Friday, January 03, 2020

Frosted Animal Cookie Cheesecake

This sweet cheesecake is loaded with frosted animal cookies and topped with a ganache, whipped cream, frosted cookies, and sprinkles!

I am already blanking on if this was just for fun or if this was Cami's birthday cake last year. I want to say it was her birthday cake. I'm just gonna say this was her birthday cake. She seems to gravitate towards pink cakes with sprinkles and whipped cream. Her favorite frosting is whipped cream frosting. I have never had a cheesecake crust more delicious than this one with crushed frosted animal cookies. Honestly, what could be better than that?!

What you need:
For the crust:
  • 2 1/4 cups frosted animal cookie crumbs
  • 2 Tbsp. salted butter, melted
For the filling:
  • 24 oz. cream cheese, at room temperature (3 blocks)
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 cup sour cream, at room temperature 
  • 1 Tbsp. vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups frosted animal cookies, chopped, divided
For the white chocolate ganache:
  • 6 oz. white chocolate chips
  • 1/4 cup heavy cream
  • Pink gel food coloring
For the whipped cream:
  • 1/2 cup cold heavy cream
  • 4 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • Frosted animal cookies, for garnish
  • Sprinkles, for garnish
  1. For the crust: Combine crust ingredients in a small bowl and press into the bottom of a 9-inch springform pan that has been lined with parchment paper on the bottom and sprayed with nonstick cooking spray up the sides.
  2. Bake in a preheated 325 degree oven for 10 minutes. Then set aside to cool.
  3. Reduce oven temperature to 300 degrees.
  4. For the filling: In a large mixer bowl, beat together on low speed cream cheese, granulated sugar, and flour until well combined. Scrape sides as needed.
  5. Add sour cream and vanilla. Mix on low speed.
  6. Add eggs, one at a time, on low speed and scrape sides after each addition.
  7. Stir in 1 1/4 cups chopped animal cookies by hand until just combined.
  8. Pour a little filling into the bottom of the crust. Even out and sprinkle with remaining 3/4 cup frosted animal cookies.
  9. Cover with remaining filling and even out with a spatula.
  10. Fill a large baking dish with an inch of water. Set on the lower rack of the oven.
  11. Bake cheesecake in preheated 300 degree oven on upper rack for 1 hour 25 minutes.
  12. Turn off heat and rest for 30 minutes with the door closed.
  13. Crack the door to the oven and let the cheesecake rest for an additional 30 minutes.
  14. Remove from oven and place in the refrigerator to chill for 5 to 6 hours or overnight. 
  15. For the ganache: Place white chocolate chips in a microwave safe bowl.
  16. Microwave heavy cream for 1 minute or until scalding hot. Pour over white chocolate chips and let sit for 2 to 3 minutes.
  17. Whisk until smooth. If needed, microwave for 10 to 20 second increments, whisking until it becomes smooth.
  18. Mix in a little pink food coloring to your liking.
  19. Remove cheesecake from springform pan (or remove the sides) and place on a serving platter/plate.
  20. Pour ganache over the top of the cheesecake and spread evenly.
  21. For the whipped cream: Add all ingredients in a mixing bowl and whip on high speed until stiff peaks form.
  22. Pipe on top of the ganache and add frosted animal cookies and sprinkles, if desired.
  23. Chill until ready to serve.
Recipe from Love, Life, and Sugar

For 2018, Cami chose Funfetti Cheesecake Cake for her birthday which is a ton of sprinkles and pink whipped frosting, plus cake AND cheesecake layers. This White Chocolate Raspberry Cheesecake from Love, Life, and Sugar is still pretty and pink/red, but has fruit instead of cookies and looks so scrumptious.

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