This cookie monster cheesecake recipe comes straight from The Flavor Blender‘s new cookbook, Secret Layer Cakes that just came out yesterday! If you are looking for a Christmas gift for any friends or family who love baking, this is the perfect gift! All of the cakes in it look so wonderful and have incredible combinations of flavors! I can’t wait to give her Praline Crust Spiced Poached Pear Cheesecake, Basil Berry Eton Mess Cake, and Ceylon Cinnamon Chocolate Meringue Cake a try, they sound so up my alley! Plus, the pictures in the book are all so drool-worthy!
Ingredients
- Chocolate Chip Cookie Blondie
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup semisweet mini chocolate chips
- Cookies and Cream Cheesecake
- 16 oz cream cheese
- 2 tsp cornstarch
- 1/3 cup granulated sugar
- pinch of salt
- 1/2 cup whipping cream
- blue gel food coloring
- 1 tsp vanilla extract
- 3 eggs
- 15 regular Oreo cookies, crushed into small pieces
- Chocolate Ganache
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- pinch of salt
- To Decorate
- chocolate chip cookies broken into pieces
- Instructions
- Chocolate Chip Cookie Blondie
Preheat the over to 350 degrees. Butter and dust a 8" springform pan with flour.
In a microwave safe mixing bowl, combine butter, salt, and brown sugar. Heat in 30-second intervals until butter is melted, stirring each time. Set aside to let cool slightly.
Add egg and vanilla to the butter mixture, stirring until well combined. Add flour in to the batter in batches, mixing well each time. Once mixed together, fold in chocolate chips.
Transfer the batter to a prepared pan and spread evenly. Bake for 15-16 minutes. Remove from oven and let cool.
Cookies and Cream Cheesecake
Preheat oven to 300 degrees. In a large mixing bowl, whip together cream cheese, cornstarch, and granulated sugar until smooth. Add in cream, salt, blue food coloring, and vanilla, continuing to whip until all ingredients are well combined. Use more blue food coloring until the color is the right shade of blue. Add in one egg at a time, mixing until fully combined. Fold in crushed oreos, do not over mix.
Pour cheesecake batter over cooled blondie layer. Tightly double wrap the bottom of the springform pan with two pieces of foil. Place the springform pan in a larger baking tray and fill the baking tray with hot water. The water level should be halfway up the sides of the springform pan. Place the baking tray in the oven and bake for 60-70 minutes. The cheesecake should be set but still a bit jiggly in the middle.
Turn off oven and let the cheesecake cool for 15-30 minutes while still inside the oven with the oven door left ajar. This helps finish cooking the cheesecake a bit more.
Remove from oven and let cool to room temperature for about 4 hours.
Loosen the cheesecake from pan. Refrigerate over night.
Chocolate Ganache
Place chocolate in a heatproof bowl. Add in cream and salt, microwaving in 30-second intervals, stirring in between until chocolate is melted. Once smooth, let cool. It needs to be thick and cool while still being spreadable.
Decorate
Once cheesecake is chilled, spread the chocolate ganache all over the cheesecake. Sprinkle crushed chocolate chip cookies on top and serve.
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