Description
Dive into cookie monster magic with this playful cheesecake that brings childhood nostalgia to dessert tables. Blue-swirled creamy cheesecake studded with chocolate chip cookies promises pure delight for sweet seekers craving whimsical indulgence.
Ingredients
Scale
Primary Ingredients:
- 24 ounces (680 grams) cream cheese
- 4 large eggs
- 1 cup granulated sugar
Cookie Base:
- 2 cups crushed chocolate sandwich cookies
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Flavor and Decoration:
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- Blue food coloring
- Chocolate chip cookies for decoration
- 1/4 cup blue sprinkles
Instructions
- Prepare the baking vessel by coating a 9-inch springform pan with butter and lining the base, then set the oven temperature to 325°F (165°C) for precise baking conditions.
- Create a crumbly foundation by thoroughly blending pulverized cookies with granulated sugar and melted butter until the mixture achieves a consistent texture.
- Compact the cookie mixture firmly and evenly across the pan’s bottom, ensuring a smooth, dense crust layer.
- Transfer the pan to the preheated oven and bake the crust for 10 minutes, allowing it to set and develop a golden, crisp foundation.
- Remove the crust from the oven and allow it to cool completely at room temperature, creating a stable base for the upcoming cheesecake layers.
- Whip cream cheese until smooth and creamy, eliminating any potential lumps for a silky consistency.
- Gradually incorporate sugar, ensuring even distribution and preventing potential graininess in the mixture.
- Blend in eggs one at a time, mixing thoroughly after each addition to maintain a uniform texture.
- Fold in vanilla extract and additional flavorings, stirring gently to maintain the mixture’s delicate structure.
- Pour the prepared cheesecake batter over the cooled cookie crust, spreading it evenly to create a balanced layer.
- Bake the cheesecake at the same 325°F (165°C) temperature for approximately 45-50 minutes, watching for a slight jiggle in the center.
- Remove from the oven and allow the cheesecake to cool gradually, then refrigerate for several hours to set completely.
Notes
- Swap regular cookies with gluten-free options for a celiac-friendly version, ensuring everyone can enjoy this delightful dessert.
- Use room temperature cream cheese to prevent lumps and create a smoother, more velvety cheesecake texture.
- Crush cookies finely and press the crust mixture evenly to create a stable, compact base that won’t crumble when serving.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during the water bath baking method, which helps prevent cracks and ensures even cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 276 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg