Cookie Monster Cheesecake
This cookie monster cheesecake has a chocolate chip shortbread cookie crust with a cookies and cream cheesecake filling! It's baked and then frosted with a semisweet chocolate ganache and topped with chocolate chip cookies! Kids love this!
Servings: 8 slices
Ingredients
Chocolate Chip Cookie
- 1/2 cup butter melted
- 1/2 teaspoon salt
- 3/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
Cookies and Cream Cheesecake
- 8 ounces cream cheese room temperature
- 2 teaspoons cornstarch
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 drops sky blue gel paste food coloring
- 3 large eggs
- 15 regular Oreo cookies chopped
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- chocolate chip cookies for garnish
- blue candy melts for the drizzle
Instructions
Chocolate Chip Cookie Crust
- Preheat oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
- In a microwave-safe bowl, add in the 1/2 cup butter, 1/2 teaspoon salt, and 3/4 cup light brown sugar. Microwave in 30-second intervals and stir until the butter is melted. Let cool until 10 - 15 minutes.
- Once the butter mixture has cooled, add the 1 large egg and 1 teaspoon vanilla extract. Whisk until incorporated.
- Add 1/2 cup all-purpose flour into the butter mixture and stir until combined.
- Add the remaining 1/2 cup all-purpose flour and the 1/2 cup mini chocolate chips into the batter and fold until the flour is worked and the chips are evenly distributed.
- Spread the batter into the prepared pan. Bake for 15 minutes and remove from the oven.
- Reduce the oven to 300 degrees F and start on the cheesecake filling.
Cookies and Cream Cheesecake
- In a large mixing bowl, add the 8 ounces cream cheese, 2 teaspoons cornstarch, and 1 cup granulated sugar. Beat with a hand mixer on medium until smooth and creamy.
- Add the1/8 teaspoon salt, 1/2 cup heavy whipping cream, 1 teaspoon vanilla extract, and 3 drops sky blue gel paste food coloring. Mix on medium until incorporated and smooth. Add more food coloring if needed to sort of match the cookie monster's color.
- Add the3 large eggs, one at a time, and beat just until the egg is worked in. Scrape down the sides after each egg.
- Fold in the 15 regular Oreo cookies.
- Pour the batter over the cookie crust. Spread it out evenly.
- Wrap the bottom of the springform pan with heavy duty tin foil. I like to do two layers of heavy-duty tin foil to keep the water out of the cheesecake. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water.
- Place in the preheated oven. Let the cheesecake bake for 1 hour 10 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 30 minutes.
- Remove from the oven and the hot water bath and let cool to room temperature. This can take about 4 - 5 hours.
- Remove the sides of the springform pan. Cover and place in the fridge to chill overnight.
Ganache
- In a microwave-safe bowl, add 3/4 cup semi-sweet chocolate chips, 1/2 cup heavy cream, and 1/8 teaspoon salt. Microwave in 30-second intervals and stir after each one. Repeat until the ganache is smooth and completely melted. Let it sit at room temperature until it thickens to a spreadable consistency. You can speed up the process by placing it in the fridge. Keep an eye on it.
- Spread the ganache on the chilled cheesecake.
- Add the remaining ganache into a disposable piping bag fitted with a 1M tip. Pipe swirls on the top of the cheesecake.
- Add the blue candy melts to a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval. Do this until the candy melts are melted.
- Add the candy melts into a sandwich bag and cut a small hole in one of the corners.
- Drizzle the candy melts on the top of the cheesecake.
- Top the swirls of ganache with the chocolate chip cookies.
- Store in the fridge.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 714kcal | Carbohydrates: 77g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 168mg | Sodium: 358mg | Potassium: 309mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1115IU | Calcium: 96mg | Iron: 3.4mg
