Description
This Frosted Animal Cookie Cheesecake is a delightful and colorful dessert that combines the creamy richness of classic cheesecake with the whimsical crunch of frosted animal cookies. Perfect for celebrations or any fun occasion, this dessert features a buttery cookie crust, a smooth and luscious cookie-studded filling, and a fluffy whipped cream topping adorned with vibrant sprinkles and extra cookies.
Ingredients
Scale
For the crust:
- 2 cups crushed frosted animal cookies
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup crushed frosted animal cookies
- 1/4 cup rainbow sprinkles
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional frosted animal cookies and sprinkles for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to ensure easy release after baking.
- Make the crust: In a medium bowl, mix together the crushed frosted animal cookies, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan, creating an even crust layer. Bake for 8 to 10 minutes, then remove from oven and let cool while preparing the filling.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth. Add eggs one at a time, beating just until combined after each addition. Incorporate the sour cream, vanilla extract, and almond extract, blending until smooth.
- Fold in cookies and sprinkles: Gently fold the crushed frosted animal cookies and rainbow sprinkles into the cheesecake batter for a colorful and crunchy texture.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, smoothing the top evenly. Bake the cheesecake for 55 to 65 minutes, until the center is set but still slightly jiggly.
- Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking and ensure a perfect texture.
- Chill: Remove the cheesecake from the oven, then refrigerate it for at least 4 hours or preferably overnight to fully set.
- Prepare topping: Using a mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Decorate and serve: Spread or pipe the whipped cream topping over the chilled cheesecake. Garnish with extra frosted animal cookies and rainbow sprinkles for an eye-catching finish before serving.
Notes
- To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the oven rack beneath the springform pan.
- This cheesecake can be made 1 to 2 days in advance and kept refrigerated until ready to serve, allowing flavors to meld.
