Find out How To Make Piquant Monster Cookie Dough Cheesecake Recipe Easily

Monster Cookie Dough Cheesecake Recipe

I’ll tell you Everything, this is the flattest, most perfect Looking cheesecake I believe I have ever made, therefore demonstrably Lindsay knows exactly what she is referring to (because when I’d some uncertainty after years to be astounded with her absolutely awesome inventions). I have always understood a water tub together with slow cooling system is vital however I’ve not had enough opportunity to determine just how to bring those measures to my recipes which do not involve those measures, cause surely the period or temperature improvements.

Unfortunately, Once I cut it, I found that the Centre was not quite cooked all of the way through. This kind of bummer for my differently pristine cheesecake! I am talking about, as pristine being a cheesecake may be if it’s packed with cookie dough and chocolate sauce, and then topped with chocolate whipped cream, longer cookie dough, and chocolate sauce. Pretty convinced nothing could prevent me from eating that particular cocktail.


Cookie Dough:

  • 1 teaspoon vanilla infusion
  • 1/8 teaspoon salt
  • 1/3 cup chopped peanut butter
  • 3/4 cup All purpose flour
  • 2 Tbsp milk
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 cup miniature candy-coated chocolate pieces


  • 2-1/2 cup Oreo cookie cutters


  • 3 (8 ounces) pkg.
  • 1/2 cup chopped peanut butter
  • 3 Tbsp All Purpose flour
  • 1 teaspoon vanilla infusion
  • 1/2 cup heavy whipping cream, chilly


  • Mini candy-coated pieces
  • Chocolate sauce


  1. Make the cookie dough: In a medium bowl cream together the butter and sugar until fluffy and light, about 23 minutes. Insert the yogurt, yogurt, and milk and mix until combined. Fold into the chocolate chips and candy-coated chocolate pieces.
  2. In a little bowl combine the cookie crumbs and butter. Press mixture into the base and up the sides of the spring form pan. Bake crust for 10 minutes, put aside to cool. Cover the surface of the pan with aluminum foil and place aside.
  3. Put in a big bowl cream together the cream cheese, brown sugar, peanut butter and bread on low speed until smooth. Scrape the sides of the bowl. Scrape the sides of the bowl to make sure everything is all combined.
  4. Pour 1/3 of this filling to the crust. Crumble 1 / 2 of those cookie dough evenly on the batter, and drizzle chocolate sauce in addition to Spread remaining filling on the surface.
  5. Put spring form pan within a bigger bowl. Fill out the skillet with enough hot water to move halfway up the sides, be careful never to cover the very top edge of this foil.
  6. After 1 hour turn off the oven and leave the cheesecake from the oven with the door shut for half an hour. Following 30 minutes, then crack opens the doorway and allows heating for a second 30minutes. Eliminate out of your let sit for 1-5 minutes. Remove from the water bath and remove foil before refrigerating until cool, about 6-7 hours.
  7. If firm, remove the spring form pan and then place onto a plate.
  1. Make the whipped Cream: In a medium bowl beat the cream, sugar and cocoa powder before Rigid peaks form. Spread on the top of the cheesecake crumble the Remaining cookie dough in addition to Sprinkle with extra candy-coated chocolate Pieces and garnish with sauce. Refrigerate until ready to function.