Monster Cookie Cheesecake

5 from 7 votes

This monster cookie cheesecake has a monster cookie crust. It is topped with a creamy baked cheesecake filled with mini M&M's and mini chocolate chips.. It is topped with a chocolate ganache, peanut butter frosting, and more cookies.

Prep Time1

Cook Time1 25

Chilling Time6

Total Time8 25

Servings: Slices

Calories: 653kcal

Author: Stephanie Rutherford

Ingredients

Monster Cookie Crust

¾ cup All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
½ cup Unsalted butter room temperature
1 cup Brown sugar light or dark packed
½ cup Peanut butter creamy
1 teaspoon Pure vanilla extract
1 Large egg room temperature
1 cup Quick oats
½ cup Mini M&M's
½ cup Mini chocolate chips

Cheesecake

24 oz Cream cheese room temperature
¾ cup White granulated sugar
½ cup Sour cream room temperature
¼ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
3 Large eggs room temperature
½ cup Mini M&M's
½ cup Mini chocolate chips

Chocolate Peanut Butter Ganache

1 cup Semi-sweet chocolate chips
½ cup Heavy cream

Peanut Butter Frosting

½ cup Unsalted butter slightly cold
½ cup Peanut butter creamy
1 ½ cups Powdered sugar sifted
1 teaspoon Pure vanilla extract
⅛ cup Heavy cream

US Customary - Metric

Instructions

Monster Cookie Crust

Preheat oven to 350F. Spray a 9 inch springform pan with baking spray. Line the bottom with a parchment circle and spray again.
In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
¾ cup All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt
Using a mixer, cream together butter, brown sugar, and peanut butter. Beat on high for 2 minutes.
½ cup Unsalted butter, 1 cup Brown sugar, ½ cup Peanut butter
Add in vanilla and egg. Mix until combined. Add in the dry ingredients. Mix on low.
1 teaspoon Pure vanilla extract, 1 Large egg
Fold in oats, mini M&M's, and mini chocolate chips. The dough will be very wet.
1 cup Quick oats, ½ cup Mini M&M's, ½ cup Mini chocolate chips
Place ¾ths of the dough into the pan. Compact it on the bottoms of the pan. Save the rest of the dough to bake small cookies for decoration.
Bake the cookie crust for 18-20 minutes. The edges will be golden brown. It will be puffy in the middle. Let the cookie crust cool while you make the cheesecake.

Cheesecake

Preheat oven to 325F.
Using a mixer, beat room temperature cream cheese on high for 1 minute. Scrape the bowl. Add in sugar and beat for 1 minute.
24 oz Cream cheese, ¾ cup White granulated sugar
Add in vanilla, sour cream, and heavy cream. Mix on high and beat until smooth.
½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract
Add in eggs one at a time and mix on low. Stop mixing as soon as it is combined. Use a rubber spatula and fold mini M&M's and mini chocolate chips into batter.
3 Large eggs, ½ cup Mini M&M's, ½ cup Mini chocolate chips
Pour cheesecake batter onto cooled cookie crust.
Prepare a water bath using one of the methods. Both require a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in a roasting pan and fill with hot water about ½ way up the cake pan. This method is leak proof!
2. Wrap springform pan with foil tightly twice. Place in the roasting pan and fill halfway with hot water. This method can have water leak in.
Bake cheesecake 75-85 minutes. The cheesecake is finished baking when the edges are firm and set and the middle has a slight jiggle. Turn off the oven and crack open the door, and let the cheesecake slowly cool for 30 minutes. Then transfer to cooling rack.
Let cheesecake cool completely. Then, cover and place in fridge for at least 6 hours to overnight.

Extra Monster Cookies

Preheat oven to 350F. Line a cookie sheet with parchment paper.
Use a 1oz cookie scoop. Scoop the dough. Split each dough ball in half and roll into a ball. It will make up to 11 cookies.
Bake for 8-10 minutes until the edges are golden brown. Let cookies sit for 5 minutes before transferring to a cooling rack.

Chocolate Ganache

Take the spring form pan and the parchment paper off of the cheesecake and set it aside.
In a small bowl, pour chocolate chips. Heat the heavy cream in a saucepan over medium-low heat until steaming. Pour over the chocolate chips.
1 cup Semi-sweet chocolate chips, ½ cup Heavy cream
Let sit for 1 minute and 30 seconds. Then take a rubber spatula and stir continuously until smooth and glossy. If any chocolate chunks remain, heat in the microwave for 15 second intervals until melted.
Pour ganache on the cheesecake. Chill for 10 minutes before adding the frosting.

Peanut Butter Frosting

Place cold butter on the counter for 30 minutes. This will make the butter be slightly cold. It will feel cold to the touch, but if you press down on the butter, you will be able to see your finger indent. Sift the powdered sugar while you wait.
½ cup Unsalted butter
Using a a mixer, beat butter on medium for 2 minutes. The butter should be starting to get fluffy. Add in peanut butter and beat in several intervals. Scrape the bowl several times to fully mix in the butter.
½ cup Peanut butter
Slowly add in powdered sugar. Mix until it is thick. Add in vanilla and heavy cream. Beat for 20 seconds. Scrape the bowl. Beat on high for 1 minute.
1 ½ cups Powdered sugar, 1 teaspoon Pure vanilla extract, ⅛ cup Heavy cream
Pipe buttercream on the cheesecake. Sprinkle extra monster cookie pieces, mini chocolate chips, and mini M&M's on top of the cheesecake. Leave cheesecake in fridge until ready to serve.

Nutrition