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Cookie Monster Cheesecake: A Fun and Indulgent Treat Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 10 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cookie Monster Cheesecake is a delightful, indulgent dessert combining a rich chocolate chip cookie blondie base with a vibrant blue cookies and cream cheesecake layer, topped with a luscious chocolate ganache and mini chocolate chip cookies. Perfect for cookie lovers and fans of creative cheesecakes, this recipe offers a fun and flavorful treat that’s sure to impress.

Ingredients

Scale

Chocolate Chip Cookie Blondie

  • 4 oz (½ cup) unsalted butter
  • ½ tsp salt
  • 2.6 oz (â…“ cup) brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 4.4 oz (1 cup) all-purpose flour (spoon and level)
  • 4 oz (â…” 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 (quantity as needed for color)
  • 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

Decoration

  • Mini chocolate chip cookies (whole and crushed)

Instructions

  1. Prepare the Blondie Base: Preheat your 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 to prevent sticking.
  2. Melt Butter Mixture: In a heatproof bowl, melt the butter, salt, and brown sugar in the microwave in 30-second intervals, stirring in between until smooth. Allow to cool slightly.
  3. Combine Wet Ingredients: Once the butter mixture is cooled, whisk in the egg and vanilla extract until fully incorporated.
  4. Add Flour and Chips: Fold in half of the flour gently, then add the remaining flour along with the semisweet mini chocolate chips, folding carefully to combine without overmixing.
  5. Bake Blondie Layer: Spread the batter evenly into the prepared pan and bake for 15 minutes. Remove from oven and let cool for 10-15 minutes. Reduce oven temperature to 300°F (150°C) for the cheesecake layer.
  6. Prepare Cheesecake Filling: While the blondie cools, beat the cream cheese, cornflour, and sugar until smooth and creamy using a mixer.
  7. Add Color and Flavor: Mix in salt, whipping cream, blue gel food coloring (adding more as needed for the signature Cookie Monster blue), and vanilla extract on medium speed until fully combined.
  8. Add Eggs and Oreos: Add eggs one at a time, mixing gently on low speed or by hand to avoid overmixing. Fold in the crushed Oreo cookies carefully.
  9. Assemble Layers: Pour the cheesecake batter over the slightly cooled blondie layer evenly.
  10. Prepare Water Bath: Double wrap the springform pan in foil to prevent water seepage. Place it in a larger baking tray and fill the tray with hot water halfway up the sides of the springform pan for a gentle bake.
  11. Bake Cheesecake: Bake for 60-70 minutes until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside with the door ajar for 15-30 minutes.
  12. Cool and Chill: Remove the cheesecake from the oven and water bath, then cool at room temperature up to 4 hours before refrigerating for at least 8 hours or overnight to fully set.
  13. Make Chocolate Ganache: Heat chocolate chips, whipping cream, and a pinch of salt in a heatproof bowl in 30-second intervals in the microwave, stirring until smooth. Cool ganache until thick enough to spread, refrigerating if needed.
  14. Decorate Cheesecake: Spread the ganache over the top and sides of the chilled cheesecake. It does not need to be perfectly smooth.
  15. Add Final Touches: Decorate with whole and crushed mini chocolate chip cookies for an appealing finish.
  16. Serve: Slice and enjoy this fun and indulgent treat with family and friends!

Notes

  • Ensure the butter mixture is cooled before adding the egg to prevent cooking it prematurely.
  • Do not overmix the cheesecake batter after adding eggs to avoid cracking during baking.
  • The water bath ensures gentle baking and prevents the cheesecake from cracking.
  • Adjust the blue gel food coloring quantity to achieve your preferred shade of blue.
  • Refrigeration overnight improves texture and flavor development.
  • The ganache can be made a day ahead and refrigerated, then gently warmed before spreading.
  • Use full-fat cream cheese and whipping cream for best creaminess and texture.

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Find it online: https://equilibratedrecipes.com/cookie-monster-cheesecake-a-fun-and-indulgent-treat-recipe/