Frosted Animal Cookie Cheesecake
This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! It’s thick, creamy and topped with fun pink-colored white chocolate and sprinkles – much like the animal cookies!
I am a natural born sweets lover. If loving dessert can be in your blood, it’s in mine. This cheesecake kind of reminds me of that because these frosted animal cookies have been a favorite cookie of mine for as long as I can remember. On many occasions I have picked up a bag from the store, only for it to last 48 hours in my house – at the most. It’s dangerous for me to even buy them and that was the case when making this cheesecake.
Often when buying ingredients, I get plenty extra. Of course there are always endless bags of flour, sugar and packages of butter. But when I need things like animal cookies, I also have to buy several bags. I’m not a fan of running to the store over and over again. And I still had to make a couple trips to replenish these cookies as I was testing out this recipe.
Working with these cookies over a few days and not eating allthecookies was SO HARD! I probably snacked on a few more than I should have, but I couldn’t resist! I feel the same way about the cheesecake – so good!
FROSTED ANIMAL COOKIE CHEESECAKE
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
DIRECTIONS:
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.
Read Here for Full Recipes>>www.lifeloveandsugar.com/2017/04/24/frosted-animal-cookie-cheesecake/
I am a natural born sweets lover. If loving dessert can be in your blood, it’s in mine. This cheesecake kind of reminds me of that because these frosted animal cookies have been a favorite cookie of mine for as long as I can remember. On many occasions I have picked up a bag from the store, only for it to last 48 hours in my house – at the most. It’s dangerous for me to even buy them and that was the case when making this cheesecake.
Often when buying ingredients, I get plenty extra. Of course there are always endless bags of flour, sugar and packages of butter. But when I need things like animal cookies, I also have to buy several bags. I’m not a fan of running to the store over and over again. And I still had to make a couple trips to replenish these cookies as I was testing out this recipe.
Working with these cookies over a few days and not eating allthecookies was SO HARD! I probably snacked on a few more than I should have, but I couldn’t resist! I feel the same way about the cheesecake – so good!
FROSTED ANIMAL COOKIE CHEESECAKE
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
DIRECTIONS:
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.
Read Here for Full Recipes>>www.lifeloveandsugar.com/2017/04/24/frosted-animal-cookie-cheesecake/
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