Prepare to embark on a decadent journey that combines the creamy richness of cheesecake with the playful nostalgia of everyone's favorite cookie-loving blue monster! This isn't just another cheesecake recipe – it's a show-stopping dessert that promises to transform your ordinary baking experience into an extraordinary culinary adventure. With layers of cookie dough, velvety cream cheese, and a tantalizing chocolate chip finale, this Cookie Monster Cheesecake is about to become the star of your dessert table.
Prep Time: 1 hrs
Cook Time: 1 hrs
Total Time: 2 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup cookie dough (edible)
- 1 cup whipped cream
- Chocolate chips (for topping)
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to create an even crust.
- In a large mixing bowl, beat softened cream cheese with sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Crumble the edible cookie dough and distribute half of it evenly across the graham cracker crust.
- Pour half of the cream cheese mixture over the cookie dough layer, ensuring an even distribution.
- Add the remaining cookie dough crumbles on top of the first cheesecake layer.
- Carefully pour the remaining cream cheese mixture over the second layer of cookie dough.
- Place the springform pan in a large water bath to prevent cracking and ensure even baking.
- Bake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and sprinkle chocolate chips over the surface.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free cheesecake base.
- Use a water bath (bain-marie) to prevent cracks and ensure even baking – this is crucial for a professional-looking cheesecake.
- Don't overmix the cream cheese mixture, as this can incorporate too much air and cause cracking.
- Use an instant-read thermometer to check that the cheesecake's internal temperature reaches about 150°F for food safety.
- Allow ample cooling time – patience is key! Refrigerate overnight for the best texture and flavor development.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
- If using homemade edible cookie dough, ensure it's properly prepared to be safe for consumption.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 48g
Saturated Fat: 28g
Cholesterol: 185mg
