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Delish Monster Cookie Cheesecake

Delish Monster Cookie Cheesecake

A rich, creamy peanut butter cheesecake loaded with mini M&M’s and chocolate chips on a buttery graham-peanut butter crust, finished with silky chocolate ganache. All the fun of a monster cookie in a show-stopping cheesecake.
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Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups graham cracker crumbs crust
  • 0.25 cup quick oats crust, optional for monster cookie flair
  • 0.25 cup light brown sugar crust, packed
  • 0.25 cup creamy peanut butter crust
  • 6 tbsp unsalted butter melted, crust
  • 0.25 tsp fine sea salt crust
  • 24 oz cream cheese filling, full-fat, softened
  • 0.75 cup granulated sugar filling
  • 0.5 cup sour cream filling, room temperature
  • 0.5 cup creamy peanut butter filling
  • 2 tsp vanilla extract filling
  • 2 tbsp all-purpose flour filling
  • 3 large eggs filling, room temperature
  • 0.75 cup mini M&M's filling
  • 0.5 cup mini semi-sweet chocolate chips filling
  • 1 cup semi-sweet chocolate chips ganache
  • 0.5 cup heavy cream ganache
  • 0.5 cup mini M&M's topping
  • 0.25 cup mini semi-sweet chocolate chips topping
  • 1 cup whipped cream for garnish

Instructions

Preparation Steps

  • Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil and line the bottom with parchment; lightly grease.
  • Make the crust: In a bowl, combine graham crumbs, oats, brown sugar, and salt. Stir in melted butter and peanut butter until evenly moistened.
  • Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake 8 minutes; cool on a rack for 10 minutes.
  • Beat cream cheese and granulated sugar on medium speed until smooth and fluffy, about 2 minutes, scraping the bowl as needed.
  • Mix in sour cream, peanut butter, vanilla, and flour just until combined.
  • Add eggs one at a time on low speed, mixing just until incorporated after each addition; avoid overmixing.
  • Fold in mini M&M's and mini chocolate chips. Pour batter into the crust and smooth the top; tap the pan gently to release air bubbles.
  • For a water bath, place the pan in a large roasting pan and pour in hot water to come halfway up the sides; or set a pan of hot water on the rack below.
  • Bake 50 to 60 minutes until the edges are set and the center wobbles slightly. Turn off oven, crack the door, and let rest inside for 60 minutes.
  • Remove from the oven and water bath. Run a thin knife around the edge, then cool to room temperature. Cover and chill at least 6 hours or overnight.
  • Ganache: Heat the cream just to a simmer. Pour over chocolate chips in a bowl; let sit 2 minutes, then whisk smooth and slightly cool.
  • Spread ganache over the chilled cheesecake. Garnish with mini M&M's, mini chips, and whipped cream. Slice with a warm knife and serve.

Notes

For the smoothest texture, use room-temperature dairy and avoid overbeating once the eggs are added. If skipping a water bath, place a pan of hot water on the lower rack to reduce cracking. Store covered in the refrigerator for up to 4 days or freeze slices for up to 2 months.