Description
Indulgent Cookie Monster Cheesecake brings childhood nostalgia to dessert with creamy blue layers and chocolate chip cookie crumbles. Playful colors and rich flavors make this sweet treat an irresistible centerpiece you cannot wait to share with friends and family.
Ingredients
Scale
Cookie Base:
- 2 cups (240 grams) chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup (56 grams) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1/2 cup (120 milliliters) sour cream
- 1 tablespoon vanilla extract
- 1/2 cup (80 grams) blue food coloring
Topping:
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons (30 grams) powdered sugar
- 1/2 cup (80 grams) chocolate chips
- 1/2 cup (80 grams) blue sprinkles
Instructions
- Prepare the oven at 325F (165C) and coat a 9-inch springform pan with a light grease to prevent sticking.
- Crush cookies into fine crumbs and blend thoroughly with melted butter until the mixture holds together cohesively.
- Firmly press the cookie-butter mixture into the bottom of the prepared pan, creating an even, compact crust layer.
- Using an electric mixer, whip cream cheese until silky and smooth, eliminating any lumps.
- Gradually incorporate sugar into the cream cheese, mixing until the texture becomes creamy and uniform.
- Gently fold in sour cream and heavy cream, stirring until the mixture achieves a consistent, velvety consistency.
- Introduce eggs one at a time, blending completely after each addition to ensure proper integration.
- Stir in vanilla extract for enhanced flavor depth.
- Delicately fold mini chocolate chips throughout the cheesecake batter, distributing them evenly.
- Transfer the cheesecake filling into the prepared crust, smoothing the top with a spatula for an even surface.
- Bake for 55-65 minutes, watching for a set center and slightly puffed edges as indicators of doneness.
- Once baking completes, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
- Remove from the oven and refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor development.
Notes
- Softening cream cheese at room temperature ensures a smoother, lump-free batter for a silky cheesecake texture.
- Crushing cookies finely creates a more compact and stable crust that holds together beautifully when sliced.
- Adding a water bath during baking prevents cracks and helps the cheesecake cook evenly with a creamy, consistent texture.
- Chilling the cheesecake overnight allows flavors to develop and helps it set perfectly, making slicing and serving much easier.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 165
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg