Description
Experience the delightful fusion of a rich cheesecake and a chocolate chip-studded cookie crust with this Monster Cookie Cheesecake.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (129 g) creamy peanut butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 cup (125 g) all-purpose flour
- 1/2 cup (45 g) quick oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (152 g) M&M candies
- 3/4 cup (136 g) semi-sweet chocolate chips
- 2 tablespoons mini M&M’s, optional
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup (167 g) superfine granulated sugar
- 1/4 cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (101.5 g) mini M&M’s
- 1/2 cup (86.5 g) mini semi-sweet chocolate chips
- 1/2 cup (115 g) sour cream, room temperature
- 2 teaspoons confectioners’ sugar
- Whipped cream, optional for garnish
- 1/4 cup (51 g) mini M&M’s, optional for garnish
- Chocolate syrup, optional for garnish
- 1/4 cup (43 g) mini semi-sweet chocolate chips, optional for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Blend together the unsalted butter and peanut butter until smooth; add the brown sugar and mix well. Then, add the egg and mix until combined.
- Combine the flour, oats, baking soda, and salt in a separate bowl. Gradually incorporate this mix into your wet ingredients until just combined. Add M&M’s and chocolate chips; fold gently.
- Reserve 1.5 cups of cookie dough, dropping tablespoon-sized balls of the remaining onto baking sheets. Bake for 10 minutes until golden brown and cool on a wire rack.
- Press the reserved cookie dough into the bottom and halfway up the sides of a 7-inch springform pan.
- Beat the cream cheese until smooth, and mix in the sugar, sour cream, and vanilla. Add eggs, one at a time, mixing well after each. Fold in mini M&M’s and chocolate chips.
- Pour the filling over the cookie crust and bake for 70-75 minutes, watching until golden brown.
- Spread sour cream mixed with confectioners’ sugar over the cheesecake after cooling. Refrigerate for at least 4 hours.
- Serve with whipped cream, M&M’s, chocolate syrup, or chocolate chips as desired.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Use a hot knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg