Description
Monster Cookie Cheesecake Pie with a chewy cookie crust, creamy filling, and chocolate ganache. Perfect for parties!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup chocolate chips
- ½ cup M&Ms
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
- Extra M&Ms
- Mini chocolate chips
- Sprinkles
Instructions
- Prepare the Monster Cookie Crust: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats, chocolate chips, and M&Ms.
- Press the dough evenly into the bottom of the prepared springform pan.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the crust cool completely.
- Make the Cheesecake Filling: While the crust is cooling, in a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined.
- Beat in the eggs one at a time, mixing until just combined after each addition.
- Stir in the vanilla extract and sour cream until well combined.
- Assemble and Bake the Cheesecake Pie: Pour the cheesecake filling over the cooled monster cookie crust. Spread it evenly over the crust.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Chocolate Ganache Topping: Once the cheesecake is chilled, in a heatproof bowl, combine the heavy cream and chocolate chips.
- Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Stir in the butter until melted and smooth.
- Let the ganache cool slightly before pouring it over the cheesecake.
- Finishing Touches: Pour the chocolate ganache over the chilled cheesecake, spreading it evenly over the top.
- Decorate with extra M&Ms, mini chocolate chips, and sprinkles, if desired.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- Carefully remove the cheesecake from the springform pan.
- Slice and serve.
Notes
- Use room temperature ingredients for the cream cheese and butter.
- Don’t overmix the cheesecake filling.
- Baking in a water bath (optional) can help prevent cracking. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Let the cheesecake cool slowly to prevent cracking.
- Chill the cheesecake thoroughly for at least 4 hours, or preferably overnight.
- Get creative with the toppings!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes