Monster Cookie Cheesecake

Your favorite cookie meets cream cheesecake! This Cookie Cheesecake Monster will be a hit with a cookie and cheesecake lovers. Cake crust with M&M circling on top and chocolate ganache topping.

I don't know exactly how the idea for this cheesecake was born, but I'm certainly glad that happened.

If cheesecake can take a selfie myself, I'm pretty sure this monster cheesecake recipe will be like that. Isn't that just screaming, "Come and catch me?"

It doesn't matter if I do it!

Although cheesecake is not one of my favorite things to make, it is one of the best things to eat, so I withstand the time it takes to bake, the pressure "Will my cheesecake cracks on it?" and "How do I know it's done?" question. I wish I had all the cheesecake answers for you, but I won't pretend to do it. I keep trying new cheesecake techniques and maybe someday it will come down to a science. But you know what? No matter what, every cheesecake feels amazing. And that's what matters.

One great thing about this cheesecake is that it doesn't matter if there are a few cracks on it. After all, you will season melted chocolate to look beautiful. 🙂

The original recipe asks for a baking time of 1 hour 10 minutes. I left it for 5 additional minutes just to be sure. The internal temperature of the cheesecake must be 160-165 degrees to be done. In general, you want about 1-2 inches in the middle of the cheesecake to still be a little "swaying". Now, I realize that "jiggly" for me might be different from what "jiggly" is for you. I've made this cheesecake twice now and I won't leave it for more than 1 hour 15 minutes.

I have tried in great detail in the recipe instructions below. Don't be afraid to try making cheesecake. You can do it! However you cut it, it will be good. Happy grilling!

INGREDIENTS
Monster Cookie Dough:

• 1/3 cup of softened butter
• 2/3 glasses of white sugar
• 2/3 glasses of brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1/2 teaspoon of corn syrup
• 1/2 teaspoon vanilla
• 1 1/3 teaspoon baking soda
• 3 cups of cooked oats quickly
• 2/3 cups of mini chocolate chips
• 2/3 cups of M&M mini chip baking

For cheesecakes:

• Softened 40-ounce cream cheese
• 1 cup of white sugar
• 3 tablespoons of flour
• 1 tablespoon of vanilla
• 1 cup of sour cream
• 4 large eggs
• 1/2 cup of mini chocolate chips
• 1/2 cup of M&M mini cakes

For Ganache:

• 1/2 cup of heavy whipped cream
• 1 1/2 cups semi-sweet chocolate chips (not mini-sized)

INSTRUCTIONS

1. * This cheesecake must be made the day before eating so it has enough time to cool. *
2. Preheat the oven to 350 degrees.
3. In a large bowl, beat the butter, sugar, and peanut butter until smooth. Beat the eggs. Stir in corn and vanilla syrup. Mix baking soda and wheat until well blended. Enter M & Ms and chocolate chip. Reserve two cups of cake batter and set aside for crust. With the remaining batter, use an ice cream spoon to make 12 cakes and place it on a piece of cake.
4. Then bake the cookie for about 10 minutes at 350 degrees.
5. Spray a little 10 "springform shaped pan with cooking spray. Press the ordered cake mixture to the bottom and about 1/2" on the side of the pan.
6. Using a stand mixer with paddle attachments, shake soft cream cheese or 1-2 minutes until smooth and soft.
7. Add sugar, flour, vanilla, and sour cream. Shake for 1 additional minute. Add eggs, one at a time, shake between each addition only until it is even.
8. Gently fold the mini chocolate chips and M&M.
9. Pour the cheesecake mixture over the cake crust and flatten the top.
10. Bake for about 1 hour 10 minutes at 325 degrees. The middle of the cheesecake still needs to be "jiggly", but it looks certain. Try not to open the oven door during baking, because this can cause changes in temperature and potentially cause cracks.
11. Remove the cheesecake from the oven and run the knife along the edge of the cheesecake to loosen it from the pan. This will also help prevent cracking when it cools.
12. Let the cheesecake cool to room temperature, cover with plastic wrap and place it in the refrigerator until it is completely cold.
13. After the cheesecake has cooled for at least 3-4 hours, prepare the ganache.
14. Heat 1/2 cup of whipping cream in the microwave for 30 seconds or until very hot, but do not boil.
15. Place the semi-sweet chips in a bowl. Pour the hot whipped cream over the chocolate chip and keep stirring for 1-2 minutes until the chocolate is completely cold and smooth and shiny.
16. Remove the outer ring spring shape pan from the cheesecake.
17. Spoon the ganache on top of the cheesecake and spread it to the side.
18. Cut about 7-8 baked monster cakes into pieces. Sprinkle cookie pieces on top of the ganache.
19. Cover the cheesecake and chill overnight or until served.

This recipe is inspired by tastesoflizzyt

Note
* When you fold in a mini M & M, you want to stir as little as possible because the colored layer on the M & M will start to come apart. The swirling color display is rather pretty. If you want to prevent this, pour 1/3 of the cheesecake mixture into the pan, then sprinkle M&M on top, and repeat the layers. In this way, M&M will spread throughout the cake, and you don't need to stir it. * Because this cheesecake has a topping, it doesn't matter too much if cracks develop. I have given some instructions above to prevent cracking. Another option is to use a water bath. Sally from Sally's Baking Addiction has some great tips for making cheesecakes [here. * Don't use mini chocolate chips for the ganache. They don't melt smoothly. * If you want to look for "chocolate droplets" for cheesecake, spoon the chocolate to the edge and use the spoon to only push the chocolate. It will trickle in a tantalizing way!

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