Description
Monster cookie dough cheesecake delivers a playful dessert experience that combines creamy cheesecake with classic peanut butter cookie dough charm. Chocolate chips, m&ms, and oats create a nostalgic treat you’ll crave again and again.
Ingredients
Scale
Crust:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped cream
- 0.5 cup m&m candies
- 0.5 cup chocolate chips
- 0.5 cup rolled oats
Topping:
- 0.5 cup m&m candies
- 0.5 cup chocolate chips
- 0.25 cup peanut butter chips
- 2 tbsp chocolate syrup
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
- Using an electric mixer, cream together softened cream cheese and peanut butter until smooth and fully incorporated.
- Gradually blend in powdered sugar and vanilla extract, mixing until the filling becomes creamy and well combined.
- Gently fold in whipped cream, ensuring a light and airy texture.
- Carefully fold in m&m candies, chocolate chips, and rolled oats, distributing them evenly throughout the cheesecake mixture.
- Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Sprinkle additional m&m candies, chocolate chips, and peanut butter chips over the surface of the cheesecake.
- Drizzle chocolate syrup in a decorative pattern across the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, release the springform pan and slice the cheesecake into individual portions.
- For best results, serve chilled and enjoy the creamy, candy-studded dessert.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing, preventing a grainy texture in the filling.
- Use parchment paper overhang in the springform pan for easier removal and cleaner slicing of the cheesecake.
- For gluten-free option, substitute graham cracker crumbs with crushed gluten-free cookies or ground almonds.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, maintaining optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 570
- Sugar: 43 g
- Sodium: 330 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 65 mg