Description
Frosted Animal Cookie Cheesecake is a whimsical, creamy dessert that blends childhood nostalgia with rich cheesecake flavor. It features a buttery pink animal cookie crust, a smooth vanilla cheesecake filling speckled with crushed cookies, and a colorful frosted topping, making it perfect for birthdays, parties, or any sweet occasion.
Ingredients
Scale
For the Crust:
- 2 1/2 cups frosted animal cookies (crushed)
- 4 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup crushed frosted animal cookies
For the Topping:
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional crushed or whole frosted animal cookies
- Sprinkles for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, combine the crushed frosted animal cookies with the melted unsalted butter until well mixed. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Bake for 8 to 10 minutes. Remove from the oven and let the crust cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, blending well after each addition. Stir in vanilla extract, sour cream, and heavy cream until the mixture is well combined and smooth. Gently fold in the crushed frosted animal cookies. Pour this batter over the cooled crust in the springform pan and smooth the top with a spatula.
- Bake in a water bath: Wrap the bottom of the springform pan securely with aluminum foil to prevent water seepage. Place the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55 to 65 minutes, or until the cheesecake edges are set and slightly puffed, and the center is just set but still slightly jiggly. Once baked, turn off the oven and leave the door slightly open, allowing the cheesecake to cool gradually for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the water bath and unwrap the foil. Refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Prepare the topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this whipped cream evenly over the chilled cheesecake.
- Garnish and serve: Decorate the top with additional crushed or whole frosted animal cookies and sprinkles just before serving. Slice and enjoy your festive Frosted Animal Cookie Cheesecake!
Notes
- For a no-bake option, skip the water bath and bake at a slightly lower temperature of 300°F until the center sets.
- You can substitute store-bought whipped topping for the homemade whipped cream topping if desired.
- Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness.
