This Monster Cookie Dough Cheesecake has a peanut butter cookie base, with a peanut butter cheesecake with M&M’s and chocolate chips folded into it. It’s then topped with a ganache and swirls of piped ganache. Check out my popular monster cookie dough dip too!
This intense peanut butter cheesecake will satisfy any monster cookie lover! The M&M’s and chocolate chips give the cheesecake a pleasant change in texture. It’s a slight crunch with a nice surprise of milk chocolate. This is a cheesecake that will be devoured as fast as you can cut it.
Peanut Butter Cookie Crust
- peanut butter cookies – I used Nutter Butters but any peanut butter sandwich cookie will work.
- butter – salted or unsalted will work. I typically go with salted. Melt it in the microwave
I like to get out my food processor to pulse the cookies to a pretty small crumb. You can instead place the cookies in a large storage bag and smash them to bits with a rolling pin, but because they’re sandwich cookies, the filling tends to stick to the bag along with the crumbs and it becomes a pain to work with.
After you’ve crushed your cookies into crumbs, add the melted butter to the crumbs. Stir until the crumbs are thoroughly coated with butter.
Press the peanut butter cookie crumbs firmly into the bottom of a 9.5-inch springform pan. Place the pan in the fridge for about 15 minutes or until firm. Work on the peanut butter cheesecake while you wait.
Monster Cookie Dough Cheesecake Ingredients
- cream cheese – full fat and always at room temperature
- peanut butter – I prefer creamy, but chunky would work if you don’t mind peanuts in your cheesecake. My favorite peanut butter brand is Jif.
- granulated sugar
- brown sugar – light or dark brown sugar will work. I used light brown sugar.
- eggs – always use large unless another size is specified. You can let them come up to room temperature so they are mix into the batter easier, but it’s not necessary.
- sour cream – full-fat sour cream adds a slight tang and keeps the cheesecake creamy
- heavy cream – DON’T substitute the heavy cream with milk. Milk is too thin.
- M&M’s – use regular and small M&M’s
- mini chocolate chips – You can use regular chocolate chips if that’s all you have on hand.
How to make Monster Cookie Dough Cheesecake
This monster cookie dough cheesecake is made like the typical cheesecake except there is an addition of some folded in chocolate chips and candies.
- Beat the cream cheese and peanut butter together until creamy.
Mix in the granulated sugar and brown sugar. Mix until completely incorporated. (Scrape the sides and bottom of the bowl.)
Beat in the vanilla extract and eggs one at a time.
Add in the sour cream and heavy cream. Mix until incorporated.
- Fold in the M&M’s and mini chocolate chips.
Line the outside of the springform pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
Pour the cheesecake filling on top of the crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with water.
Place in the oven at 325 degrees and let bake for 1 hour 30 minutes or until done.
Monster Cookie Dough Cheesecake
- 1 1/4 cup peanut butter sandwich cookies
- 4 tablespoons butter melted
- 20 ounces cream cheese room temperature
- 1 1/2 cups creamy peanut butter
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
- 1 cup M&M's regular and mini
- 3/4 cup mini chocolate chips
- 1 1/4 cup semisweet chocolate chips
- 1 cup heavy cream
- 1 cup M&M's for decorating
- Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a food processor, pulse the peanut butter cookies until crumbs form.
- Add the melted butter and pulse until the crumbs are coated with butter.
- Press the crumbs firmly into the bottom of a prepared pan.
- Place in the fridge to chill for 15 minutes or until firm. Work on the cheesecake batter.
- In a large mixing bowl, add in the cream cheese and peanut butter. Beat with a hand mixer on medium until creamy.
- Add the granulated sugar and brown sugar and beat until completely incorporated. Scrape the sides and bottom of the bowl.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after adding each egg.
- Add in the sour cream and heavy cream. Mix until incorporated.
- Fold in the M&M's and mini chocolate chips.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with two layers of heavy-duty tin foil. I double wrap it to prevent the water from leaking in. Pour the cheesecake filling into the crust.
- Place the springform pan in a larger baking pan. Fill the outer pan with about an inch of water.
- Place in the oven at 325 degrees and let bake for 1 hour 35 minutes or until done. The top of the cheesecake will be brown. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
- In a microwave-safe bowl, add chocolate chips, heavy cream.
- Microwave in 30-second intervals and stir afterward. Repeat until the ganache is smooth and completely melted.
- Pour about 1/3 to 1/2 of the ganache on the top of the cheesecake.
- Let it rest of the ganache sit at room temperature until it thickens to a spreadable consistency. You can speed up the process by placing it in the fridge. Keep an eye on it.
- While the ganache is setting up, decorate the top with the regular sized M&M's. Leave about an inch of space around the edge of the cheesecake for the piped ganache.
- Add the remaining ganache into a disposable piping bag fitted with a 1M tip. Pipe swirls on the top of the cheesecake.
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