M and M’s Cheesecake
If you have approximately 1 hour and 15 minutes to spend in the kitchen, M and M’s Cheesecake might be an amazing gluten free recipe to try. One portion of this dish contains roughly 10g of protein, 62g of fat, and a total of 809 calories. For $2.12 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of unsalted butter, eggs, m&ms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 179 people have made this recipe and would make it again. It is brought to you by Restless Chipotle. Overall, this recipe earns a not so outstanding spoonacular score of 36%. Try California Pizza Kitchen Pumpkin Cheesecake – this is a perfect cheesecake for the fall holidays, their cheesecake isn’t a secret anymore, Abbey's Infamous Cheesecake Or Cinnamon-apple Cider Cheesecake, and Philadelphia Cheesecake of the Year Contest & My Christmas Shortbread Cheesecake for similar recipes.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup brown sugar
16 ounces Daisy sour cream (see note below), room temperature
32 ounces of cream cheese, room temperature
6 large eggs, room temperature
1 cup heavy cream
1/2 cup M&Ms
1 cup M&Ms
2 cups crushed graham crackers or pecan cookies
12 oz milk or semi-sweet chocolate
1 cup sugar
1/3 cup melted unsalted butter (maybe a bit more)
2 teaspoons vanilla
Equipment:
springform pan
aluminum foil
frying pan
cake form
oven
paper towels
knife
Cooking instruction summary:
Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.Bake at 375F for about 10 minutes.Set aside.When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least 3/4 of the way up the panBeat cream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.Add eggs one at a time, slowly mixing in for about 2 minutes after each addition.Fold in vanilla, 1 cup of the M&Ms, and sour cream by hand.Pour a layer of the batter into a prepared crumb crust in the springform pan.Repeat until all the batter is used up.Make sure the foil is still securely around the pan.Put the cheesecake pan in a 12" cake pan with high sides and put into a 375F oven.Pour hot water into the 12" pan until it comes halfway up the sides of the cheesecake pan - don't let it go over the top of the aluminum foil!Bake for 45 minutes.Turn off oven and let set for one hour. Do not open the door!Remove cake from oven, take off foil, and let come to room temperature.Refrigerate covered. Placing paper towel on top of cake will soak up any condensationRefrigerate overnight.Heat the cream until bubbles form around the edge.Remove from heat and stir in the chocolate until smooth.Just before serving run a knife around cake and remove from pan.Pour the ganache over the top, smoothing and letting it drip down the sides as you go.Sprinkle with the remaining 1/2 cup M&Ms.
Step by step:
1. Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.
2. Bake at 375F for about 10 minutes.Set aside.When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least 3/4 of the way up the pan
3. Beat cream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
4. Add eggs one at a time, slowly mixing in for about 2 minutes after each addition.Fold in vanilla, 1 cup of the M&Ms, and sour cream by hand.
5. Pour a layer of the batter into a prepared crumb crust in the springform pan.Repeat until all the batter is used up.Make sure the foil is still securely around the pan.
6. Put the cheesecake pan in a 12" cake pan with high sides and put into a 375F oven.
7. Pour hot water into the 12" pan until it comes halfway up the sides of the cheesecake pan - don't let it go over the top of the aluminum foil!
8. Bake for 45 minutes.Turn off oven and let set for one hour. Do not open the door!
9. Remove cake from oven, take off foil, and let come to room temperature.Refrigerate covered. Placing paper towel on top of cake will soak up any condensation
10. Refrigerate overnight.
11. Heat the cream until bubbles form around the edge.
12. Remove from heat and stir in the chocolate until smooth.Just before serving run a knife around cake and remove from pan.
13. Pour the ganache over the top, smoothing and letting it drip down the sides as you go.Sprinkle with the remaining 1/2 cup M&Ms.
Nutrition Information:
covered percent of daily need
