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Frosted Animal Cookie Cheesecake Recipe

★★★★★

4.4 from 92 reviews
  • Author: Thomas
  • Total Time: 7 hours
  • Yield: 12 servings 1x

Description

This Frosted Animal Cookie Cheesecake features a delightful crust made with crushed frosted animal cookies, a creamy and smooth cheesecake filling studded with chopped cookies, and a luscious white chocolate ganache tinted pink. Topped with whipped cream dollops, extra frosted animal cookies, and colorful sprinkles, it is a fun and indulgent dessert perfect for celebrations and cookie lovers.

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) 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 (optional)

Whipped Cream Topping

  • 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. In a small bowl, combine the frosted animal cookie crumbs and melted butter. Press this mixture evenly into the bottom of the pan to form the crust. Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil (and optionally a plastic crock pot liner) to prevent water from the water bath from leaking in.
  2. Make the cheesecake filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down the sides to ensure even mixing. Add the sour cream and vanilla extract, mixing again on low speed until fully incorporated. Add the eggs one at a time, beating slowly and scraping the bowl after each addition. Stir in about 1 1/4 cups of the chopped frosted animal cookies gently to avoid mixing the colorful bits too much.
  3. Assemble the cheesecake: Pour a small layer of batter over the cooled crust in the springform pan. Sprinkle the remaining 3/4 cup of chopped animal cookies evenly over this layer. Pour the rest of the cheesecake batter over the cookies and spread into an even layer.
  4. Prepare the water bath and bake: Place the wrapped springform pan inside a larger pan. Fill the larger pan with warm water until it reaches about halfway up the sides of the springform pan, ensuring the water does not touch the top of the foil. Bake the cheesecake for 1 hour and 25 minutes. Turn off the oven and keep the cheesecake inside with the door closed for 30 minutes, then crack the oven door and leave it for another 30 minutes. Remove the cheesecake and refrigerate until firm, about 5-6 hours or overnight.
  5. Make the white chocolate ganache: Place the white chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy whipping cream in the microwave until just boiling, then pour over the chocolate chips. Let sit 2-3 minutes, then whisk until smooth. If not fully melted, microwave for an additional 10-20 seconds and whisk again. Add a few drops of pink gel icing color and stir to combine.
  6. Finish the cheesecake: Remove the chilled cheesecake from the springform pan and place it on a serving plate. Pour the ganache evenly over the top and spread smoothly. In another bowl, whip the cold 1/2 cup heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Pipe dollops of whipped cream over the ganache. Decorate with frosted animal cookies and sprinkles if desired. Refrigerate until ready to serve.

Notes

  • Using room temperature ingredients helps achieve a smooth, crack-free cheesecake.
  • Wrapping the springform pan with foil prevents water from the water bath leaking into the cheesecake.
  • Be careful not to overmix the batter to avoid incorporating too much air, which causes cracks.
  • Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that crack the surface.
  • Refrigerate the finished cheesecake for at least 5-6 hours or overnight for best results.
  • Cheesecake is best enjoyed within 3-4 days when properly stored in the refrigerator.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: frosted animal cookie cheesecake, funfetti cheesecake, white chocolate ganache cheesecake, animal cracker dessert, birthday cheesecake

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