Go Back

Monster Cookie Cheesecake

A luscious blend of cream cheese, wholesome oats, chocolate chips, and colorful M&M's, this cheesecake is a decadent delight that combines nostalgic cookies with rich creaminess.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cookie Base and Topping
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter, room temperature Recommended brand: Skippy
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup M&M candies
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons mini M&M’s (optional)
For the Cheesecake Filling
  • 16 ounces cream cheese, softened Recommended brand: Philadelphia
  • 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&M’s
  • 1/2 cup mini semi-sweet chocolate chips
For the Sour Cream Topping
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons confectioners’ sugar
For Garnish (optional)
  • Whipped cream
  • 1/4 cup mini M&M’s
  • Chocolate syrup
  • 1/4 cup mini semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, use an electric mixer to beat together the unsalted butter, creamy peanut butter, and light brown sugar until smooth and fluffy (about 2 minutes).
  3. Add the room temperature egg and mix well. Gradually add the all-purpose flour, quick oats, baking soda, and kosher salt; mix until just combined.
  4. Fold in the M&M’s and semi-sweet chocolate chips. Reserve 1.5 cups of dough for the topping.
  5. Scoop heaping tablespoons of the remaining dough and drop onto the prepared baking sheet. Bake for about 10 minutes or until lightly browned. Let cool on a wire rack.
  6. Press the reserved cookie dough into the bottom and slightly up the sides of a lined 7-inch springform pan.
Cheesecake Filling
  1. In a stand mixer, beat the softened cream cheese until smooth (about 2-3 minutes).
  2. Gradually mix in the superfine granulated sugar, sour cream, and vanilla extract.
  3. Add the eggs one at a time, mixing until just incorporated after each addition. Gently fold in mini M&M’s and chocolate chips.
  4. Pour the cheesecake mixture over the cookie crust.
  5. Place a baking sheet beneath the cheesecake pan in the oven to catch any spills. Bake for about 70-75 minutes until the center is mostly set but has a slight jiggle.
Final Steps
  1. Once done, turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.
  2. Mix the room temperature sour cream and confectioners’ sugar until smooth, then spread it over the cooled cheesecake.
  3. Refrigerate for at least 4 hours or preferably overnight.
  4. Serve slices topped with whipped cream, additional M&M’s, chocolate syrup, and chocolate chips.

Notes

Ensure all ingredients are at room temperature for a smooth batter. Store leftovers in an airtight container in the fridge for up to a week or freeze slices for up to 3 months.