Description
This Frosted Animal Cookie Cheesecake is a colorful and delightful dessert featuring a crunchy frosted animal cookie crust, creamy cheesecake filling with cookie pieces and rainbow sprinkles, topped with whipped cream and more cookies. Perfect for celebrations or a fun treat, it combines classic cheesecake richness with playful textures and flavors.
Ingredients
Scale
Crust
- 2 cups crushed frosted animal cookies
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
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
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional frosted animal cookies, for garnish
- Additional rainbow sprinkles, for garnish
Instructions
- Prepare the crust: 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. In a medium bowl, mix together the crushed frosted animal cookies, granulated sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 8 to 10 minutes, then remove it from the oven and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing only until each egg is incorporated to avoid overmixing. Blend in the sour cream, vanilla extract, and almond extract until well combined. Carefully fold in the crushed frosted animal cookies and rainbow sprinkles to distribute evenly without deflating the batter.
- Bake the cheesecake: Pour the prepared filling over the cooled cookie crust and smooth the top with a spatula. Bake the cheesecake at 325°F for 55 to 65 minutes, or until the center is just set but still slightly jiggly when gently shaken. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or ideally overnight to allow it to firm up and develop flavors.
- Prepare the topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Spread or pipe this whipped cream topping evenly over the chilled cheesecake.
- Garnish and serve: Decorate the top of the cheesecake with additional frosted animal cookies and rainbow sprinkles for a colorful and fun presentation. Slice and serve chilled.
Notes
- To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the oven rack below the cheesecake pan during baking.
- This cheesecake can be prepared 1 to 2 days ahead and stored refrigerated until ready to serve to enhance flavors.
