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Cookie Monster Cheesecake Recipe

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4.4 from 2 reviews

  • Author: Sara
  • Total Time: 11 hours 42 minutes (including cooling and chilling time)
  • Yield: 12 servings

Description

This Cookie Monster Cheesecake combines a rich chocolate chip cookie blondie base with a vibrant blue cookies and cream cheesecake layer, topped with a luscious chocolate ganache and decorated with mini chocolate chip cookies. Perfect for cookie lovers and cheesecake enthusiasts alike, this visually striking dessert is sure to be a showstopper at any gathering.

Ingredients

Chocolate Chip Cookie Blondie

  • 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

  • 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 (to desired deep blue shade)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 15 regular Oreo cookies (crushed into small pieces)

Chocolate Ganache

  • 170 g semisweet chocolate chips (1 cup)
  • 120 mL whipping cream (½ cup)
  • 1 pinch salt

Decoration

  • Mini chocolate chip cookies (whole and crushed, for topping)

Instructions

  1. Prepare the Blondie Base: 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: In a heatproof bowl, melt the unsalted butter, salt, and brown sugar in the microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
  3. Mix Blondie Batter: Once cooled, whisk in the egg and vanilla extract until fully combined. Fold in half the flour, then the remaining flour along with the semisweet mini chocolate chips, resulting in a thick blondie batter.
  4. Bake Blondie Layer: Spread the batter evenly in the prepared pan and bake for 15 minutes. Remove and let cool for 10 to 15 minutes. Reduce oven temperature to 300°F (150°C) to prepare for baking the cheesecake layer.
  5. Prepare the Cheesecake Filling: Using a hand mixer, beat the cream cheese, cornflour, and granulated sugar in a bowl until smooth and creamy.
  6. Add Coloring and Flavor: Add salt, whipping cream, several drops of blue gel food coloring to achieve a deep blue “Cookie Monster” color, and vanilla extract. Mix on medium speed until fully combined and smooth.
  7. Incorporate Eggs and Oreos: Add the eggs one at a time, mixing on low speed or whisking manually to incorporate each before adding the next. Gently fold in the crushed Oreo cookies, taking care not to overmix.
  8. Assemble Cheesecake: Pour the cheesecake mixture over the cooled blondie layer in the springform pan.
  9. Prepare Water Bath: Double wrap the bottom of the springform pan tightly with two pieces of foil to prevent leaks. Place the pan in a larger baking tray that can fit the pan snugly, then fill the tray with hot water until it reaches halfway up the sides of the springform pan.
  10. Bake Cheesecake: Bake at 300°F (150°C) for 60 to 70 minutes until the cheesecake is set but still slightly jiggly in the center when shaken gently.
  11. Cool in Oven: Turn off the oven and leave the cheesecake inside, with the oven door slightly open, for 15 to 30 minutes to allow gentle residual cooking.
  12. Cool Completely: Remove the cheesecake from the oven and water bath. Let cool to room temperature on the counter for up to 4 hours.
  13. Chill the Cheesecake: Loosen the edges gently with a butter knife if needed, cover, and refrigerate for at least 8 hours or overnight to set completely.
  14. Prepare Chocolate Ganache: Place semisweet chocolate and salt in a heatproof bowl. Add whipping cream and microwave in 30-second intervals, stirring in between until melted and smooth. Cool until thick but spreadable, refrigerating if needed.
  15. Decorate Cheesecake: Spread chocolate ganache over the sides and top of the chilled cheesecake. No need to smooth perfectly as it will be topped with cookies.
  16. Final Topping: Decorate the top with whole and crushed mini chocolate chip cookies. Serve and enjoy your Cookie Monster Cheesecake.

Notes

  • Ensure the springform pan is well wrapped in foil to prevent water leakage during the water bath baking.
  • Use blue gel food coloring for vibrant color without affecting consistency.
  • Do not overmix the cheesecake batter once eggs are added to avoid cracking.
  • Water bath helps the cheesecake cook evenly and prevents cracking.
  • Letting the cheesecake cool gradually inside the oven helps prevent cracks and promotes a creamy texture.
  • For best texture, refrigerate overnight before serving.
  • The blondie base is thick; spread evenly for uniform baking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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