Introduction
The Cookie Monster Cheesecake is an irresistible dessert that combines the sweet, creamy texture of cheesecake with the crunchy, chocolatey goodness of cookies. This recipe offers a playful nod to the beloved Sesame Street character, Cookie Monster, with its blue-hued cheesecake layer and a base studded with mini chocolate chips. Whether for a special occasion or a weekend treat, this cheesecake promises to steal the show with its eye-catching appearance and delightful flavors.
Ingredients and Quantities
To ensure this cheesecake comes out perfectly, here’s what you’ll need:
Blondie Base:
- Unsalted butter: 1/2 cup
- Brown sugar: 1/3 cup
- Salt: 1/2 teaspoon
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1/2 cup
- Semisweet mini chocolate chips: 1/2 cup
Cheesecake Layer:
- Cream cheese, softened: 16 ounces
- Cornstarch: 2 teaspoons
- Granulated sugar: 1/3 cup
- Salt: A pinch
- Whipping cream: 1/2 cup
- Blue gel food coloring: to desired shade
- Vanilla extract: 1 teaspoon
- Eggs: 3 large
- Oreo cookies, crushed: 15 cookies
Ganache:
- Semisweet chocolate chips: 3/4 cup
- Heavy whipping cream: 1/2 cup
- Salt: A pinch
Topping:
- Extra mini chocolate chip cookies, crumbled
Directions and Preparation Method
Prepping the Blondie Base:
- Preheat your oven to 350°F (177°C). Grease an 8-inch springform pan with butter.
- In a saucepan over medium heat, melt the butter with brown sugar and salt. Remove from heat and allow to cool slightly.
- Stir in the egg and vanilla extract until well combined.
- Gradually mix in the flour until no streaks remain.
- Fold in the mini chocolate chips.
- Spread the mixture evenly into the prepared springform pan.
- Bake in the preheated oven for 15 minutes, then allow to cool completely.
Creating the Cheesecake Layer:
- Reduce the oven temperature to 300°F (149°C).
- In a large mixing bowl, beat the softened cream cheese with granulated sugar, cornstarch, and a pinch of salt until smooth and creamy.
- Add the whipping cream, a few drops of blue gel food coloring (to achieve your desired shade), and vanilla extract; mix well.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Gently fold in the crushed Oreos.
- Pour this cheesecake mixture over the cooled blondie base.
- Wrap the bottom of the pan in aluminum foil and place it in a larger baking pan. Fill the larger pan with water halfway up the sides of the springform pan (this is called a water bath).
- Bake for 60-70 minutes, or until the center of the cheesecake is set but still slightly jiggly.
- Turn off the oven, and let the cheesecake cool inside with the door slightly open for 15-30 minutes.
- Remove from the oven and cool completely at room temperature before refrigerating overnight.
Adding the Ganache:
- In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream.
- Microwave in 30-second intervals, stirring in between, until smooth.
- Let the ganache cool slightly before spreading over the chilled cheesecake.
- Sprinkle the top with crumbled mini chocolate chip cookies.
Conclusion
The Cookie Monster Cheesecake is more than just a dessert; it’s a fun, festive treat that’s sure to bring smiles at any gathering. Its layers of flavor—from the chewy blondie base to the creamy, oreo-studded cheesecake and rich ganache topping—make each bite a delightful experience. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to be straightforward and enjoyable to make. So why wait? Bring a bit of joy and a lot of flavor into your home with this unique cheesecake that’s sure to impress both kids and adults alike!