M&M Cheesecake

5 from 6 reviews

This M&M cheesecake is a baked creamy cheesecake with a graham cracker crust and full of mini m&m's and regular m&m's. It is topped with homemade whipped cream and more m&m's!

Prep Time45

Cook Time1 20

Chilling Time6

Total Time8 5

Servings: slices

Calories: 395kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs 2 packages of graham crackers with a fine crumb.
1/4 cup Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature
1/4 cup Heavy cream room temperature
1/2 tsp Salt
1 tsp Pure vanilla extract
3 Large eggs room temperature
3/4 cup Mini m&m's
1/2 cup M&M's

Whipped Cream

1 cup Heavy cream
2 TBSP Powdered sugar
1/2 tsp Pure vanilla extract
M&M's for decoration

US - Metric

Instructions

Graham Cracker Crust

Preheat the oven to 325°F. Spray a 9-inch springform pan with baking nonstick spray. Line with a 9-inch parchment paper circle and spray again.
Using a food processor, blend the graham crackers into a fine crumb. Add in the brown sugar and melted butter and blend until combined.
Pour the crumbs into the pan. Use your hands to press the crumbs halfway up the sides of the pan. Then, use the bottom of a measuring cup to compact the crust.
Bake for 11 minutes.

Cheesecake

Start the cheesecake once the crust is done baking. Start the hot water for the water bath.
Using a mixer, beat the cream cheese on high speed for 1 minute. Then, scrape the bowl and add in the sugar. Beat on high for 1 minute.
Scrape the bowl and add in the sour cream, heavy cream, vanilla, and salt. Mix on medium until smooth.
Crack the eggs into a separate bowl, Then, slowly pour in the eggs one at time on low speed. Mix in one egg at a time. Scrape the bowl.
Take off the mixer and add in both m&m's. Use a rubber spatula to fold it in. The colors will bleed and create swirls.
Pour the batter on top of the crust.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up thes pringform pan. This method works great, but can sometimes leak water into the crust.
Bake for 70-85 minutes. Bake until edges are set and the middle has a slight jiggle.
Turn the oven off, prop open the door slightly, and let the cheesecake sit to slowly cool for 30 minutes.
Transfer the pan to a cooling rack. Cool completely. Wrap in aluminum foil and store in the fridge. Chill for at least 6 hours or overnight.

Whipped Cream

Place a metal mixing bowl and whisk attachment in the freezer for 10 minutes.
Using a mixer, beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
Pipe the whipped cream on top of the cheesecake and top with a lot of M&M's!

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition