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Frosted Animal Cookie Cheesecake

This whimsical cheesecake combines the flavors of frosted animal cookies and a creamy cheesecake, topped with a dreamy ganache and vibrant sprinkles.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 1/4 cups frosted animal cookie crumbs
  • 2 tbsp salted butter, melted
Cheesecake Filling
  • 24 oz cream cheese, room temperature Ensure it’s soft for easy mixing.
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 cup sour cream, room temperature Ensure it’s soft for easy mixing.
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups chopped frosted animal cookies, divided
Ganache and Topping
  • 6 oz white chocolate chips
  • 1/4 cup heavy whipping cream For the ganache.
  • 1/2 cup heavy whipping cream, cold For the whipped cream topping.
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Pink gel icing color Optional for coloring ganache.
  • Sprinkles For decorating.

Method
 

Crust
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and place parchment paper on the bottom.
  2. In a small bowl, mix frosted animal cookie crumbs with melted butter. Press mixture into the bottom of the pan.
  3. Bake the crust for 10 minutes, then let cool and wrap the outside of the pan in aluminum foil.
Cheesecake Filling
  1. Lower the oven temperature to 300°F (148°C).
  2. In a large mixing bowl, blend cream cheese, sugar, and flour on low until smooth.
  3. Add sour cream and vanilla extract, mixing on low until combined.
  4. Add eggs one at a time, mixing gently to avoid froth.
  5. Fold in 1 1/4 cups of the chopped frosted animal cookies.
  6. Pour half the batter over the crust, sprinkle the remaining cookies, then pour the rest of the batter.
  7. Place the springform pan in a larger pan filled with warm water halfway up the side of the foil.
  8. Bake for 1 hour and 25 minutes. Turn off the oven and leave the cheesecake in for another 30 minutes. Crack the door and let it cool for another 30 minutes.
  9. Chill the cheesecake for 5-6 hours or overnight.
Ganache and Serving
  1. Melt heavy whipping cream in a saucepan, then whisk in white chocolate chips until smooth.
  2. If desired, add pink gel icing to the ganache.
  3. Pour ganache over cheesecake and spread it evenly.
  4. In another bowl, whip cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
  5. Pipe whipped cream on top and garnish with frosted animal cookies and sprinkles.
  6. Refrigerate until serving.

Notes

For best results, use room temperature cream cheese and sour cream. Avoid over-mixing eggs to prevent cracks in the cheesecake.