Monster Cookie Cheesecake
User Reviews
4.6
Monster Cookie Cheesecake
Description
The crust of this cheesecake is made by pressing a reserved cookie dough mixture rich in peanut butter, oats, minis M&Ms, and chocolate chips into a springform pan. The cookie dough is also baked separately into small cookies. For the filling, cream cheese is whipped to a smooth consistency before adding sugar, flour, vanilla, sour cream, and eggs in stages to maintain creaminess. Mini M&Ms and baking chips are folded in with care to keep the colorful coatings intact and create a marbled appearance.
The cheesecake bakes gently, often with considerations made to prevent cracking, such as layering M&Ms without excessive stirring or using a water bath. The chocolate ganache topping, made from heavy cream and larger semi-sweet chocolate chips, is poured over once the cheesecake has cooled. This ganache sets with an appealing glossy finish and slight drip along the edges for decoration.
This dessert takes planning as it requires refrigeration overnight for proper cooling and setting. It combines the classic dense and creamy texture of cheesecake with the flavor and texture of monster cookies. The chocolate chips in the ganache differ from those in the batter to assure smooth melting and finish quality.
Ingredients
Monster Cookie Dough:
- 1/3 cup butter softened
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 cup peanut butter creamy
- 2 large egg
- 1/2 teaspoon corn syrup
- 1/2 teaspoon vanilla
- 1 1/3 teaspoons baking soda
- 3 cups oats quick cook
- 2/3 cup mini chocolate chips
- 2/3 cup M&M baking chips mini
For the Cheesecake:
- 40 ounces cream cheese softened
- 1 cup white sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 large egg
- 1/2 cup mini chocolate chips
- 1/2 cup M&M baking chips mini
For the Ganache:
- 1/2 cup heavy whipping cream
- 1 1/2 cups chocolate chips not mini sized, semi-sweet
Instructions
- *This cheesecake needs to be made the day before eating it so it has enough time to cool.*
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, sugars, and peanut butter until smooth. Beat in the eggs. Stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the M&Ms and chocolate chips. Reserve two cups of cookie dough and set aside for the crust. With the remaining dough, use an ice cream scoop to make 12 cookies and place them on a cookie sheet.
- Bake the cookies for 10 minutes at 350 degrees.
- Lightly spray a 10" springform pan with cooking spray. Press the reserved cookie dough into the bottom and about 1/2" up the sides of the pan.
- Using a stand mixer with a paddle attachment, beat the softened cream cheese or 1-2 minutes until it is smooth and creamy.
- Add the sugar, flour, vanilla and sour cream. Beat for an additional 1 minute. Add the eggs, one at a time, beating between each addition just until blended.
- Gently fold in the mini chocolate chips and M&M's.
- Pour the cheesecake batter onto the cookie crust and smooth the top.
- Bake at 325 degrees for 1 hour and 10 minutes. The center of the cheesecake should still be "jiggly", but look set. Try not to open the oven door during baking, as this can cause a change in temperature and potentially cause cracks.
- Remove the cheesecake from the oven and run a knife along the edge of the cheesecake to loosen it from the pan. This will also help prevent cracks as it cools.
- Allow the cheesecake to cool to room temperature, the cover it with plastic wrap and place it in the refrigerator to cool completely.
- After the cheesecake has refrigerated for at least 3-4 hours, prepare the ganache.
- Heat 1/2 cup whipping cream in the microwave for 30 seconds or until it is very hot, but not boiling.
- Place the semi-sweet chocolate chips in a bowl. Pour the hot whipping cream over the chocolate chips and stir it constantly for 1-2 minutes until the chocolate has completely cooled and is smooth and shiny.
- Remove the outside ring of the springform pan from the cheesecake.
- Spoon the ganache on top of the cheesecake and spread it out to the sides.
- Chop about 7-8 of the baked monster cookies into chunks. Sprinkle the cookie chunks on top of the ganache.
- Cover the cheesecake and refrigerate overnight or until serving.
Notes
- When folding in mini M&M's, stir minimally to preserve their colorful coating and create a marbled effect.
- To prevent cracks, layer M&M's between portions of batter rather than mixing them all at once.
- Do not use mini chocolate chips in the ganache to avoid uneven melting; use regular-sized semi-sweet chips instead.
- Chill the cheesecake overnight to allow it to set fully before serving.
- For a dripping chocolate effect, spoon ganache at the edges and gently nudge it over the sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Calories | 928kcal | 46% |
| Carbohydrates | 81g | 27% |
| Protein | 16g | 32% |
| Fat | 61g | 94% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 192mg | 64% |
| Sodium | 524mg | 22% |
| Potassium | 443mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 62g | 124% |
| Vitamin A | 1540IU | 31% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 178mg | 18% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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