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Cookie Monster Cheesecake

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A fun and indulgent Cookie Monster Cheesecake combining a chewy chocolate chip cookie blondie base, creamy cookies and cream cheesecake filling with a vibrant blue hue, and a rich chocolate ganache topping.

Ingredients

  • 1/2 cup (4 oz) unsalted butter
  • 1/3 cup (2.6 oz) tightly packed brown sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup (4.4 oz) all-purpose flour
  • 2/3 cup (4 oz) semisweet mini chocolate chips
  • 2 packets (16 oz) cream cheese
  • 1/2 cup (3.5 oz) granulated sugar
  • 2 tsp cornflour (cornstarch)
  • Pinch of salt
  • 1/2 cup (118 ml) whipping cream
  • Blue gel food coloring
  • 1 tsp vanilla extract
  • 3 eggs
  • 15 regular Oreo cookies, crushed
  • 1 cup (6 oz) semisweet chocolate chips
  • 1/2 cup (118 ml) whipping cream
  • Pinch of salt
  • Mini chocolate chip cookies for decoration

Instructions

  1. Preheat oven to 350°F (180°C). Butter and line an 8-inch springform pan.
  2. Melt butter, brown sugar, and salt together. Let cool slightly.
  3. Mix in egg and vanilla extract until combined.
  4. Fold in flour and mini chocolate chips.
  5. Spread the batter evenly into the prepared pan and bake for 15 minutes. Let cool.
  6. Reduce oven temperature to 300°F (150°C).
  7. In a mixing bowl, beat cream cheese, granulated sugar, cornflour, and a pinch of salt until smooth.
  8. Add whipping cream, a few drops of blue gel food coloring, and vanilla extract. Mix well.
  9. Add eggs one at a time, mixing on low speed until just combined.
  10. Fold in the crushed Oreo cookies.
  11. Pour cheesecake batter over the cooled blondie layer in the springform pan.
  12. Wrap the outside of the pan with foil and place in a water bath.
  13. Bake for 60–70 minutes, until the center is just set.
  14. Turn off the oven and leave the cheesecake inside for 15–30 minutes with the door slightly open.
  15. Remove and cool to room temperature, then refrigerate overnight.
  16. For the ganache, microwave semisweet chocolate chips and whipping cream together in intervals, stirring until smooth.
  17. Let ganache cool slightly, then spread over the chilled cheesecake.
  18. Decorate the top with mini chocolate chip cookies.

Notes

  • Start the cheesecake a day ahead for best results.
  • Ensure all ingredients are at room temperature for smooth mixing.
  • Use a water bath to bake the cheesecake to help prevent cracking.
  • Underbake the cookie layer slightly for a fudgy texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/cookie-monster-cheesecake/