Frosted Animal Cracker Cheesecake

I haven’t been blogging in awhile- I’ve been distracted by an exciting new chapter in my personal life: I’m going to build myself a tiny house!

I’ve been doodling drawings on my computer for about 6 months now and I finally found the perfect design! It’s 20 feet long by 8 feet wide and the downstairs is almost all kitchen! For me, going tiny is the most affordable option for moving out of my parents house. I’ll still be living at home, but now I’ll be living be the driveway! All jokes, aside this is a dream come true for me: to design and build my own house- even if it is a tiny house. What I lack in constructions skills, my father has in spades. He’s designed and then built full scale houses before… so I’m not worried about getting an enclosed envelope.

What I am pretty overwhelmed by the sheer magnitude of the job- I need to have a working knowledge of plumbing, electrical, how to sourcing inexpensive (yet good quality) materials. And the trailer! Picking out a trailer that is A) strong enough to hold the weight of my entire house and all of my belongings, B) not oversized so much that I can’t buy a truck capable of towing it, and C) won’t cost my entire house budget. It might just give me an anxiety attack.

But when I tune out the lengthy to-do list, and focus on the end product, my heart starts palpitating with excitement. I’m going to be building myself a home! I can live in it… indefinitely. It can travel with me cross country- should I ever need to relocate, home can come with- or even if I want to travel for fun, it’s a possibility. But most importantly, I’m crafting a life for myself. And for Doyle. And any other fur-babies the future may hold. So whatever the future brings, I know in my bones that a bespoke, shelter on wheels is the down right coolest starter home I could ever imagine.

Now, enough gushing about my tiny house; let’s talk about cheesecake.

From garnish to crust, the frosted animal crackers are the highlight of this dessert. Starting with the crushed animal cracker crust, to inside the cheesecake batter, and even parading around the top as a colorful garnish. Between all the animal crackers and the pretty pink white chocolate ganache, the cheesecake flavor is more subtle than usual. In the tradition of the circus, this cheesecake delivers the unexpected to delight and amuse.

AuthorMackieDifficultyBeginner

Crust
 2 ¼ cups Frosted animal crackers, crushed
 2 tbsp Butter
Cheesecake
 24 oz Cream cheese, room temperature
 1 cup Sugar
 3 tbsp Flour
 1 cup Sour cream
 1 tbsp Vanilla
 4 Eggs, room temperature
 2 cups Frosted animal crackers, crushed & divided
White Chocolate Ganache
 1 cup White chocolate chips
 ¼ cup Heavy whipping cream
 Red food coloring
 Sprinkles, for garnish
 Whipped cream, for garnish
 Frosted animal crackers, for garnish

Crust
1

Preheat the oven to 325 degrees.

2

Combine the crushed crackers and melted butter in a bowl; stir until well combined. Press the mixture into the bottom of a greased 9 inch spring form pan and bake for 10 minutes. Remove from the oven and allow to cool.

Cheesecake
3

Preheat the oven to 300 degrees.

4

Cream together the cream cheese, sugar, and flour until well combined. Add the sour cream and vanilla; mix on low speed until well combined. Add the eggs one at a time, mixing well between each addition. Fold in 1 1/4 cups of crushed animal crackers, take care not to over mix, in order to keep the sprinkles from bleeding into the batter.

5

Pour half of the batter into the cooled crust. Spread the reserved cookies in the middle of the cheesecake, then pour the second half of the batter on top of the cookie center. Level the surface of the cheesecake, then wrap the outside of the spring form pan in aluminum foil. Set the cheesecake inside of a second larger pan filled with water, making a water bath. Take care not to overfill the water in the bath or it could spill into the cheesecake.

6

Bake for 1 hour 25 minutes. Turn off the oven and leave the cheesecake inside the hot oven for another 30 minutes. Then crack open the door and allow to sit in the oven for another 30 minutes. Remove the room temperature cheesecake from the oven. Wrap in plastic wrap and refrigerate until firm, 5-6 hours or overnight.

White Chocolate Ganache
7

Microwave the heavy cream until it just starts to boil, about 1 minute 30 seconds. Pour the hot cream over the white chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. If the chips aren't completely melted, microwave the mixture for an additional 10-20 seconds.

8

Add food coloring to the ganache until you achieve your desired shade of pink and pour over the top of the cooled cheesecake. Garnish with sprinkles, whipped cream, and additional frosted animal crackers. Store in the refrigerator until ready to serve.

Ingredients

Crust
 2 ¼ cups Frosted animal crackers, crushed
 2 tbsp Butter
Cheesecake
 24 oz Cream cheese, room temperature
 1 cup Sugar
 3 tbsp Flour
 1 cup Sour cream
 1 tbsp Vanilla
 4 Eggs, room temperature
 2 cups Frosted animal crackers, crushed & divided
White Chocolate Ganache
 1 cup White chocolate chips
 ¼ cup Heavy whipping cream
 Red food coloring
 Sprinkles, for garnish
 Whipped cream, for garnish
 Frosted animal crackers, for garnish

Directions

Crust
1

Preheat the oven to 325 degrees.

2

Combine the crushed crackers and melted butter in a bowl; stir until well combined. Press the mixture into the bottom of a greased 9 inch spring form pan and bake for 10 minutes. Remove from the oven and allow to cool.

Cheesecake
3

Preheat the oven to 300 degrees.

4

Cream together the cream cheese, sugar, and flour until well combined. Add the sour cream and vanilla; mix on low speed until well combined. Add the eggs one at a time, mixing well between each addition. Fold in 1 1/4 cups of crushed animal crackers, take care not to over mix, in order to keep the sprinkles from bleeding into the batter.

5

Pour half of the batter into the cooled crust. Spread the reserved cookies in the middle of the cheesecake, then pour the second half of the batter on top of the cookie center. Level the surface of the cheesecake, then wrap the outside of the spring form pan in aluminum foil. Set the cheesecake inside of a second larger pan filled with water, making a water bath. Take care not to overfill the water in the bath or it could spill into the cheesecake.

6

Bake for 1 hour 25 minutes. Turn off the oven and leave the cheesecake inside the hot oven for another 30 minutes. Then crack open the door and allow to sit in the oven for another 30 minutes. Remove the room temperature cheesecake from the oven. Wrap in plastic wrap and refrigerate until firm, 5-6 hours or overnight.

White Chocolate Ganache
7

Microwave the heavy cream until it just starts to boil, about 1 minute 30 seconds. Pour the hot cream over the white chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. If the chips aren't completely melted, microwave the mixture for an additional 10-20 seconds.

8

Add food coloring to the ganache until you achieve your desired shade of pink and pour over the top of the cooled cheesecake. Garnish with sprinkles, whipped cream, and additional frosted animal crackers. Store in the refrigerator until ready to serve.

Frosted Animal Cracker Cheesecake

Thanks to Life Love And Sugar for the recipe!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published.