Introduction
M&M Cheesecake is a delightful twist on the classic dessert that combines creamy cheesecake with crunchy, colorful M&Ms. This vibrant treat is perfect for celebrations, parties, or simply to satisfy your sweet tooth. With a buttery graham cracker crust and a smooth filling, it’s sure to impress your family and friends. Let’s dive into the details of how to make this delicious dessert!
Detailed Ingredients with measures
Graham Cracker Crust:
– 2 cups graham cracker crumbs (about 2 packages of graham crackers)
– 1/2 cup brown sugar, packed (light or dark)
– 10 tablespoons unsalted butter, melted
Cheesecake:
– 24 oz cream cheese, room temperature
– 1 cup white granulated sugar
– 1/2 cup sour cream, room temperature
– 1/2 cup heavy cream, room temperature
– 1 teaspoon salt
– 1 teaspoon pure vanilla extract
– 3 large eggs, room temperature
– 1/2 cup mini M&Ms
– 1/2 cup regular M&Ms
Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon pure vanilla extract
– Additional M&Ms for decoration
Prep Time
The preparation time for this M&M Cheesecake is approximately 30 minutes.
Cook Time, Total Time, Yield
Cook Time: 70-85 minutes
Total Time: 6 hours (including chilling)
Yield: 10-12 servings
Detailed Directions and Instructions
1. Prepare the Graham Cracker Crust:
Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and spray again for easy removal.
In a food processor, blend about 2 packages of graham crackers into fine crumbs. Combine the crumbs with 1 cup of packed brown sugar and 10 tablespoons of melted unsalted butter in the food processor and blend until well mixed.
Pour the graham cracker mixture into the prepared springform pan. Press the crumbs halfway up the sides of the pan using your hands, and then further compact the bottom of the crust using the bottom of a measuring cup.
Bake the crust in the preheated oven for 11 minutes, then remove and let cool.
2. Make the Cheesecake Filling:
Begin preparing the cheesecake filling after the crust has finished baking. Prepare hot water for the water bath before starting the filling.
In a mixer, beat 24 oz of room temperature cream cheese on high speed for 1 minute. Scrape down the bowl, then add 1 cup of white granulated sugar and beat on high for another minute until smooth.
Next, add 1 cup of room temperature sour cream, 1 cup of room temperature heavy cream, 1 teaspoon of pure vanilla extract, and 1 teaspoon of salt. Mix these ingredients on medium speed until completely smooth.
Crack 3 large eggs into a separate bowl and then add them one at a time to the cheesecake mixture on low speed, mixing well after each addition. Make sure to scrape the bowl as needed.
Gently fold in ½ cup of mini M&Ms and ½ cup of regular M&Ms using a rubber spatula; mixing will cause the colors to swirl. Pour the cheesecake batter over the cooled crust in the springform pan.
3. Bake the Cheesecake:
Prepare the water bath using one of the methods:
– Place the springform pan in a 10-inch cake pan and then place that cake pan inside a roasting pan, filling the roasting pan with hot water halfway up the cake pan to prevent water from reaching the crust.
– Alternatively, wrap the whole springform pan in aluminum foil twice, then place it in the roasting pan and fill halfway with hot water; this method is more prone to leaking, so be careful.
Bake the cheesecake in the oven for 70-85 minutes, or until the edges are set and the center has a slight jiggle.
After baking, turn off the oven, slightly prop the door open, and let the cheesecake cool inside the oven for 30 minutes.
Once cooled, transfer the cheesecake to a cooling rack and allow it to cool completely. Wrap it in aluminum foil and refrigerate for at least 6 hours or overnight.
4. Prepare the Whipped Cream:
Before preparing the whipped cream, place a metal mixing bowl and whisk attachment in the freezer for about 10 minutes.
In the chilled bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of pure vanilla extract on high speed until stiff peaks form.
Once the cheesecake is ready to serve, pipe the whipped cream on top of it and decorate with additional M&Ms.
Notes
Storage:
The cheesecake can be covered and stored in the refrigerator for up to one week.
Serving Suggestions:
This cheesecake is perfect for celebrations or as a sweet treat. For an extra colorful presentation, use various M&M colors for decoration.
Room Temperature Ingredients:
Ensure cream cheese, sour cream, and eggs are at room temperature to avoid lumps in the filling.
Water Bath Tips:
When creating the water bath, ensure the foil is wrapped tightly if using that method to minimize the risk of water leaking into the cheesecake.
Enjoy this colorful, creamy cheesecake that’s perfect for any celebration or as a sweet treat!
