Monster Cookie Dough Cheesecake
Monster Cookie Dough Cheesecake: peanut butter cheesecake, studded with hunks of monster cookie dough, all on an Oreo crust with chocolate whipped cream!
Can you even? This cheesecake you guys. Oh my goodness.
Monster cookie dough cheesecake. Wow. Just, wow.
I’m talking creamy peanut butter cheesecake, studded with big, craggly hunks of peanut butter oatmeal cookie dough, with chocolate chips and m&m’s, on a crunchy chocolate cookie crust, topped with chocolate whipped cream. What more could anyone ever want???
I kind of think we should all just stop making new cheesecake recipes at this point, because Lindsay has obviously perfected the art. You just can’t do any better than monster cookie dough cheesecake.
I’m talking about Lindsay of Life, Love, and Sugar, of course. This magnificent creation is from her new book, Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques.
Lindsay includes everything from cupcakes, to cheesecakes, to brownie cakes and layer cakes in this book. If you love to bake and you really want to dazzle your guests, this is the book for you!
Make this monster cookie dough cheesecake, and you’ll see just what I mean. Lindsay was kind enough to allow me to share this recipe with you, and trust me, it’ll make you swoon!
Be sure to order your copy of Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques before the holidays!
More great cheesecake recipes on my “Cheesecake Recipes” Pinterest board!
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Monster Cookie Dough Cheesecake
For the eggless cookie dough
For the crust
- 24 Oreo cookies,, finely crushed or processed in a food processor
- 5 tablespoons salted butter,, melted
For the cheesecake filling
- 24 ounces (680.39 g) cream cheese, (3 bricks), softened
- 1 cup (220 g) light brown sugar,, loosely packed
- 1/2 cup (129 g) creamy peanut butter
- 3 tablespoons all-purpose flour
- 1 cup (230 g) sour cream,, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs,, at room temperature
- 1/4 cup (76 ml) chocolate sauce
To make the cookie dough:
- In a large mixer bowl, cream the butter and sugar for the eggless cookie dough until light and fluffy, about 2 to 3 minutes.
- Mix in the vanilla extract and peanut butter.
- Add the flour, oats, and milk, and mix until combined.
- Stir in the chocolate chips and m&m's. The dough will be thick and crumbly. Set the dough aside.
To make the crust:
- Preheat the oven to 325 degrees F.
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine the Oreo cookie crumbs and butter in a small bowl.
- Press the mixture into the bottom of the springform pan.
- Bake the crust for 10 minutes, then set it aside to cool.
- Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
To make the cheesecake filling:
- Reduce the oven temperature to 300 degrees F.
- In a large mixer bowl, beat the cream cheese, brown sugar, peanut butter, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract, and mix on low speed until combined.
- Add the eggs, one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour about one-third of the filling into the crust of the cheesecake.
- Crumble about three-quarters of the cookie dough over the cheesecake batter, making an even layer.
- Spread the chocolate sauce over the cookie dough.
- Spread the remaining cheesecake filling over the chocolate sauce.
- Place the springform pan inside another larger pan.
- Fill the outside pan with enough warm water to go about halfway up the side of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you'll release the heat.
- Crack the oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
- Remove the cheesecake from the oven and let it sit on the counter for 15 minutes. Remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until it is completely cool and firm, 6 to 7 hours.
- When the cheesecake is firm, remove it from the springform pan and set it on a serving plate. Crumble the reserved cookie dough onto the cheesecake, leaving a 1-inch margin around the edge.
To make the chocolate whipped cream:
- Place the heavy whipping cream, powdered sugar, and cocoa powder in a mixing bowl, and using a mixer fitted with a whisk attachment, whip on high speed until stiff peaks form.
- Transfer the mixture to a pastry bag fitted with a 4B tip, and pipe swirls around the top outside edge of the cheesecake.