Frosted Animal Cookie Cheesecake
What you need:
For the crust:
- 2 1/4 cups frosted animal cookie crumbs
- 2 Tbsp. salted butter, melted
For the filling:
- 24 oz. cream cheese, at room temperature (3 blocks)
- 1 cup granulated sugar
- 3 Tbsp. all-purpose flour
- 1 cup sour cream, at room temperature
- 1 Tbsp. vanilla extract
- 4 large eggs, at room temperature
- 2 cups frosted animal cookies, chopped, divided
For the white chocolate ganache:
- 6 oz. white chocolate chips
- 1/4 cup heavy cream
- Pink gel food coloring
For the whipped cream:
- 1/2 cup cold heavy cream
- 4 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- Frosted animal cookies, for garnish
- Sprinkles, for garnish
Directions:
- For the crust: Combine crust ingredients in a small bowl and press into the bottom of a 9-inch springform pan that has been lined with parchment paper on the bottom and sprayed with nonstick cooking spray up the sides.
- Bake in a preheated 325 degree oven for 10 minutes. Then set aside to cool.
- Reduce oven temperature to 300 degrees.
- For the filling: In a large mixer bowl, beat together on low speed cream cheese, granulated sugar, and flour until well combined. Scrape sides as needed.
- Add sour cream and vanilla. Mix on low speed.
- Add eggs, one at a time, on low speed and scrape sides after each addition.
- Stir in 1 1/4 cups chopped animal cookies by hand until just combined.
- Pour a little filling into the bottom of the crust. Even out and sprinkle with remaining 3/4 cup frosted animal cookies.
- Cover with remaining filling and even out with a spatula.
- Fill a large baking dish with an inch of water. Set on the lower rack of the oven.
- Bake cheesecake in preheated 300 degree oven on upper rack for 1 hour 25 minutes.
- Turn off heat and rest for 30 minutes with the door closed.
- Crack the door to the oven and let the cheesecake rest for an additional 30 minutes.
- Remove from oven and place in the refrigerator to chill for 5 to 6 hours or overnight.
- For the ganache: Place white chocolate chips in a microwave safe bowl.
- Microwave heavy cream for 1 minute or until scalding hot. Pour over white chocolate chips and let sit for 2 to 3 minutes.
- Whisk until smooth. If needed, microwave for 10 to 20 second increments, whisking until it becomes smooth.
- Mix in a little pink food coloring to your liking.
- Remove cheesecake from springform pan (or remove the sides) and place on a serving platter/plate.
- Pour ganache over the top of the cheesecake and spread evenly.
- For the whipped cream: Add all ingredients in a mixing bowl and whip on high speed until stiff peaks form.
- Pipe on top of the ganache and add frosted animal cookies and sprinkles, if desired.
- Chill until ready to serve.
Recipe from Love, Life, and Sugar
Posted on Fantastical Sharing of Recipes