Cookie Monster Cheesecake

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Cookie Monster Cheesecake – A Fun Twist on Dessert!

Get ready to unleash your inner Cookie Monster with this incredibly playful and utterly delicious Cookie Monster Cheesecake! This dessert is a truly fun twist, featuring a soft and chewy chocolate chip cookie blondie base, topped with a vibrant blue cookies & cream cheesecake filling, and finished with a rich, decadent chocolate ganache. It’s a whimsical masterpiece that’s sure to bring smiles and satisfy any sweet craving!

Imagine biting through that perfect golden blondie, then into a creamy, dreamy blue cheesecake studded with cookie pieces, all enveloped in a smooth chocolate blanket. It’s the ultimate combination of textures and flavors, making it a fantastic centerpiece for birthdays, parties, or any occasion where you want to add a touch of playful magic. This cheesecake is not only visually striking but also surprisingly balanced in taste – sweet, creamy, chocolatey, and delightfully cookie-filled!

Ingredients:

For the Chocolate Chip Cookie Blondie Base:

  • ½ cup unsalted butter, melted
  • ⅓ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips

For the Blue Cookies & Cream Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or full-fat Greek yogurt
  • 1½ cups crushed Oreo cookies (about 15-18 cookies, crushed with cream filling)
  • Blue gel food coloring (a generous amount, to achieve vibrant blue)

For the Chocolate Ganache Topping:

  • ½ cup heavy cream
  • 1 cup chocolate chips (semi-sweet or dark)
  • Pinch of salt
  • Optional: Extra whole or crumbled Oreo cookies for garnish

Equipment:

  • 9-inch springform pan
  • Parchment paper
  • Large mixing bowls (2)
  • Electric mixer (handheld or stand mixer with paddle attachment)
  • Rubber spatula
  • Small saucepan or microwave-safe bowl (for ganache)
  • Whisk
  • Oven
  • Wire cooling rack

Instructions:

1. Prepare the Chocolate Chip Cookie Blondie Base:

  • Preheat your oven to 350°F (175°C).
  • Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper.
  • In a large mixing bowl, whisk together the melted unsalted butter, packed light brown sugar, and granulated sugar.
  • Whisk in the 1 large egg and 1 teaspoon vanilla extract until well combined.
  • Add the all-purpose flour, baking powder, and ¼ teaspoon salt. Stir with a spatula until just combined.
  • Fold in the chocolate chips.
  • Press the blondie dough evenly into the bottom of the prepared springform pan.
  • Bake for 15-20 minutes, or until the edges are lightly golden and the center is set. It will bake further with the cheesecake.
  • Remove from the oven and let cool slightly while you prepare the cheesecake filling. Reduce oven temperature to 325°F (160°C).

2. Make the Blue Cookies & Cream Cheesecake Filling:

  • In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened cream cheese on medium speed until completely smooth and creamy (about 3-4 minutes), with no lumps.
  • Gradually add the 1 cup granulated sugar, beating until light and fluffy, scraping down the sides of the bowl as needed.
  • Beat in the 3 large eggs, one at a time, mixing just until incorporated after each. Do not overbeat once eggs are added.
  • Stir in the 1 teaspoon vanilla extract and sour cream (or Greek yogurt) until just combined.
  • Now for the fun part: Add a generous amount of blue gel food coloring to the cheesecake mixture and mix until you achieve a vibrant, uniform Cookie Monster blue!
  • Gently fold in the crushed Oreo cookies by hand using a spatula, mixing just enough to distribute them evenly.

3. Assemble and Bake the Cheesecake:

  • Pour the blue cookies & cream cheesecake filling evenly over the partially cooled blondie base in the springform pan. Smooth the top with a spatula.
  • (Optional Water Bath): For a creamier texture and to help prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with several layers of heavy-duty aluminum foil. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
  • Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
  • Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracks.
  • Remove from the oven (and water bath, if used). Let the cheesecake cool completely on a wire rack at room temperature.

4. Prepare the Chocolate Ganache Topping:

  • Once the cheesecake is completely cooled, prepare the ganache. In a small saucepan, heat the ½ cup heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
  • Remove from heat and immediately add the 1 cup chocolate chips and a pinch of salt. Let sit for 5 minutes without stirring.
  • After 5 minutes, whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.

5. Chill and Garnish:

  • Pour the chocolate ganache evenly over the top of the cooled cheesecake, spreading gently to coat the surface.
  • Cover the springform pan loosely with plastic wrap.
  • Refrigerate the Cookie Monster Cheesecake for at least 6 hours, or preferably overnight, until it is completely firm and set. This is crucial for clean slices and optimal flavor.
  • Before serving, carefully remove the sides of the springform pan.
  • Garnish with extra whole or crumbled Oreo cookies for that classic Cookie Monster look!
  • Slice with a sharp knife (wiping the knife between slices for cleaner cuts) and serve this fun, delicious twist on dessert!

Tips & Variations:

  • Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This is vital for a smooth, lump-free cheesecake batter and helps prevent cracking.
  • Don’t Overmix: Overmixing the cheesecake batter, especially after adding eggs, can incorporate too much air, which can cause the cheesecake to puff up too much and then crack as it cools. Mix only until just combined.
  • Preventing Cracks: The water bath and slow cooling in the oven are your best tools for a perfectly smooth, crack-free cheesecake top.
  • Adjusting Blue: Start with a few drops of blue gel food coloring and add more gradually until you reach your desired vibrant Cookie Monster blue.
  • Oreo Crumb Topping: Instead of a full ganache, you could just top the chilled cheesecake with more crushed Oreo cookies for a simpler finish.
  • Storage: Store any leftover Cookie Monster Cheesecake in an airtight container in the refrigerator for up to 5-7 days.

Enjoy this whimsical, creamy cheesecake with nostalgic cotton candy flavor and carnival colors—it’s truly perfect for magical celebrations and a fun twist on dessert!

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