I love taking a dish from nostalgic and whimsical to chic! What dessert is more chic that cheesecake?! And there is definitely something nostalgic and whimsical about frosted animal cookies. In our home, we love both, and this deliciously creamy mix of both elements was a hit! Plus, there’s just something so beautiful with a dessert that is pretty in pink. With blush all the rage in trends from clothing to home decor to food, well, let’s just say this dessert is the icing.
As a sweets lover, and I’m raising a few of them as well, I had plenty of help in the kitchen to whip up this fun treat… especially because the crust is made from smashing cookies and adding butter. So fun indeed!
Animal Cookie Cheesecake
- 2 1/4 cups frosted animal cookies, crushed
- 3-4 tbsp salted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 2 cups chopped frosted animal cookies, divided
White Chocolate Ganache:
- 6 oz white chocolate chips
- 1/4 cup heavy whipping cream
- Pink gel icing color
- Plus, sprinkles and whipped cream to top it off!
- Preheat oven to 325°F. Line a 9-inch springform with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl and press the mixture into the bottom of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in and set aside.
- Reduce oven to 300°F.
- In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract, mixing on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Stir in chopped animal cookies just until mixed and spread into an even layer.
- Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 25 minutes.
- Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- Crack oven door and leave the cheesecake in the oven for about 30 minutes.
- Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
To Finish the Cheesecake:
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
- Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
- Color the ganache with a little pink gel coloring, if desired.
- Pour the ganache onto the cheesecake and spread into an even layer.
- Add dollops of whipped cream on top of the ganache and top with sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.
This was such a welcome, creamy treat and I’d say perfect for any summer party, but especially a girls night or birthday party! Isn’t the pink color so beautiful?! What’s your favorite cheesecake flavor?