Dessert, Food, recipe

I Dream of Cheesecake

Even though I try to eat healthy most of the time, every now and then I NEED my sweets! My guilty pleasures in life are Kate Spade & Corral boots, The Bachelor, and cheesecake, and not in any particular order! đŸ™‚

 

This weekend, I had my dad over for lunch and decided to make salmon, potatoes, green beans, and CHEESECAKE! Oh and for dinner, we had kneophla soup, homemade of course! The cheesecake for sure stole the show! It’s so beautiful and looked like a unicorn of animal cookies! And it wasn’t that hard to make!

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Frosted Animal Cookie Cheesecake

Crust:

  • 2 1/2 cups of frosted animal cookies
  • 2 tbsp of butter (salted) – melted

Preheat oven to 325 degrees. Using a 9″ springform pan, spray with non-stick cooking spray. In a food processor, crush the animal cookies into a crumble texture. Add in butter. Press the crust into the bottom of the pan. Bake for 20 minutes. Remove from oven and let cool. Reduce the oven to 300 degrees.

Cheesecake:

  • 24 oz. cream cheese or 3 packages (I used the greek yogurt cream cheese) – room temperature
  • 1 cup sugar
  • 3 tbsp of all purpose flour
  • 1 cup sour cream (I used light)
  • 1 tbsp of vanilla extract
  • 4 large eggs
  • 2 cups frosted animal cookies, crushed or chopped roughly

In a mixer bowl, mix the cream cheese, sugar, and flour until smooth and well combined, at a low speed. Add in sour cream and vanilla. Add in eggs one at a time. Stir in 1 cup of crushed  animal cookies. place half of the batter into the prepared crust. Then use remaining cookies to crumble over, top with remaining batter. Place springform pan in tinfoil so that no water can leak in. Fill larger baking dish with water, so that the water will come half way up the springform pan. (This helps prevent cheesecake from cracking while baking). Bake for 1 hour and 35 minutes. Turn the oven off and let cheesecake rest in oven for 30 minutes. Then, open the oven door and let cheesecake rest for another 20 minutes before taking out. Let cool in fridge overnight.

Topping:

  • 2 cups of heavy whipping cream
  • 2 drops of red food coloring for a pink look
  • 1/2 cup of powdered sugar

Beat cream in mixer bowl until stiff peaks form. Add in food coloring, enough, so it turns a LIGHT pink. Mix in 1/2 cup of powered sugar and mix until combined. Carefully frost the top of the cheesecake with the topping and place in fridge.

Decorating:

  • Whole, extra frosted animal cookies
  • Canned whipped topping
  • Pastel Sprinkles

Before serving, put dollops of whipped topping on the cheesecake and place a cookie in the center of each dollop! Have fun and make it your own! Add sprinkles and serve!