Monster Cookie Dough Cheesecake: Your New Favorite
Monster Cookie Dough Cheesecake is a decadent dessert combining creamy cheesecake with the flavors and textures of monster cookies, including oats, chocolate chips, and M&M’s. It’s a visually stunning and delicious treat perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Cookie Dough Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup M&M’s
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and vanilla extract. Mix until well incorporated. Add the eggs one at a time, mixing until just combined.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. Preheat the oven to 325°F (160°C) and bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Cool the Cheesecake: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. Then remove it from the oven and refrigerate for at least 2 hours to fully set.
- Prepare the Cookie Dough: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract, followed by the heat-treated flour and salt until fully combined. Fold in the mini chocolate chips and M&M’s.
- Assemble the Layer: Once the cheesecake is set, remove it from the springform pan. Spread the cookie dough layer evenly over the top of the cheesecake.
- Chill Again: Return the assembled cheesecake to the refrigerator for an additional 1 hour to allow the cookie dough to firm up.
- Slice and Serve: After the chilling time is complete, slice the cheesecake into wedges. Enjoy!
Notes
- Use room temperature ingredients for a smoother filling.
- Chill your mixing bowl and beaters for an even creamier texture.
- Taste your components as you go to adjust flavors.
- Consider a water bath for a smoother cheesecake texture.
- Garnish creatively with fresh mint or chocolate shavings.
- For a gluten-free option, use gluten-free cookies or almond flour for the crust.
- A no-bake version is possible by omitting the baking step and increasing chilling time.
- If not heat-treating flour, consume the cookie dough within 1-2 days for safety.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This cheesecake freezes well; wrap slices individually and store for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 32 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 8 g
- Cholesterol: N/A
Find it online: https://tastysizzle.com/monster-cookie-dough-cheesecake/