and crushed)

Instructions

1. For the Chocolate Chip Cookie Blondie:

• Preheat the Oven: Preheat to 350°F (180°C). Grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and dust the sides with flour.
• Melt and Mix: In a heatproof bowl, melt the butter, salt, and brown sugar in the microwave in 30-second intervals, stirring between each. Set aside to cool slightly.
• Combine Wet Ingredients: Once cooled, whisk in the egg and vanilla until fully mixed.
• Add Dry Ingredients: Add half of the flour and fold it into the mixture. Then add the remaining flour and mini chocolate chips, folding to combine.
• Bake: Spread the batter evenly into the prepared pan and bake for 15 minutes. Remove from the oven and let cool for 10-15 minutes. Lower oven temperature to 300°F (150°C) for the cheesecake layer.

2. For the Cookies and Cream Cheesecake:

• Prepare the Cheesecake Batter: While the blondie is cooling, in a bowl, whip the cream cheese, cornflour, and sugar until smooth and creamy.
• Add Color and Flavor: Add salt, whipping cream, a few drops of blue food coloring, and vanilla extract. Mix on medium speed until fully combined. Add more blue coloring if needed to achieve the Cookie Monster color.
• Incorporate Eggs and Oreos: Add the eggs one at a time, mixing on low speed or by hand. Fold in the crushed Oreo cookies, being careful not to overmix.
• Assemble the Cheesecake: Pour the cheesecake batter over the slightly cooled blondie layer.
• Water Bath: Double wrap the springform pan in foil and place it in a larger baking tray. Fill the tray with hot water halfway up the sides of the springform pan.
• Bake: Bake for 60-70 minutes, until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 15-30 minutes.
• Cool Completely: Remove the cheesecake from the oven and water bath, then let it cool at room temperature for up to 4 hours. Refrigerate for at least 8 hours or overnight.

3. For the Chocolate Ganache:

• Melt the Chocolate: Place the chocolate chips, cream, and salt in a heatproof bowl and microwave in 30-second intervals, stirring between each until smooth. Cool the ganache until it thickens to a spreadable consistency (refrigerate to speed up the process).

4. To Decorate:

• Spread Ganache: Once the cheesecake has chilled, spread the ganache over the top and sides of the cheesecake. It doesn’t need to be perfectly smooth since it will be topped with cookies.
• Add Cookies: Decorate with whole and crushed mini chocolate chip cookies.

5. Serve:

• Slice and enjoy this fun and indulgent treat!

Nutrition Facts

• Servings: 8-10 servings
• Calories per serving: Approximately 400-450 kcal (calories may vary based on exact ingredient quantities)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes – 1 hour 30 minutes

How to Serve

• Serve chilled or at room temperature.
• Pair with a scoop of vanilla ice cream for an extra treat.
• Garnish with extra mini cookies on the plate for decoration.

Additional Tips

1. Room Temperature Ingredients: Make sure your cream cheese is at room temperature for a smooth cheesecake batter.
2. Avoid Cracking: Baking the cheesecake in a water bath helps prevent cracking.
3. Chill Overnight: For best results, refrigerate the cheesecake overnight to let the flavors meld and to ensure it slices cleanly.
4. Customize Colors: Feel free to adjust the food coloring to your liking or skip it altogether for a classic cheesecake appearance.
5. Cookie Variety: Experiment with different types of cookies in the cheesecake layer, such as chocolate cookies or even flavored Oreos.

Recipe Variations

• Nutty Addition: Add chopped nuts to the blondie layer for extra texture.
• Fruit Layer: Incorporate a layer of fruit, like crushed strawberries or raspberries, for a fruity twist.
• Different Cheesecake Flavors: Swap out the Oreo cookies for your favorite cookie or candy mix-ins, like crushed peanut butter cups or chocolate chips.

Serving Suggestions

• Serve with a drizzle of chocolate sauce for added decadence.
• Top with whipped cream for an extra layer of creaminess.
• Offer alongside a fruit salad for a refreshing contrast.

Freezing and Storage

• Freezing: This cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.
• Thawing: Thaw in the refrigerator overnight before serving.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to a week.

FAQ Section

1. Can I use low-fat cream cheese?

• Yes, but the texture and creaminess might be slightly different.

1. What if I don’t have a springform pan?

• You can use a regular round cake pan, but make sure to line it well for easy removal.

1. Can I make this cheesecake gluten-free?

• Substitute the all-purpose flour and Oreos with gluten-free alternatives.

1. How can I make the cheesecake less sweet?

• Reduce the sugar in the cheesecake batter to taste.

1. Can I use full-fat coconut milk instead of cream?

• Yes, this will provide a similar creaminess.

1. Is it necessary to use food coloring?

• No, it’s purely for aesthetic purposes.

1. Can I skip the ganache?

• Yes, the cheesecake is delicious on its own, but the ganache adds richness.

1. How long does it take for the cheesecake to set?

• Refrigerate for at least 8 hours or overnight for best results.

1. What can I use instead of Oreos?

• Any chocolate sandwich cookies work well!

1. Can I add a layer of jam or fruit filling?

• Absolutely! Just spread it on top before adding the ganache.

Conclusion

The Cookie Monster Cheesecake is not just a treat for the eyes; it’s a delightful fusion of flavors and textures that will please any dessert lover. From the chewy blondie base to the creamy cheesecake filling, topped with luscious chocolate ganache and decorated with cookies, it’s a celebration of all things sweet. Whether it’s a birthday, a gathering with friends, or just a treat for yourself, this cheesecake is sure to be the star of the show. Enjoy every bite of this whimsical and indulgent dessert! 🍪🎂

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