Baked M&M Cheesecake
This M&M cheesecake is a creamy baked cheesecake with colorful regular and mini M&Ms. It has a graham cracker crust and whipped cream.
Equipment
- 1 Electric hand mixer or stand mixer with paddle attachment
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Ingredients
Graham Cracker Crust
- 180 grams graham crackers about 2 packages
- 73 grams brown sugar light or dark
- 100 grams unsalted butter
- ¼ teaspoon salt
Cheesecake
- 680 grams cream cheese full fat, room temperature
- 140 grams granulated sugar
- 150 grams plain Greek yogurt room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 3 large eggs room temperature
- 90 grams M&Ms
- 115 grams mini M&Ms
Whipped Cream
- 240 grams heavy whipping cream cold
- 2 tablespoons powdered sugar
Instructions
Graham Cracker Crust
- First preheat the oven to 350°F/180°C and line a 9-inch springform pan with parchment paper. Set aside.
- Pulse the graham crackers to a fine crumb in a food processor or crush by hand. Mix the graham cracker crumbs, brown sugar, melted butter, and salt together in a large mixing bowl.180 grams graham crackers, 73 grams brown sugar, ¼ teaspoon salt, 100 grams unsalted butter
- Press the graham cracker mixture into the bottom and up the sides of the prepared springform pan with the bottom of a glass or measuring cup. Bake for 10 minutes.
Cheesecake
- Take the crust out of the oven. Lower the heat to 325°F/165°C. Fill a roasting pan with hot water and place on the bottom oven rack. This is the water bath.
- Beat the softened cream cheese and sugar together in a large mixing bowl with a hand mixer or stand mixer until smooth and creamy.680 grams cream cheese, 140 grams granulated sugar
- Scrape the sides of the bowl and beat in the yogurt, vanilla extract, cornstarch, and salt on medium-low speed until smooth.150 grams plain Greek yogurt, 2 teaspoon vanilla extract, 1 tablespoon cornstarch, ¼ teaspoon salt
- Mix in the eggs one at a time on low, scraping the sides of the bowl after eggs 2 and 3.3 large eggs
- Fold in the regular and mini M&Ms with a rubber spatula. The color will bleed and swirl into the batter.90 grams M&Ms, 115 grams mini M&Ms
- Pour the batter on top of the crust. Bake for 65-80 minutes until the edges are set but the middle is puffy and jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on top of it for 1 more hour before covering in plastic wrap and chilling in the refrigerator for 6 hours or overnight.
Whipped Cream
- Place cold heavy cream and powdered sugar in a large bowl. Beat on high speed until stiff peaks form.240 grams heavy whipping cream, 2 tablespoons powdered sugar
- Take the cheesecake out of the refrigerator. Remove the plastic wrap and release the sides of the springform pan.
- Place the cheesecake on a cake stand, cover with whipped cream, and garnish with more M&Ms. Enjoy!
Notes
Pull dairy ingredients out of the refrigerator 2 hours before baking.
Methods for water bath:
- Fill roasting pan with hot water. Place on bottom rack and place cheesecake above it.
- Double wrap the springform pan with foil and place it inside a roasting pan. Then fill it halfway with hot water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in a roasting pan and fill with hot water halfway up the cake pan.
Nutrition
Serving: 1sliceCalories: 576.5kcalCarbohydrates: 47gProtein: 8.7gFat: 40.1gSaturated Fat: 23.4gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 9.6gTrans Fat: 0.3gCholesterol: 141.9mgSodium: 413.7mgPotassium: 164.5mgFiber: 1gSugar: 36.2gVitamin A: 1361.5IUVitamin C: 0.2mgCalcium: 127.2mgIron: 1.2mg
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