Cookie Monster’s Favorite Cheesecake

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Do you keep up with those “national” whatever days? I don’t, but then yesterday I saw Cookie Monster tweet (because who doesn’t follow Cookie Monster on Twitter?) about it being National Chocolate Chip Day and thought this would have been the perfect treat.  It’s Cookie Monster’s Favorite Cheesecake.

It’s true.  He loves it.  It’s blue and full of cookies and cream cheesecake, and the crust is one big chocolate chip cookie!  Doesn’t that just sound like something you want to sink your teeth into? I sure do!  

Usually I like to share easy recipes that are quick and done in a flash.  But, occasionally, I like to share a recipe or two that is just out of this world delicious.  This is one of those.  It’s straightforward, but it does have a lot of steps.

Cookie Monster’s Favorite Cheesecake

To begin, we’ll be making the Chocolate Chip Cookie crust for the cheesecake.

For this cheesecake, you’ll need a 9-inch springform pan.  They really do make it so easy to make a cheesecake.

First, you’ll butter it and if you can, line the bottom of the pan with a parchment paper.  I don’t always have parchment on hand and sometimes skip this step.   Then, dust the sides of the pan with flour.

Next, in a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals.  Stir after every 30 seconds and then mix until it forms a smooth butter-sugar mix.  Set it aside to cool slightly.

Once it’s cooled a bit, add the egg and vanilla and whisk until completely combined.  Then, add half the flour and gently mix in.  Next, add the second half of the flour and do the same.  Add in the chocolate chips and fold them in.

At this point, the batter will be thick like cookie dough, so you’ll need to spoon the batter into the pan and spread it evenly.  Then, it’s time to bake.  Once it’s done, set it aside on a cookie sheet to completely cool.

Now we’re onto the cookies and cream cheesecake batter! Don’t forget to drop the temperature of the oven.

Whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy. Then, add the cream and vanilla. and few drops of blue food and mix on medium until well combined and the batter is smooth.  Add more food coloring a bit at a time until it’s the desired Cookie Monster color.

Next, add the eggs, one at a time, on low speed, until they are completely incorporated.   Fold in the crushed OREOs.

Pour the cheesecake batter over the cookie crust.  Then place the cookie sheet holding the springform pan of cheesecake in the oven and bake.

When it’s just a little bit jiggly, turn the oven off and open the oven door just a bit and let it sit for 15-30 minutes.  Then, remove it from the oven and let it cool completely to room temperature.

Once it’s cooled, run a knife gently along the edges of the pan and carefully loosen it and unlock the springform pan.  Then, cover it with plastic wrap and refrigerate for at least 6 hours.

Once the cheesecake has chilled, let’s add some finishing touches!

First will be the chocolate ganache with the chocolate chips and whipping cream.  Microwave at 30 second intervals and stir until it’s completely smooth.  Then, allow it to cool to thicken but still stay spreadable.

Next, we’ll make Chocolate Whipped Cream with the electric mixer until stiff peaks form.

After the cheesecake is chilled, remove it from the pan and first, spread the chocolate ganache on the sides of the cheesecake then spread it gently over the top.  Use a pastry bag with a star tip and pipe chocolate whipped cream around the edge.  Then, finish off with some mini chocolate chip cookies placed around the whipped cream.

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Cookie Monster’s Favorite Cheesecake

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Ingredients

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CHOCOLATE CHIP COOKIE BLONDIE

• 1/2 cup butter, softened
• ½ 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 of cream cheese, softened
• 2 teaspoons cornstarch
• 1/2 cup granulated sugar
• a pinch of 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

DECORATIONS

• Mini chocolate chip cookies

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Instructions

CHOCOLATE CHIP COOKIE CRUST

1. Butter the bottom of the springform pan and line it with parchment paper.
2. Then, dust the sides of the pan with flour.
3. Next, in a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals.  
4. Stir after every 30 seconds and then mix until it forms a smooth butter-sugar mix. 
5. Set it aside to cool slightly.  
6. Add the egg and vanilla and whisk until completely combined. 
7. Add half the flour and gently mix in. 
8. Add the second half of the flour and do the same. 
9. Add in the chocolate chips and fold them in.  
10. Spoon the batter into the pan and spread it evenly. 
11. Bake at 350 degrees for 15 minutes. Remove from the oven.
12. Allow to cool for at least 10 to 15 minutes.
13. Reduce the oven temperature to 300 degrees.

COOKIES AND CREAM CHEESECAKE

1. Whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
2. Add the cream and vanilla. and few drops of blue food and mix on medium until well combined and the batter is smooth. 
3. Add more food coloring a bit at a time until it’s the desired Cookie Monster color. 
4. Add the eggs, one at a time, on low speed, until they are completely incorporated.   
5. Fold in the crushed OREOs.
6. Pour the cheesecake batter over the cookie crust. 
7. Then place the cookie sheet holding the springform pan of cheesecake in the oven and bake.  
8. Place the baking tray in the oven and bake for 60 to 70 minutes.
9. The cheesecake will be set but a little jiggly in the middle.
10. Turn off the oven, don’t remove the cheesecake.
11. Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.
12. Allow the cheesecake to cool to room temperature completely.
13. Carefully loosen the cheesecake from the springform pan by running a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.
14. Cover the cake.
15. Refrigerate for at least 6-8 hours.

CHOCOLATE GANACHE

1. Pour the semisweet chocolate in a microwavable bowl.
2. Add the cream.
3. Microwave in 30-second intervals, stirring after every 30 seconds until smooth.
4. Let cool to a thick but spreadable consistency.

CHOCOLATE WHIPPED CREAM

1. With an electric mixer, combine all ingredients and mix on medium speed until stiff peaks form.
2. Scoop into a piping bag with a star tip.

DECORATE

1. After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top.
2. Pipe on the whipped cream around the top edge.
3. Finish off with mini chocolate chip cookies on top.

Nutrition

• Serving Size: 1

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Looking for more cheesecake recipes? Check out these two, they are my favorites!

Cookie Butter Cheesecake
Blueberry Peach Cheesecake

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