Cookie Monster Cheesecake
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Cookie Monster Cheesecake
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This Cookie Monster cheesecake recipe is so yummy. A layer of chocolate chip cookies, a thick layer of delicious cookies and cream cheesecake with chocolate ganache on top!
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Ingredients
Chocolate Chip Cookie Blondie
- 1/2 Cup unsalted sweet cream butter softened
- 1/2 Teaspoon salt
- 1/3 Cup brown sugar
- 1 egg
- 1 Teaspoon vanilla
- 1 Cup flour
- 2/3 Cup mini chocolate chips
Cookies and Cream Cheesecake
- 2 packs cream cheese softened
- 2 Teaspoons cornstarch
- 1/2 Cup granulated sugar
- Pinch salt
- 1/2 Cup whipping cream
- blue gel food coloring
- 1 Teaspoon vanilla
- 3 eggs
- 15 regular Oreo cookies crushed into small pieces
Chocolate Ganache
- 1 Cup semisweet chocolate chips
- 1/2 Cup whipping cream
Chocolate Whipped Cream
- 1 Cup heavy whipping cream
- 1/4 Cup cocoa powder
- 1 Teaspoon vanilla
- 1/4 Cup powder sugar
- mini chocolate chip cookies whole
- 1 disposable piping bag fitted with a star tip
- Decoration
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Instructions
Chocolate Chip Cookie Blondie
- Preheat the oven to 350 degrees.
- Butter an 9-inch springform pan. Line the bottom of the pan with parchment paper. Dust the sides of the pan with flour.
- In a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals. Stirring after every 30 seconds.
- Mix to form a smooth butter-sugar mix.
- Set aside and cool slightly.
- When the sugar mix has cooled, add the egg and vanilla. Whisk until fully mixed.
- Add half of the flour. Gently mix it into this batter.
- Add the other half of the flour. Add in the chocolate chips.
- Gently stir to mix, the batter will be thick
- Spoon the batter evenly into the prepared pan.
- Bake at 350 degrees for 15 minutes.
- Remove from the oven. Allow to cool for at least 10 to 15 minutes.
- Reduce the oven temperature to 300 degrees.
Cookies and Cream Cheesecake
- Using a standing mixer, whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
- Add the cream and vanilla. Add a few drops of blue food gel and mix.
- Mix on medium speed until the ingredients have combined and the mix is smooth. Continue to add more blue coloring until you have the blue Cookie Monster color.
- Add the eggs, one at a time. Mix on low speed until fully incorporated.
- Add the crushed Oreos. Gently stir to mix all ingredients.
- Pour the cheesecake batter over the cooled blondie layer.
- Place the baking tray in the oven and bake for 60 to 70 minutes.
- The cheesecake will be set but a little jiggly in the middle.
- Turn off the oven, don't remove the cheesecake.
- Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.
- Allow the cheesecake to cool to room temperature completely.
- Carefully loosen the cheesecake from the springform pan.
- Run a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.
- Cover the cake.
- Refrigerate for at least 8 hours.
Chocolate Ganache
- Pour the semisweet chocolate in a microwavable bowl.
- Add the cream
- Microwave in 30-second intervals, stirring after every 30 seconds. (until the chocolate has melted)
- Mix to make sure the ganache is smooth.
- Let cool to a thick but spreadable consistency.
Chocolate Whipped Cream
- Using the standing mixer, combine all ingredients and mix on medium speed until stiff peaks form scoop into a piping bag with a star tip
Decorate
- After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top.
- Pipe on the whipped cream.
- Add the chocolate chip cookies on top.
Nutrition Information
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Calories
472kcal
(24%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
122mg
(41%)
Sodium
141mg
(6%)
Potassium
194mg
(6%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
931IU
(19%)
Vitamin C
0.3mg
(0%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 122mg | 41% |
| Sodium | 141mg | 6% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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