Cookie Monster Cheesecake

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This Cookie Monster cheesecake recipe is so yummy. A layer of chocolate chip cookies, a thick layer of delicious cookies and cream cheesecake with chocolate ganache on top!

Prep Time30

Cook Time1 30

Chill Time4

Course: Dessert

Cuisine: American

Keyword: Cookie Monster Cheesecake

Servings:

Calories: 472kcal

Author: Jill

Ingredients

Chocolate Chip Cookie Blondie

1/2 Cup unsalted sweet cream butter softened
1/2 Teaspoon salt
1/3 Cup brown sugar
1 egg
1 Teaspoon vanilla
1 Cup flour
2/3 Cup mini chocolate chips

Cookies and Cream Cheesecake

2 packs cream cheese softened
2 Teaspoons cornstarch
1/2 Cup granulated sugar
Pinch salt
1/2 Cup whipping cream
Blue gel food coloring
1 Teaspoon vanilla
3 eggs
15 regular Oreo cookies crushed into small pieces

Chocolate Ganache

1 Cup semisweet chocolate chips
1/2 Cup whipping cream

Chocolate Whipped Cream

1 Cup Heavy whipping cream
1/4 Cup cocoa powder
1 Teaspoon vanilla
1/4 Cup powder sugar
Mini chocolate chip cookies whole
1 disposable piping bag fitted with a star tip
decoration

Instructions

Chocolate Chip Cookie Blondie

Preheat the oven to 350 degrees.
Butter an 9-inch springform pan. Line the bottom of the pan with parchment paper. Dust the sides of the pan with flour.
In a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals. Stirring after every 30 seconds.
Mix to form a smooth butter-sugar mix.
Set aside and cool slightly.
When the sugar mix has cooled, add the egg and vanilla. Whisk until fully mixed.
Add half of the flour. Gently mix it into this batter.
Add the other half of the flour. Add in the chocolate chips.
Gently stir to mix, the batter will be thick
Spoon the batter evenly into the prepared pan.
Bake at 350 degrees for 15 minutes.
Remove from the oven. Allow to cool for at least 10 to 15 minutes.
Reduce the oven temperature to 300 degrees.

Cookies and Cream Cheesecake

Using a standing mixer, whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
Add the cream and vanilla. Add a few drops of blue food gel and mix.
Mix on medium speed until the ingredients have combined and the mix is smooth. Continue to add more blue coloring until you have the blue Cookie Monster color.
Add the eggs, one at a time. Mix on low speed until fully incorporated.
Add the crushed Oreos. Gently stir to mix all ingredients.
Pour the cheesecake batter over the cooled blondie layer.
Place the baking tray in the oven and bake for 60 to 70 minutes.
The cheesecake will be set but a little jiggly in the middle.
Turn off the oven, don't remove the cheesecake.
Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.
Allow the cheesecake to cool to room temperature completely.
Carefully loosen the cheesecake from the springform pan.
Run a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.
Cover the cake.
Refrigerate for at least 8 hours.

Chocolate Ganache

Pour the semisweet chocolate in a microwavable bowl.
Add the cream
Microwave in 30-second intervals, stirring after every 30 seconds. (until the chocolate has melted)
Mix to make sure the ganache is smooth.
Let cool to a thick but spreadable consistency.

Chocolate Whipped Cream

Using the standing mixer, combine all ingredients and mix on medium speed until stiff peaks form scoop into a piping bag with a star tip

Decorate

After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top.
Pipe on the whipped cream.
Add the chocolate chip cookies on top.

Nutrition