Monster Cookie Cheesecake
A whimsical blend of creamy cheesecake with a thick, chewy cookie crust, this Monster Cookie Cheesecake is a nostalgic treat that perfectly balances decedent flavors with playful crunch.
Ingredients
Cookie Crust
- 1/2 cup unsalted butter, room temperature Quality butter matters for optimal flavor.
- 1/2 cup creamy peanut butter, room temperature Choose your favorite brand; I love Jif!
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup M&M candies Feel free to mix in some chocolate or peanut butter M&M's!
- 3/4 cup semi-sweet chocolate chips Ghirardelli is always a good choice!
- 2 tablespoons mini M&M's Optional for topping.
Cheesecake Filling
- 16 ounces cream cheese, softened Bring it to room temperature for a smooth filling.
- 3/4 cup superfine granulated sugar You can use regular granulated sugar too.
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature Adds moisture and richness to your cheesecake.
- 1/2 cup mini M&M's For folding into the filling.
- 1/2 cup mini semi-sweet chocolate chips Because more chocolate is never a bad idea!
Sour Cream Topping
- 1/2 cup sour cream, room temperature
- 2 teaspoons confectioners' sugar For sweetness.
- 1/4 cup mini M&M's Optional for garnish.
- 1/4 cup mini semi-sweet chocolate chips Optional for garnish.
- chocolate syrup optional for garnish
- whipped cream optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- In a stand mixer, beat the room temperature butter and peanut butter together until smooth and creamy, around 2 minutes. Mix in the brown sugar until fluffy, then add in the egg and beat until fully combined.
- With the mixer off, add the flour, oats, baking soda, and kosher salt. Mix until just combined; don’t over-mix. Fold in the M&M’s and chocolate chips, reserving about 1.5 cups of the dough for the crust.
- Drop tablespoons of the remaining cookie dough onto the prepared baking sheets, and bake for about 10 minutes or until just lightly golden. Cool them on a wire rack.
- Press the reserved cookie dough into the bottom and halfway up the sides of a lined 7-inch springform pan. Bake the crust in the oven for about 10-12 minutes until golden.
Cheesecake Filling
- While the crust is baking, prepare the filling by mixing the softened cream cheese until smooth. Incorporate the sugar, sour cream, and vanilla extract. Add the eggs one at a time, beating well after each addition.
- Gently fold in the mini M&M’s and chocolate chips before pouring the filling over the cookie crust.
Baking
- Bake the cheesecake for 70-75 minutes or until the center is slightly jiggly but not liquid. After baking, turn off the oven and leave the cheesecake inside with the oven door ajar for about 1 hour to cool gradually.
Topping and Serving
- Once cooled, mix sour cream with confectioners' sugar and spread this topping over the cheesecake. Refrigerate for at least 4 hours or overnight if possible.
- When ready to serve, decorate with whipped cream, additional M&M’s, chocolate syrup, and crushed cookie toppings. Slice and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for a month. Can be made a day in advance and chilled overnight for the best flavor and texture.