An Amber Original

Cheesecake has sort of become a tradition on Valentine’s Day for us. This year, I decided I wanted a Monster Cookie Cheesecake. When I couldn’t find a recipe that matched what I was looking for, I modified this Mr. Food’s Tasty Toffee Cheesecake. The first time I made this recipe, I prepared it for my sister’s birthday. I’m pretty sure I made it for a Friday night dinner at my friends Kassie and Joe’s house too. It’s delicious!

I hope you enjoy a small slice of this cheesecake spin on one of my favorite cookies – my mom’s monster cookies. I just can’t make the cookies as good as she does.

fullsizerender-13Monster Cookie Cheesecake by Amber Bourek Slater
2 – 8 oz. packages of cream cheese
½ c. sugar
2 eggs
1 tsp. of vanilla
1 package of refrigerated peanut butter cookie dough
quick oats
M&Ms
chocolate chips

In a sprayed pie pan, spread out peanut butter cookie mix. Top with quick oats and press into crust. In a bowl, mix together cream cheese, sugar, eggs, and vanilla. Stir in M&Ms and chocolate chips. Pour into crust. Bake at 350 degrees for 40-45 minutes.

Notes:

  • I used one package of fat free and one reduced fat cream cheese. I did that because the fat free bricks were on sale for $.39. I think it turned out ok.
  • I’m thinking mini M&Ms and chocolate chips would work great. I used regular size through because that’s what I had on hand.
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