FROSTED ANIMAL COOKIE CHEESECAKE

This opaque Animal Cookie Cheesecake has opaque animal cookies within the crust and throughout the cheesecake! It’s thick, creamy and topped  with fun pink-colored chocolate and sprinkles – very similar to the animal cookies!

I am a natural born sweets lover. If i course are often in your blood, it’s in mine. This cheesecake reasonably rings a bell in my memory of that as a result of these opaque animal cookies are a favourite cookie of mine for as long as I will keep in mind. On several occasions I actually have picked up a bag from the shop, just for it to last forty eight hours in my house – at the foremost. It’s dangerous on behalf of me to even obtain them which was the case once creating this cheesecake.

Often once shopping for ingredients, i buy masses further. after all there square measure invariably endless baggage of flour, sugar and packages of butter. however after I want things like animal cookies, I even have to shop for many baggage. I’m not a lover of running to the shop over and another time. and that i still had to create some journeys to fill these cookies as i used to be testing out this formula.

Working with these cookies over a couple of days and not intake allthecookies was therefore HARD! I most likely snacked on a couple of quite I ought to have, however I couldn’t resist! I feel a similar method regarding the cheesecake – therefore good!

I really preferred the ultimate version of this cheesecake. Between the crust and every one the cookies within the cheesecake, it’s delicious! The cheesecake filling is thick, creamy and choked with vanilla flavor. The chocolate finishes it off beautifully! i really like all the flavors and each bite may be a very little bite of pink and white cookie cheesecake heaven!

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) 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

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.

CHEESECAKE FILLING

1. Reduce oven to 300°F (148°C).
2. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract, mixing on low speed until well combined.
4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
6. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
7. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
8. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour and 25 minutes.
10. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
11. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
12. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.

TO FINISH OFF THE CHEESECAKE

1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
2. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
3. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
4. Color the ganache with a little pink gel coloring, if desired.
5. Pour the ganache onto the cheesecake and spread into an even layer.
6. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
7. Pipe dollops of the whipped cream on top of the white chocolate ganache.
8. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

Recipe From : Life, Love and Sugar