Introduction
This Monster Cookie Dough Cheesecake is a dream for cookie dough lovers, combining the nostalgic flavors of peanut butter, chocolate chips, and colorful candies in a decadent, no-bake-inspired filling. You get the best of both worlds: a rich, creamy cheesecake studded with treats and a crunchy cookie crust. It’s the ultimate dessert for celebrating any occasion.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 90 minutes
Total Time: About 2 hours (plus chilling time)
Servings: 10
Ingredients
- 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 powder (use half this amount if you prefer less rich vanilla flavor)
- 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)
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing the bottom and sides.
- In a food processor, pulse the peanut butter sandwich cookies into fine crumbs. Mix the crumbs thoroughly with the 4 tablespoons of melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy, about 2-3 minutes. Add the creamy peanut butter, granulated sugar, and packed light brown sugar, and beat again until fully combined and smooth.
- Mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor). Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
- Add the full-fat sour cream and the first 1/2 cup of heavy cream. Mix on low speed until the batter is uniform and smooth.
- Gently fold in the 1 cup of M&M’s and the 3/4 cup of mini chocolate chips with a spatula until evenly distributed.
- Pour the cheesecake batter over the prepared crust. Smooth the top with a spatula. Place the springform pan on a baking sheet.
- Bake for about 90 minutes, or until the edges are set and the center still has a slight jiggle. Turn the oven off, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen it. Let it cool completely on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, preferably overnight.
- For the ganache, place the 1 1/4 cups of semisweet chocolate chips in a heatproof bowl. Heat the second 1 cup of heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate chips, let it sit for 5 minutes, then whisk until smooth.
- Pour the cooled ganache over the chilled cheesecake, allowing it to drip down the sides. Decorate the top with the remaining 1 cup of M&M’s before the ganache sets. Slice and serve.
Variations
- Cheesecake Bars: Bake the batter in a 9×13-inch pan lined with parchment paper for easier slicing and serving.
- Individual Mini Cheesecakes: Use a muffin tin with liners, reduce the bake time to 20-25 minutes, and top each mini cheesecake with a dollop of ganache and a few M&M’s.
- Cookie Dough Swirl: Reserve 1 cup of plain batter before adding the chocolate chips and candies, swirl it into the main batter in the pan for a marbled effect.
- Serve with Ice Cream: Top each slice with a scoop of vanilla ice cream and an extra drizzle of the leftover ganache for an indulgent sundae-style dessert.
Tips for Success
- Ensure all your refrigerated ingredients (cream cheese, eggs, sour cream) are truly at room temperature to prevent a lumpy batter.
- Avoid overmixing the batter once the eggs are added to prevent incorporating too much air, which can cause the cheesecake to crack.
- Letting the cheesecake cool slowly in the turned-off oven is the best defense against major cracks forming on the surface.
- When making the ganache, make sure the cream is hot enough to fully melt the chocolate chips for a smooth, glossy finish.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It can also be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served cold and does not require reheating.
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, you can, but it will change the texture of the filling, adding small peanut pieces. For the signature smooth “dough” texture, creamy is recommended.
What if I don’t have a springform pan?
You can use a regular 9-inch cake pan lined with parchment paper that overhangs the sides, but unmolding will be much more challenging. A springform is highly recommended.
Do I have to use both sizes of M&M’s?
No, using just regular or just mini M&M’s is fine. The combination simply provides more texture and visual appeal.
My cheesecake cracked. What did I do wrong?
Cracking is often caused by overmixing (adding too much air), a drastic temperature change, or overbaking. Using the water bath method (wrapping the springform pan in foil and placing it in a roasting pan with hot water) can help prevent this, though it’s not required in this recipe’s instructions.
Can I make this recipe without nuts for an allergy concern?
The crust contains peanut butter cookies and the filling has peanut butter, so this is not a nut-free recipe. For a nut-free version, you would need to significantly modify the core ingredients.
Is it necessary to chill the cheesecake overnight?
While a minimum of 4 hours is required for it to set, chilling overnight allows the flavors to meld and the texture to become perfectly firm and sliceable.