Monster Cookie Cheesecake Bars
User Reviews
4.8
15 reviews
Excellent
Monster Cookie Cheesecake Bars
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These Monster Cookie Cheesecake Bars have a cookie crust of peanut butter, chocolate chips, oats, and M&Ms with a layer of cheesecake in the middle. Cut these into squares for the perfect potluck dessert.
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Ingredients
For the Cookie Crust:
- 1/2 1/2 cup unsalted butter, room temperature
- 1/2 1/2 cup granulated sugar
- 1 1 cup packed brown sugar
- 1 1 cup creamy peanut butter
- 2 2 large eggs
- 1 1 teaspoon vanilla extract
- 1/2 1/2 teaspoon salt
- 1/2 1/2 teaspoon baking soda
- 2 2 cups all-purpose flour
- 1 1 cup quick cooking oats
- 1 1 cup chocolate chips
- 1 1 cup M&M's candies, divided
For the Cheesecake: (see note)
- 2 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 1/2 cup granulated sugar
- 4 4 ounces semisweet baking chocolate, melted
- 2 2 large eggs
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Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch baking pan with aluminum foil and spray it with nonstick baking spray.
- For the cookie crust: Beat the butter and sugars until light and fluffy. Add the peanut butter and beat until creamy.
- Add the eggs and vanilla and beat to combine.
- Stir together the salt, baking soda, flour, and oats in a bowl. Slowly add the dry ingredients to the butter mixture and beat until incorporated.
- Stir in the chocolate chips and 3/4 cups of M&M candies by hand.
- Press half of the cookie dough in the bottom of the prepared pan. Reserve the remaining dough. Bake the bottom crust for 5 minutes then remove from the oven.
- For the Cheesecake: Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.
- Add the melted chocolate and beat until creamy.
- Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated but do not overbeat the batter.
- Spread the cheesecake batter over the cookie dough in the pan. Crumble the remaining cookie dough over the cheesecake batter.
- Bake the cheesecake for 30-35 minutes or until dough is golden brown and the cheesecake is set.
- Remove pan from the oven and place it on a wire rack. Carefully place the remaining 1/4 cup of M&Ms on top and press down slightly (see note). Let the cheesecake cool for one hour and then refrigerate it for 4 hours or until completely chilled. Cut into 24 bars before serving.
Notes
- M&M's will crack if they heat up too much so adding them to the top after they've baked is the secret to keeping them looking pretty.
- I chose to go with a regular cheesecake layer here but the chocolate cheesecake layer is very good too.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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