Description
This Delicious Cookie Monster Cheesecake combines a rich blondie base with a vibrant blue Oreo-studded cheesecake layer and a smooth chocolate ganache topping. Perfect for cookie lovers looking for a fun, decadent dessert that impresses both visually and in taste.
Ingredients
Scale
Blondie Base:
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup semisweet mini chocolate chips
Cheesecake Layer:
- 16 oz cream cheese
- 2 teaspoons cornstarch
- 1/3 cup granulated sugar
- Pinch of salt
- 1/2 cup whipping cream
- Blue gel food coloring (a few drops)
- 1 teaspoon vanilla extract
- 3 eggs
- 15 regular Oreo cookies, crushed
Chocolate Ganache:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Pinch of salt
Instructions
- Prepare the Blondie Base: Preheat your oven to 350°F (175°C) and grease a baking pan. Melt the unsalted butter with salt and brown sugar in a saucepan over medium heat. Remove from heat, then stir in the egg and vanilla extract. Mix in the all-purpose flour and fold in the semisweet mini chocolate chips. Spread this batter evenly in your greased pan.
- Bake the Blondie Base: Bake the mixture for 15-20 minutes until golden brown. Remove from oven and allow to cool completely before adding the next layers.
- Make the Cheesecake Mixture: In a large mixing bowl, beat the cream cheese with cornstarch, granulated sugar, and a pinch of salt until smooth. Add whipping cream, a few drops of blue gel food coloring, and vanilla extract; mix well. Gradually add eggs, one at a time, mixing just until incorporated to keep the batter smooth and airy.
- Fold in Oreos and Assemble: Gently fold the crushed Oreo cookies into the cheesecake mixture. Pour this mixture evenly over the cooled blondie base in the pan.
- Bake the Cheesecake: Set up a water bath and bake the cheesecake layer at 300°F (150°C) for 50-60 minutes or until the center is set but still slightly jiggly. After baking, cool the cheesecake in the oven with the door slightly open for about an hour.
- Chill the Cheesecake: Refrigerate the cheesecake overnight. This resting time allows the texture to fully develop and flavors to meld.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine semisweet chocolate chips, heavy whipping cream, and a pinch of salt. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and glossy.
- Finish the Cheesecake: Spread the ganache evenly over the chilled cheesecake. Optionally, decorate with additional Oreo pieces or cookie crumbs to enhance presentation and texture.
Notes
- Using a water bath ensures even baking and prevents cracking on the cheesecake surface.
- Allowing the cheesecake to chill overnight improves texture and flavor.
- Adjust blue gel food coloring amount to reach your desired shade without altering taste.
- Using mini chocolate chips in the blondie base gives a melt-in-mouth chocolate surprise in every bite.
- Crushing Oreos adds delightful chunks that contrast the creamy filling.
