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This cookie dough cheesecake transforms Christmas M&Ms into a showstopping dessert that combines two beloved treats - edible cookie dough and creamy cheesecake. The festive red and green candies create a holiday masterpiece that's as beautiful as it is delicious, with layers of texture and flavor in every slice.
I first made this for our family Christmas gathering last year, and it immediately became our new tradition. My nieces and nephews fought over the last slice, and now they ask about it year-round!
Ingredients
- Browned butter: Adds a nutty caramel flavor that elevates the cookie dough base
- Toasted flour: Ensures food safety while giving the dough a deeper flavor
- Red and green M&Ms: Provide festive color and chocolate crunch
- Cream cheese: Use full fat blocks at room temperature for the creamiest texture
- Greek yogurt: Creates tang that balances the sweetness perfectly
- White chocolate: Forms a snow like topping that sets the holiday scene
- Fresh rosemary: Optional but creates a beautiful miniature Christmas tree effect
Step-by-Step Instructions
- Brown the Butter:
- Heat butter in a light colored saucepan over medium heat for about 5 minutes until it foams then subsides and brown specks appear. Watch carefully as it can burn quickly. The butter should smell intensely nutty and have a golden amber color. Remove from heat and pour into a heatproof bowl to cool for 15 minutes.
- Toast the Flour:
- Spread flour and milk powder if using on a baking sheet and bake at 350°F for 5 minutes until lightly golden. This eliminates any risk from raw flour. Let cool completely then sift to remove any lumps that may have formed during toasting.
- Make the Cookie Dough:
- Mix the cooled browned butter with granulated and brown sugars until combined. Add milk and stir until smooth. Fold in the toasted flour mixture until just incorporated. Gently fold in red and green M&Ms. Press about three quarters of this dough into the bottom of a 9 inch springform pan lined with parchment paper. Refrigerate for 30 minutes to firm up.
- Prep the Cheesecake Filling:
- Beat room temperature cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth with no lumps. Add sugar and whip for another 2 minutes until light and fluffy. Add heavy cream and mix to combine. Add eggs one at a time mixing just until incorporated. Overmixing at this stage can add too much air and cause cracks.
- Cornstarch Mixture:
- In a separate small bowl whisk cornstarch with Greek yogurt until completely smooth with no lumps. Gently fold this mixture into your cheesecake batter using a spatula until just combined. This mixture helps stabilize the cheesecake.
- Bake the Cheesecake:
- Pour the cheesecake batter over the chilled cookie dough base. Crumble remaining cookie dough into small pieces and scatter over the top. Bake at 350°F for 15 minutes then reduce temperature to 300°F and continue baking for 45 minutes. The center should still have a slight jiggle. Turn off oven leave door cracked and allow cheesecake to cool gradually for 1 hour. Refrigerate overnight.
- Decorate for the Holidays:
- Melt white chocolate in a microwave in 30 second intervals stirring between each until smooth. Drizzle over the chilled cheesecake. Immediately sprinkle with additional M&Ms while chocolate is still soft so they stick. Add small sprigs of fresh rosemary for a festive touch.
- Slice and Serve:
- Use a sharp knife dipped in hot water and wiped clean between cuts for clean slices. For best flavor and texture serve slightly chilled but not ice cold.
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Browned butter is truly the secret weapon in this recipe. The first time I made this cheesecake, my grandmother took one bite and immediately asked for the recipe, saying it reminded her of the cookie dough she used to sneak us as kids but "with something special." That something special is the rich, nutty depth that only browned butter can provide.
Make Ahead and Storage Tips
This cheesecake actually improves with time as the flavors meld together. Make it 1-2 days before your event and store covered in the refrigerator. For longer storage, you can freeze the undecorated cheesecake for up to a month. Simply thaw overnight in the refrigerator and add the white chocolate drizzle and decorations before serving.
Troubleshooting Tips
A water bath isn't necessary for this cheesecake since the cookie dough provides insulation. However, if you notice your cheesecakes tend to crack, place a pan of water on the rack below your cheesecake during baking to create humidity. The gradual cooling process is crucial here - resist the urge to rush this step or your cheesecake may develop cracks as it contracts too quickly.
Flavor Variations
While Christmas M&Ms create the holiday theme, you can easily adapt this recipe year-round. Use pastel M&Ms for Easter, red and pink for Valentine's Day, or team colors for game day celebrations. The cookie dough base also works beautifully with other mix-ins like chocolate chips, chopped candy bars, or crushed cookies.
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Frequently Asked Questions
- → Why toast the flour for the cookie dough base?
Toasting the flour ensures safety by removing any bacteria present and adds a nutty, rich flavor to the dough.
- → Can I use different candies instead of M&M’s?
Yes, you can substitute M&M’s with other small candies or chocolate chips to customize the flavor and look.
- → How do I prevent cracks in the cheesecake?
Baking the cheesecake in a water bath or cooling it gradually in the oven helps to avoid cracks by reducing temperature fluctuations.
- → What makes the topping festive?
The colorful M&M’s, white chocolate drizzle, and optional fresh rosemary bring a vibrant, holiday-themed look to the dessert.
- → Can this cheesecake be made ahead of time?
Yes, it’s even better when made a day in advance as chilling overnight enhances the texture and flavor.
- → What’s the best way to serve this cheesecake?
Slice with a warm knife for clean cuts and serve chilled to enjoy its creamy texture and rich flavors.