Description
This Delicious Cookie Monster Cheesecake combines a rich and creamy cheesecake base with playful cookie elements, featuring crushed Oreo cookies and chocolate chips for the perfect balance of texture and flavor. With a buttery cookie crust and blue-tinted cheesecake filling, it makes for an eye-catching dessert that’s perfect for parties and special occasions.
Ingredients
Scale
Crust
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup semisweet mini chocolate chips
Cheesecake Filling
- 16 oz cream cheese
- 2 teaspoons cornstarch
- 1/3 cup granulated sugar
- Pinch of salt
- 1/2 cup whipping cream
- Blue gel food coloring (a few drops)
- 1 teaspoon vanilla extract
- 3 eggs
- 15 regular Oreo cookies, crushed
Chocolate Ganache
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Pinch of salt
Instructions
- Prepare Crust: In a mixing bowl, cream together the unsalted butter, brown sugar, and salt until smooth. Beat in the egg and vanilla extract. Gradually add the all-purpose flour and stir in the mini chocolate chips to form the crust dough. Press the dough evenly into the bottom of a springform pan to form the base.
- Make Cheesecake Filling: In a separate bowl, beat the cream cheese until smooth. Add the cornstarch, granulated sugar, and a pinch of salt, mixing thoroughly. Slowly incorporate the whipping cream, food coloring, and vanilla extract, blending well. Beat in the eggs one at a time until fully combined. Fold in the crushed Oreo cookies gently to distribute evenly throughout the batter.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top. Bake in a preheated oven at 325°F (163°C) for about 1 hour and 5 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Prepare Chocolate Ganache: Heat the heavy whipping cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the semisweet chocolate chips and pinch of salt in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
- Finish Cheesecake: Once the cheesecake is chilled and set, pour the chocolate ganache evenly over the top. Refrigerate for an additional 30 minutes to allow the ganache to firm up before serving. Slice and enjoy your Delicious Cookie Monster Cheesecake!
Notes
- Use full-fat cream cheese and whipping cream for the creamiest texture.
- Make sure crust is pressed firmly to avoid crumbling.
- For vibrant blue color, add gel food coloring a drop at a time until desired shade is achieved.
- Allow cheesecake to cool completely before applying the ganache to prevent melting.
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
