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Frosted Animal Cookie Cheesecake Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours 5 minutes
  • Yield: 12–14 slices

Description

This Frosted Animal Cookie Cheesecake is a delightful dessert featuring a crust and bits of frosted circus animal cookies folded throughout a creamy, rich cheesecake. Topped with a smooth pink-tinted white chocolate ganache and dollops of homemade whipped cream, it combines whimsical fun with decadent flavors, perfect for celebrations or any special occasion.

Ingredients

Crust

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

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
  • Sprinkles

Whipped Cream

  • 1/2 cup (120ml) heavy whipping cream (cold)
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract

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 to prevent sticking. In a small bowl, combine frosted animal cookie crumbs with melted salted butter, then press this mixture evenly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove and allow it to cool completely.
  2. Prepare Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil carefully to prevent water from the water bath from leaking in during baking. Optionally, use a plastic crock pot liner for added protection. Set this pan aside.
  3. Make the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat together the cream cheese, granulated sugar, and all-purpose flour on low speed until smooth and well combined, taking care not to incorporate too much air. Scrape down the sides of the bowl.
  4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until incorporated thoroughly.
  5. Add Eggs Gradually: Add eggs one at a time, beating slowly after each addition and scraping down the bowl edges to ensure even mixing, avoiding excess air to prevent cracks.
  6. Fold in Cookies: Stir in approximately 1 1/4 cups of chopped frosted animal cookies gently just until mixed to keep the colorful sprinkles intact.
  7. Layer Batter and Cookies: Pour a small amount of cheesecake batter onto the cooled crust to form an even base. Sprinkle the remaining 3/4 cup of chopped cookies evenly over this layer. Pour the rest of the cheesecake batter over the cookies and spread to an even thickness.
  8. Bake in Water Bath: Place the foil-wrapped springform pan inside a larger pan and fill the larger pan with warm water until it reaches about halfway up the sides of the springform pan, making sure water does not exceed the foil’s top edge. Bake for 1 hour and 25 minutes.
  9. Cool Gradually in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to settle. Then crack the oven door open slightly and leave the cheesecake in the oven for an additional 30 minutes to cool gradually and avoid cracks.
  10. Chill Until Firm: Remove the cheesecake from the oven and chill in the refrigerator for at least 5-6 hours or preferably overnight until fully set.
  11. Make White Chocolate Ganache: Place white chocolate chips in a heatproof bowl. Microwave heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. If needed, microwave in short increments and whisk until fully melted and smooth. Add a few drops of pink gel icing color and stir to combine.
  12. Apply Ganache: Pour and spread the pink-hued ganache evenly over the chilled cheesecake.
  13. Make 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 Cheesecake: Pipe dollops of the whipped cream over the white chocolate ganache. Garnish the top with additional frosted animal cookies and sprinkles as desired.
  15. Final Chill and Serve: Refrigerate the decorated cheesecake until ready to serve. For best taste and texture, consume within 3-4 days.

Notes

  • Be sure to use room temperature ingredients to ensure a smooth, lump-free filling.
  • Wrapping the springform pan with foil securely helps prevent water from the water bath from seeping in and ruining the crust.
  • Adding eggs slowly and mixing on low speed helps prevent cracks in the cheesecake.
  • Cooling cheesecake gradually inside the turned-off oven reduces the chances of cracking.
  • Use a plastic crock pot liner or extra foil wrap on the pan’s exterior for extra water bath protection.
  • Chilling the cheesecake overnight will improve texture and flavor development.
  • Colored gel icing adds a fun touch to the ganache without altering its consistency.
  • Store leftovers covered tightly in the refrigerator and consume within 3-4 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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