Description
A delightful dessert that combines a chewy chocolate chip cookie blondie base with creamy cookies and cream cheesecake, topped with rich chocolate ganache and decorated with mini cookies. This is sure to be a hit with cookie lovers of all ages!
Ingredients
Scale
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
- For the Chocolate Chip Cookie Blondie:
- Preheat the oven 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.
- 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.
- Once cooled, whisk in the egg and vanilla until fully mixed.
- Add half of the flour and fold it into the mixture. Then add the remaining flour and mini chocolate chips, folding to combine.
- 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.
- For the Cookies and Cream Cheesecake:
- While the blondie is cooling, whip the cream cheese, cornflour, and sugar until smooth and creamy.
- 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.
- 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.
- Pour the cheesecake batter over the slightly cooled blondie layer.
- 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 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.
- 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.
- For the Chocolate Ganache:
- 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).
- To Decorate:
- 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.
- Decorate with whole and crushed mini chocolate chip cookies.
- Serve:
- Slice and enjoy this fun and indulgent treat!
Notes
Let the cheesecake cool completely before refrigerating to ensure the best texture.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg