Monster Cookie Cheesecake
This Monster Cookie Cheesecake is a Monster cookie dough crust filled with a cheesecake filling that is loaded with M&M's and chocolate chips. It combines one of my favorite cookies and my perfect cheesecake recipe with added chocolate! This recipe is one to try, for sure, and will really impress!
Servings: 12 pieces
Calories: 685kcal
Ingredients
Monster Cookies
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (129 g) creamy peanut butter, room temperature
- ¾ cup (150 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) quick oats
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (152 g) M&M candies
- ¾ cup (136 g) semi-sweet chocolate chips
- 2 tablespoons mini M&M’s, optional
Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup (167 g) superfine granulated sugar, or granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup (101.5 g) mini M&M’s
- ½ cup (86.5 g) mini semi-sweet chocolate chips
Topping
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons confectioners' sugar
Additional Toppings For Serving (Optional)
- whipped cream, optional for garnish
- ¼ cup (51 g) mini M&M’s, optional for garnish
- chocolate syrup, optional for garnish
- ¼ cup (43 g) mini semi-sweet chocolate chips, optional for garnish
Instructions
Monster Cookie Crust
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until smooth, about 1-2 minutes.
- Add brown sugar and mix on medium-high speed until smooth.
- Add eggs, scraping down the sides of the bowl as needed.
- With the mixer off, add the flour, oats, baking soda, and salt. Mix on low until just combined, being careful not to overmix.
- Mix in the M&M's and chocolate chips.
- Reserve 1 ½ cups of the cookie dough.
- With the remaining cookie dough, drop 1 tablespoon of dough onto the lined baking sheets about 2 inches apart. Top with mini M&M's (optional).
- Bake the cookies for 10 minutes, or until the sides are lightly browned and the centers still look soft.
- Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Reserve the cookies for topping the cheesecake.
- Line a 7-inch springform pan with parchment paper, including up the sides.
- Press the reserved cookie dough into the bottom and halfway up the sides of a lined springform pan. Set aside.
Cheesecake Filling
- Using an electric mixer or stand mixer fitted with the whisk attachment, mix the cream cheese until smooth and creamy.
- Beat in the sugar until incorporated.
- Add in the sour cream and vanilla extract. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
- With the mixer on low, add in the eggs, one at a time, until fully incorporated.
- Fold in the mini M&M’s and mini chocolate chips.
- Pour the filling over the Monster cookie dough crust.
- To catch any butter drips or spills, place a baking sheet on a lower rack in the oven, positioned beneath the cheesecake pan.
- Bake the cheesecake for 70-75 minutes, or until the top of it is golden and looks mostly dry. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven. Allow it to cool completely at room temperature.
Topping
- Combine sour cream and confectioners' sugar. Spread over the cooled cheesecake.
- Cover and refrigerate for at least 4 hours, up to overnight.
- When ready to serve, top with whipped cream, M&M’s, chocolate syrup, chocolate chips, and the reserved Monster Cookies.
Video
Nutrition
Serving: 1piece | Calories: 685kcal