Cookie Monster Cheesecake
A delightful treat with a chewy chocolate chip cookie blondie foundation, a rich chocolate ganache topping with micro cookies, and a creamy cookies & cream cheesecake. Ideal for both small “cookie monsters” and cookie lovers!
Components
- Blondie with Chocolate Chip Cookies:
- ½ cup/4 ounce unsalted butter
- Half a teaspoon of salt
- Tightly packaged 2.6 oz (⅓ cup) brown sugar
- One egg
- One teaspoon vanilla extract
- 4.4 ounces (one cup) of all-purpose flour (level and spoon)
- 4 ounces, or ⅔ cup semisweet miniature chocolate chips
- Cream and Cookies 16 oz of cheesecake (2 packets) cream cheese
- Two tsp cornstarch, or corn flour
- 3.5 ounces (½ cup) of sugar, granulated
- A dash of salt
- ½ cup (118 ml) of whipped cream
- Blue gel food coloring
- One teaspoon vanilla extract
- three eggs
- Fifteen Oreo cookies, broken into tiny pieces
- Semisweet Chocolate Chips, 6 oz (1 cup) for the Chocolate Ganache
- 118 ml, or ½ cup, of whipped cream
- A dash of salt
- Mini chocolate chip cookies (whole and crumbled) are used as decorations.
instructions
The Chocolate Chip Cookie Blondie instructions are as follows:
- Warm up the oven: Warm up to 180°C, or 350°F. Grease an 8-inch (20 cm) springform pan, place parchment paper on the bottom, and then sprinkle flour on the sides.
- Melt and Mix: In a heat-resistant bowl, microwave the butter, brown sugar, and salt for 30 seconds at a time, stirring in between. Allow it to cool down a little.
- Mix the Wet Ingredients: After cooling, thoroughly combine the egg and vanilla by whisking them in.
- Add Dry Ingredients: Gently fold in half of the flour mixture. Next, fold in the small chocolate chips and the remaining flour.
- Bake: For 15 minutes, evenly distribute the batter into the pan that has been prepared. Take out of the oven and give it ten to fifteen minutes to cool. Preheat the oven at 300°F, or 150°C, for the cheesecake layer.
Regarding the Cream Cheesecake and Cookies:
- Get the Cheesecake Batter Ready: In a bowl, beat together the cream cheese, sugar, and corn flour until smooth and creamy while the blondie cools.
- Add Flavor and Color: Mix in vanilla extract, whipping cream, salt, and a few drops of blue food coloring. Mix thoroughly, using a medium speed of mixing. If additional blue coloring is required to get the Cookie Monster hue, add it.
- Add the eggs one at a time, combining by hand or on low speed, and then stir in the Oreos. Do not overmix when folding in the crushed Oreo cookies.
- Put the Cheesecake Together: Cover the somewhat cooled blondie layer with the cheesecake batter.
- Water Bath: Line a bigger baking tray with double-wrapped foil and set the springform pan within. Up to halfway up the edges of the springform pan, pour hot water onto the tray.
- Bake: Bake the cheesecake for 60 to 70 minutes, or until the center is set but still somewhat jiggly. After turning off the oven, leave the door ajar for 15 to 30 minutes while the cheesecake cools within.
- Cool Fully: Take the cheesecake out of the water bath and oven, and allow it to cool for up to four hours at room temperature. Store in the refrigerator for eight hours or overnight.
Regarding the Ganache de Chocolate:
- Melt the chocolate. In a heatproof bowl, combine the chocolate chips, cream, and salt. Microwave for 30 seconds at a time, stirring in between, until smooth. Refrigerate the ganache to expedite the process of cooling it down until it thickens to a spreadable consistency.
- Spread Ganache: After the cheesecake has cooled, cover the top and sides with the ganache decoration. Since cookies will be added on top, it need not be exactly smooth.
- Include Cookies: Add whole and crumbled tiny chocolate chip cookies as decorations.
- Cut, serve, and savor!
- Savor this whimsical cheesecake, ideal for individuals who like cookies and Cookie Monster!