Description
This Frosted Animal Cookie Cheesecake is a delightful twist on the classic cheesecake, combining a crunchy frosted animal cookie crust and crushed cookies baked into the creamy filling for added texture. Topped with whipped cream and festive sprinkles, it’s a fun, colorful, and kid-friendly dessert perfect for any occasion.
Ingredients
Scale
For the crust:
- 2 cups crushed frosted animal cookies
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 cup crushed frosted animal cookies
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional frosted animal cookies and rainbow sprinkles for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix the 2 cups of crushed frosted animal cookies with the melted butter until fully combined. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 8 minutes, then remove and let cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue mixing until fully incorporated. Beat in the sour cream and vanilla extract until smooth. Add the eggs one at a time, mixing on low speed just until combined after each addition to prevent overmixing. Gently fold in the 1 cup of crushed frosted animal cookies to incorporate texture and flavor.
- Assemble and bake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Place the springform pan inside a larger baking dish and pour hot water into the outer dish until it reaches about 1 inch up the side of the springform pan, creating a water bath. This ensures even baking and helps prevent cracks. Bake for 55 to 65 minutes, or until the cheesecake center is just set and slightly jiggly.
- Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to gradually reduce temperature and avoid cracks. Afterward, remove from the oven and water bath, and refrigerate for at least 4 hours or preferably overnight to fully set and chill.
- Prepare the topping: Before serving, whip the heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled cheesecake. Garnish with additional frosted animal cookies and colorful rainbow sprinkles for a festive finish.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free filling.
- Crush the cookies finely for the crust to ensure it holds together well.
- The water bath prevents cracks by regulating baking temperature and moisture.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- For easier slicing, run a knife around the edge of the cheesecake before releasing the springform pan.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
