Description
Monster-sized cheesecake dreams come true with this Cookie Monster blue-tinted creamy masterpiece. Sweet cream cheese layers studded with chocolate chip cookies promise delightful indulgence for classic dessert seekers.
Ingredients
Scale
Base Ingredients:
- ½ cup (113 grams) unsalted butter
- ½ cup (60 grams) all-purpose flour
- ⅓ cup (70 grams) brown sugar
- ½ cup (85 grams) semisweet mini chocolate chips
- 15 regular Oreo cookies, crushed
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Filling Ingredients:
- 16 ounces (454 grams) cream cheese
- 3 eggs
- ⅓ cup (70 grams) granulated sugar
- ½ cup (120 milliliters) whipping cream
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Blue gel food coloring
Ganache Ingredients:
- ¾ cup (130 grams) semisweet chocolate chips
- ½ cup (120 milliliters) heavy whipping cream
- Pinch of salt
Instructions
- Craft the cookie base by gently melting butter in a saucepan over medium heat, whisking in salt and brown sugar until thoroughly blended.
- Remove the saucepan from heat and incorporate egg and vanilla extract, then delicately fold in flour until just combined.
- Gently fold chocolate chips into the mixture, ensuring even distribution throughout the batter.
- Transfer the batter to a prepared baking pan, spreading it evenly with a spatula.
- Bake the cookie base in a preheated oven at 350°F (175°C) for 15-20 minutes until lightly golden.
- Allow the cookie base to cool completely at room temperature.
- In a large mixing bowl, cream cream cheese until silky and smooth.
- Gradually blend in cornstarch, granulated sugar, and a delicate pinch of salt.
- Slowly incorporate whipping cream, blue food coloring, and vanilla extract until the mixture becomes uniform.
- Add eggs one at a time, mixing thoroughly after each addition.
- Gently fold crushed Oreo cookies into the cheesecake filling.
- Pour the cheesecake mixture over the cooled cookie base.
- Place the pan in a water bath and bake at 300°F (150°C) for 45-55 minutes.
- For the ganache, combine chocolate chips, heavy cream, and a pinch of salt in a microwave-safe bowl.
- Heat the ganache ingredients in 30-second intervals, stirring between each burst until smooth and glossy.
- Once the cheesecake has cooled completely, generously spread the ganache over the top.
- Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.
Notes
- Prep Like a Pro: Ensure all ingredients are at room temperature for smooth, lump-free mixing and perfect texture.
- Baking Brilliance: Use a water bath to prevent cracking and achieve a silky, creamy cheesecake consistency.
- Cookie Monster Magic: Crush Oreos just before adding to maintain their crunch and prevent soggy texture.
- Color Pop: Add blue food coloring gradually to create a vibrant, Instagram-worthy blue cheesecake appearance.
- Cooling Crucial: Allow each layer to cool completely before adding the next to prevent structural failures.
- Ganache Genius: Stir chocolate mixture slowly and gently to create a glossy, smooth topping that sets beautifully.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 352 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg