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Monster Cookie Cheesecake

A delightful blend of creamy cheesecake and chewy monster cookie elements, topped with colorful M&Ms for a fun and impressive dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Monster Cookie Crust
  • 1/2 cup unsalted butter, room temperature Use a quality brand like Land O’Lakes for the best flavor.
  • 1/2 cup creamy peanut butter, room temperature Jif is recommended.
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup all-purpose flour King Arthur Flour is a favorite for consistency.
  • 1/2 cup quick oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup M&M candies Feel free to use mini or regular sizes.
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons mini M&Ms Optional for additional crunch.
For the Cheesecake Filling
  • 2 packages cream cheese, softened (8 ounces each) Philadelphia is a classic choice.
  • 3/4 cup superfine granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup mini M&Ms
  • 1/2 cup mini semi-sweet chocolate chips
For the Topping
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons confectioners’ sugar
  • 1 cup whipped cream Optional for garnish.
  • 1/4 cup mini M&Ms Optional for garnish.
  • 1/4 cup mini semi-sweet chocolate chips Optional for garnish.
  • 1 serving chocolate syrup Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a stand mixer, beat the butter and peanut butter together on medium speed for 1-2 minutes until velvety smooth. Add the brown sugar and beat until well combined, then incorporate the egg.
  3. Gradually add the flour, oats, baking soda, and kosher salt. Mix on low until just combined. Fold in the M&Ms and chocolate chips, reserving 1 1/2 cups of dough for later.
  4. Bake tablespoons of the remaining dough on prepared sheets for about 10 minutes until slightly golden and allow to cool.
  5. Line a 7-inch springform pan with parchment paper and press reserved cookie dough into the bottom and sides.
Cheesecake Filling
  1. In a bowl, beat cream cheese until smooth. Gradually add sugar, then sour cream and vanilla, mixing well.
  2. Incorporate eggs one at a time, folding in mini M&Ms and chocolate chips.
  3. Pour cheesecake filling over the cookie crust and bake for 70-75 minutes until set and golden.
  4. Cool cheesecake in the oven for 1 hour, then at room temperature for another hour.
Topping
  1. Whisk together the sour cream and confectioners’ sugar, then spread over the cooled cheesecake.
  2. Refrigerate for at least 4 hours to firm up.
  3. Serve topped with whipped cream, mini M&Ms, chocolate syrup, and chocolate chips.

Notes

Ensure all refrigerated ingredients are at room temperature before starting to create a smooth batter. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.