Mothers Cookie “Sprinkle Cookie cheesecake”
“Mothers Cookie” Cheesecake
Who didn't Love the mothers frosted cookies, with the sprinkles all over them growing up? I loveeee cookies! Obsessed with cookies I will try any cookie but Mothers cookies give me a nostalgia feeling of feeling just a kid again. Also got them for my kids and they LOVE THEM TOO. So it allows me to snack on them more than I need to. But below is the recipe Its like a huge mothers cookie. My kids were not a fan of the cheesecake so I'm going to give y'all the actual Cake recipe I made for them!
Equipment
- Stand Mixer Handheld Mixer is optional as well
- Food Processor
Ingredients
crust for cheesecake
- 3 cups mothers cookies
- 1/2 cup melted butter unsalted
Cheesecake
- 24 ounces Softened cream cheese
- 1 cup sugar
- 3 tbs all purpose flour
- 1/2 cup sour cream
- 2 tbs vanilla extract
- 4 Large eggs *Room Temperature*
- 2 1/2 cups mothers cookes broken onto tiny pieces
Pink Icing
- 2 cups white chocolate chips melting chocolate
- 1/3 cup heavy whipping cream
- pink food coloring
Instructions
- Preheat oven to 325
- Line a 9 inch springform pan with parchment paper grease the sides all over
- use your food processer to make the crust adding in the cookies and melted butter until your crust formed.
- remove from the food processer press it into the bottom of the greased springform pan
- Bake crust for 7 minutes then set aside while you make the cheesecake
- In stand mixer mix the cream cheese sugar and flour until combined
- add sour cream and vanilla extract mix on low speed until combined
- add eggs one at a time keeping the stand mixer on low speed
- scrape the sides of the bowel
- with a spatula add about half of the cookie pieces into cream cheese mixture fold with spatula DO NOT OVER FOLD
- pour small amount of batter into the springform pan cover the crust
- then add the remaining broken animal cookies cover that with the cheesecake filling spread evenly
- Put the springform pan into the oven You will have to do an water bath for the cheesecake. see notes below
- cook the cheesecake for about 65 minutes
- turn oven off an leave door to oven open and leave the cheesecake in the oven for another hour
- remove cheesecake form oven and let chill until firm 6 hours OVERNIGHT IS BEST
- when the cheesecake has cooled overnight remove from the pan and put on a plate of a cooling rack so you can add the melted white chocolate
- To make the pink chocolate icing use a microwave safe bowl and put the white chocolate chips into a bowl
- heat the heavy whipping cream in microwave until you see little bubbles pour over white chocolate chips and mix until melted. If still not melted add put into microwave for 10 second increments add in pink food coloring
- pour over cheesecake
- add whip cream and sprinkles for garnish and cookies and enjoy!
Notes
Water bath Instructions
Cover outside of pan with aluminum foil so that the water for the water bath cant get in. you should do this after you cook your crust. Very important step!
Place the springform pan THATS COVERD WITH FOIL INTO another LARGER pan. Fill the larger pan with enough water to go about halfway up the sides of the springform pan. The water should not be to high.
