Description
This monster cookie cheesecake features a peanut butter cookie crust, a creamy filling loaded with chocolate and candy, and a rich chocolate topping. It is an over-the-top dessert.
Ingredients
- Monster Cookie Crust: ⅓ cup unsalted butter softened
- Monster Cookie Crust: ⅔ cup granulated sugar
- Monster Cookie Crust: ⅔ cup light brown sugar packed
- Monster Cookie Crust: 1 cup creamy peanut butter
- Monster Cookie Crust: 2 large eggs
- Monster Cookie Crust: ½ teaspoon vanilla extract
- Monster Cookie Crust: 1¼ teaspoons baking soda
- Monster Cookie Crust: 3 cups quick cooking oats
- Monster Cookie Crust: ⅔ cup mini chocolate candies
- Monster Cookie Crust: ⅔ cup mini chocolate chips
- Cheesecake Filling: 40 ounces cream cheese softened
- Cheesecake Filling: 1 cup granulated sugar
- Cheesecake Filling: 3 tablespoons all purpose flour
- Cheesecake Filling: 1 tablespoon vanilla extract
- Cheesecake Filling: 1 cup sour cream
- Cheesecake Filling: 4 large eggs
- Cheesecake Filling: ½ cup mini chocolate candies
- Cheesecake Filling: ½ cup mini chocolate chips
- Chocolate Topping: ½ cup heavy whipping cream
- Chocolate Topping: 1½ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 10 inch springform pan.
- Cream the butter, granulated sugar, brown sugar, and peanut butter until smooth. Beat in the eggs and vanilla.
- Mix in the baking soda and oats, then fold in the chocolate candies and chocolate chips for the crust.
- Press about two cups of the cookie dough evenly into the bottom and slightly up the sides of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove and reduce the oven temperature to 325°F.
- Beat the cream cheese until smooth. Add the sugar, flour, vanilla, and sour cream and mix until creamy.
- Add the eggs one at a time, mixing just until blended. Gently fold in the chocolate candies and chocolate chips for the filling.
- Pour the filling over the baked crust and smooth the top.
- Bake for 1 hour 10 minutes until the edges are set and the center is slightly jiggly.
- Remove from the oven, run a knife around the edge, and cool to room temperature. Refrigerate at least 4 hours.
- Heat the cream until very hot but not boiling, then pour over the chocolate chips for the topping. Stir until smooth.
- Spread the chocolate topping over the chilled cheesecake and refrigerate until ready to serve.
Notes
- This cheesecake slices best after chilling overnight.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American