Description
Cookie monster cheesecake blends playful blue hues with creamy New York-style indulgence. Chocolate chip cookies and vibrant blue frosting create a whimsical dessert that delights both children and adults.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 3 eggs
- 15 regular oreo cookies, crushed
- 3/4 cup (128 grams) semisweet chocolate chips
- 1/2 cup (113 grams) unsalted butter
Dry Ingredients:
- 1/2 cup (63 grams) all-purpose flour
- 1/3 cup (67 grams) brown sugar
- 1/3 cup (67 grams) granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup (85 grams) semisweet mini chocolate chips
Liquid and Flavoring Ingredients:
- 1/2 cup (120 milliliters) whipping cream
- 1/2 cup (120 milliliters) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 egg
- Blue gel food coloring
- Pinch of salt
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C), preparing a baking pan with parchment paper for the blondie base.
- Melt butter in a saucepan over medium heat, incorporating brown sugar and salt until well combined.
- Remove from heat and whisk in egg and vanilla extract until smooth and integrated.
- Gently fold in flour, ensuring minimal mixing, then carefully incorporate chocolate chips throughout the batter.
- Spread the mixture evenly into the prepared pan, creating a uniform layer for the blondie foundation.
- Bake for 15-20 minutes until a toothpick comes out clean, then allow the crust to cool completely at room temperature.
- Using an electric mixer, cream the cream cheese until perfectly smooth and free of lumps.
- Gradually blend cornstarch, granulated sugar, and salt into the cream cheese mixture.
- Slowly introduce whipping cream, blue food coloring, and vanilla extract, mixing until achieving a consistent blue hue.
- Incorporate eggs individually, thoroughly mixing after each addition to maintain a silky texture.
- Delicately fold crushed Oreo cookies into the cheesecake batter, distributing evenly.
- Carefully pour the blue cheesecake mixture over the cooled blondie base.
- Create a water bath by placing the cheesecake pan inside a larger pan filled with hot water.
- Reduce oven temperature to 300°F (150°C) and bake for 45-55 minutes until the center remains slightly wobbly.
- Turn off the oven, leaving the cheesecake inside to cool gradually for one hour.
- Transfer to the refrigerator and chill overnight to set completely.
- Prepare ganache by combining chocolate chips, heavy whipping cream, and a pinch of salt in a microwave-safe bowl.
- Microwave in short intervals, stirring between each, until the mixture becomes completely smooth and glossy.
- Once chilled, generously spread the ganache across the entire cheesecake surface.
- Optional: Garnish with additional crushed Oreo cookies for extra visual appeal and texture.
Notes
- Prevent Crust Crumbling: Use room temperature butter for easier mixing and a more cohesive blondie base that holds together perfectly.
- Ensure Smooth Cheesecake: Always beat cream cheese at room temperature to avoid lumps and create a silky-smooth texture.
- Avoid Cracking: The water bath technique helps distribute heat evenly and prevents the cheesecake from developing unsightly cracks during baking.
- Customize Dietary Needs: Swap regular Oreos for gluten-free cookies and use lactose-free cream cheese to make this dessert accessible for different dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 29 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg