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Cookie Monster Cheesecake with Oreo Cookies and Chocolate Ganache Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 10 hours 5 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

The Cookie Monster Cheesecake is a visually striking and indulgently delicious dessert featuring a rich chocolate chip cookie blondie base topped with a vibrant blue cookies and cream cheesecake layer loaded with crushed Oreos. Finished with a decadent chocolate ganache and decorated with mini chocolate chip cookies, this fun recipe serves 8 to 10 and makes a perfect show-stopping treat for celebrations or any special occasion.

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 (amount 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 Pan: 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 to prevent sticking.
  2. Melt Ingredients for Blondie: In a heatproof bowl, melt butter, salt, and brown sugar in the microwave in 30-second increments, stirring after each interval. Allow to cool slightly.
  3. Add Wet Ingredients: Whisk the egg and vanilla extract into the cooled butter mixture until fully combined.
  4. Incorporate Dry Ingredients: Fold in half the flour, then the remaining flour along with the mini chocolate chips, mixing gently to combine without overworking the batter.
  5. Bake Blondie Layer: Spread this batter evenly in the prepared pan and bake for 15 minutes. Remove from oven and let cool 10-15 minutes. Reduce oven temperature to 300°F (150°C) for the cheesecake.
  6. Mix Cheesecake Filling: While blondie cools, whip cream cheese, cornflour, and granulated sugar until smooth and creamy.
  7. Add Coloring and Flavor: Add salt, whipping cream, blue gel food coloring (adjust amount for bright Cookie Monster blue), and vanilla extract. Mix on medium speed until uniform.
  8. Incorporate Eggs and Oreos: Add eggs one at a time, mixing on low speed or by hand. Fold in crushed Oreo cookies carefully to retain texture.
  9. Combine Layers: Pour cheesecake batter over the slightly cooled blondie base, spreading evenly.
  10. Prepare Water Bath: Double wrap the springform pan with foil to prevent leaks. Place it in a larger baking tray and add hot water halfway up the sides of the springform pan for gentle baking.
  11. Bake Cheesecake: Bake for 60-70 minutes until set but with a slightly jiggly center. Turn off oven and leave cheesecake inside with door ajar for 15-30 minutes to prevent cracking.
  12. Cool and Chill: Remove cheesecake from oven and water bath. Let cool to room temperature (up to 4 hours) before refrigerating for at least 8 hours or overnight to set completely.
  13. Make Ganache: In a heatproof bowl, microwave chocolate chips, whipping cream, and salt in 30-second intervals, stirring until smooth. Allow ganache to cool and thicken to a spreadable consistency, refrigerating if needed.
  14. Decorate: Spread the ganache over the top and sides of the chilled cheesecake. It doesn’t need to be perfectly smooth as it will be topped with cookies.
  15. Add Cookie Decorations: Top with whole and crushed mini chocolate chip cookies creatively for texture and visual appeal.
  16. Serve: Slice and enjoy this fun, indulgent Cookie Monster Cheesecake with friends and family!

Notes

  • Be sure to double wrap the springform pan with foil to prevent water from leaking into the cheesecake during the water bath baking.
  • If blue gel food coloring isn’t available, adjust with liquid food coloring carefully to avoid thinning the batter.
  • Allow the cheesecake to chill thoroughly for clean slicing and optimal texture.
  • The water bath ensures a moist, crack-free cheesecake with a smooth texture.
  • Mini chocolate chip cookies add an extra layer of chocolatey crunch complementing the creamy cheesecake.

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Find it online: https://fastcookingfun.com/cookie-monster-cheesecake-with-oreo-cookies-and-chocolate-ganache-recipe/