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Frosted Animal Cookie Cheesecake Recipe

★★★★★

4.9 from 75 reviews
  • Author: lilan
  • Total Time: 7 hours 5 minutes
  • Yield: 12 servings 1x

Description

This Frosted Animal Cookie Cheesecake is a delightful and colorful dessert combining a crumbly frosted animal cookie crust with a creamy, smooth cheesecake filling studded with chopped animal cookies. Topped with a pink-hued white chocolate ganache and fluffy whipped cream, finished with sprinkles and additional cookies, it offers a fun and festive treat perfect for any celebration.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) frosted animal cookie crumbs
  • 2 tbsp (28g) salted butter, melted

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) granulated sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (208g) chopped frosted animal cookies, divided

White Chocolate Ganache

  • 6 oz (169g) white chocolate chips
  • 1/4 cup (60ml) heavy whipping cream
  • Pink gel icing color

Whipped Cream Topping

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • Sprinkles for garnish
  • Additional frosted animal cookies for topping

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine the frosted animal cookie crumbs and melted butter in a small bowl, then press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
  2. Prepare the pan for water bath: Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in during baking. You may also use a plastic crock pot liner for additional protection. Set the prepared pan aside.
  3. Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour together on low speed until smooth and well combined, scraping down the sides as needed. Add sour cream and vanilla extract, mixing on low until incorporated.
  4. Add eggs: Add the eggs one at a time, beating slowly to prevent excess air, and scraping the bowl sides after each addition to ensure even mixing.
  5. Stir in chopped cookies: Fold in approximately 1 1/4 cups of chopped frosted animal cookies gently, just until integrated to avoid the colors bleeding into the batter.
  6. Assembly in layers: Pour a small layer of cheesecake batter over the cooled crust, then sprinkle the remaining 3/4 cup chopped animal cookies evenly over this layer. Pour the remaining batter over the cookies and spread to an even layer.
  7. Bake in water bath: Place the wrapped springform pan inside a larger baking pan. Add warm water to the larger pan until it reaches halfway up the sides of the springform pan but does not surpass the foil edge, creating a water bath to gently bake the cheesecake.
  8. Bake the cheesecake: Bake for 1 hour and 25 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
  9. Cool gradually: After 30 minutes, crack the oven door open slightly and leave the cheesecake to cool inside for another 30 minutes.
  10. Refrigerate: Remove the cheesecake from the oven, then transfer it to the refrigerator to chill for 5-6 hours or overnight until firm.
  11. Make the white chocolate ganache: Place white chocolate chips in a heatproof bowl. Heat the heavy cream in the microwave until just boiling, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. If needed, microwave for an additional 10-20 seconds to fully melt. Add a few drops of pink gel icing color and stir until evenly tinted.
  12. Glaze the cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Pour the pink white chocolate ganache over the top, spreading it evenly.
  13. Prepare whipped cream: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  14. Decorate: Pipe dollops of the whipped cream over the ganache. Top with additional frosted animal cookies and sprinkles as desired.
  15. Serve and store: Refrigerate the finished cheesecake until ready to serve. The cheesecake is best enjoyed within 3-4 days.

Notes

  • Using room temperature ingredients helps achieve a smooth, crack-free cheesecake.
  • Wrapping the springform pan with foil and using a water bath prevents water from leaking into the cheesecake and ensures even baking.
  • Be careful not to overmix the batter to avoid cracks and maintain a creamy texture.
  • Letting the cheesecake cool gradually in the oven reduces the risk of cracking.
  • The whipped cream should be cold for easier whipping and better volume.
  • You can substitute the frosted animal cookies with a similar colorful cookie if unavailable.
  • Store cheesecake covered in the refrigerator to prevent it from drying out.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: animal cookie cheesecake, frosted animal cookies, white chocolate ganache, colorful cheesecake, festive cheesecake, easy cheesecake recipe

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Find it online: https://cooklilan.com/frosted-animal-cookie-cheesecake-recipe/